Effect of processing on Lycopene and lutein content of selected fruits
| dc.contributor.advisor | Usha Malagi | |
| dc.contributor.author | Kalyani.P | |
| dc.date.accessioned | 2016-10-28T16:02:48Z | |
| dc.date.available | 2016-10-28T16:02:48Z | |
| dc.date.issued | 2009 | |
| dc.description.abstract | Lycopene and lutein are the non provitamin A carotenoids which plays a role in protecting the human body from diseases that are associated with oxidative stress and damage. Hence, the present investigation was undertaken to know the effect of processing and storage on these two carotenoids in selected fruits viz., watermelon, pineapple and sweet orange. The commercial products of pineapple and orange were purchased from the local market. All the fresh and processed products were analyzed for TSS, pH, light intensity, moisture and sugars by using standard procedures. Lycopene and lutein were analyzed by HPLC. In all the three fruits processing of juice lead to decrease in lutein content by -32.92 to -58.82 percent, whereas, lycopene in watermelon showed a decrease of -5.54 percent. Watermelon and pineapple slices which were exposed to sunlight showed reduction in the lycopene and lutein content. Osmotic dehydration of pineapple and sweet oranges lead to loss of lutein by -90.29 and -65.85 percent respectively. On the other hand frozen pieces of all the three fruits do not differ in the lycopene and lutein content with that of fresh fruits. On storage, frozen pineapples and sweet oranges showed significant increase in lutein content (by 115.86 and 109.34 percent respectively), whereas, osmotically dehydrated products, watermelon RTS and frozen watermelon on storage showed a decrease in lycopene and lutein content. Moisture showed significant negative correlation with lutein content. pH showed significant positive correlation with lycopene and lutein content except in canned pineapples where it showed negative correlation. Sugars showed different effects with the lycopene and lutein content in different products. Lutein content of pineapple jam and squash which were analyzed at the fourth month of storage were higher than the values for fresh fruits. On storage, all the commercial products showed significant reduction in the lutein content. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/82853 | |
| dc.publisher | UAS, Dharwad | en_US |
| dc.research.problem | Effect of processing on Lycopene and lutein content of selected fruits | en_US |
| dc.sub | Food Science and Nutrition | en_US |
| dc.subject | Food Science and Nutrition | en_US |
| dc.theme | Effect of processing on Lycopene and lutein content of selected fruits | en_US |
| dc.title | Effect of processing on Lycopene and lutein content of selected fruits | en_US |
| dc.type | Thesis | en_US |