Browsing by Author "Saji Gomez"

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Antidiabetic tablet from Cinnamon bark and Aonla fruit
(Department of Postharvest Management,College of Agriculture,Vellanikkara, 2025-12-06) Laxmi; Saji Gomez
Diabetes mellitus is a chronic metabolic disorder marked by persistent hyperglycemia due to insulin resistance, impaired secretion, or both. Affecting nearly 25% of the global population, it poses a significant burden in developing countries like India. Conventional therapies like oral hypoglycaemics and insulin are effective but often cause adverse effects such as gastrointestinal discomfort, hypoglycaemia, weight gain, and hepatic complications. Their high cost and limited accessibility in low-resource settings also hinder long-term adherence. In response to these limitations, plant-based interventions have gained attention due to their affordability, safety, and cultural acceptance. Notably, Cinnamomum verum (cinnamon bark) and Emblica officinalis Gaertn. (aonla) have been recognized for their antidiabetic potential. Cinnamon contains cinnamaldehyde, which improves insulin sensitivity and glucose uptake, while aonla fruit contains polyphenols and ascorbic acid that support antioxidant defence and metabolic regulation. The present study aimed to develop and evaluate a novel antidiabetic tablet using standardized extracts of both plants, offering a safer alternative. Research was conducted through systematic experiments at institutions in the Department of Postharvest Management, College of Agriculture, Vellanikkara, Kerala Agricultural University, Thrissur, the Department of Pharmacology, Hanagal Shri Kumareshwar College of Pharmacy, Bagalkot, Karnataka, and the Department of Postharvest Management, University of Horticultural Sciences, Bagalkot, Karnataka. In the first experiment, the study focused on the extraction procedures for cinnamon bark and aonla fruits to isolate and preserve the bioactive compounds using maceration with ethanol and water as separate extraction techniques. Preliminary phytochemical screening revealed that ethanol extracts contained a broader spectrum of bioactive compounds such as phenols, tannins, flavonoids, saponins, alkaloids, carbohydrates, proteins, steroids, ascorbic acid, and terpenoids, compared to aqueous extracts. A combination of ethanolic extracts of cinnamon bark and aonla fruit led to a synergistic interaction between their phytochemicals, resulting in enhanced yield and potency compared to individual extracts. Quantitative analysis revealed that total phenol content was 352.80 mg gallic acid equivalents (GAE) per gram, total flavonoid content was 12.70 mg quercetin equivalents (QE) per gram, total tannin content was 175.00 mg tannic acid equivalents (TAE), and the antioxidant activity was 397.02 mg ascorbic acid equivalents (AAE) per gram. The extract had a pH of 4.70, moisture content of 5.99%, and water activity of 0.34, suggesting an additive effect due to the combination of extracts. These results were further substantiated by High-Resolution Liquid Chromatography-Mass Spectrometry (HR-LCMS), which identified major constituents such as cinnamaldehyde, eugenol, and coumarin in cinnamon bark, and gallic acid, ellagic acid, and ascorbic acid in aonla fruit. These compounds are widely recognized for their antioxidant, anti-inflammatory, and hypoglycaemic effects, making them ideal plant materials for antidiabetic formulations. In the second experiment, antidiabetic tablets were developed using ethanolic extracts of cinnamon bark and aonla fruit (1:1 ratio), combined with excipients like microcrystalline cellulose, stevia, talcum powder, and methyl paraben. Pre- and post- compression evaluations of the tablets ensured pharmaceutical quality and consumer acceptability. Pre-compression parameters such as bulk density, tapped density, Carr’s index, Hausner ratio, and angle of repose were evaluated to assess powder flowability and compressibility. The result indicated that the treatment F1A3 (150 mg with 15 mg stevia) recorded better flow properties with bulk density of 0.443 g/cm³, tapped density of 0.511 g/cm³, Carr’s index of 13.723%, Hausner ratio of 1.154, and angle of repose of 34.548° than the tablet formulation of F2B3 (300 mg with 15 mg stevia) and F3C4 treatment (600 mg with 25 mg stevia). Post-compression parameters of the tablets, such as hardness, compactibility, thickness, diameter, uniformity of weight, friability, and disintegration time, were evaluated. Among all the tablet formulations, F1A3, F2B3, and F3C4 treatments exhibited the most appropriate in line with Indian Pharmacopeia standards. The F1A3 treatment (150 mg with 15 mg stevia) recorded hardness of 4.305 kg/cm², compactibility