STUDIES ON EFFECT OF PROCESSING ON ANTIOXIDANT PROPERTIES OF ACEROLA (Malpighia emarginata)
KrishiKosh
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Title |
STUDIES ON EFFECT OF PROCESSING ON ANTIOXIDANT PROPERTIES OF ACEROLA (Malpighia emarginata)
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Creator |
BLESSY SAGAR, SEELAM
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Contributor |
APARNA, KUNA
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Subject |
hybrids, heterosis, pigeonpeas, fertilizers, yields, developmental stages, genes, planting, inbreeding, inbreeding depression
ANTIOXIDANT PROPERTIES, ACEROLA, Malpighia emarginata |
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Description |
Acerola (Malpighia emarginata) is a wild plant from Central America. This fruit is well known as an excellent food source of vitamin C, and it also contains phytochemicals such as carotenoids and polyphenols. Acerola rich in antioxidants, require minimum crop management skills and is also available at low cost. Despite being rich in nutrients, it has been an underutilized fruit. The consumption of three fruit units per day satisfies the vitamin C recommended dietary allowance (RDA) for an adult. So far only nutrient composition and antioxidant activity have been studied by some researchers but the effect of processing on antioxidant activity of acerola still need to see the light of research. The present work evaluates the effect of antioxidant activity on different treatments (blanching, irradiation and product development) and storage of the sensory rich product (squash) by different methods(1,1- diphenyl-2-picrylhydrazyl (DPPH), super oxide anion radical activity, reducing power, total flavonoid content and total phenolic content). Fresh fruits reported high moisture content, protein, fat, carbohydrate, crude fiber and vitamin C as compared to acerola squash. The total carotenoids content in raw fruit is less than the processed product squash. Both raw fruits (1568.8 ± 90.0mg/100g) and squash (543.87±189.73mg/100g) are good sources of ascorbic acid. Antioxidant activity of acerola fruits were evaluated with different processing techniques by different antioxidant methods. Results showed that blanching of acerola fruits enhanced the total flavonoid content and TBARS activity but, at the same time, it reduced the DPPH activity, super oxide anion scavenging radical activity, reducing power activity and total phenolic content of fruit. Hence, optimization of blanching time and temperature is necessary. Irradiation treatment up to 0.75 kGy elevated the Scavenging DPPH radical activity, super oxide anion radical activity and TBARS activity as compared to fresh fruit. On the other hand it brought down the reducing power activity, total phenolic content and total flavonoid content. Secondary processing of acerola (squash) slightly slowed down the DPPH activity, reducing power activity, total flavonoid content and total phenolic content but raised the super oxide anion radical activity and TBARS activity as compared to raw fruit. Scavenging DPPH radical activity and super oxide anion radical activity were slightly (5 and 4.1% respectively) reduced during storage of acerola squash where as 40.64% decline was observed in reducing power activity. Total phenolic content of acerola squash increased by 50.59% up to one month and then decreased by 29.76% at the end of storage. On contrary total flavonoid content increased to 68% from 0th to 45th day. However by the end of storage, the total flavonoid content decreased by 61.56%. TBARS activity has increased by 35% in acerola squash on storage. It indicated decline in total antioxidant activity in acerola squash during entire storage period. Results of present study indicate that acerola fruit and derivatives are potent antioxidant foods and might have potential value as functional food ingredients. |
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Date |
2016-06-09T12:06:16Z
2016-06-09T12:06:16Z 2013 |
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Type |
Thesis
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Identifier |
http://krishikosh.egranth.ac.in/handle/1/67091
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Language |
en
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Relation |
;D9277
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Format |
application/pdf
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Publisher |
ACHARYA N. G. RANGA AGRICULTURAL UNIVERSITY
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