Antioxidant profiling of Viola odorata and Carya illinoinensis in heat coagulated and acid coagulated milk model system
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Date
2021-09-13
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Sher-e-Kashmir University of Agricultural Sciences & Technology, Jammu (J&K)
Abstract
Milk and milk products are nutritionally loaded foods, highly susceptible to lipid oxidation and microbial spoilage leading to food loss. The use of natural antioxidants not only delay the oxidative changes but simultaneously add nutraceutical value, hence their efficient extraction from respective natural sources along with estimation of their functional property in milk and milk products has gained attention. Traditional milk products can act as effective carriers to deliver phytochemical for targeted health benefits. This study was carried out to estimate the antioxidant contents and activity of Viola odorata and Carya illinoinesis in acid coagulated channa and heat concentrated khoa.Results showed the higher flavonoid and phenolic content in hydroalcoholic extracts and greater radical scavenging activity. However, the antioxidant activity was significantly (p>0.05) reduced on incorporation of Viola odorata and Carya illinoinensis into khoa and channa. The fortification of Viola odorata extract into khoa and channa has been successfully done @ 0.5% in Khoa and 0.4% in Channa without altering sensorial characteristics. The fortification of Carya illinoinensis extract into khoa and channa has been successfully done @ 6% in Khoa and 4% in Channa without altering sensorial attributes. In vitro antioxidant profile of Viola odorata 0.5% in Khoa and 0.4% in Channa showed significant (p>0.05) lower TPC (mg GAE/g), TFC (mg QE/g), DPPH (µg ascorbic acid/ml), ABTS (TEAC µmol/g), FRAP (% of FeCl₃/mg). In vitro antioxidant profile of Carya illinoinensis 6% in Khoa and 4% in Channa showed significant (p>0.05) lower TPC (mg GAE/g), TFC (mg QE/g), DPPH (µg ascorbic acid/ml), ABTS (TEAC µmol/g), FRAP (% of FeCl₃/mg). The fortification of Viola odorata and Carya illinoinensis showed better shelf life of minimum 28 day in khoa and 21 days in channa at refrigeration storage (4±1˚C) with additional nutraceutical value.