of 42.173 N, thickness of 4.152 mm, diameter of 6.057 mm, uniformity of weight at 147.384 mg, friability of 0.332%, and disintegration time of 16.093 minutes which was superior compared to F2B3 treatment (300 mg with 15 mg stevia) and F3C4 treatment (600 mg with 25 mg stevia). Fourier Transform Infrared Spectroscopy (FTIR) confirmed chemical stability of key bioactive compounds with no signs of degradation or interaction with excipients. Sensory evaluation by semi- trained panellists identified formulations of F1A3 (150 mg with 15 mg stevia), F2B3 (300 mg with 15 mg stevia), and F3C4 (600 mg with 25 mg stevia) as the most acceptable formulations in terms of appearance, colour, taste, texture, flavour, and overall acceptability. In the third experiment using a diabetic animal model, the treatment F1A3 (150 mg/kg body weight) had superior therapeutic effects. Body weight of rats increased by 3.54%, indicating metabolic recovery, while food intake decreased by 24.84%, suggesting restored appetite regulation. Glycaemic control improved significantly with a 16.71% reduction in serum glucose levels, total cholesterol decreased by 52.42%, triglycerides by 45.58%, low-density lipoprotein (LDL) by 59.91%, and very low-density lipoprotein (VLDL) by 0.45%, while high-density lipoprotein (HDL) increased by 11.34%, reflecting a healthier lipid profile and reduced cardiovascular risk. Protein metabolism improved, evidenced by a 5.16% increase in serum total protein and a 6.25% decrease in alkaline phosphatase activity. Antioxidant potential of the tablet formulations was confirmed by reduced lipid peroxidation and enhanced activity of superoxide dismutase and glutathione, indicating mitigation of oxidative stress. Histopathological analysis revealed restoration of pancreatic islet architecture and reduced inflammation, confirming that the tablet formulation of 150 mg/kg body weight had protective and regenerative effects on β-cell morphology and function. In the fourth experiment, the stability of the optimized antidiabetic tablet formulation (F1A3; 150 mg with 15 mg stevia) was assessed for three months under ambient (28-30 °C) and cold (5-7 °C) storage conditions. Structural integrity, biochemical composition, and sensory quality of the tablets were better under cold storage conditions. Physicochemical parameters remained stable, with a pH of 4.705, water activity of 0.304, and moisture content of 4.985%. Retention of bioactive compounds such as total phenolics (337.925 mg GAE/g), total flavonoids (12.133 mg QE/g), antioxidant activity (389.132 mg AAE/g), total tannins (163.224 mg TAE/g), total ash (5.679%), and total sugar content (0.213%) was also better under cold storage conditions. Post-compression parameters revealed hardness of 4.193 kg/cm², compactibility of 41.109 N, thickness of 4.198 mm, diameter of 6.053 mm, and weight uniformity of 146.208 mg, friability of 0.341%, and disintegration time of 15.903 minutes, which were within acceptable limits. Microbial safety was consistently maintained throughout the storage period. Tablets stored under cold conditions showed lower microbial counts even three months after storage, with a bacterial count of 25.23×10³ CFU/g, yeast count of 18.05×10¹ CFU/g, and fungal count of 19.32×10¹ CFU/g, which were within FSSAI safety limits. Sensory evaluation further emphasized the advantages of cold storage. The mean total scores of the tablets under ambient and cold conditions were 47.8 and 53.3, respectively. This underscores the importance of controlled storage environments in maintaining the long-term efficacy and consumer acceptability of herbal formulations. In conclusion, the optimized tablet formulation of F1A3 treatment (150 mg/kg body weight) demonstrated remarkable therapeutic efficacy, robust pharmaceutical quality, and excellent storage stability, positioning it as a promising natural intervention for diabetes management. The formulation significantly improved glycemic control, lipid metabolism, liver function, and antioxidant defence, while also promoting pancreatic tissue regeneration, as evidenced by histopathological examination. These multifaceted benefits highlight the potential of the tablet as a safe and effective antidiabetic agent. Furthermore, stability studies revealed that cold storage conditions (5-7 °C) effectively preserved the tablet’s biochemical integrity, physical properties, and sensory evaluation during storage.
Development of novel value added products from tender coconut (cocos nucifera L.)
(Department of Post Harvest Technology, College of Horticulture, Vellanikkara, 2018) Archana Unnikrishnan; Saji Gomez
Development, packaging and storage of intermediate moisture jackfruit (Artocarpus heterophyllus L.)
