Biochemical and nutritional characteristics of some commercial banana (Musa spp.) cultivars of Kerala

Biochemical and nutritional traits of 6 banana (Musa spp.) cultivars commercially cultivated in Kerala, belonging to different genomic groups viz. Pisang Lilin (AA), Grand Naine (ABB), Nendran (AAB), Karpooravalli (ABB), Njalipoovan (AB) and Yangambi (KM-5) (AAA) were evaluated. Biochemical and nutritional characters on variables such as titratable acidity (%), total soluble solids (oBrix) (TSS), total protein (g), total carbohydrates (g), total fat (%), total ash (%), crude fibre (%), vitamin C (mg), calcium (mg), potassium (mg), total phenols (mg) and total carotenoid (µg) content were laid out in a completely randomized design and subjected to one way ANOVA to determine the significance (p=.05). The cultivar Nendran (AAB) exhibited desirable biochemical and nutritional traits, particularly for titratable acidity (0.34%), TSS (23.90oB), total carbohydrates (37.51g/100g), total ash (14.89%) and crude fibre (0.90%) content. Yangambi (KM-5) (AAA) exhibited the highest values for major minerals of banana, especially calcium (168.90 mg/100g) and potassium (406.60 mg/100g). The current study reveals biochemical and nutritional variation among banana cultivars from different genomic groups, with similarities and differences overlapping even among banana cultivars from the same genomic group

Morphological and horticultural characteristics of some commercial banana (Musa spp.) cultivars of Kerala

Morphological and horticultural characteristics of six cultivars of banana fruits (Musa spp.) that are commercially grown in Kerala, belonging to different genomic groups viz. Nendran (AAB), Pisang Lilin (AA), Karpooravalli (ABB), Njalipoovan (AB), Grand Naine (ABB) and Yangambi (KM-5) (AAA) were evaluated. The morphological traits were characterized using Banana Descriptors established by IPGRI (1996), from which 9 characters were selected for quantitative analysis. Horticultural characters on variables such as number of fruits per bunch, fruit length (cm), fruit pedicel length (mm), fruit pedicel width (mm), peel thickness (mm), pulp weight (g), fruit to peel ratio, fruit flesh firmness (cm2kg-1) were analysed and subjected to one way ANOVA to determine the significance (p=.05). The cultivar Nendran (AAB) exhibited large morphological and horticultural traits, particularly for the fruit length (22.07cm), pulp weight (89.20g) and peel weight (49.30g). The cultivar Karpooravalli (ABB) was smaller in terms of the fruit length (10.67 cm) and peel weight (9.65g), but had a large (4.81) fruit: pulp ratio compared to other cultivars studied. The present work reveals substantial morphological and horticultural variation among banana cultivars of different genomic groups, with an overlap of similarities and differences even in banana cultivars having the same genomic group

Comparison of extraction methods on anthocyanin pigment attributes from mangosteen (Garcinia mangostana L.) fruit rind as potential food colourant

The mangosteen fruit is mostly consumed for its pulp, and the rind, which accounts for more than 60 % of the total fruit weight, is discarded making it poor economic worth. The dark purple rind of mangosteen fruit is a rich source of anthocyanin pigment that can be used for food application if extracted using eco-friendly solvents. The aim of the study was to come up with an efficient, cheap and environmentally friendly method of anthocyanin pigment extraction from mangosteen fruit rind. Acidified solvent has shown to have higher recovery percentage of the pigment concentrate having higher TMAC (17,652.54 mg/L), colour density (1596.30 AU), polymeric colour (997.80 AU). Significantly highest recovery percentage (55.03), antioxidant activity measured by DPPH (2.29 l/ml), FRAP (2.83 l/ml), and ABTS (2.02 l/ml), total phenolics (32.25 mgGAE/100 g), total flavonoid content (40.02 mgQE/100 g), as well as the instrumental colour values indicating bright reddish-purple, were observed in microwave assisted extraction method with acidified solvent. By LC-MS/MS analysis, it was also evident that the rind contains a number of beneficial and health-promoting compounds, such as anthocyanins, xanthones, phenolics, flavonoids, coumarins, phoroglucinol derivatives, lignans, retinoids

Phytochemical constitution and antioxidant activity of functional herbal drink from Indian gooseberry (Emblica officinalis Gaertn.) fruits containing spices and condiments

Abstract Functional beverages originate primarily from fruits and vegetables sources, but also include those from other plants such as tea, coffee, cocoa, soybean as well as animal products like milk and dairy-based and alcoholic drinks. They have definite medical or health benefits which include prevention or delaying the progress of diseases. Indian gooseberry is a very rich source of vitamin C and phenolics, two potent antioxidant compounds. Similarly curcumin in turmeric, piperine in black pepper and gingerol in ginger have proven antioxidant and anti-inflammatory properties. Incidence of covid-19 pandemic has raised awareness among people the importance of maintaining higher levels of immunity. A study was undertaken at Kerala Agricultural University during 2020–21 to develop an herbal functional drink from Indian gooseberry fruit juice incorporated with turmeric and black pepper powders, ginger juice extract and juice of acid lime fruits. The herbal drink formulated with these ingredients was homogenized at an operating pressure of 175 Bar with a speed of 235 SPM and was subsequently pasteurized at 100 0 C for 10 minutes in glass bottles, followed by storage under refrigerated conditions at 5 ± 2 0 C for 3 months. The initial ascorbic acid, total phenolics, total flavonoids, total carotenoids and total curcumin contents were 61.0 mg100g− 1, 184.0 mg100g− 1, 153.0 mg100g− 1, 119.98 mg100g− 1 and 31.0 mg100g− 1, respectively. Antioxidant activity of the herbal drink was determined by three assays, viz. ABTS, DDPH and FRAP. The initial IC 50 values of the herbal drink by ABTS, DPPH and FRAP assays were 8.64, 0.212 and 0.368 μgml− 1, respectively. Significant decline in ascorbic acid, total flavonoids, total carotenoids and curcumin content were recorded in the product during storage in contrast to the total phenolics content which showed a significant rise over the storage period. Antioxidant activity of the herbal drink determined by all the three assays also declined significantly throughout the storage period. The results indicate that the product can be promoted as a healthy drink which has to be stored at low temperature in order to retain higher levels of antioxidant compounds and antioxidant activity. Graphical Abstrac

Indian gooseberry (Emblica officinalis Gaertn) drink spiked with spices-Immunomodulatory properties

Indian gooseberry juice (20% (v/v) was reconstituted with 5% ginger juice (v/v) extracted from freshly harvested rhizomes, 2% each of turmeric rhizome powder and black pepper powder (w/v), followed by raising the total soluble solids to 130Brix by adding sugar syrup.  Finally, 5% acid lime juice of 2.45% of titratable citric acid was added to the entire mixture in order to impart a fruity flavour to the product. The entire mixture was homogenized at 175 Bar (2500 psi) with a speed of 235 rpm and was subsequently pasteurized at 1000C for 10 minutes. LC-MS/MS analysis detected phenolic compounds (2-galloyl glucose, 2,6-galloyl glucose), capsaicinoids, curcuminoids, gingerol and shogaol. Though cyclophosphamide significantly inhibited the relative weight of thymus from 0.193 ± 0.048 in normal mice to 0.077 ± 0.034, treatment with the herbal drink significantly increased the relative weight of thymus, showing increased T cell differentiation. Mice treated with the drink showed marginal increase in the WBC count, indicating recovery of immunity. Recovery of bone marrow cellularity in mice fed with the herbal drink was directly proportional to the concentration of the drink. Increase in a-esterase activity was also directly proportional to the concentration of herbal beverage