Macro micronutrients and Antioxidant Potentials of Plants and Fungal based Food from Tawang Area  Arunachal Pradesh  India

Chellaiah Rajendran; M Praveena; Mallesha .; V Rashmi; K R Anilakumar

doi:10.14429/dlsj.4.13811

Chellaiah Rajendran DRDO-Defence Food Research Laboratory, Mysore- 570 011, India
M Praveena Indian Institute of Food Processing Technology, Thanjavur - 613 005, India
Mallesha . DRDO-Defence Food Research Laboratory, Mysore-570 011, India
V Rashmi Christy Friedgram Industry, Namakkal- 637 214, India
K R Anilakumar DRDO-Defence Food Research Laboratory, Mysore-570 011, India

DOI: https://doi.org/10.14429/dlsj.4.13811

Keywords: Finger millet Nori Pepper corn Common bean Mushroom Macro micro nutrients content Antioxidant potentials

Abstract

Certain variety of plants such as vegetables, spices and seaweed are abundantly being grown in high altitude cold desert region of Tawang in Arunachal Pradesh, India. Therefore, five different vegetables, spices and seaweed were taken from that particular cold region viz., finger millet, nori seaweed, pepper corn, bean and mushroom have been selected based on the higher consumption of people of Northeast (NE) India for the proximate analysis, mineral, antioxidant and vitamin contents. So far, there is no nutritional composition studies have been carried out with available vegetables, spices and seaweeds growing in NE. For this reason, this study was undertaken to determine the macro and micro nutrients and antioxidant potential of these plant foods. Different analyzed varieties were significantly different for proximate composition and mineral content, and each variety showed significant differences. Common bean showed higher percentage of protein with 35.09% and fat percentage of the finger millet is higher (9.2%) as compared to other varieties from other regions (1-1.5%). Higher crude fibre was assessed in mushroom with 47.77% followed with pepper corn (38.42%), bean with 30.987%, and finger millet (5.14%).Calcium was higher in finger millet with 225 mg per 100g whereas iron content was higher in mushroom with 652 mg followed with beans (543 mg), pepper corn (408 mg per 100g). Higher amount of polyphenols observed in finger millet with 8.716 µg (GAE)/mg and highest total flavonoids in pepper corn with 48.196 µg (RU)/ml. Likewise, highest FRAP in finger millet noticed with 72.0 µg of FeSO4 equivalent /mg and reducing power (ascorbic acid equivalent /mg) in mushroom (244.0) and pepper corn (242.0). All samples had higher metal chelating activity between 86.657- 83.383 IC₅₀ µg. Similarly, higher amount of vit B₆ was noted in pepper corn with 197.0 mg while lowest in seaweed with 1.76 mg/100gm.

Author Biographies

Chellaiah Rajendran, DRDO-Defence Food Research Laboratory, Mysore- 570 011, India

Dr. C. Rajendran, obtained his MVSc (ANGRAU), PhD from Indian Veterinary Research Institute, Bareilly, Uttar Pradesh. Currently working as Scientist D in DRDO-Defence Food Research Laboratory (DFRL), Mysuru.

M Praveena, Indian Institute of Food Processing Technology, Thanjavur - 613 005, India

Mr M. Praveena, obtained his BTech in Food Science and Technology from the University of Agricultural Sciences, Bangalore. Currently doing his MTech in Indian Institute of Food Processing Technology (IIFPT), Pudukkottai Road, Thanjavur. He is working on various food formulations & analysis

Mallesha ., DRDO-Defence Food Research Laboratory, Mysore-570 011, India

Dr Mallesha, MSc (Food Science), PhD (Bioscience) in the field of Food Microbiology, Food Biotechnology and presently working in DRDO-Defence Food Research Lab, Mysore. Presently, working on the development of body cooling beverages, hematininc foods and anti-sea sickness foods.

V Rashmi, Christy Friedgram Industry, Namakkal- 637 214, India

Mrs V. Rashmi, BSc working as Research Assistant in the field of Food Quality Assurance. She has assisted in conducting proximate and vitamin analysis

K R Anilakumar, DRDO-Defence Food Research Laboratory, Mysore-570 011, India

Dr K.R. Anilakumar, MSc, Ph.D in Food Science with specialisation in Nutritional Biochemistry, presently working as
Sc‘F’ at DRDO-Defence Food Research Laboratory, Mysore. He is involved in the development and evaluation of functional foods and nutraceuticals to support anti-sea sickness, hepatoprotective, neuro-protective, anti-ulcer, anti-fatigue, anti-anxiety and antidepression properties in experimental animals.

