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STUDIES ON EFFECT OF PROCESSING ON ANTIOXIDANT PROPERTIES OF ACEROLA (Malpighia emarginata)

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Title STUDIES ON EFFECT OF PROCESSING ON ANTIOXIDANT PROPERTIES OF ACEROLA (Malpighia emarginata)
 
Creator BLESSY SAGAR, SEELAM
 
Contributor APARNA, KUNA
 
Subject hybrids, heterosis, pigeonpeas, fertilizers, yields, developmental stages, genes, planting, inbreeding, inbreeding depression
ANTIOXIDANT PROPERTIES, ACEROLA, Malpighia emarginata
 
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.
 
Date 2016-06-09T12:06:16Z
2016-06-09T12:06:16Z
2013
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/67091
 
Language en
 
Relation ;D9277
 
Format application/pdf
 
Publisher ACHARYA N. G. RANGA AGRICULTURAL UNIVERSITY