(Department of Processing Technology, College of Horticulture, Vellanikkara, 2016) Divya, S L; Saji Gomez
Enrichment packaging and storage of fruit bars from aonla (Emblica officinalis G)
(Department of Processing Technology, College of Horticulture, Vellanikkara, 2014) Deepika; Saji Gomez
Evaluation and utilization of plant pigments as natuaral food colourants
(Department of postharvest management,College of Agriculture,Vellanikkara, 2023) NETRAVATI; Saji Gomez
Evaluation of banana (Musa spp.) varieties for the development of intermediate moisture fruit (IMF)
(Department Post Harvest Technology, College of Agriculture,Vellanikkara, 2022-07-26) Thatayaone Malikongwa; Saji Gomez
Intermediate moisture (IM) fruit of mango, papaya and jackfruit slices through microwave energy and vacuum drying
(Department of Postharvest Management, College of Agriculture,Vellanikkara, 2025) Kothakota Aravind Kumar.; Saji Gomez
The study on ‘Intermediate moisture (IM) fruits of mango, papaya and jackfruit slices through microwave energy and vacuum drying’ was conducted in the Department of Postharvest Management, College of Agriculture, Vellanikkara during 2023 to 2025, using mango var. Alphonso, papaya var. Red Lady, and jackfruit var. Muttom Varikka. The study optimised microwave power, immersion duration, and osmotic solution for the development of intermediate moisture mango, papaya, and jackfruit. The study also evaluated the impact of packaging material (LDPE and polyethylene laminated aluminium pouch) and storage conditions (ambient and low temperature) on the quality of intermediate moisture mango papaya and jackfruit. In mango, the IM slices developed from fruit pulp concentrated at 180 W and immersion duration of 12 h was found best in total sugars (52.07 %), total carotenoids (4632.46 μg/100 g), total phenols (115.03 mg/100 g), vitamin c (42.76 mg/100 g), DPPH scavenging activity IC50 (2.19 μg/mL), total antioxidant activity (323.33 mg AAE/100 g), microbial quality, colour (8.80), flavour (8.90), taste (8.75) and overall acceptability (8.75). The IM slices developed by immersing the mango slices for 12 hours in sucrose syrup concentrated at 300 W proved best in terms of appearance (8.80), texture (8.70), odour (8.70) and after taste (8.60). These two treatments were selected for storage study for 3 months. In papaya, the IM slices developed from fruit pulp concentrated at 300 W and immersion duration of 24 h was found superior in, total carotenoids (1439.20 μg/100 g), total phenols (160.96 mg/100 g), vitamin C (34.92 mg/100 g), DPPH scavenging activity IC50 (2.55 μg/mL), total antioxidant activity (173.60 mg AAE/100 g), microbial quality, appearance (8.60), colour (8.70), flavour (8.60), odour (8.75), taste (8.80), after taste (8.65) and over acceptability (8.80). The IM slices developed by immersing the papaya slices for 12 hours in sucrose syrup concentrated at 300 W found superior in total soluble solids (71.53 °B) with optimal organoleptic acceptability. mgAAE/100 g), microbial quality, colour (8.80), flavour (8.90), taste (8.75) and overallacceptability (8.75).TheIM slices developed by immersing the mango slices for12 hours in sucrosesyrup concentrated at 300 Wproved best in terms of appearance(8.80), texture(8.70), odour (8.70)and after taste(8.60). Thesetwo treatments were selected for storage studyfor3 months. In papaya, the IM slices developed from fruit pulp concentrated at 300 Wand immersion duration of 24 h was foundsuperiorin, total carotenoids(1439.20μg/100 g), total phenols(160.96 mg/100 g),vitamin C(34.92 mg/100 g), DPPH scavenging activity IC50(2.55μg/mL), total antioxidant activity (173.60 mgAAE/100 g), microbial quality, appearance(8.60), colour (8.70), flavour (8.60),odour(8.75), taste(8.80), aftertaste(8.65) and over acceptability (8.80).TheIMslices developed by immersing the papayaslices for12 hours in sucrosesyrupconcentrated at 300 Wfoundsuperiorin total soluble solids (71.53 °B) with optimal organoleptic acceptability. 300 W and immersion duration of 6 h was found superior in, total carotenoids (2696.94 μg/100 g), total phenols (132.98 mg/100 g), vitamin C (19.80 mg/100 g), DPPH scavenging activity IC50 (2.62 μg/mL), total antioxidant activity (199.07 mg AAE/100 g), microbial quality, appearance (8.60), colour (8.60), flavour (8.60), texture (8.30), odour (8.60), after taste (8.15) and overall acceptability (8.70). The IM slices developed by immersing the jackfruit flakes for 12 hours in sucrose syrup concentrated at 300 W was found to be the best in total soluble solids (71.40 °B) and optimal organoleptic acceptability. The IM mango, papaya and jackfruit slices developed using fruit pulp concentrate, packed in polyethylene laminated aluminium packaging were found to be the best in terms of total sugars (40.23 %, 23.34 %, and 32.58 %), total carotenoids (3534.64, 881.78, and 2322.67 μg/100 g), total phenols (90.95, 123.56, and 77.58 mg/100 g), DPPH scavenging activity (3.02, 3.89, and 3.17 μg/mL), total antioxidant activity (187.87, 81.18, and 91.93 mg AAE/100 g), with lower microbial counts of bacteria (2.33 cfu/g, 2.67 cfu/g, and 2.00 cfu/g), fungi (2.33 cfu/g, 2.00 cfu/g, and 2.00 cfu/g), and yeast (1.00 cfu/g, 1.33 cfu/g, and 1.00 cfu/g) and organoleptic acceptability. Non-enzymatic browning was lower for the samples packed in polyethylene laminated pouches under refrigerated conditions. Microwave energy under higher levels degraded the quality of osmotic agent. The study recorded 180 W as optimum power for concentration of mango juice, while for papaya and jackfruit 300 W recorded best results. Fruit pulp concentrates as osmotic agent improved the nutritional profile of the intermediate moisture fruits. It also maintained the natural fruity flavour with a good blend of sugars and organic acids, which enhances the consumer acceptability.
