Quantification of Antioxidants, in different parts of Hibiscus sabdariffa and development of a product.

Anuja Girish, Ghate (2014) Quantification of Antioxidants, in different parts of Hibiscus sabdariffa and development of a product. [Student Project Report] (Submitted)

PDF Anuja.pdf - Submitted Version Restricted to Repository staff only Download (997kB)

Abstract

Hibiscus sabdariffa L. is a plant that has been used traditionally for various food products including jams, jellies, syrups etc. It is known to be a rich source of anti-oxidants. The component that imparts it the bright red colour is the anthocyanin content which also plays a major role in the anti-oxidant activity of the extracts. Since all parts of the plant are edible, they can be individually assessed for their antioxidant potential. The results obtained from the experiments conducted gave a comparison between the fresh calyx, dry calyx, stem and leaf of the plant. The antioxidant activity of the extracts was determined using the total anti-oxidant assay, reducing power assay and ABTS assay. The total phenolic and flavonoid content of the extracts was also determined. A higher anti-oxidant activity was found in the calyx and leaf of the plant than in the stem. The extracts from the dry calyx and leaf were thus used to prepare coloured gelatin candies.

Item Type:	Student Project Report
Uncontrolled Keywords:	Hibiscus sabdariffa L., anthocyanins, anti-oxidant activity, phenolics, flavonoids.
Subjects:	500 Natural Sciences and Mathematics > 10 Plants 600 Technology > 08 Food technology > 32 Antioxidants
Divisions:	Plant Cell Biotechnology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	28 Apr 2014 07:17
Last Modified:	28 Apr 2014 07:17
URI:	http://ir.cftri.res.in/id/eprint/11482

Actions (login required)

View Item