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Nutrition facts and functional attributes of foliage of Basella spp.

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Relation http://ir.cftri.com/12074/
http://dx.doi.org/10.1016/j.lwt.2015.05.017
 
Title Nutrition facts and functional attributes of foliage of Basella spp.
 
Creator Sravan Kumar, S.
Manoj, P.
Giridhar, P.
 
Subject 16 Nutritive value
23 Vegetables
 
Description The nutritional and antioxidant activity of two species of leafy vegetable Basella were investigated. The
moisture content of Basella alba and Basella rubra leaves was 928 and 930 g/kg, respectively. The dietary
fibre content constitutes 32 g, 10 g and 22 g total, soluble and insoluble dietary fibre, respectively, in
100 g of dry B. alba leaves. The leaves of Basella spp. are very low in calories (95e110/100 g) and fats, but
holds a good amount of vitamins, minerals, and antioxidants. The betalains content in B. rubra was
highest in 20 weeks old leaves (80 mg) and vitamin C content of B. alba was more (74 mg) than B. rubra
(67 mg) in 100 g fresh leaves. The EC50 values were found high in BAW extract (3.4 mg/mL) for DPPH
radical scavenging activity. BAW extract (1.04) at 50 mg/mL showed high ferric reducing antioxidant
power and least in BAM extract. Various extracts from leaves with different constituents were shown
dose dependent antioxidant and high scavenging abilities which play a key role in combating the reactive
oxygen species. In view of this, Basella spp. could be an excellent example of 'functional food' that aims at
lowering the risk of various diseases.
 
Date 2015
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/12074/1/LWT%20-%20Food%20Science%20and%20Technology%2C%20Volume%2064%2C%20Issue%201%2C%20November%202015%2C%20Pages%20468-474.pdf
Sravan Kumar, S. and Manoj, P. and Giridhar, P. (2015) Nutrition facts and functional attributes of foliage of Basella spp. LWT - Food Science and Technology, 64 (1). pp. 468-474.