![[feed]](/style/images/feed-icon-14x14.png){kind=icon}
Fourier transform infrared spectroscopy (FTIR) analysis, chlorophyll content and antioxidant properties of native and defatted foliage of green leafy vegetables
Sravan Kumar, S. and Manoj, P. and Giridhar, P. (2015) Fourier transform infrared spectroscopy (FTIR) analysis, chlorophyll content and antioxidant properties of native and defatted foliage of green leafy vegetables. Journal of Food Science and Technology, 52 (12). pp. 8131-8139. ISSN 0022-1155
![[img]](http://ir.cftri.res.in/style/images/fileicons/application_pdf.png) |
PDF
Journal of Food Science and Technology December 2015, Volume 52, Issue 12, pp 8131-8139.pdf - Published Version Restricted to Registered users only Download (1MB) |
Abstract
FTIR analysis for five selected green leafy vegetables (GLVs) viz., Hibiscus cannabinus L., (kenaf), H. sabdariffa L., (roselle), Basella alba L., (vine spinach), B. rubra L. (malabar spinach) and Rumex vesicarius L., (sorrel) confirmed the presence of free alcohol, intermolecular bonded alcohol, intramolecular bonded alcohol, alkane, aromatic compounds, imine or oxime or ketone or alkene, phenol and amine stretching. The chlorophyll content was higher in native leaves of B. alba (2.96 g/kg) than defatted samples (1.11 g/kg). Total phenolic content (TPC) in H. sabdariffa native methanol extractives is more (17.6 g/kg) than defatted leaves (9.67 g/kg). Native B. rubra methanol extractives exhibited highest total flavonoid content (TFC) (21.59 g/kg), while that of R. vesicarius was lowest (3.21 g/kg). In general, antioxidant activities showed a significant reduction in retention of antioxidants in both native and defatted GLVs samples of ethanol and methanol extractives.Methanol extractives showed significantly stronger antioxidant activity probably due to greater solubility of phenolics and destruction of cellular components.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Leafy vegetables .FTIR .Antioxidant properties . Flavonoids . Phenolics |
| Subjects: | 600 Technology > 08 Food technology > 01 Analysis 600 Technology > 08 Food technology > 23 Vegetables 600 Technology > 08 Food technology > 32 Antioxidants |
| Divisions: | Plant Cell Biotechnology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 17 Feb 2016 07:17 |
| Last Modified: | 17 Feb 2016 07:17 |
| URI: | http://ir.cftri.res.in/id/eprint/12101 |
Actions (login required)
 |
View Item |