Low calorie nutrtaceutical beverage from snap melon and gac fruit
(Department of Postharvest Management, College of Agriculture, Vellanikkara, 2024-09-23) Anupama Raj, S R.; Saji Gomez
In a balanced human diet, vegetables are essential because they are abundant in vitamins, minerals, carbohydrates, protein, and dietary fiber. To provide necessary micronutrients (particularly calcium, iron, iodine, vitamin A, and zinc) and avoid chronic diseases (particularly heart disease, cancer, and diabetes), the World Health Organization (WHO) advises a minimum intake of 400 g of vegetables per day. India is among the best places in the world for growing vegetables throughout the year for various reasons, including crop diversification, soil, availability of labour, and technology. The health benefits of vegetables belonging to the Cucurbitaceae family are well-established. Numerous studies have shown that cucurbit vegetables possess purgative, anti-inflammatory, anti-diabetic, and antioxidant qualities. Snap melon (Cucumis melo var. momordica) is one of the major crops of Cucurbitaceous vegetables grown worldwide and is vital to global trade. Ripe fruits of snap melon have a specific characteristic of splitting (cracking), leading to high perishability of fruits, resulting in substantial post-harvest losses, the imperative is to process them into value-added products. Momordica cochinchinensis Spreng, also known as Gac in Vietnam, is an underutilized variable Cucurbit species that grows widely in India, Malaysia, and Southeast Asia. This fruit is unique in terms of its nutritional properties as it contains carotenoids, particularly lycopene and β-carotene, in the flesh surrounding the seeds (aril). Stevia rebaudiana Bertoni is a native shrub of Paraguay that belongs to the Asteraceae family. For more than a century, people have used the leaves of this plant as sweeteners. Stevia plant produces a set of closely related, highly potent sweeteners known as steviol glycosides in its leaves. The increasing prevalence of diabetes and obesity has created a critical need for natural and low-calorie sweeteners to replace sugar. The study was undertaken under three experiments: The first experiment was conducted to determine the physicochemical constituents of snap melon and gac fruit in their horticulturally mature stage as per standard procedures. The highest level of moisture content (95.38%) and titratable acidity (0.64%), was recorded in snap melon whereas higher TSS (7.5°Brix), pH (5.78), ascorbic acid (44.8 mg100g ), total phenolics (95 mg100g ), β carotene (1.23 mg100g ), lycopene (1.63 mg100g ), and antioxidant activity (IC50 Values) (8.94 μg mL-1) was recorded in gac fruit. In the first part of the second experiment optimum proportions of snap melon juice, gac fruit aril, acid lime (Citrus aurantiifolia L.) juice, and steviol glycosides extract was determined. Various proportions of snap melon and gac fruit aril (25:75, 50:50, 75:25) and pure snap melon juice was combined with same amount of acid lime juice, and steviol glycosides extract. From this, ideal blend was selected based on organoleptic qualities on a nine-point hedonic scale. Although the treatment with 25% snap melon juice, 75% gac fruit aril juice, steviol glycosides, and acid lime juice recorded the highest levels of ascorbic acid (40.00 mg100 g ), total phenolics (66.75 mg100g ), β-carotene (1.01 mg100g ), lycopene (1.20 mg100g ), antioxidant activity (IC50 value of 3.44 μgmL-1), and an energy value of 183.15 kcal, the blend selected for development into nectar was the one with 75% snap melon juice, 25% gac fruit aril juice, steviol glycosides, and acid lime considering sensory and nutritional benefits. This blend also contained ascorbic acid (28.00 mg100 g ), total phenolics (33.75 mg100 g ), β-carotene (0.50 mg100g ), lycopene (0.62 mg100g ), antioxidant activity (IC50 value of 6.41 μgmL-1), an energy value of 99.42 kcal with an overall acceptability score of 6.4. In the second part of the second experiment, with the selected juice blend from the previous experiment nectar was developed. Low-calorie nectar was developed with 20% juice (75% snap melon juice, 25% gac fruit aril juice) with steviol glycosides and acid lime. 20% juice (75% snap melon juice, 25% gac fruit aril juice) with 15° Brix TSS with sucrose and 0.25% citric acid was used to develop conventional nectar. Nectar from pure snap melon was also made with 15 ° Brix TSS with sucrose and 0.25% citric acid. The developed low-calorie nectar was compared with the ones sweetened with sucrose (FSSAI) in terms of physico-chemical, microbial and organoleptic qualities. Based on the observations, it was observed that the nectar containing 20% juice (75% snap melon juice and 25% gac fruit aril juice) and