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EFFECT OF PROCESSING ON ANTIOXIDANT PROPERTIES OF BER (Zizyphus mauritiana)

KrishiKosh

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Title EFFECT OF PROCESSING ON ANTIOXIDANT PROPERTIES OF BER (Zizyphus mauritiana)
 
Creator KAVITHA, C
 
Contributor SUPRAJA, T
 
Subject genotypes, environment, yields, animal husbandry, sugarcane, harvesting, planting, sugar, selection, research methods
ANTIOXIDANT PROPERTIES, BER, Zizyphus mauritiana
 
Description India has a rich source of underutilized native and exotic fruit trees, which may have a
high agro industrial potential and represent an important economic source for the local
populations. These species represent a great opportunity to the local growers to reach
special markets in which the consumers are interested in processed exotic products as well
as richer sources of antioxidants and nutrients capable of maintaining health and preventing
degenerative diseases. However not many studies have focused on the effect of minimal
processing, irradiation and secondary processing on the antioxidant properties in varieties
of semi arid fruits. If data is available on the effect of processing on natural antioxidants
within the fruit, it can be utilized to promote processing, thereby increasing the utilization,
shelf life and consumption (Wei-min Zhang et al. 2009; Kosanic et al. 2011).
Ber is one of the most ancient fruits of India. Ber fruits are rich in antioxidants, require
minimum crop management skills and also available at low cost. Despite being rich in
nutrients, it has been an underutilized fruit. Ber fruit is rich in protein and fat compared to
apple fruit. It is good source of vitamin C and rich in carotenes and phenolics including
caffeic acid, p-hydroxybenzoic acid, ferulic acid and p-coumaric acid. It can be processed
to prepare pulps, jam, candy, beverage and dehydrated products. So far only nutrient
composition and antioxidant activity have been studied by some researchers but the effect
of processing on antioxidant activity of ber fruits still need to see the light of research.
Fresh fruits reported high moisture content, protein, fat, carbohydrate and crude fiber
compare to RTS Ber beverage. It was reported to be rich in ascorbic acid content and total
carotenoids content. RTS Ber beverage is also a good source of ascorbic acid and total
carotenoids content. According to RDA, consumption of 5 ber fruits meets the vitamin C
requirement per day a person. Ber fruits reported high titrable acidity and pH compared to
RTS Ber beverage. Color of fruits had high L*, a* and b* values than RTS Ber beverage.
Antioxidant activity of ber fruits were evaluated with different processing techniques
by different antioxidant methods. Results showed that blanching of ber fruits enhanced the
total flavonoid content and super oxide anion radical activity but, at the same time, it
reduce the scavenging radical activity, reducing power activity and total phenolic content of
fruit. Hence, optimization of blanching time and temperature for ber fruits is necessary.
Irradiation treatment up to 1.0kGy elevated the Scavenging DPPH radical activity, super
oxide anion radical activity and total flavonoid content compared to fresh ber fruit. On the
other hand it brought down the reducing power activity and total phenolic content.
Secondary processing of ber fruits reduced the scavenging radical activity, reducing power
activity, total flavonoid content and total phenolic content but raised the super oxide anion
radical activity in RTS Ber beverage. TBARS activity had increased on blanching,
irradiation and secondary processing of ber fruit as compared to fresh ber fruit.
Scavenging DPPH radical activity and super oxide anion radical activity were slightly
(25%) reduced during storage of RTS Ber beverage where as drastic decline (74.68%) was
observed in reducing power activity. Total phenolic content of RTS Ber beverage curtailed
(21.40%) up to one month and then enhanced (34.93%) by the end of storage. On contrary
total flavonoid content raised to 9.64% from 0th to 45th day. However by the end of storage
it reduced to18.89%.
TBARS activity has increased by 20% in RTS Ber beverage on storage. It indicates
slight decline in total antioxidant activities of RTS Ber beverage during storage. Therefore,
value addition of ber fruits can boost the economy and health benefits by reducing the post
harvest loss and developing functional products from ber fruit.
 
Date 2016-06-09T11:58:30Z
2016-06-09T11:58:30Z
2013
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/67085
 
Language en
 
Relation ;D9276
 
Format application/pdf
 
Publisher ACHARYA N. G. RANGA AGRICULTURAL UNIVERSITY