Evaluation of Antioxidant Activity and Proximate Composition of Different Cultivars of Byadgi Chilli.

Solomon, Keri (2013) Evaluation of Antioxidant Activity and Proximate Composition of Different Cultivars of Byadgi Chilli. [Student Project Report] (Submitted)

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Abstract

Normally synthetic antioxidants such as butylated hydroxyanisole (BHA) or butylated hydroxyl toluene (BHT) are used for preservation of processed foods. But indiscriminate use of these synthetic antioxidants can lead to tumor formation and liver damage as has been shown in experimental animals. Hence, a need for identifying alternative and safe source of antioxidants for use in food products has been advocated and the search for natural antioxidants especially of plant origin has notably increased in recent years. Oleoresins were extracted from the pericarp, stalk and seeds of four cultivars of Byadgi chilli namely Byadgi Dabbi, Rallies, Byadgi Bellary and Byadgi Local. The total capsaicinoids content, colour value, oleoresin content and the proximate composition of the various parts of the four cultivars was determined. Antioxidant constituent including total flavonoids, total polyphenols were analysed. Antioxidant activity was determined by DPPH method and β-carotene linoleic method. All the fraction extracts showed noticeable antioxidant activities in various bioassays. In terms of colour index pericarp of Byadgi Dabbi is giving the highest colur value with 8869 colour units (CV). The seeds of Byadgi Dabbi scored the highest for oleoresin content with 19.96%. In capsaicinoids content 1.39% was observed by seeds of byadgi local. In total flavonoid content, highest value was observed by stalk of Byadgi Local with 12.63% and in total polyphenol stalk of Byadgi Dabbi has the highest content of 6.55 %. Highest antioxidant activity was observed in stalk of Byadgi Dabbi by β-carotene linoleic method Generally stalk which is considered as disposable part, exhibited not only strong scavenging activities against free radicals, but also high content of total polyphenol and total flavonoids content. It would be extremely useful to utilize chilli stalks as an alternative natural antioxidant.

Item Type:	Student Project Report
Uncontrolled Keywords:	Byadgi chilli, Oleoresins, natural antioxidants
Subjects:	600 Technology > 08 Food technology > 14 Physical properties > 01 Colours 600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions:	Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	01 May 2014 09:26
Last Modified:	01 May 2014 09:26
URI:	http://ir.cftri.res.in/id/eprint/11537

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