acid lime sweetened with steviol glycosides was superior in terms of ascorbic acid (41.14 mg100g ), total phenolics (57.14 mg100g ), β-carotene (0.135 mg100g ), lycopene (0.189 mg100 g ), antioxidant activity (IC50 value of 2.47 μgmL-1), lowest energy value of 56.16 kcal with 10.85 g100 g carbohydrate, 0.55 g100g protein and 0.92 g100g fat content and without any microbial population. The highest overall acceptability score (7.76) on sensory evaluation was obtained for the nectar containing 20% juice (75% snap melon and 25% gac fruit aril) with 15° Brix (sucrose) and 0.25% citric acid. The nectar containing 20% juice (75% snap melon juice, 25% gac fruit aril juice) and acid lime sweetened with steviol glycosides obtained lowest overall acceptability score (5.56). The third experiment was undertaken to evaluate the changes in the nectar under different storage conditions. The three formulations of nectar were filled into 200ml glass bottles and pasteurized at 84°C–88°C for 20 minutes. These were stored for a period of three months under ambient (34±2°C) as well as refrigerated (5±2°C) conditions. Observations were recorded at 1MAS, 2MAS and 3MAS. From the observations, it was concluded that the nectar which was held under refrigerated (5±2°C) conditions retained bioactive constituents significantly better than those held under ambient conditions. The highest retention of bioactive constituents (ascorbic acid, phenols, β-carotene, lycopene) along with the highest antioxidant activity and lowest energy value was observed in the nectar made up of 20% juice (75% snap melon juice, 25% gac fruit aril juice) and acid lime sweetened with steviol glycosides stored under refrigerated condition during the storage period of three months with lower microbial population (fungi, bacteria, yeast). Significant variation among organoleptic scores was observed during the three-month storage period. The highest overall acceptability scores were obtained in sucrose-sweetened nectar combinations than steviol glycosides-sweetened ones. The nectar can be kept both at ambient conditions and as well as refrigerated conditions for up to ninety days. Both gac fruit and snap melon are underutilized, seasonal vegetables that contain high levels of bioactive components. The current study verified that these vegetables can be used to create value-added products such as nutraceutical nectars. By adding value, farmers can increase their income and thus guarantee the year-round availability of products from these underutilized vegetables.
Nutraceutical properties of selected edible plants consumed by tribals of western ghats.
(Department of Postharvest management, College of Agriculture, Vellanikkara, 2025-08-07) Sharon Jacob; Saji Gomez
Wild foods or wild edible plants are considered as nutritional supplements rather than dietary staples. These plants are neither cultivated nor domesticated but utilised as food by tribal communities. Wild edible plants are said to be rich in nutrients as well as medicinal values. Nutraceuticals are nutrients or bioactive components found in foods that possess medicinal or health benefits. The present study has been formulated with the view of scientific assessment of the health protective properties of selected wild edible plants consumed by tribal communities and to preserve and utilise the valuable knowledge. The study assessed the nutraceutical properties of nine wild edible plants belonging to three categories such as leafy greens, fruits and tubers/rhizomes. The selected wild edible plants were Cassia tora L. now known as Senna tora L., AcalyphafruticosaForssk. and Talinumportulacifolium (Forssk.) Asch. ex Schweinf. among leafy greens, Ardisaelliptica Thunberg., Alangiumsalviifolium subsp. hexapetalum (Lam.) Wang. and Solanum nigrum L. among fruits, and Dioscoreapentaphylla L., Curcuma angustifoliaRoxb. and Asparagus racemosusWilld. among roots/tubers/rhizomes. These wild edible plants were collected from different parts of Western Ghats. The first experiment was to determine the phytochemical screening of the selected wild edible plants in four solvents viz., hexane, petroleum ether, ethyl acetate and methanol. Various phytochemicals were detected in the extracts of the wild edible plants such as phenols, alkaloids, saponins, tannins, glycosides, cardiac glycosides, flavonoids, proteins, terpenoids, carbohydrates and steroids depending on the solvents used. Majority of the phytochemicals were detected in methanol extract as compared to other solvents. In the second experiment, the bioactive compounds like anthocyanins, lycopene, ꞵ-carotene, ascorbic acid, total phenols and total flavonoids were determined in all the selected wild edible plants. The highest anthocyanin content among the nine plants was