References

Sripriya, G.; Usha, A. & Chandra, T.S. Changes in carbohydrate, free amino acids, organic acids, phytate and HCl extractability of minerals during germination and fermentation of finger millet (Eleusine coracana), Food Chem., 1997, 58(4), 345- 350.

Mathanghi, S.K. & Sudha, K. Functional and phytochemical properties of finger millet (Eleusine coracana) for health, International Journal of Pharmaceutical Chemical and Biological Sciences., 2015, 2(4), 431- 438.

NAAS, Seaweed cultivation and utilization: Policy Paper 22, National Academy of Agricultural Sciences, 2003, 1- 6.

Wortmann, C.S. Phaseolus vulgaris L (common bean), Record from PROTA4U, Brink M & Belay G (Editors), PROTA (Plant Resources of Tropical Africa / Ressources végétales de l’Afrique tropicale), Wageningen, Netherlands,2006.

CNC. Coproduits de fruits et légumes et coproduits de conserverie: fiche n° 24, Comité National des Co-produits, ADEME, IDELE, 2004.

Mattila, P.; Konko, K.; Eurola, M.; Pihlawa, J.M.; Astola, J.; Vahteristo Lietaniemi, V.; Kumpulainen, J.; Valtonen, M. & Piironen, V. Contents of vitamins, mineral elements, and some phenolic compounds in cultivated mushrooms, J Agric Food Chem, 2001, 49, 2343- 2348.

Agrahar-Murugkar, D. & Subbulakshmi, G. Nutritional value of edible wild mushrooms collected from the Khasi hills Meghalaya, Food Chem, 2005, 89, 599-603.

Wani, B.A.; Bodha, R.H. & Wani, A.H. Nutritional and medicinal importance of mushrooms, J Med Plants Res, 2010, 4(24), 2598-2604.

Rai, M.; Tidke, G. & Wasser, S.P. Therapeutic potential of mushrooms, Nat Prod Rad, 2005, 4(4), 246-257.

Latha, S.S,; Naveen, S,; Pradeep, C.K,; Sivaraj, C,; Dinesh, M.G. & Anilakumar, K.R. Toxicity assessment of wild mushrooms form the Western Ghats, India: An in vitro and sub-acute in vivo study, Frontiers Pharmacology, 2018, 9, 1-15.

Utsab Deb.; Jagannath, A.; Anilakumar, K.R.; Mallesha. & Chatterjee, S. Nutritional studies and antioxidant profile of; pickled oyster mushrooms of North East India, Defence Life Sci J, 2017, 3, 64-70.

Elmastas, M.; Isildak, O.; Turkekul, I. & Temur, N. Determination of antioxidant activity and antioxidant compounds in wild edible mushrooms, J Food Comp Anal, 2007, 20, 337-345.

Ribeiro, B.; Valentao, P.; Baptista, P.; Seabra, R.M. & Andrade, P.B. Phenolic compounds, organic acids profiles and antioxidative properties of beefsteak fungus (Fistulina hepatica), Food Chem Toxicol, 2007, 45, 1805-1813.

Pearson, D. The chemical analysis of foods. 7th Ed, London, 86, Churchill Livingstone, 1976. 3-4p.

James, C.J. The analytical chemistry of foods. Chapman and Hall Press, New York, 1995, 86p.

Chang, S.K.C. Protein Analysis In: Food Analysis, Nielsen, SS (Ed.), Kluwer Academic Plenum Publisher, New York, 2003.

AOAC. Official Methods of Analysis, 14th Edn, The William Byrd Press, Richmond, VA, USA, 1984.

AOAC. Official methods of analysis of AOAC international (17thed.), Gaithersburg, MD, USA. Association of Official Analytical Chemists (AOAC) International, 2000.

AOAC. Official Method of Analysis (18th Ed.), Association of Official Analytical Chemists International, Maryland, USA, 2005.

Singleton, V. & Rossi, J. Colorimetry of total phenolics with phosphomolibdic-phosphotungstic acid reagents, Am J Enol Vitic, 1965, 16,144–158.

Chang, S.T.; Wu, J.H.; Wang, S.H.; Kang, P.L.; Yang, N.S. & Shyur, L.F. Antioxidant activity of extracts from Acacia confusa bark and heartwood, J Agric Food Chem, 2001, 49, 3420-3424.

Benzie, I.F.F. & Strain, J.J. Ferric reducing/antioxidant power assay: Direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration, Methods Enzymol, 1999, 299, 15–27.

