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FoodSci: Indian Journal of Research in Food Science and Nutrition

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Kavitha, K.

In Vitro Antioxidant and Free Radical Scavenging Activities of Methanolic Extract of Ocimum sanctum Linn. Seed

Abstract Views :665 | PDF Views:413

Authors

K. Kavitha ¹, S. Ponne ¹

Affiliations
1 Department of Foods & Nutrition, Vellalar College for Women, Erode, Tamilnadu, IN

Source

FoodSci: Indian Journal of Research in Food Science and Nutrition, Vol 2, No 1 (2015), Pagination: 33-39

Abstract

In order to identify the potential sources of natural polyphenols and free radical scavenging activities, the edible seeds of methanolic extracts of Ocimum sanctum seed were studied for total phenolic and flavonoid contents, scavenging of free radicals of DPPH, Nitric oxide, super oxide, hydroxyl and hydrogen per oxide. Polyphenol and flavonoid content were observed sufficient amount in ocimum sanctum seed. The DPPH inhibitory and Nitric Oxide (NO) radical scavenging activities measured in-terms of their IC₅₀ was 63.18μg/ml and 138.88μg/ml respectively. Other radicals like superoxide, hydroxyl and hydrogen peroxide scavenging activities were measured in-terms of IC₅₀ value of 53.73μg/ml, 50.70μg/ml and 52.56μg/ml respectively.

Keywords

DPPH , Free Radical Scavenging, Hydroxyl and Hydrogen Peroxide, Nitric Oxide (NO) Superoxide, Ocimum sanctum Seed, Polyphenols.

Full Text

References

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Nutrient Analysis and Formulation of Antioxidant Enriched Wheat Flour and Formulation of Wheat based Recipes from COFA Flour

Abstract Views :384 | PDF Views:274

Authors

K. Kavitha ¹, M. Priya ¹

Affiliations
1 Department of Foods and Nutrition, Vellalar College for Women, Erode – 638012, Tamil Nadu, IN

Source

FoodSci: Indian Journal of Research in Food Science and Nutrition, Vol 6, No 1 (2019), Pagination: 21-25

Abstract

Among the varieties of fruits and vegetables, carrot and orange have colorful flesh and antioxidant property. Nuts like almond have been increasingly paid attention on the basis of their nutritional aspects and powerful natural antioxidants, which provide various beneficial health effects. As a consequence, a successful combination of Carrot, Orange Flesh and Almond (COFA) were processed in to COFA flour. The prepared COFA flour was incorporated into wheat flour for enriching its nutritional quality. The antioxidant enriched wheat flour was used for recipe preparation. The physico-chemical analysis of flour and sensory evaluation were done to know the acceptability of developed wheat based recipes. The antioxidants vitamins like A, C and E had increased when compared with normal wheat flour. From the results it was found that the developed flour and recipes have not only improved in terms of nutritional value and health benefits, but also have high potential of being accepted by consumers.

Keywords

Antioxidant Vitamins, COFA Flour, Formulated Wheat Flour, Nutritional Value, Physico-Chemical Analysis, Sensory Evaluation.

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References

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Physical Status, Dietary Pattern and Nutrient Intake of the Female Adolescent Garment Workers in Tirupur District

Abstract Views :376 | PDF Views:176

Authors

K. Kavitha ¹, K. Sri Subha ¹

Affiliations
1 Department of Foods and Nutrition, Vellalar College for Women, Thindal, Erode- 638012, Tamil Nadu, IN

Source

FoodSci: Indian Journal of Research in Food Science and Nutrition, Vol 7, No 1 (2020), Pagination: 1-5

Abstract

Adolescence is the period of development that begins at puberty and ends at adulthood. The World Health Organization (WHO) defines adolescence as between 10 and 19 years. The present study is aimed to explore socio-economic status, anthropometric measurement and clinical signs of female adolescent garment workers in Tirupur district. Data was collected from 200 female adolescent garment workers using questionnaire. The data regarding socio economic status, anthropometric measurement, dietary practices, nutrient intake and biochemical profile of the selected female adolescent subjects were collected. From the results it shows that the overall health and nutritional status of all the selected adolescent female subjects are not satisfactory.

