Food Science Research Journal

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Effect of Traditional and Modern Drying Methods on Nutrients, Total Polyphenol and Anthocyanin Content of Garcinia indica Rinds


Affiliations
1 Department of Foods and Nutrition, College of Home Science, G.B. Pant University of Agriculture and Technology, Pantnagar, U.S. Nagar (Uttarakhand), India
2 Department of Foods Nutrition and Dietetics College of Home Science, Nirmala Niketan, New Marine Lines, Mumbai (M.S.), India
     

   Subscribe/Renew Journal


Drying is one of the methods that are used to preserve fruits and vegetables. The aim of the present research was to estimate the nutritional, total anthocyanin and total polyphenol content in dried kokum (Garcinia indica) rind powders using 4 drying treatments i.e. sun drying, microwave drying, tray drying and osmotic drying. Results for proximate analysis indicated that sun dried samples had highest and significant retention (p<0.05) in crude protein, crude fat and crude fibre followed by microwave dried samples. Carbohydrate content was retained (p<0.05) in all the drying techniques, where in osmotically dried samples were found to contain the highest carbohydrate content (63.505±0.336) as compared to other three samples. Regarding Anthocyanin content, the highest and the lowest content was found in sundried (2.259±0.122 g/100 g) and microwave dried samples (0.142±0.001 g/100 g), respectively. Further, total polyphenol content was found highest in sundried sample (76.266±0.053mg/100g), followed by tray dried (54.845 mg/100 g), osmotic dried (51.750±0.210 mg/100 g) and microwave dried samples (24.890 mg/100 g). Thus, in the present study sun drying was found as best drying method for preservation of kokum/Garcinia indica as it showed highest retention of nutrients and minimum loss in anthocyanin and polyphenol contents as compared to microwave drying, tray drying and osmotic drying.

Keywords

Anthocyanin, Polyphenol, Osmotic Drying, Tray Drying, Microwave Drying, Sundrying.
Subscription Login to verify subscription
User
Notifications
Font Size


  • AOAC Official Method (2005.02). Total Monomeric Anthocyanin Pigment Content of Fruit Juices, Beverages, Natural Colorants, and Wines.pH Differential Method First Action 2005.

  • AOAC (2010). Official methods of analysis, 18th Edn. Association of Official Analytical Chemists.

  • Bommayya, H., Kusum, R. and Ramachandran, H.D. (2011). Antioxidant capacities of fruit extracts ofGarcinia indica with different assays and maturity stages. VEGETOS, 24 (2) : 86-90.

  • Camire, M.E., Dougherty, M.P. and Briggs, J.L. (2007). Functionality of fruit powders in extruded corn breakfast cereals. Food Chem., 101: 765-770.

  • Delgado-Vargas, F., Jimenez, A.R. and Paredes-Lopez, O. (2000). Natural pigments: Carotenoids, anthocyanins and betalains - characteristics, biosynthesis, processing, and stability. Critical Rev. Food Sci. & Nutr., 40(3): 173-289.

  • Gunasekaran, S. (1999). Pulsed microwave-vacuum drying of food materials. Drying Technol., 17(3) : 395-412.

  • Hande, A.R. , Swami, S.B. and Thakor, N.S.J. (2016). Open-air sun drying of Kokum (Garcinia indica) rind and its quality evaluation. Agric Res. DOI 10.1007/s40003-016-0229-3.

  • Ici Turk To Grul (2005). Convective heat transfer coefficient of some fruits under open sundrying conditions. J. Food Technol., 3(1):10-14.

  • Jena, B.S., Jayaprakasha, G.K., Singh, R. and Sakariah, K.K. (2002). Chemistry and biochemistry of (-)-hydroxycitric acid from Garcinia. J. Agric. & Food Chem., 50: 10-22.

  • Joshi, G.D. (2012). Traditional methods of Kokum fruits processing. Resource book on kokum (Garcinia indica Choisy) by Western Ghats Kokum Foundation, Panaji-Goa, pp. 75.

  • Lee, J., Durst, R.W. and Wrolstad, R.E. (2005). Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: Collaborative study. J. AOAC Internat., 88(5) : 1269-1278.

  • Nayak, C.A., Rastogi, N.K. and Raghavarao, K.S.M.S. (2010). Bioactive constituents present in Garcinia indica Choisy and its potential food applications: A review. Internat. J. Food Properties, 13(3): 441-453.