Jayaprakash, G.K.; Singh, R.P. & Sakariah, K.K. Antioxidant activity of grape seed extracts on peroxidation models in-vitro, J Agric Food Chem, 2001, 55, 1018-1022.

Oyaizu, M. Studies on products of browning reactions: Antioxidative activities of products of browning reaction prepared from glucosamine, Jpn J Nutr, 1986, 44, 307–315.

Soler-Rivas, C.; Espin, J.C. & Wichers, H.J. An easy and fast test to compare total free radical scavenger capacity of foodstuffs, Phytochem Anal, 2000, 11, 330-338.

SPSS Inc. Released, SPSS Statistics for Windows, Version 17.0. Chicago: SPSS Inc, 2008.

Amir Gull, Kamlesh Prasad. & Pradyaman kumar. Physico-Chemical, Functional and antioxidant properties of millet flour, Conceptual frame work and Innovation in Agro Ecology and Food Science ISBN, 2011, 50-52.

Shobana, S.; Krishnaswamy, K.; Sudha, V.; Malleshi, N.G.; Anjana, R.M.; Palaniappan, L. & Mohan, V. Finger Millet (Ragi, Eleusine coracana L.). A Review of Its Nutritional Properties, Processing, and Plausible Health Benefits. Advances in Food and Nutrition Research, 2013, 69, ISSN 1043-4526. http://dx.doi.org/10.1016/B978-0-12-410540-9.00001-6.

Dhargalkar, V.K. Uses of seaweeds in the Indian diet for sustenance and well being, Science and Culture, 2014.

Saha, J.; Biswal, A.K. & Deka, S.C. Chemical composition of some underutilized green leafy vegetables of Sonitpur district of Assam, India, International Food Research Journal, 2015, 22(4), 1466-1473.

Pillai, S.L. & Nair, R.B. Proximate composition, mineral elements and anti nutritional factors in Cleome viscose L. and Cleome burmanni W & A (Cleomaceae), International Journal of Pharmacy and Pharmaceutical Sciences, 2013, 5(1), 384-387.

Emire Admasu Shimelis. & Sudip Kumar Rakshit. Proximate composition and physic-chemical properties of improved dry bean (Phaseolus vulgaris) varieties grown in Ethiopia, J Agri Food Chem, 2004, 38, 331-338.

Chye, F.Y.; Wong, J.Y. & Lee, J.S. Nutritional quality and antioxidant activity of selected edible wild mushrooms, Food Sci Technol Internat, 2008, 14, 375. doi: 10.1177/1082013208097445.

Aliyu, A.B.; Musa, A.M.; Oshanimi, J.A.; Ibrahim, H.A. & Oyewale, A.O. Phytochemical analyses and mineral elements composition of some medicinal plants of north Nigeria, Niger J Pharm Sci, 2008, 7, 119-25.

Sajib, M.A.M.; Hoque, M.M.; Yeasmin, S. & Khatun, M.H.A. Minerals and heavy metals concentration in selected tropical fruits of Bangladesh, International Food Research Journal, 2014, 21(5), 1731-1736.

Meenakshi, N.; Babu, B.S. & Kumar, S.P. Analysis of the arsenic in commonly used medicinal plants, Int J Ayur Pharma Research, 2014, 2(1), 77-83.

Haruna, S.S.; Ahmed, O. & Titilayo, J.O. Nutritional and anti-nutritional composition of Lantana camara leaf, J Invest Biochem, 2015, 4(2), 58-60.

Korfali, S.I.; Hawi, T. & Mroueh, M. Evaluation of heavy metals content in dietary supplements in Lebanon, Chemistry Central Journal, 2013, 7(1), 10.

Adeyeye, E. & Otokili, M.K.O. Proximate composition and some nutritionally valuable minerals of two varieties of Capsicum annum, Discov Innov, 1999, 11, 75-81.

Bhaskaran, P. Immunobiology of mild nutrient deficiency, Br J Nutr, 2001, 85, S75-S80.

Noda, H.; Amano, H.; Abo, K. & Horiguchi, Y. Sugars, organic acids, and minerals of nori, the dried laver Porphyra sp, Bulletin of the Japanese Society for the Science of Fish, 1981, 47, 57-62.

United States Department of Agriculture (USDA), Agricultural Research Service, Nutrient Data Laboratory. USDA National Nutrient Database for Standard Reference, Release 28 (Slightly revised). Version Current: May 2016. Internet: http://www.ars.usda.gov/ba/bhnrc/ndl.