recorded in Ardisaelliptica (140.33 mg/100 g), followed by Talinumportulacifolium (23.62 mg/100 g), and Curcuma angustifolia (1.52 mg/100 g). The lycopene content was highest in Cassia tora (12.61 mg/100 g) among leafy greens, Ardisiaelliptica (7.98 mg/100 g) in fruits and Curcuma angustifolia (13.09 mg/100 g) among rhizomes. Similarly, ꞵ-carotene was highest in Cassia tora (13.80 mg/100 g) among leafy greens, Ardisiaelliptica (7.58 mg/100 g) among fruits and Curcuma angustifolia (13.39 mg/100 g) among rhizomes. Cassia tora (37.34 mg/100 g) exhibited highest ascorbic acid content among leafy greens, whereas Ardisiaelliptica (34.28 mg/100 g) and Curcuma angustifolia (14.84 mg/100g) recorded the highest among fruits and rhizomes, respectively. The highest total phenolic content was recorded in Alangiumsalviifolium subsp. hexapetalum (39.46 mg GAE/g), Acalyphafruticosa (23.22 mg GAE/g) and Curcuma angustifolia (24.18 mg GAE/g) among fruits, leafy greens and rhizomes, respectively whereas the highest total flavonoid content was obtained in Cassia tora (0.73 mg QE/g), Alangiumsalviifolium subsp. hexapetalum (3.07 mg QE/g) and Curcuma angustifolia (6.22 mg QE/g) among leafy greens, fruits and rhizomes respectively. The antioxidant activity was determined in these wild edible plants by DPPH, FRAP and ABTS assays. In all the three assays, highest antioxidant activity was obtained in Cassia tora, Alangiumsalviifolium subsp. hexapetalum and Curcuma angustifolia among leafy greens, fruits and rhizomes respectively. In the DPPH assay, the lowest IC50 values were obtained in Cassia tora (431.94 μg/mL), Alangiumsalviifolium subsp. hexapetalum (209.43 μg/mL) and Curcuma angustifolia (47.19 μg/mL). Similarly, in FRAP assay, the lowest IC50 values were obtained in Cassia tora (30.58 μg/mL), Alangiumsalviifolium subsp. hexapetalum (4.32 μg/mL) and Curcuma angustifolia (10.72 μg/mL). The same trend was observed in the ABTS assay also, with IC50 values of 107.60 μg/mL, 29.44 μg/mL and 8.36 μg/mL in Cassia tora, Alangiumsalviifolium subsp. hexapetalum and Curcuma angustifolia respectively. The wild edible plants with highest antioxidant activity were subjected to HR LCMS (High Resolution Liquid chromatography Mass Spectrometry) analysis to identify the various compounds present in them. The methanolic extract of Cassia tora contained quercetin, kaempferol, luteolin, Quercetin-3ꞵ-D-glucoside, trifolin, diosmetin, genistein, myricitrin, apigenin, arecoline, trigonelline, vindoline, guvacoline, chlorogenic acid, catechin, ferulic and isoferulic acid. The methanolic extract of Alangiumsalviifolium subsp. hexapetalum revealed various compounds such as quercetin, kaempferol, luteolin, eriodictyol (flavonoids), atropine, salsolinol, piperine, papaverine, laudanosine, 8-hydroxyquinoline (alkaloids), 4 Methoxycinnamic acid and 4-Hydroxyindole (phenols) etc. Various carboxylic acids, amino acids and fatty acids were also identified. In the methanolic extract of Curcuma angustifolia the presence of various polyphenols, alkaloids, terpenoids, amino acids and peptides like curcumin, 2,3,5,6-tetramethylpyrazine, piperine, linoleoylethanolamide, 8-hydroxyquinoline, nootkatone, 6-methylquinoline, 1-stearoylglycerol, cuminaldehyde, salsolinol, (+)-ar-turmerone, 2-methoxyflavone, methyl cinnamate, acetphenone, pyridoxine and carvone in positive mode and curcumin, 4-oxoproline, azelaic acid, 2-hydroxycinnamic acid and ferulic acid in negative mode were recorded. The immunomodulatory properties of the three selected wild edible plants viz., Cassia tora, Alangiumsalviifolium subsp. hexapetalum and Curcuma angustifolia, were studied in the experimental animal model (balb/c mice). The immunomodulatory properties of mice treated with low (100 mg/kg bw), medium (150 mg/kg bw) and high (200 mg/kg bw) doses of aqueous extracts of these wild edible plants were studied along with a control, immunosuppressant (Cyclophosphamide) and positive control (Cyclophosphamide+Mesna). The various parameters recorded were weight of lymphoid organs (g), weight of lymphoid organs with reference to the body weight (%), bone marrow cellularity (BMC/femur/mL), α-esterase activity (no. of positive cells/400BMC), heamoglobin count (g/dL), total WBC count (cells/mm3), total RBC count (million/mm3), differential count (%) and total platelets count (lakh/mm3). Animals fed with extracts of wild edible plants recovered their immunity in spite of being treated with cyclophosphamide. Most of the above said parameters observed in groups treated with plant extracts were comparable with that of the positive control and some parameters were better than that of positive control. But, mortality of a mouse was observed in the experiment group treated with high dose of Cassia tora and in this