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Fractionation of Conserves from Coriander Fruits and their Antioxidant Potential
Sinduja, K. (2010) Fractionation of Conserves from Coriander Fruits and their Antioxidant Potential. [Student Project Report]
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Abstract
This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.
| Item Type: | Student Project Report |
|---|---|
| Additional Information: | Processing and preservation of spices improves quality of the end product. Coriander fruits were subjected to roasting using IR dryer under optimized conditions gave a better product in terms of colour, appearance, and overall quality, when compared to fresh and conventionally roasted products. The extracts from the processed coriander fruits were prepared and evaluated for its RSA and its antioxidant potential. Preliminary studies indicated that the AWE extract from IR processed coriander fruits showed better RSA when compared to fresh and conventionally roasted products. The AWE further fractionated using two different solvents such as water and ethanol and the water extract showed RSA of 58.5 % at 200 ppm when compared to standard antioxidant BHA. Water extract was further fractionated using Diaion HP 20 resin with different solvent systems such as Water, MeOH: Water (7:3), MeOH, Ethyl acetate, and Acetone. These fractions are evaluated for their RSA and MeOH fraction showed higher activity of 90% compared to other fractions. This enriched MeOH fraction was subjected to HPLC analysis and showed 7 major peaks. Based on the literature report the water extract contains terpenoid glucosides, aromatic glucosides, icariside, leonuriside. |
| Uncontrolled Keywords: | spices; Coriander fruits; roasting, IR dryer; antioxidant potential |
| Subjects: | 600 Technology > 08 Food technology > 30 Spices/Condiments 600 Technology > 08 Food technology > 05 Processing and Engineering 600 Technology > 08 Food technology > 32 Antioxidants |
| Divisions: | Plantation Products Spices and Flavour Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 07 Jul 2010 07:31 |
| Last Modified: | 28 Dec 2011 10:14 |
| URI: | http://ir.cftri.res.in/id/eprint/9461 |
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