Phytochemicals characterization of nutraceutical enriched fruits and nuts spread
Article Main
Abstract
The present study aimed to formulate a nutraceutical enriched fruits and nuts spreads and analyze the presence of phytochemicals in the formulated spread. The pumpkin seeds and cucumber seeds were roasted at 150° C for 15 mins and made into powder. The seed powder was mixed to the pulp of ?-carotene rich fruits like mango, papaya and muskmelon in order to make fruits and nuts spread. Treatments like Mango with pumpkin seed powder (T1), Papaya with pumpkin seed powder (T2), Muskmelon with pumpkin seed powder (T3), Mango with cucumber seed powder (T4), Papaya with cucumber seed powder (T5) and Muskmelon with cucumber seed powder (T6). The fruits and nuts spreads were analyzed for the presence of phytochemicals ?-carotene, polyphenols, tannins, flavonoids and antioxidant activity. The formulated fruits and nuts spreads were packed in polypropylene boxes, glass bottles and stored under refrigerated condition at 4°C. ?-carotene content was found to be high (634.21?g/g) in Mango with Pumpkin seed powder spread (T1), tannin content was higher (52.61 mg/g) in Papaya with Pumpkin seed powder spread (T2), flavonoid components were higher (3.25 mg/g) in Mango with Pumpkin seed powder spread (T1), and polyphenols content were found to be high (59.33 mg/g) in Papaya with Cucumber seed powder spread (T5). The antioxidant property was high in the Mango with Pumpkin seed powder spread (T1) when compared to all other treatments. Pumpkin seeds comprised of excellent amount of bioactive compounds. The pumpkin seed incorporated spread showed a high level of phytochemicals when compared to other spreads. This was ready to eat spread which had 3 months of shelf life under refrigerated condition is preferred for people of all age groups.
Article Details
Article Details
Cucumber seeds, Nutraceutical compounds, Phytochemicals, Pumpkin seeds
Aranceta, J., (2004). Fruits and vegetables. Archivos Latinoamericanos de Nutricion, 54(2 Suppl 1), 65-71.
Chen N. L., Lee. C. Y. & Wu. J, S. B. (l994). An evaluation of possible mechan isnrs f or norl enzymatic browning ir: guava nectar during storage . Forsd ,Science, (ShihP' in K'o lJ.suah) (Tairvan), 2 l, 293.
Ezeodili, V.K., Ihim, A.C., Ogbodo, E.C., Ezeugwunne, I.P., Analike, R.A., Onah, C.E., Amah, U.K., Okwara, J.E., Ezego, A.I., Ugwu, M.C., Oguaka, V.N., Asebioyo, S.J. and Meludu, S.C. (2017). Effect of cucumber consumption on serum lipid profile and liver aspartate transaminase and alanine transaminase in apparently healthy undergraduate students. International Journal of Basic, Applied and Innovative Research, 6(2), 38-45
G. Nahak, M. Suar, and R. K. Sahu (2014). Antioxidant potential and nutritional values of vegetables: A review, Res. J. of Medicinal Plant., 8(2), 50-81
Ibarra-Garza, Ingrid P, Perla A Ramos-Parra, Carmen Hernández-Brenes, and Daniel A Jacobo-Velázquez (2015). Effects of postharvest ripening on the nutraceutical and physicochemical properties of mango (Mangifera indica L. cv Keitt). Postharvest Biology and Technology 103, 45-54.
Lobo F.A., Nascimento M.A., Domingues J.R., Falcão D.Q., Hernanz D., Heredia F. & de Lima Araujo, K. G. (2017). Foam mat drying of Tommy Atkins mango: Effects of air temperature and concentrations of soy lecithin and carboxymethylcellulose on phenolic composition, mangiferin, and antioxidant capacity. Food Chem., 221, 258-266.
Saxena, M., Saxena, J., Nema, R., Singh, D. & A. Gupta, (2013). Phytochemistry of medicinal plants. J. of Pharmacog. and Phytochem., 1(6), 168-180.
Mahmoud A. Rozan (2017). Egypt carotenoids, phenolics, antioxidant activity and sensory attributes of carrot jam: Effect of turmeric additio. J. Food Sci., 45, 113 -123
Milind, P. & Kulwant, S. (2011). Musk melon is eat-must melon. International Research Journal of Pharmacy, 2(8), 52-57.
