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20211
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Subject: Food and Nutrition × Author: Anju Bala × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    Assessment of iron bioaccessibility in Karonda (Carissa spp.) and its products
    (Punjab Agricultural University, Ludhiana, 2021) Anju Bala; Harpreet Kaur
    The objective of present study was to investigate iron bioaccessibility in different karonda products prepared from physiologically mature, unripe and ripe fruit of pink and green variety. The freshly prepared products namely chutney, murabba, pickle 1 (without spices), pickle 2 (with spices), candy, jam and syrup were analyzed for their biochemical parameters.These products were stored at ambient (14-34°C) and refrigerated (4-6°C) temperature for 10 months. The content of citric acid, succinic acid and ascorbic acid have found to be maximum in pickles of both varieties. Among bioactive compounds, total phenols were found to be maximum in pickles prepared from unripe pink and green variety and in ripened chutney of both varieties, whereas the highest content of flavonoids were observed in green unripe candy, chutney and murabba of ripened pink and green variety. In antinutritional factors, highest content of phytates was found in powder (86.54 mg/100g and 75.51 mg/100g) of both varieties while the oxalates have found to be maximum in jam (29.77 mg/100g and 29.86 mg/100g) and syrup (21.50 mg/100g and 26.43 mg/100g) of pink and green variety respectively. The iron, calcium and zinc content were found to be more in chutney (3.65 mg/100g and 3.92 mg/100g, 40.07 mg/100g and 42.43 mg/100g, 0.18 mg/100g and 0.188 mg/100g) of both varieties (fresh weight basis). The in vitro iron bioaccessibility was found to be maximum in pickle 1 (30.43%) and pickle 2 (20.75%) of both varieties and less bioaccessibility was observed in syrup of pink (2.03%) and green (1.89%) variety. After 10 months of storage percent loss of organic acids were found to be maximum in products stored at ambient temperature than refrigerated temperature, however in antinutritional products stored at refrigerated temperature found to have maximum loss than products stored at ambient temperature. Per cent loss of iron bioaccessibility was observed maximum in syrup (97.28%) and jam (95.52%) at ambient temperature whereas the minimum loss in iron bioaccessibility was in powder (0.1%) at refrigerated temperature and candy (1.45%) at ambient temperature. The products like chutney, murabba, pickle 1, pickle 2 and candy have lower iron bioaccessibility at refrigerated temperature than ambient temperature. The positive correlation of iron bioaccessibility was found with organic acids, total phenols and flavonoids however phytates, oxalates, phenolic compounds, calcium, pectin and zinc were negatively correlated with iron bioaccessibility. The study concluded that as the karonda is a rich source of iron and its formulated products have shown the good bioaccessibility of iron, therefore these products can be consumed by anaemic population to fulfill their iron requirements.