“Development of value added functional Kaladi utilizing antioxidant potential of Grewia asiatica, Withania somnifera, Stevia rebaudiana herbs and its validation on animal model”
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Date
2018-10-22
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Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu (J&K)
Abstract
Kaladi is a traditional ripened dairy product belonging to Jammu and Kashmir state of Republic India. Being rich in fats and proteins, it is vulnerable to lipolysis and proteolysis. Oxidative stress induction due to excessive pro-oxidants formation in human body leads to several lifestyle diseases which is largely responsible for human deaths now a days worldwide. The aim of the present study was to prepare functional kaladi exploring antioxidant of three locally available herbs namely Grewia asiatica, Stevia rebaudiana and Withania somnifera. The extract of Grewia asiatica, Stevia rebaudiana and Withania somnifera were prepared and used for the fortification of kaladi. The fortified kaladi was optimized and standardized for its preparation and subjected to in vitro antioxidant profile viz. total phenols and total flavonoids content, DPPH, ABTS, FRAP assays and product storage profile. The value added kaladi were evaluated on oxidative stressed induced Wistar rats following 30% replacement in ad lib. feeding for 30 days and were subjected to in vivo antioxidant profile viz. LPO, SOD,CAT and GPx, biochemical profile viz. glucose, total protein, total cholesterol and triglycerides and estimation of serum liver marker enzymes viz. ALT and AST. The value added kaladi was standardized for its preparation with fortification of lyophilized extract @ 0.7% Grewia asiatica, 0.3% Stevia rebaudiana and 0.5%Withania somnifera. The value added kaladi prepared with fortification of lyophilized extracts 0.7% Grewia asiatica, 0.3% Stevia rebaudiana and 0.5%Withania somnifera were found to be having shelf life of more than 28 days at refrigeration storage. The value added kaladi ameliorated in oxidative stress induced Wistar rats by decreasing liver marker enzyme (ALT and AST), decreasing Lipid peroxidase enzyme level, increasing Catalase enzyme level, increasing Superoxide dismutase enzyme, increasing Glutathione peroxidase enzyme level, increasing serum glucose, total proteins, total cholesterol and glycerides level to normalcy and increasing body weight with decreasing relative liver and spleen weight. Thus, we can conclude to say functional kaladi can be prepared with fortification of lyophilized extracts 0.7% Grewia asiatica, 0.3% Stevia rebaudiana and 0.5%Withania somnifera.
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