group the haemoglobin count and RBC were above the reference range for mice. Therefore, Alangiumsalviifolium subsp. hexapetalum and Curcuma angustifolia were selected for the subsequent experiment. The last experiment was to develop functional gummies by using powders of Alangiumsalviifolium subsp. hexapetalum and Curcuma angustifolia. Other ingredients used to prepare the gummies were black pepper powder, ginger extract, palm sugar, gelatin, sodium benzoate, propylene glycol, citric acid and water. Gummies prepared with 1 g each of Alangiumsalviifolium subsp. hexapetalum and Curcuma angustifolia were found organoleptically best. The physical, nutritional and biochemical properties of the product were determined. The pH, moisture content and water activity (aw) of the product was recorded as 3.50, 41.17 % and 0.949 respectively. The colour values obtained for the product were L* value of 39.55, a* value of 2.88 and b* value of 34.07. The hue and chroma values of the product were 34.20 and 85.16 respectively. With regard to the nutritional properties, gummies contained 1.9 % total carbohydrate, 72.6 mg/100 g total protein, 41.19 % total sugar, 2.01 % fat and 4.54 % ash content. Biochemically, TSS, titrable acidity, total phenolics, total carotenoids and total flavonoid content of the product were 20°B, 1.32 %, 16.80 mg GAE/g, 3.36 mg/g and 0.21 mg QE/g, respectively. The antioxidant activity of the product estimated in terms of IC50 value was 10 μg/mL (DPPH assay) and 5.99 μg/mL (FRAP assay). The gummies were sealed in LDPE (Low density polyethylene) pouches and stored in refrigerated condition for one month. The sensory evaluation at the end of the storage period of one month did not reveal any significant variation from that in the beginning. The microbial analysis was carried out at 15 days interval for one month and the total bacterial count was found to decrease during storage and was within the limits of the product (9 × 104 colony forming units [cfu]/g initially to 11 × 103 cfu/g at the end of storage period). Fungi and yeast were not detected during the entire storage period. The wild edible plants in this study were found to contain major bioactive compounds and had good antioxidant potential especially, Cassia tora, Alangiumsalviifolium subsp. hexapetalum and Curcuma angustifolia. Among these, Alangiumsalviifolium subsp. hexapetalum and Curcuma angustifolia, were good immunopotentiating agents and there is ample scope to utilise these plants by including them in our diet.
Post harvest characterisation and management of avocado(Persea americana Mill.)
(Department of Post Harvest Technology, College of Agriculture, Vellanikkara, 2022) Geethu, M; Saji Gomez
Avocado is a subtropical fruit crop, belonging to the family Lauraceae, and is rich in proteins, vitamins, minerals and monounsaturated fatty acids such as oleic acid, contributing to its high nutritive and therapeutic value. Even though there are a large number of genotypes with widely varying characteristics, inadequate characterisation and identification result in the lack of awareness, improper utilisation and insufficient post harvest management of avocado. Hence, the present study titled, „Post harvest characterisation and management of avocado (Persea americana Mill.)‟ was carried out in the Department of Post Harvest Technology, College of Agriculture, Vellanikkara during 2018-2021. The main objectives of the study were to characterise avocado accessions collected from different parts of Kerala and to evaluate the effect of post harvest management practices to extend the shelf life of avocado fruits and to study the effect of food additives on the quality of frozen slices, fruit pulp, freeze dried fruit powder and subsequently to standardise an instant avocado fruit shake. For the characterisation of avocado genotypes, 27 accessions were collected, among which 14 accessions were from RARS, Ambalavayal in Wayanad and 12 from Kanthaloor in Idukki and one accession was collected from Thanniyam in Thrissur. Characterisation of avocado genotypes based on the horticultural and biochemical traits, accession 25 from Idukki had comparatively higher TSS, vitamin C, total carbohydrates, total flavonoids, oleic acid, calcium, potassium, iron, total ash and crude fibre content. Hence, accession 25 was selected for subsequent post harvest management studies. Antioxidant activity of the methanolic extract of fresh fruit of accession 25 was evaluated by DPPH, FRAP and ABTS assays. Greatest free radical scavenging activity was observed in ABTS assay with lowest IC50 value of 0.10 μg/mL. Fresh and mature avocado fruits, surface sanitised with 2 ppm ozone and pretreated with 2 % calcium chloride, followed by shrink packaging with 25 μ polyolefin film and