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EFFECT OF PHYTOSTEROL SUPPLEMENTED HEALTH FOOD (PAPAYA FRUIT BAR) ON LDL LEVELS – A PILOT STUDY

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Title EFFECT OF PHYTOSTEROL SUPPLEMENTED HEALTH FOOD (PAPAYA FRUIT BAR) ON LDL LEVELS – A PILOT STUDY
 
Creator SAILAJA, P.S.S.
 
Contributor SUPRAJA, T.
 
Subject organic compounds, fruits, sampling, biological phenomena, acidity, diseases, planting, papayas, productivity, research methods
PHYTOSTEROL, HEALTH FOOD, PAPAYA FRUIT BAR, LDL LEVELS
 
Description Phytosterols exist as naturally occurring plant sterols that are present in the
nonsaponifiable fraction of plant oils. Phytosterols are plant components that have a chemical
structure similar to cholesterol except for the addition of an extra methyl or ethyl group;
however, phytosterol absorption in humans is considerably less than that of cholesterol.
Phytosterols (plant sterols and stanols) are well known for their total cholesterol and LDLcholesterol
lowering effect.
The study was conducted to investigate the effect of the papaya fruit bar containing
phytosterols on total and LDL- cholesterol levels in subjects with hypercholesterolemia. The
main objective of this study was to develop a phytosterol enriched papaya fruit bar and to
examine the efficacy of phytosterols on lipid profile of hypercholesterolemic subjects.
Phytosterol enriched papaya fruit bar samples namely control, T1, T2 and T3 were
prepared and standardized. Phytosterol powder was incorporated in the ratio of 1.5, 2, 2.5g/50gm
of test samples (T1, T2, T3) respectively. The developed products were subjected to organoleptic
evaluation for parameters like (colour /appearance, flavour, taste, texture/consistency and overall
acceptability) by 11 trained panel of members. After product development and acceptability
studies, it was observed that the product T1 (combination of papaya pulp (100g), sugar(20%),
liquid glucose (10%), 0.3% citric acid and phytosterol powder (1.5g/50g) was found to be
superior in all aspects. Hence T1 product was selected for further study. Control and
experimental (T1) products were studied for their physico-chemical, nutritional analysis and
shelf life (Microbial analysis) studies.
Results showed that, there was a slight variation between the experimental and
control values when the products were subjected to organoleptic evaluation for parameters like
colour/appearance, flavour, taste, texture/consistency and overall acceptability. Slight decrease in
all the sensory parametres of T1 and control was observed from 0 day to 60th day.
The developed phytosterol enriched papaya fruit bar was subjected to physico-chemical
analysis and the results showed that there was a slight variation between the experimental and
control values of fiber, ash, reducing sugars, total sugars, carotenoids, fat, TSS, pH and titrable
acidity. Moisture, protein and vitamin-c percent of control and experimental bars was almost
same.
The developed Phytosterol enriched papaya fruit bars control and T1 were packed in
aluminum foil followed by BOPP covers and stored in an air tight container for further analysis.
Results of microbial analysis showed no mould growth on storage of T1 (experimental) and
control samples at 0, 30th and 60th day.
At dilution rate of 10-1 cfu g/ml, 0.50 cfu g/ml of bacteria in control and 0.20 cfu g/ml in
T1 (experimental) were observed after 60 days of storage. Though the TBC has increased on 60th
day, it was well under permissible limits indicating that phytosterol incorporated (1.5g) fruit bars
are safe for consumption up to 60 days after preparation.
A study was carried out to observe the change in the lipid profile (TC, TG, HDL and
LDL) of the subjects on supplementation of the product for a period of one month. Twelve
subjects were selected within the age group of 20-25 years. The selected subjects were divided
into 2 groups control and experimental of six members each. The control group was
supplemented with papaya fruit bar without phytosterol and the experimental group was
supplemented with phytosterol enriched papaya fruit bar (1.5g/50gm) for 30 days. Fasting blood
samples were drawn from the subjects on the 0 day and after 30 days in the mornings between
8am and 9am. Lipid profile (Total cholesterol, TG, HDL and LDL) was determined in samples
collected before and at the end of the experimental period in both the groups using CHOD-PAP,
GPO-PAP, and PEG-CHOD-PAP methods (Herbet, K et al., 1984).
Supplementation of phytosterol enriched papaya fruit bar to the experimental group,
brought a significant difference in total cholesterol of 6.12% from 0 day (224.36±5.28 mg/dl) to
30th day (210.61±7.45 mg/dl).
The amount of triglycerides also significantly decreased at 6.21% from 0 day
(185.46±10.48 mg/dl) to 30th day (173.93±9.94 mg/dl).The rate of decrease of HDL cholesterol
is 0.41% from 0 day (52.84±4.53 mg/dl) to 30th day (52.62±3.83 mg/dl). Whereas reduction rate
of LDL cholesterol is 9.05% from 0 day (144.13±3.68 mg/dl) to 30th day (131.08±4.54 mg/dl).
Results also showed that very little difference was observed in control group fed with
plain papaya fruit bar without phytosterol i.e., 0.14% in total cholesterol from 0 day
(224.16±2.78 mg/dl) to 30th day (223.84±2.67 mg/dl), 0.90% in triglycerides from 0 day
(198.29±16.83 mg/dl) to 30th day (196.49±16.86 mg/dl), 2.31% in LDL-cholesterol from 0 day
(129.78±6.51 mg/dl) to 30th day (126.78±3.68 mg/dl) and increase in HDL-cholesterol was
observed by 0.35% from 0 day (45.56±8.12 mg/dl) to 30th day (45.72±8.25 mg/dl).
Phytosterol supplementation showed significant impact on the lipid profile of human
subjects. Phytosterols efficacy at the dose of 1.5g in the form of papaya fruit bar for 30days
could reduce the plasma levels of TC, LDL-C. These results indicate that phytosterol enriched
food products could be a good vehicle for reducing plasma cholesterol in hypercholesterolemic
subjects.
 
Date 2016-06-08T13:15:49Z
2016-06-08T13:15:49Z
2012
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/67007
 
Language en
 
Relation ;D9258
 
Format application/pdf
 
Publisher ACHARYA N. G. RANGA AGRICULTURAL UNIVERSITY