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Dr. Y. S. Parmar University of Horticulture & Forestry, Solan

Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Solan, was established on 1st December, 1985 with the objective to promote education, research and extension education in the fields of Horticulture, Forestry and allied disciplines. Late Dr. Yashwant Singh Parmar, the first Chief Minister and the architect of Himachal Pradesh perceived the importance of Horticulture and Forestry to develop and improve the State economy which led to the establishment of this University. Its history lies in erstwhile Himachal Agricultural College, Solan, established in 1962 and affiliated to the Panjab University. It became one of the campuses of Agriculture Complex of Himachal Pradesh University on its formation in 1970. Consequent upon the establishment of Himachal Pradesh Krishi Vishvavidyalaya in 1978, this campus became its Horticulture Complex and finally in 1985, assumed the status of a State University, being the only University in the country engaged exclusively in teaching, research and extension in Horticulture and Forestry. The University is located at Nauni in Solan District of Himachal Pradesh, 13 km from Solan on Solan-Rajgarh Road, at an elevation of 1300 metres above mean sea level. Solan town is situated on national highway (NH-22) and is well connected by train and bus services. The University has four constituent colleges, out of which, two are located at the main campus Nauni, one for horticulture and the other for forestry, having 9 and 7 departments, respectively. The third College i.e., College of Horticulture & Forestry is located at Neri in Hamirpur District on Nadaun-Hamirpur state highway, about 6 Km from Hamirpur town and is well connected with bus service. The college offers three Undergraduate Degree Programmes i.e. BSc (Hons.) Horticulture, BSc (Hons.) Forestry and B. Tech. Biotechnology and MSc degree programme in a few subjects. The fourth college i.e. College of Horticulture and Forestry, Thunag (Mandi) is located at Thunag District Mandi. This college offer BSc (Hons.) Horticulture and BSc (Hons.) Forestry degree programme. In addition, there are five Regional Research Stations, 12 Satellite Stations and five Krishi Vigyan Kendras (KVKs) situated in different zones of the State.

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20201
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Subject: Food Science and Technology × Author: HAMID × Start date: 2020 × Thesis Type: Ph.D ×
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    ThesisItemOpen Access
    EXTRACTION AND UTILIZATION OF PHENOLIC ANTIOXIDANTS FROMWILD POMEGRANATE (Punica granatum L.) FRUITS
    (UHF,NAUNI, 2020-02) HAMID; THAKUR, N S
    ABSTRACT The present studies entitled, “Extraction and utilization of phenolic antioxidants from wild pomegranate (Punica granatum L.) fruits” were conducted during 2017-2019 in the department of Food Science and Technology, Dr Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Solan (HP). Wild pomegranate (Punica granatum L.) which is an important wild fruit with great economic significance and commercially utilized for the preparation of popular dried product known as anardana. In this study, different parts like arils, albedo, flavedo and pomace of wild pomegranate fruit from four different locations of HP were compared on the basis of various antioxidants and their properties. Fruits from best location (Karsog) on the basis of various antioxidants and their properties were selected further for carrying out drying of different parts under different drying modes. Highest amount of phenolic antioxidants were recorded in the mechanical cabinet dried flavedo part of the fruit of Karsog location, which was further converted into powder form of 425 microns particle size. The prepared flavedo powder did contain ascorbic acid (7.86 mg/100 g), crude protein (3.91 %), crude fibre (20.53 %), total phenols (48.10 mg GAE/g), total flavonoids (5.90 mg QuE/g), DPPH anti-oxidant activity (82.05 %), metal chelating activity (58.46 %), FRAP (3.24 μM Fe2+/g) and reducing power (1.720). From this flavedo powder phenolic antioxidants were extracted successfully by the solvent (solid to solvent ratio 1:20) which was a combination of ethanol and distilled water (60:40) by maceration method after 6h of extraction at 30 ºC followed by concentration of extract in rotary vacuum evaporator and further lyophilized by freeze drier. The prepared lyophilized extract powder was further analyzed for its various physico-chemical characteristics, antioxidants, antioxidant properties, antimicrobial activity (against Staphylococcus aureus and E. coli) and functional groups by FT-IR as well as by HPLC. Extracted phenolic antioxidant extract was encapsulated successfully with maltodextrin in the ratio of 1:2. Microencapsulated phenolic extract powder could be however stored safely for a period of four months under ambient (9-21°C) and refrigerated temperature (4-7 °C) conditions in amber coloured glass vials but minimum changes in antioxidant attributes of powder were recorded under refrigerated storage. The microencapsulated phenolic extract powder further could be utilized for the enrichment of food products like yoghurt and mango drink. Both the products could be enriched with 2 per cent micro-encapsulated phenolic extract powder successfully. Yoghurt could be stored safely for a period of fourteen days in polystyrene cups under refrigerated (4-7 °C) temperature conditions and drink for six months in PET bottles under both refrigerated (4-7 °C) and ambient (9.7-24 °C) temperature conditions. However minimum changes in the quality of both the products were observed under refrigerated storage conditions. Hence flavedo part of this fruit can be utilized for the extraction of phenolic antioxidants on commercial scale for the development of high antioxidant products like yoghurt and fruit drink besides the major use of its arils in anardana production. The cost of the products enriched withphenolic antioxidants was comparable to the cost of the similar products in the market.