  • Padhye, S., Ahmad, A., Oswal, N. and Sarkar, F.H. (2009). Emerging role of Garcinol, the antioxidant chalcone from Garcinia indica Choisy and its synthetic analogs. J. Hematology & Oncol., 2(38): 1-13.

  • Parle, M. and Dhamija, I. (2013). Golden benefits of drinking Kokam Kola. Internat. Res. J. Pharmacy, 4(5) : 5-6.

  • Promjiam P., Siripongvutikorn, S., Wichienchot, S. and Usawakesmanee, W. (2011). Total phenolic compound content, antioxidant property and quality changes of the southern sour curry paste, keanghleung, as affected of garcinia, Garcinia atroviridis, salt during storage. Proceedings of The 2nd Annual International Conference Syiah Kuala University 2012 & The 8th IMT-GT Uninet Biosciences Conference Banda Aceh, 22-24 November 2012.

  • Sailaja, P., Malpani, Kejal, Kudalkar, Sonali and Pore, Tushar (2014). Investigation of adsorption effectiveness of kokum (Garcinia indica) rind residue on synthetic dyes and determination of best extraction procedure for kokum phenols. Internat. J. Adv. Res. Sci. & Engg., 3(9):449-466.

  • Singleton, V.L., Orthofer, R. and Lamuela Raventus, R.M. (1999). nalysis of total phenols and other oxidation substrates and antioxidants by means of Folin ciocalteu reagent. Methods Enzymol., 299:152-178.

  • Swami, S.B., Thakor, N.J. and Patil, S.C. (2014). Kokum (Garcinia indica) and its many functional components as related to the human health: A Review. J. Food Res. & Technol., 2 ( 4): 130-142.

  • Thakor, N.J., Swami, S.B.and Haldankar, P.M. (2012). Need of standardization and advances in value addition of Kokum processing. Resource book on kokum (Garcinia indica Choisy) by Western Ghats Kokum Foundation, Panaji-Goa,.pp 67.

  • Tiwari, R.B. (2005). Application of osmo-air dehydration for processing of tropical fruits in rural areas. Indian Food Ind., 24(6):62-69.

  • Tsushima, M., Fujiwara, Y. and Matsuno, T. (1996). Novel marine di-Z-carotenoids: cucumariaxanthins A, B and C from the sea cucumber Cucumaria japonica. J. Natural Products, 59 : 30-34.

  • http://nchfp.uga.edu/how/dry/sun.html


Abstract Views: 253

PDF Views: 0




  • Effect of Traditional and Modern Drying Methods on Nutrients, Total Polyphenol and Anthocyanin Content of Garcinia indica Rinds

Abstract Views: 253  |  PDF Views: 0

Authors

Soni Tilara
Department of Foods and Nutrition, College of Home Science, G.B. Pant University of Agriculture and Technology, Pantnagar, U.S. Nagar (Uttarakhand), India
Monalisa Guhathakurta
Department of Foods Nutrition and Dietetics College of Home Science, Nirmala Niketan, New Marine Lines, Mumbai (M.S.), India

Abstract


Drying is one of the methods that are used to preserve fruits and vegetables. The aim of the present research was to estimate the nutritional, total anthocyanin and total polyphenol content in dried kokum (Garcinia indica) rind powders using 4 drying treatments i.e. sun drying, microwave drying, tray drying and osmotic drying. Results for proximate analysis indicated that sun dried samples had highest and significant retention (p<0.05) in crude protein, crude fat and crude fibre followed by microwave dried samples. Carbohydrate content was retained (p<0.05) in all the drying techniques, where in osmotically dried samples were found to contain the highest carbohydrate content (63.505±0.336) as compared to other three samples. Regarding Anthocyanin content, the highest and the lowest content was found in sundried (2.259±0.122 g/100 g) and microwave dried samples (0.142±0.001 g/100 g), respectively. Further, total polyphenol content was found highest in sundried sample (76.266±0.053mg/100g), followed by tray dried (54.845 mg/100 g), osmotic dried (51.750±0.210 mg/100 g) and microwave dried samples (24.890 mg/100 g). Thus, in the present study sun drying was found as best drying method for preservation of kokum/Garcinia indica as it showed highest retention of nutrients and minimum loss in anthocyanin and polyphenol contents as compared to microwave drying, tray drying and osmotic drying.

Keywords


Anthocyanin, Polyphenol, Osmotic Drying, Tray Drying, Microwave Drying, Sundrying.

References