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A comparative study on nutritional, fatty acids, carotenoids, aroma and antioxidative characteristics of Microcarpum DC and Vulgare alef varieties of coriander foliage.

Siddharth, Priyadarshi and Madhava Naidu, M. (2019) A comparative study on nutritional, fatty acids, carotenoids, aroma and antioxidative characteristics of Microcarpum DC and Vulgare alef varieties of coriander foliage. Indian Journal of Traditional Knowledge, 18 (3). pp. 458-467.

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Abstract

Fresh coriander foliage (Vulgare alef and Microcarpum DC varieties) were analysed for studying their nutritional, dietary fibre, fatty acids, carotenoids and antioxidant properties. Microcarpum DC foliage had higher amount of fat, protein, minerals, soluble and insoluble dietary fibre contents than Vulgare alef. Calcium (158.76±2.37 mg/100 g) and potassium (98.93±1.63 mg/100 g) were the most abundant minerals in Microcarpum DC. α-Linolenic and cis-Linoleic acids were the two primary fatty acids present in both foliages. β-Carotene content in Microcarpum DC (10.35±0.16 mg/100 g) was six times higher than in Vulgare alef (1.54±0.10 mg/100 g). Most common compounds identified by GC-MS in both the varieties were decanal, 2-decenal (Z), undecanal, dodecanal, 2-dodecenal (E), 2-tridecenal (E), tetradecanal, E-9-tetradecenal, 7-hexadecenal (Z) and n-hexadecanoic acid. Total phenolic content in Vulgare alef (44.00±0.85 g GAE/100 g) and Microcrpum DC (44.93±0.64 g GAE/100 g) were nearly equal. Extracts from Microcarpum DC showed higher antioxidant capacities compared to Vulgare alef. Microcarpum DC foliage has higher protein, dietary fibre, minerals, fatty acids, β-Carotene, flavonoids and total phenolics along with higher antioxidant potential. The outcome confirms the significant compositional differences in both the varieties studied. Microcarpum DC is having higher nutritional, nutraceutical and antioxidant capacity than Vulgare alef.

Item Type: Article
Uncontrolled Keywords: Aroma profile, Carotenoids, Dietary fibres, Fatty acids, GC-MS, HPLC
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 01 Dietary Fiber
600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Nov 2020 11:19
Last Modified: 23 Nov 2020 11:19
URI: http://ir.cftri.com/id/eprint/14623

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