Nutritional composition and antioxidant potential of karonda (Carissa spp.) fruit and its processed products
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Date
2020
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Punjab Agricultural University, Ludhiana
Abstract
The two varieties of karonda namely pink (pinkish white) and green (reddish purple), of physiologically mature but unripe and ripe fruits were analysed for their nutritional composition and values found to be in the range of, the moisture 87.32 - 89.06%, crude protein 0.64 - 1.52%, crude fat 3.66 - 4.31%, crude fiber 1.37 - 1.53%, ash 0.57 - 0.61%, carbohydrate 4.28 - 5.69%, zinc 10.27 - 14.83 mg/100g, iron 4.53 - 12.21 mg/100g, phosphorus 180.49 - 218.59 mg/100g, calcium 134.98 - 144.33 mg/100g and magnesium 123.14 - 135.99 mg/100g, respectively. Amongst the two fresh karonda varieties, the highest ascorbic acid content was found in green unripe karonda (17.05 mg/100g) while the highest anthocyanins were found in pink ripe karonda (71.55 mg/100g), whereas the maximum total phenols (311.28 mg GAE/100g), flavonoids (99.76 mg QE/100g) and antioxidant activity (43.00 %) were found in green ripe karonda. Eight products namely powder, chutney, murabba, pickle I, Pickle II, candy, jam and syrup were prepared from each variety. The highest ascorbic acid (41.62 mg/100g) was found in powder made from green unripe karonda, while the maximum anthocyanins (388.59 mg/100g) was in pink ripe karonda powder, whereas the highest total phenols (1593.19 mg GAE/100g), flavonoids (411.71 mg QE/100g) and antioxidant activity (89.94 %) was in powder prepared from green ripe karonda. All the products prepared from pink and green karonda were studied for ascorbic acid, bioactive compounds and antioxidant activity at a storage period of 6 months. The percent loss of antioxidant activity of powder, chutney, murabba, pickle I, Pickle II and candy during storage of six months ranged between 15.88 - 35.38, 20.54 - 61.29, 14.96 - 43.08, 9.83 - 66.78, 18.51 - 71.71 and 19.69 - 41.34% for pink unripe karonda and 13.39 - 31.24, 23.23 - 72.97, 19.41 - 61.61, 14.78 - 63.09, 19.24 - 77.09 and 18.54 - 62.48% for green unripe karonda. While the percent loss of antioxidant activity of powder, chutney, murabba, jam and syrup during storage of six months ranged between 9.44 - 18.08, 15.31 - 40.54, 24.03 - 64.69, 23.99 - 47.58 and 15.12 - 40.05% for pink ripe karonda and 3.24 - 6.19, 9.88 - 56.94, 13.42 - 42.21, 24.99 - 55.25 and 12.42 - 47.19% for green ripe karonda. The loss in antioxidant activity of products was moderate till four months, after which it decreased considerably. The study concluded that the karonda products preserved till four months were packed with bioactive compounds and possessed good antioxidant activity, therefore, can serve as high antioxidant and nutritional rich processed products.
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