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Nutrition facts and functional attributes of foliage of Basella spp.

Sravan Kumar, S. and Manoj, P. and Giridhar, P. (2015) Nutrition facts and functional attributes of foliage of Basella spp. LWT - Food Science and Technology, 64 (1). pp. 468-474.

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Abstract

The nutritional and antioxidant activity of two species of leafy vegetable Basella were investigated. The moisture content of Basella alba and Basella rubra leaves was 928 and 930 g/kg, respectively. The dietary fibre content constitutes 32 g, 10 g and 22 g total, soluble and insoluble dietary fibre, respectively, in 100 g of dry B. alba leaves. The leaves of Basella spp. are very low in calories (95e110/100 g) and fats, but holds a good amount of vitamins, minerals, and antioxidants. The betalains content in B. rubra was highest in 20 weeks old leaves (80 mg) and vitamin C content of B. alba was more (74 mg) than B. rubra (67 mg) in 100 g fresh leaves. The EC50 values were found high in BAW extract (3.4 mg/mL) for DPPH radical scavenging activity. BAW extract (1.04) at 50 mg/mL showed high ferric reducing antioxidant power and least in BAM extract. Various extracts from leaves with different constituents were shown dose dependent antioxidant and high scavenging abilities which play a key role in combating the reactive oxygen species. In view of this, Basella spp. could be an excellent example of 'functional food' that aims at lowering the risk of various diseases.

Item Type: Article
Uncontrolled Keywords: Basella alba Basella rubra Carotenoids Betalains Antioxidant assays
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value
600 Technology > 08 Food technology > 23 Vegetables
Divisions: Plant Cell Biotechnology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 11 Jan 2016 06:55
Last Modified: 11 Jan 2016 06:55
URI: http://ir.cftri.com/id/eprint/12074

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