Processing impact on bioactive principles of coloured vegetables-lutein and lycopene
| dc.contributor.advisor | Rama K. Naik | |
| dc.contributor.author | Rafika A.Hallur | |
| dc.date.accessioned | 2016-10-28T15:57:39Z | |
| dc.date.available | 2016-10-28T15:57:39Z | |
| dc.date.issued | 2009 | |
| dc.description.abstract | The processing impact on two carotenoids viz., lutein and lycopene was studied by HPLC in selected vegetables. Analysis revealed that lutein content (mg/100g) was highest in drumstick leaves (40.20), followed by tomato (1.62 and 0.90 in local and hybrid, respectively) and carrot (0.60). Local and hybrid tomato analyzed for lycopene content (μg/100g) indicated a value of 964 and 1227.60, respectively. Among all the processing protocols, addition of oil with thermal processing increased the availability of these bioactive compounds, irrespective of vegetable. Carrot bhaji showed highest lutein increment (584.35%) among the oil containing products. Among dehydrated products, lutein content (mg/ 100g, wet weight basis) increased in tomato powder but decreased in the other vegetables with retention being better in shade dried drumstick leaves (35.32) than sun dried (27.75). Lutein content of processed tomato products evinced that the decrement was higher in products processed from local tomato variety. Variable parameters, cooking time and light intensity were positively and negatively correlated with lutein content in case of tomato products prepared from hybrid and local variety, respectively. Negative correlation was noticed with pH and lutein content of processed carrot products, whereas none of the parameters proved to be significantly correlated with drumstick leaves products. Lycopene content of processed tomato products did not indicate significant correlation with variable parameters. Storage period was negatively, significantly correlated with the lutein and lycopene content of tomato and carrot powder and decreased gradually till two month, on contrary, increased up to two months in drumstick leaves. During storage, pH was negatively correlated with lutein and lycopene of tomato powder (hybrid) and positive with lutein of carrot powder. Tomato genotype strongly affected carotenoid content. Thermal processing with the incorporation of oil increased the availability of carotenoids and is stable up to two months of storage. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/82847 | |
| dc.publisher | UAS, Dharwad | en_US |
| dc.research.problem | Processing impact on bioactive principles of coloured vegetables-lutein and lycopene | en_US |
| dc.sub | Food Science and Nutrition | en_US |
| dc.subject | Food Science and Nutrition | en_US |
| dc.theme | Processing impact on bioactive principles of coloured vegetables-lutein and lycopene | en_US |
| dc.title | Processing impact on bioactive principles of coloured vegetables-lutein and lycopene | en_US |
| dc.type | Thesis | en_US |