Browsing by Author "APARNA KUNA"
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ThesisItem Open Access ANTIOXIDANT ACTIVITY OF SAFFLOWER PETAL (CARTHAMUS TINCTORIUS LINNE)(PROFESSOR JAYSHANKAR TELANGANA STATE AGRICULTURAL UNIVERSITY, RAJENDRANAGAR, HYDERABAD, 2015) JUVERIA SULTANA; APARNA KUNAIndia is the largest producer of safflower (Carthamus Tinctorius L.) (0.09 million tonnes) in the world with highest acreage (0.16 million hectares), but with an average productivity of only 641kg/ha (Directorate of Economics and Statistics, Ministry of Agriculture, 2014), a multipurpose crop, has been grown for centuries in India for the orange-red dye (carthamin) extracted from its brilliantly colored flowers and for its quality oil rich in polyunsaturated fatty acids (linoleic acid, 78%). The tender leaves, shoots and thinnings of safflower are used as pot herb, green leafy vegetable and salad. Studies have found that intake of antioxidants as food supplements has an effective role in maintaining and promoting health in coronary artery diseases and some types of cancers have shown a reversed relationship with the consumption of food rich in Polyphenols. These studies have led to a special attention to natural resources for the purpose of finding an antioxidant molecule. (kaviarasan et al., 2007). The following study was done to study the “Antioxidant activity of safflower petal (Carthamus tinctorius linne)”. The results of antioxidant activity of six varieties of safflower petals revealed that the variety NARI-6 had the highest DPPH scavenging activity (341.54±5.68%) and reducing power assay (3.51±0.00absorbance) which were statistically significant (p>0.01). Hence NARI-6 and Annigeri-1 variety petals were selected for the development of products. The sensory evaluation results indicated that NARI-6 Safflower petal incorporated biscuit (SFPB) T1 at 4g incorporation had the highest overall acceptability (4.01±0.79). The SFPB T1 was further used for physico-chemical and nutrient analysis, the scores obtained are TA (0.36±0.16%), TSS (2.5±0.1°B), pH (6.60±0.00) and color L* (54.43±0.04), a* (19.82±0.05), b*(46.25±0.03). The titrable acidity of NARI-6 dried petals was 0.8 % citric acid. This could be due to the loss of ascorbic acid during product development. Titrable acidity was studied to ensure physico-chemical changes during preparation of the product (Sandhu et al., 1985) and during storage (Karla and Tandon, 1985). The proximate results of SFPB are as follows, carbohydrate (86.33±0.12%), protein (5.62±0.09%), fat (2.16±0.16%), crude fiber (0.6±0.3%), total carotenoids (2396.33±20.18 μg/100g) and ascorbic acid (1188±198 mg/100g) shows that the SFPB is good source of major nutrients. The antioxidant stability on storage revealed the scavenging DPPH radical activity on 0th day was the highest (95.58±3.70%). The antioxidant activity was decreased significantly (p>0.01) from 15th day to 30th, and 45th day (57.35±23.66%), (56.99±11.87%), (44.73±11.99%) respectively. Wang et al., 2010, determined a poor ferrous ion-chelating effect from the carotenoid extract (1.8%) while showing high DPPH activity (70.6%) concluding that, having metal chelating activity of the studied extracts may be due to the strikingly higher phenolic contents. The reducing power activity on 0th day was the highest (3.17±0.05absorbance). The reducing power activity was found to be decreased significantly from 15th day to 30th, and 45th day (2.14±0.05absorbance), (1.01±0.00absorbance), (0.23±0.00absorbance) respectively. The super oxide anion radical activity on 0th and 15th day were (474.26±2.37%, 233.06±0.46%) respectively and on 45th day it was found to be similar to 0th day values (465.10±58.13%) which is statistically significant (p>0.01) when compared with 15th day. The total flavonoids content decreased from 0th to 15th to 30th day (129.93±0.94μg RE to 108.66±0.73 μg RE to 28.01±0.06 μg RE) respectively while on 45th day of storage the total flavonoid content of SFPB significantly (p>0.01) increased to 102.57±3.44μg of RE. Flavonoids quenches the free radicals and chelates the metallic ions. Flavonoids are ideal scavengers of peroxyl radicals due to their favorable reduction potentials relative to alkyl peroxyl radicals and thus, in principle, they are effective inhibitors of lipid peroxidation. (Polovka et al., 2003). The variation of total phenolic content from 0th to 15th day were statistically significant (p>0.01) (23.26±0.99 μg PE), (35.17±0.27μg PE) respectively, whereas it was lowest on 30th day (5.96±0.72μg PE) and was highest on 45th The results of Pearson’s correlation for antioxidant activity of SFPB on storage was scavenging DPPH radical activity positively correlated with reducing power assay (r = 0.75**) which was statistically significant (p>0.01) while DPPH activity negatively correlated with super oxide anion radical activity (r = -0.52 day (93.6±0.41μg PE). NS ) which was not statistically significant (p>0.01). There is a very good distribution of carbohydrates, proteins, fat, fiber, carotenoids, antioxidants in the safflower petal varieties and the incorporation in the products should be commercialized to enhance the health of the individuals against diseases.ThesisItem Open Access EVALUATION OF NUTRIENT AND NUTRACEUTICAL COMPOSITION IN SELECTED CULTIVARS OF SAFFLOWER (Carthamus tinctorius L.) LEAVES AT DIFFERENT GROWTH STAGES(PROFESSOR JAYSHANKAR TELANGANA STATE AGRICULTURAL UNIVERSITY, RAJENDRANAGAR, HYDERABAD, 2015) SUNEEL