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Subject: Food and Nutrition × Author: Bhathal, Simranpreet Kaur × Start date: 2014 × Thesis Type: Ph.D ×
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    ThesisItemOpen Access
    Intake and contribution of spices to antioxidant capacity in habitual Punjabi diets
    (Punjab Agricultural University, Ludhiana, 2020) Bhathal, Simranpreet Kaur; Harpreet Kaur
    Spices are the esoteric food adjuncts that not only augment the taste and flavour but possess many bioactive compounds and antioxidant potential which can provide a proper balance of oxidants and antioxidants in human beings. A survey was carried out among 100 urban and 100 rural households from Ludhiana district to understand the intake and consumption frequency of spices. The highest mean intake was observed for red chilli powder among urban adult women whereas turmeric powder among rural women. Urban women consumed 10.04 g of spices per day which was higher as compared to 7.68 g of spices per day for rural women. Spice extracts were analyzed for bioactive compounds and antioxidant potential and results revealed that the total phenolic content, flavonoid content, DPPH (2,2-diphenyl-1- picrylhydrazyl) % inhibition and Ferric Reducing Antioxidant Power (FRAP) ranged from 221.48 - 11024.43 mg GAE/100g, 135.07 - 1197.20 mg QE/100g, 54.56 - 85.49 percent inhibition and 1.90 - 284.80 mmole TE/100g, respectively. Most of the spices subjected to roasting showed a significant change in total phenolic content, flavonoid content, DPPH (% inhibition) and FRAP. Retention of total phenolic content, flavonoid content, DPPH (% Inhibition) and FRAP were observed by the pressure cook method with the addition of spices at later stage for cooked preparations (whole dhal, split dhal and bottle gourd). Spice intake from individual dish showed the maximum number of portion sizes for red chilli powder were from dhal>vegetable>curry among rural and vegetable>dhal>curry among urban households. Ninety women of age group 30-55 years were selected and divided into three groups viz group I (following prescribed diet), group II (prescribed diet + carom seeds 6 g) and group III (prescribed diet + fennel seeds 15 g) for 40 days. Results for biochemical parameters showed significant reduction in total cholesterol, triglycerides, LDL-C, VLDL-C and fasting blood glucose levels by 10.09 and 8.50 percent, 10.10 and 9.09 percent, 6.01 and 3.95, 6.16 and 4.92 percent, 4.36 and 3.01 percent, respectively whereas increase in HDL-C by 11.96 and 9.06 percent in group II and group III, respectively. A significant (p<0.01) increase in the enzyme activity was observed. Study concluded that supplementation of carom seeds and fennel seeds significantly improved lipid profile and antioxidant status among women. The study recommended that educating the general population and specifically women regarding the appropriate usage and intake of spices can offer an avenue to greatly impact the onset and progression of chronic diseases and oxidative stress.