Kanazawa, A. Vitamins in algae, Bull Jap Soc sci Fish, 1963, 29, 713–731

Romero-Arenas, O.; Damián Huato, M.A.; Rivera Tapia, J.A.; Báez Simón, A.; Huerta Lara, M. & Cabrera Huerta, E. The Nutritional value of Beans (Phaseolus vulgaris L.) and its importance for Feeding of rural communities in Puebla-Mexico, International Research Journal of Biological Sciences, 2013, 2(8), 59-65.

Willett, W.C. Micronutrients and cancer risk, J Am Med Assoc, 1991, 53, 265-269.

Gey, K.F. The antioxidant hypothesis of cardiovascular disease: epidemiology and mechanisms, Biochem Soc Trans, 1990, 18, 1041-1045.

Gey, K.F.; Puska, P.; Jordon, P. & Moser, U.K. Inverse correlation between plasma vitamin E and mortality from ischemic heart disease in cross-cultural epidemiology, Am J Clin Nutr, 1991, 53, 326-334.

Harsha, S.N. & Anilakumar, K.R. Protection against aluminium neurotoxicity: A repertoire of lettuce. Antioxidants, Biomedicine & Aging Pathol, 2013, 3, 179-184.

Liyana-Pathirana, C.M.; Shahidi, F. & Alasalvar, C. Antioxidant activity of cherry laurel fruit (Laurocerasus officinalis Roem.) and its concentrated juice, Food Chem, 2006, 99, 121-128.

Giannenas, I.E.; Tsalie, E.F.; Chronis, S.; Mavridis, D.; Tontis, I. & Kyriazakis, I. Consumption of Agaricus bisporus mushroom affects the 5 performance, intestinal microbiota composition and morphology, and antioxidant status of turkey poults, Anim Feed Sci Tech, 2011, 165, 218–229.

Anilakumar, K.R.; Saritha, V.; Farhath Khanum. & Bawas, S. Effect of cooking on total phenols, flavonoids and antioxidant activity in spices of Indian culinary, J Food Sci Technol, 2007, 44, 357-359.

Robbins, R.J. Phenolic acids in foods: An overview of analytical methodology, Journal of Agricultural and Food Chemistry, 2003, 51, 2866-2887.

Bondia-Pons, I.; Aura, A-M.; Vuorela, S.; Kolehmainen, M.; Mykkänen, H. & Poutanen, K. Rye phenolics in nutrition and health, J Cereal Sci, 2009, 49(3), 323-36.

Silva, EM.; Souza, J.N.S.; Rogez, H.; Sees, J.F. & Larondelle, Y. Antioxidant activities and polyphenolic contents of fifteen selected plant species from the Amazonian region, Food Chem, 2007, 101 (3), 1012-1018.

Harsha, S.N.; Anilakumar, K.R. & Mithila, M.V. Antioxidant properties of Lactuca sativa lead extract involved in the protection of biomolecules, Biomedicine & Prev Nutrition, 2013, 3, 367-373.

Delgado, M.E.; Haza, A.I.; Garcia, A. & Morales, P. Myricetin, quercetin, (+)-catechin and (-)-epicatechin protect against N-nitrosamines –induced DNA damage in human hepatoma cell, Toxicology in Vitro, 2009, 23(7), 1292-1297.

Corkan, A.; Fuh, R.A.; Li, J. & Linssey, J.S. Phytochem, Auto CAD. A Computer Aided Design and Research IN, Phytochem and Phytobiol, 1998, 68, 141- 145.

Pourmorad, F.; Hosseinimehr, S.J. & Shanabi Majd, N. Antioxidant activity, Phenol and flavonoid contents of some selected Iranian medicinal plants, Afr J Biotechnol, 2006, 5(11), 1142-1145.

Salah, N.; Miller, N.J.; Pagange, G.; Tijburg, L.; Bolwell, G.P.; Rice, E. & Evans, C. Polyphenolic flavonoids as scavenger of aqueous phase radicals as chain breaking antioxidant, 1995, 322 (2), 339-346.

Del-Rio, A.; Obdululio, B.G.; Castillo, J.; Martin, F.G. & Orluno, A. Uses and properties of citrus flavonoids, J Agric Food Chem, 1997, 45, 4505-4515.

Okwu, D.E. Phytochemical and vitamin content of indigenous spices of South Eastern Nigeria, J Sustain Agric Environ, 2004, 6, 30-37.

Harsha, S.N. & Anilakumar, K.R. Protection against aluminium neurotoxicity: A repertoire of lettuce antioxidants, Biomedicine & Aging Pathol, 2013, 3, 179-184.

Huang, D.; Ou, B. & Prior, R.L. The chemistry behind antioxidant capacity assays, J Agric Food Chem, 2005, 53, 1841.