KUMAR, EERABOINA; APARNA KUNASafflower (Carthamus tinctorius L.), a multipurpose crop, has been grown for centuries in India for the orange-red dye (carthamin) extracted from its brilliantly colored flowers and for its quality oil rich in polyunsaturated fatty acids (linoleic acid, 78%). The tender leaves, shoots and thinnings of safflower are used as pot herb, green leafy vegetable and salad. Bundles of young plants are commonly sold as a green vegetable in markets in India and some neighboring countries. The thinned out plants are harvested during thinning and are consumed as leafy vegetable in many parts where the crop is grown. As the crop matures, the bottom leaves are also consumed during various stages till the completion of flowering stage. A study was taken up to study the “Nutrient and nutraceutical composition in various cultivars of Safflower leaves” during different stages of maturity. The results of proximate analysis revealed that, the moisture content was higher at the earlier stages (30th day) as compared to 50th and 70th day in all the four cultivars of Safflower leaves. The carbohydrates content was higher during 30th day as compared to 50th day and 70th day in Annigeri-1, TSF-1 and NARI-6 varieties. Protein content varied between 2.51 to 4.04g/100g during all maturity stages in all the four cultivars studied. The fat content in the Safflower leaves was found to increase in all four cultivars from 30th day to 50th day to 70th day. This could be due to the fact that Safflower being an oilseed crop, the oil component increases in the leaves also as the plant matures. The crude fiber analysis results indicate Safflower leaves are a very rich source of crude fiber ranging from 8.77 to 9.58g/100g during various stages of maturity in the four cultivars. The ash content of Safflower leaves ranged between 13.68 to 17.36% which indicates that Safflower leaves are a rich source of minerals. The energy values of Safflower ranged between 58.82 to 111.44kcal/100g. Results of iron and calcium estimation show that Safflower leaves are rich sources of both iron 3.42 – 5.33mg/100g) and calcium 240 – 333.33mg/100g) during various stages of maturity in all four cultivars. However, the differences in the calcium and iron content were not statistically significant, indicating that consumption of safflower leaves at any stage from any cultivar would give almost similar calcium and iron content. The total carotenoids content was highest during the 30th day in all the four cultivars ranging from 7122.56 - 14892.80μg/100g, while it was lowest during 70th day ranging from 1476.00 – 4066.40μg/100g indicating that the stage of maturity does have a remarkable influence on the total carotenoid content. The results showed that, as the stage of maturity increased, there was a significant decrease in the total carotenoid content of Safflower leaves. The results indicate that, ascorbic acid content was highest during 50th day in Annigeri-1 and Manjira, whereas it was highest on 70th day in NARI-6 variety. The results also indicate that TSF-1 is a poor source of ascorbic acid when compared to Annigeri-1, Manjira and NARI – 6. The DPPH scavenging activity and total flavonoids of Safflower leaves were higher at 30th day while superoxide anion activity and total phenolics were higher at later stages (70th day and 90th day in NARI-6 variety). This shows that the Safflower leaves exhibits antioxidant activity at various stages through different mechanisms such as acting as weak oxidant, scavenging singlet oxygen molecules (Superoxide anion activity and total flavonoids) when consumed at earlier stages and scavenging hydrogen peroxide radicals when consumed at matured stages (DPPH activity and total phenols). Hence, consumption of the safflower leaves at any stage of maturity provides antioxidants to the diet. Two products namely Safflower leaves roti and Safflower leaf powder “Karam podi” were prepared during different stages of maturity with Annigeri-1, Manjira, TSF-1 and NARI-6 varieties and sensory evaluation was performed. Results of sensory evaluation revealed that 35% percent incorporation of Safflower leaves in roti and 15% incorporation of Safflower powder in “Karam podi” sample had high scores for overall acceptability and there was not much difference among the cultivars used in the study. Hence, from this it can be interpreted that 35 and 15 percent incorporation of fresh and dried leaf powder respectively had no detrimental effects on sensory attributes and there was no statistically significant difference among the cultivars. The results of the study show that, the optimum period to harvest Safflower leaves to be consumed as vegetable can be done during any stage of maturity - 30 days, 50 days and 70 days for spiny varieties of Safflower like Annigeri-1, Manjira and TSF-1, where as non spiny varieties like NARI-6 can be consumed up to 90 days. There is a very good distribution of carbohydrates, proteins, fiber, iron, calcium, carotenoids, antioxidants during all the stages of maturity though the content varies during the stages of maturity. Hence, harvesting age is not very crucial in case of Safflower leaves to be consumed as a green leafy vegetable but availability of the safflower leaves all through the year is more crucial. Safflower leaves and leaf powder which are potential sources of nutrients and antioxidants during various stages of maturity, can be popularized as a green leafy vegetable for attainment of nutritional security.