Montesano, D., Blasi, F., Simonetti, M.S., Santini, A. & Cossignani, l. (2018). Chemical and nutritional characterization of seed oil from Cucurbita maxima L. (var. Berrettina) pumpkin. Foods, 7(3), 30-33.
Muruganantham, N., Solomon, S., & Senthamilselvi, M. M. (2016). Anti-oxidant and anti-inflammatory activity of Cucumis sativas (cucumber) flowers. Int. J. Pharm. Sci. Res., 7(4), 1740-1745.
Gill, N. S. & Bali, M. (2012). Evaluation of antioxidant, antiulcer activity of 9-beta-methyl-19-norlanosta-5-ene-type glycosides from Cucumis sativus seeds, Res. J. of Medicinal Plant, 6 (4), 309-317
Nirmal K. Sinha Jiwan S. Sidhu Jozsef Barta ´ James S. B. & Wu M. (2012). Pilar Cano Handbook of Fruits and Fruit Processing. Second Edition Edited by This edition first published 2012 C 2012 by John Wiley & Sons, Ltd. First edition published 2006 C Blackwell Publishing
Nkosi C.Z. & Opaku A.R. (2006). Antioxidant effects of pumpkin seeds (Cucurbita pepo) protein isolate in ccl4 Included liver injury in low protein fed rats. Phytother Res., 20(11), 935-940. doi: 10.1002/ptr.1977
Pareyt, B., Talhaoui, F., Kerckhofs, G., Brijs, K., Goesaert, H., Wevers, M. & Delcour, J.A. (2009). The role of sugar and fat in sugar-snap cookies: Structural and textural properties. Journal of Food Engineering. 90, 400–408
Parveen, S., M. A. Ali, M. Asghar, A. R. Khan and A. Salam ( 2012). Physico-chemical changes in muskmelon (cucumis melo l.) as affected by harvest maturity stage. Journal of Agricultural Research, 50(2), 249-260.
Patras, A., Brunton, N.P., O’Donnell, C. & Tiwari B.K. (2010). Effect of thermal processing on anthocyanin stability infoods; mechanisms and kinetics of degradation. Trends in Food Science & Technology, 21, 3-11
Priyanka, D., S. Sindhoora, P. Vijayanand, S. Kulkarni & S. Nagarajan (2015). Influence of thermal processing on the volatile constituents of muskmelon puree. Journal of Food Science and Technology, 52(5), 3111-3116.
Renna, M., Bernardo. P., Maria, C.P.S., Francesco S. & Maria G. (2013). Comparison of two jam making methods to preserve the quality of colored carrots. LWT - Food Science and Technology, 53, 547-554.
Shah, B.N., and Seth, A.K. (2011). Screening of Lagenaria siceraria fruits for their analgesic activity. Romanian Journal of Biology –Plant Biology, 55(1), 23–26
Shahidi, F. (2004). Functional foods: Their role in health promotion and disease prevention. J. Food Sci., 69, 146–149.
Silva L, Figueiredo E, Ricardo N, Vieira I, Figueiredo R, Brasil I. & Gomes C. (2014). Quantification of bioactive compounds in pulps and byproducts of tropical fruits from Brazil. Food Chem., 143, 398-404.
Swaroop, A., Bagchi, M., Moriyama, H. & Bagchi, D. (2018). Health benefits of mango (Mangifera indica L.) and mangiferin, Jpn. J. Med., 1(2), 149-154.
Tharanathan, R., Yashoda, H. & Prabha, T.N. (2006). Mango (Mangifera indica L.), “The king of fruits”- An overview. Food Reviews International, 22(2), 95e123.
Wall-Medrano, A., Olivas-Aguirre, F. J., Ayala-Zavala, J. F., Domínguez-Avila, J. A., Gonzalez-Aguilar, G. A., Herrera-Cazares, L. A. & Gaytan-Martinez, M. (2020).Health benefits of mango by-products. Food Wastes and By products: Nutraceutical and Health Potential, 159-191
Yogiraj, V., Goyal, P. K., Chauhan, C. S., Goyal, A. & Vyas, B. (2014). Carica papaya Linn: an overview. International Journal of Herbal Medicine, 2(5), 01-08.
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
This work is licensed under Attribution-NonCommercial 4.0 International (CC BY-NC 4.0) © Author (s)
