Please use this identifier to cite or link to this item: http://krishikosh.egranth.ac.in/handle/1/5810100723
Authors: Yadav, Ranjeet Kumar
Advisor: SRIVASTAVA, Dr. Shailendra Kumar
Title: Nutritional and Antioxidative changes during maturation process of Dillenia pentagyna fruit
Publisher: DEPARTMENT OF BIOCHEMISTRY AND BIOCHEMICAL ENGENEERING JACOB INSTITUTE OF BIOTECHNOLOGY AND BIOENGEENERING SAM-HIGGINBOTTOM UNIVERSITY OF AGRICULTURE, TECHNOLOGY AND SCIENCES ALLAHABAD-211007
Language: en
Type: Thesis
Pages: 114p.
Agrotags: null
Keywords: Enzymatic, non-enzymatic antioxidants and nutritional compounds in Dillenia pentagyna fruits of four time harvests during maturation process were studied. The present study aims to pattern the antioxidant potential and also to identify the amino acid compounds in the fruit extracts were evaluated using Gas chromatography. The results revealed that the plant fruits contained appreciable amounts of proximate content was at the maximum level on the 55th days, i.e. moisture, ash, crude fiber and malic acid content and then significantly decreased on the 10th day and trace elements i.e. copper (Cu), nickel (Ni), manganese (Mn) and iorn (Fe) were decreases of 37.9%, 39.3%, 28.7% and 24.6% in the respect of 10th day fruit. The total phenol content in the fruit extracts (10D, 25D, 40D and 55D) expressed as gallic acid equivalent (GAE) was in the range of 0.352 to 0.703 mg GAE/g DW. Activity of Ascorbate peroxidase, guiacol peroxidase and glutathione reductase content in the fresh fruit extract (10D, 25D, 40D and 55D) expressed as μM/g fw were in the range of 406.90 to 708.66 μM/g fw, 0.372 to 0.207 μM/g fw and 0.117 to 0.184 μM/g fw while SOD, expressed as U/g fw was in the range 165.53 to 253.92 U/g fw. The results indicated that the Dillenia pentagyna fruits are nutrient-dense foods that can be good sources of ascorbic acid, -Tocopherol as well as carbohydrates, dietary fiber and trace elements can be utilized as a natural source of antioxidant. Keywords: Antioxidants, Dillenia pentagyna, Gas chromatography and Medicinal plant
Abstract: Enzymatic, non-enzymatic antioxidants and nutritional compounds in Dillenia pentagyna fruits of four time harvests during maturation process were studied. The present study aims to pattern the antioxidant potential and also to identify the amino acid compounds in the fruit extracts were evaluated using Gas chromatography. The results revealed that the plant fruits contained appreciable amounts of proximate content was at the maximum level on the 55th days, i.e. moisture, ash, crude fiber and malic acid content and then significantly decreased on the 10th day and trace elements i.e. copper (Cu), nickel (Ni), manganese (Mn) and iorn (Fe) were decreases of 37.9%, 39.3%, 28.7% and 24.6% in the respect of 10th day fruit. The total phenol content in the fruit extracts (10D, 25D, 40D and 55D) expressed as gallic acid equivalent (GAE) was in the range of 0.352 to 0.703 mg GAE/g DW. Activity of Ascorbate peroxidase, guiacol peroxidase and glutathione reductase content in the fresh fruit extract (10D, 25D, 40D and 55D) expressed as μM/g fw were in the range of 406.90 to 708.66 μM/g fw, 0.372 to 0.207 μM/g fw and 0.117 to 0.184 μM/g fw while SOD, expressed as U/g fw was in the range 165.53 to 253.92 U/g fw. The results indicated that the Dillenia pentagyna fruits are nutrient-dense foods that can be good sources of ascorbic acid, -Tocopherol as well as carbohydrates, dietary fiber and trace elements can be utilized as a natural source of antioxidant. Keywords: Antioxidants, Dillenia pentagyna, Gas chromatography and Medicinal plant
Description: Ph. D. Thesis
Subject: Biochemistry
Theme: Nutritional and Antioxidative changes during maturation process of Dillenia pentagyna fruit
Research Problem: Nutritional and Antioxidative changes during maturation process of Dillenia pentagyna fruit
These Type: Ph.D
Issue Date: 2017
Appears in Collections:Thesis

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