Nutritional and Anti Oxidant Potential of Commonly Growing Plant Foods from Southern India

C. Rajendran; S. KirtanaKirtana; Rashmi Venkatesh; Pooja Yadav; Anilakumar Kandankath Raghavan

doi:10.14429/dlsj.5.13959

C. Rajendran DRDO-Defence Food Research Laboratory, Mysore-570 011, India
S. KirtanaKirtana Food Science Division, University of Melbourne, Melbourne, Australia
Rashmi Venkatesh DRDO-Defence Food Research Laboratory, Mysore-570 011, India
Pooja Yadav DRDO-Defence Food Research Laboratory, Mysore-570 011, India
Anilakumar Kandankath Raghavan DRDO-Defence Food Research Laboratory, Mysore-570 011, India

DOI: https://doi.org/10.14429/dlsj.5.13959

Keywords: Macro and micro nutrients and anti-oxidant assay, Plant foods, Murraya koenigii, Moringa oleifera, Aegle marmelos, Nutritional assay

Abstract

Certain varieties of plants are abundantly available with rich in nutrients, but the complete sets of nutritional composition studies have not been carried out. Among them, the matured leaves of Murrya keonigii; seeds and leaves of Moringa oleifera, and fruit pulp of Aegle marmelos were chosen. The proximate analysed for above samples showed that the moisture varies from 2.4% -8.2%, crude proteins from 18.75%- 34.57 %, fat content from 5.6% -19.6%, ash content from 3.87%-15.6% and carbohydrate from 28.65% - 41.23%, respectively. Estimation of mineral contents revealed that the leaves and seeds of moringa had higher concentrations than others. Determination of total antioxidant (total flavonoid) was higher (63.550 μg (RU)/ml of samples) in matured curry leaves than others. Determination of in vitro antioxidant activity with FRAP revealed highest activity in curry leaves (174.5μg) to a least activity with seeds of moringa (45.725 μg), whereas the DPPH revealed highest activity for fruit pulp of bael (1680.6μg ascorbic acid) to the least in leaves of moringa (263.15 μg ascorbic acid equivalent/mg). The ABTS showed IC50 value of 210.52 ±0.5774 for curry leaf, 487.8 ±0.3347 and 205.36 moringa seeds and leaves and 513.24 IC50 μg for pulp of bael fruit. Quantitative analysis of water soluble vitamins such as thiamine (B1) varied from 2.172 -5.558 mg; riboflavin (B2) from 2.201 -11.354 mg; pyridoxine (B6) from 4.608 -194.001 mg; biotin (B7) from 36.864 -153.027 mg, respectively. Further, the vitamin C (ascorbic acid) varied from 6.733 -23.142 mg /100g of oven dried samples, respectively. Therefore, the above foods are well intended to be included in routine diet regime and may also be willing to utilise for food supplementation with other suitable diets to manage the conditions such as malnutrition and nutrient deficiencies.

Author Biographies

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

Dr C. Rajendran obtained his MVSc (ANGRAU), Ph.D. from Indian Veterinary Research Institute (IVRI), Bareilly, Uttar Pradesh in the field of Parasitology. He is currently working as Scientist E in Freeze-Dried and Animal Product Technology Division, DRDO-Defence Food Research Laboratory (DFRL), Mysuru. He is involved in the development and evaluation of functional foods and nutraceuticals to support anti-sea sickness and in vivo toxicological analysis in experimental animals. Also, in the development of ready to cook (RTC) fish soup cube by freeze-drying and compressed bar technology.

S. KirtanaKirtana, Food Science Division, University of Melbourne, Melbourne, Australia

Ms S. Kirtana, obtained her BTech in Chemical Engineering from the University of SRM, Kattankulathur, Chennai. Currently doing her MS in Food Science in University of Melbourne, Australia. She is working on various aspects of food chemistry

Rashmi Venkatesh, DRDO-Defence Food Research Laboratory, Mysore-570 011, India

Mrs V. Rashmi obtained her BSc, in Chemistry & PG diploma in Food analysis and quality Assurance, with specialization in food analysis and quality assurance, presently is working as Project Assistant in Food Quality Assurance Division (FQA), Defence Food Research Laboratory, Defence Research and Development Organisation, Mysore. She is involved in the analysis of food samples for proximate composition which includes major and micronutrient analysis, antioxidant activities etc., by using various analytical techniques.

Pooja Yadav, DRDO-Defence Food Research Laboratory, Mysore-570 011, India

Ms. Pooja Yadav, obtained her BSc in Chemistry from Jiwaji University, Gwalior, presently is working in Biochemistry, Nutrition and Toxicology Division (BNT), Defence Food Research Laboratory, Defence Research and Development Organisation, Mysore. She is working on the development and evaluation of functional foods and nutraceutical to support anti-sea sickness and actively involved in the development of phytonutrient & micronutrient enriched Nutraceutical.

Anilakumar Kandankath Raghavan, 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’ and heading the Food Quality Assurance Division, and also part of Biochemistry, Nutrition and Toxicology Division, Defence Food Research Laboratory, Defence Research and Development Organisation, 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 anti-depression properties in experimental animals.