Exploration of Jamun Seeds for Extraction of Phytochemicals and Value Addition
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Date
2023
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Punjab Agricultural University
Abstract
Jamun seeds are usually discarded as a waste from jamun processing industry, although these seeds are having numerous phytochemical and pharmaceutical potential. In the recent era, the researches have shifted for the valorisation of jamun seeds for food and pharmaceutical purposes. The studies are still lacking in drying methods, extraction and use in the dairy products, therefore to fulfil this gap the present study is planned. The jamun seeds were subjected to drying using different methods i.e., sun drying, solar drying, tray drying (45, 55, 65 °C) and microwave drying (180W, 300W, 450W); were evaluated for physicochemical (water activity, color, total sugars, reducing sugars) and phytochemical (total phenolic content, flavonoid content, antioxidant activity) parameters. Among all different dried samples, microwave dried jamun seeds (300W) retained maximum phytocompounds, which was also confirmed by FTIR (Fourier transform infrared spectroscopy) characterization. The dried jamun seeds (microwave dried at 300W) were used for the extraction of phytochemicals using different extraction techniques i.e., shaking water bath extraction (SWE), microwave assisted extraction (MAE) and ultrasound assisted extraction (UAE). The Taguchi orthogonal array was used to optimize the process parameters for efficient extraction of phytochemicals. Among the different techniques, UAE (power: 300 W, time: 30 min, solid-to-liquid ratio: 1:15, pH: 5.5) was found to be more effective followed by MAE (power: 500 W, time: 60 sec, solid-to-liquid ratio: 1:15, pH: 5.5) and SWE (Temp: 75°C, time: 30 min, solid-to-liquid ratio: 1:15, pH: 5.5). The optimized jamun seed powder (microwave dried 300W) and extract (UAE optimized extract) were incorporated in skim milk at different concentrations respectively i.e., powder (0.5, 1, 1.5 and 2%) and extract (2, 4, 6 and 8%) for the preparation of phytochemical enriched yoghurt. The prepared yoghurt was analysed for different physicochemical, phytochemical, sensory parameters at 0 day and different storage interval 0, 2, 4, 6, 8 days. All the phytocompounds increased with the increase of level of powder and extract, however, the overall acceptability was obtained maximum in 1.5 % powder and 6 % extract based yoghurt. This study will be helpful for the drying, effective extraction of phytocompounds and utilization of jamun seeds for the value addition.
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Harjot Singh (2023). Exploration of Jamun Seeds for Extraction of Phytochemicals and Value Addition (Unpublished M.Sc. thesis). Punjab Agricultural University, Ludhiana, Punjab, India.