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EFFECT OF PROCESSING ON ANTIOXIDANT PROPERTIES OF WOOD APPLE (Limonia acidissima)

KrishiKosh

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Title EFFECT OF PROCESSING ON ANTIOXIDANT PROPERTIES OF WOOD APPLE (Limonia acidissima)
 
Creator RAJITHA, R.
 
Contributor ANURAG CHATURVEDI
 
Subject antioxidants, wood, apples, fruits, sampling, acidity, jams, productivity, biological phenomena, aromatic compounds
ANTIOXIDANT, WOOD APPLE, Limonia acidissima
 
Description An investigation was carried out to study the effect of processing on antioxidant
properties of wood apple (Limonia acidissima). Diets rich in fruits and vegetables are
associated with a lower risk of several degenerative diseases. This is largely attributed to the
presence of antioxidant compounds in fruits and vegetables. The most effective way to
eliminate reactive oxygen species (ROS) which causes the oxidative stress is with the help of
antioxidants. Synthetic antioxidants have toxic and carcinogenic effects. For this reason,
much attention is being devoted to natural antioxidant sources for their capacity to protect
organisms from damage induced by oxidative stress. The focus now is on finding new natural
sources of antioxidants like underutilized semi arid fruits like wood apple, which have great
potential of antioxidative properties.
Wood apple plant belongs to the family Rutaceae, and is a moderate sized deciduous
tree which is native of India. The ripe wood apple fruit is popularly used in medicines. The
fruit is eaten plain, blended into an assortment of drinks and sweets, or preserved as jam or
jelly.
A study was therefore, undertaken with the objective to evaluate variation in total
phenolics, flavonoids and total antioxidant activity in fresh and processed wood apple (steam
blanching, irradiation at dose levels of 0.25, 0.5, 0.75, 1 kGy and preparation of the products
like jam, chutney and squash).
The study was carried out in 4 phases (i) Organoleptic evaluation (ii) Physic-chemical
analysis (iii) Estimation of antioxidant activity and (iv) Shelf life studies. The organoleptic
evaluation of products namely squash, jam and chutney was carried out using a 5 point
hedonic scale with 10 panel members (Amerine et al., 1965). The best acceptable product,
Jam was selected for further study in terms of taste, texture and flavor.
Jam was stored at room temperature (280C) for a period of 60 days. Sensory
evaluation was conducted on 0, 30th and 60th day by the same panel of judges. Results from
the sensory evaluation showed that there were negligible changes in the acceptability of jam
from 0 to 60th day.
The chemical analysis of control and experimental samples showed that the fresh
pulp showed higher content of pH, protein, fat, total carotenoids and calcium, while
secondary product jam contained higher amounts of TSS, moisture, carbohydrates, crude
fiber, total ash, reducing sugars and vitamin ‘C’.
Blanching of wood apple pulp enhanced the DPPH, superoxide anion radical
scavenging activity and TBARS content but, at the same time, it reduce the reducing power
activity, total phenolic content and total flavonoid content. Hence, optimization of blanching
time and temperature for wood apple pulp was necessary. Irradiation treatment up to 1 kGy
elevated the Scavenging DPPH radical activity, TBARs and total flavonoid content compared
to fresh wood apple pulp. On the other hand it brought down the reducing power activity,
superoxide anion radical scavenging activity and total phenolic content.
Secondary processing of wood apple into jam slightly slowed down the superoxide
anion scavenging radical activity but raised the scavenging DPPH, reducing power activity,
TBARS, total flavonoid content and total phenolic content compared to wood apple pulp
Scavenging DPPH radical activity and total flavonoids were slightly (12%) increased
during storage of jam. Superoxide anion radical scavenging activity (22%) and TBARS
(73%) were increased during storage of wood apple jam where as drastic decline (35%) was
observed in reducing power activity and total phenolics.
Microbial load analysis of pulp and jam showed no bacterial or mould count till 30
days of storage. Total bacterial count and total mould count increased from 30 days to 60
days of storage, but the increase was not significant. These results of microbial analysis
suggested that control and experimental samples were safe for consumption up to 60 days.
Hence, it could be concluded that blanching temperature and irradiation doses affect
the antioxidant content. Reduction of blanching time and irradiation of pulp up to 0.75 kGy
can retain optimum antioxidant content along with total phenolics and total flavonoid
content. Therefore, value addition of wood apple fruits can boost the economy and health
benefits by reducing the post harvest loss and developing functional products from wood
apple fruit.
 
Date 2016-06-08T15:43:42Z
2016-06-08T15:43:42Z
2013
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/67038
 
Language en
 
Relation ;D9274
 
Format application/pdf
 
Publisher ACHARYA N. G. RANGA AGRICULTURAL UNIVERSITY