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Antioxidant Property Of Fresh And Processed Products Of Sapota (Achras Sapota L.)

Sangeeta, Singh (2004) Antioxidant Property Of Fresh And Processed Products Of Sapota (Achras Sapota L.). [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: The increased production of sapota fruit accompanied with non-availability of acceptable commercial products and short storage period due to high perishability, demands studies on extension of shelf life of sapota and production of different products of high health benefits. In this regards extensive review of literature indicates lack of previous reports or scientific studies on nutraceutical properties of sapota fruits in specific to their antioxidant property. Hence the present investigation is aimed to study the antioxidant property of fresh sapota fruit juice/pulp and their products. This facilitates the production of products of high nutraceutical properties of health benefits from sapota. This study clearly demonstrate that the sapota juice contains a number of antioxidant compounds of different group of chemicals viz. phenolics, carotenoids and ascorbic acid, which can effectively scavenge various reactive oxygen species/free radicals under in vitro conditions. The broad range of activity of the sapota juice demonstrated multiple antioxidant activity of sapota juice clearly indicates the potential health beneficial effect of sapota juice.
Uncontrolled Keywords: sapota antioxidants sapota products fruit juices
Subjects: 600 Technology > 08 Food technology > 24 Fruits
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 07 Jun 2005
Last Modified: 28 Dec 2011 09:24
URI: http://ir.cftri.com/id/eprint/22

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