Keywords

Biochemical Profile, Dietary Practices and Impact of Nutrition Knowledge, Female Adolescents, Garment Workers, Health and Nutritional Status, Nutrient Intake.

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References

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Proximate Composition, Phytochemical Analysis and Invitro Antioxidant Potentials of Aqueous Extract of Coconut Sugar

Abstract Views :338 | PDF Views:170

Authors

K. Kavitha ¹, B. Ilakkiya ²

Affiliations
1 Assistant Professor, Department of Food Science and Nutrition, Vellalar College for Women, Erode – 638012, Tamil Nadu, IN
2 Student, Department of Food Science and Nutrition, Vellalar College for Women, Erode – 638012, Tamil Nadu, IN

Source

FoodSci: Indian Journal of Research in Food Science and Nutrition, Vol 8, No 2 (2021), Pagination: 20-28

Abstract

Coconut sugar is produced by heating freshly collected coconut sap. The brown color of sugar is derived from non-enzymatic browning reaction. It is strongly influenced by pH and temperature. In this study, the proximate composition of coconut sugar, phytochemical screening and antioxidant activity of coconut sugar were examined. The proximate composition of coconut sugar was high in sucrose content (49.41) than the glucose (15.60) and fructose content (14.15%). The phytochemicals present mainly are alkaloids, phenols, steroids and phytosterols. Coconut sugar is rich in vitamin C (110mg), phosphorous (54.7mg), magnesium (23.13mg), calcium (5.6mg), iron (5mg) and protein (0.42g). It has an excellent antioxidant activity with DPPH radical scavenging activity than superoxide and hydrogen peroxide radical scavenging activity. The organoleptic evaluation of coconut sugar was compared with cane sugar among beverages such as black tea, black coffee, milk tea, milk coffee and milk to show their acceptance. Among all the beverages the overall acceptability of appearance, taste, flavor and color was superior to that of cane sugar. It can be concluded that in addition to their good mineral and phenolic content, coconut sugar could be useful as an antimicrobial substance to prevent various diseases. Future investigation is needed for the assessment of medicinal properties of coconut sugar.

Keywords

Antioxidant Activity, Coconut Sugar, Phytochemical Analysis, Physico-Chemical Parameters, Organoleptic Evaluation

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References

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Standardization, Sensory Evaluation and Physico Chemical Analysis of Grape Seed Powder Incorporated Home Made Noodles

Abstract Views :185 | PDF Views:120

Authors

K. Kavitha ¹, S. Gowthami ²

Affiliations
1 Assistant Professor Department of Foods and Nutrition, Vellalar College for Women, Erode – 638 012, Tamil Nadu, IN
2 PG Student, Vellalar College for Women, Erode – 638 012, Tamil Nadu, IN

Source

FoodSci: Indian Journal of Research in Food Science and Nutrition, Vol 9, No 2 (2022), Pagination: 58-65

Abstract

As grape seed is the waste material in grape processing, these waste material is generally utilized as cattle feed in many countries, while grape seed has been shown to contain high amount of antioxidant compounds and is a good source of polyphenols a wide variety of proanthocyanidins. For the current study, grape seeds were collected, dried and powdered separately and incorporated in different variety of noodles such as tomato, mint and beetroot at 10%, 20% and 30% levels. Among the three varieties, 20% grape seed powder incorporated beetroot noodles was highly accepted. Grape seed powder incorporated noodles were found to be rich in protein, vitamins like carotene, vitamins C and Vitamin E and minerals like iron and calcium. The microbial load was assessed for highly accepted grape seed powder incorporated homemade noodles and it was found to be safe level.

Keywords

Antioxidant, Grape Seed Powder, Homemade Noodles, Microbial Load, Polyphenols

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