subsequently stored in refrigeration (T8) as well as cool chamber (T9) were found to be the ideal storage conditions with longest shelf life of 27 days. Calcium chloride pre-treated fruits with shrink packaging, stored under refrigeration had lowest physiological lossin weight, respiration rate, ethylene evolution rate and decay per cent, with better retention of firmness. Fruits of this treatment retained significantly higher total carbohydrates, total protein and total phenols during storage. Avocado slices pre-treated with 40 % sucrose, ascorbic acid (0.5 %) and potassium metabisulphite (0.1 %), quick frozen to -20 ºCin 30 minutes followed by packing in 200 gauge LDPE pouches and held under frozen temperature (-18 0C) was the most ideal pre-treatment for storage. This treatment recorded significantly higher TSS, vitamin C, total carbohydrates, total protein and organoleptic acceptability throughout storage and lowest water activity, peroxide value and microbial population. For preparation and storage of avocado pulp, pre-treatments with ascorbic acid (0.5%) and KMS (0.1%) followed by vacuum packaging LDPE bags (T10) as well as in glass jars (T12), stored under refrigeration resulted in longest shelf life and better quality. Total protein, total phenols, total carbohydrate, total fat, viscosity and organoleptic scores were highest in these treatments with lowest water activity, polyphenol oxidase activity and microbial population during storage. For preparation of avocado fruit powder, addition of 5% maltodextrin, ascorbic acid (1%), tricalcium phosphate (0.15%), EDTA (0.05%) and potassium sorbate (0.05%) followed by freeze drying at -70 ºCand 100 mtorr vacuum for 36 hours followed by packing in LDPE laminated aluminium pouches (T14) and glass jars (T16) stored under refrigeration were the ideal methods with longest shelf life and quality. Significantly higher bulk density, solubility, colour value L*, TSS, vitamin C, total carbohydrates, total fat and organoleptic scores were recorded in these treatments during storage along with lowest hygroscopicity, colour value a* and b*, peroxide value, water activity and microbial population. An instant avocado shake was standardised by combining avocado fruit powder with skimmed milk powder, sucrose and water in the proportion of 1:2:1:2 with appealing appearance, light yellowish colour, unique blend of taste and flavour of avocado fruit and skimmed milk powder.
Process standardisation and quality evaluation of wine from banana (Musa spp.)
(Department of Post Harvest Technology, College of Horticulture, Vellanikkara, 2019) Sarthak Kiribhaga; Saji Gomez
Shrink wrap packaging of selected tropical fruits
(Department of Processing Technology, College of Horticulture, Vellanikkara, 2016) Aiswarya, T; Saji Gomez
The present study titled “Shrink wrap packaging of selected tropical fruits” was carried out in the Department of Processing Technology, College of Horticulture, Vellanikkara during 2015-2016. The objective was to extend shelf life and to maintain quality of mango, banana and pineapple during storage. The technique of shrink wrap packaging was adopted in three tropical fruits viz., mango, banana and pineapple. Each experiment consisted of 7 treatments wherein shrink wrap packaged fruits along with the unwrapped (control) samples were stored under ambient conditions. Observations on shelf life and PLW (physiological loss in weight) were recorded at an interval of three days and the biochemical characteristics were analysed at weekly intervals.Mature fruits of mango variety Prior, free of damage and bruises, were washed in plain tap water followed by surface sanitization with 100ppm chlorine for 15 minutes. The chlorinated fruits were spread out on blotting paper to remove excess surface moisture. Surface dried fruits were subjected to two forms of shrink wrapping i.e, individual fruit wrap and wrapping of 4-5 fruits in areca plates with polyolefin film of three densities viz., 15, 19 and 25 μ. Individually shrink wrapped mangoes in 25 μ polyolefin film had the longest shelf life (18 days) and the shrink wrapped fruits
Value addition of passion fruit (Passiflora edulis Sims.)
(Department of Processing Technology, College of Horticulture, Vellanikkara, 2016) Charan, S M; Saji Gomez
Passion fruit (Passiflora edulis Sims.) is the fruit of exotic passion flower. Purple and yellow are the two main types of passion fruit grown commercially all around the world. The fruit is valued for its powerful medicinal property and high antioxidant activity. The juice exhibits pronounced flavour and aroma which help in producing high quality beverages and also in flavouring several other products. It is quite delicious, nutritious and liked for its excellent blending property. Even though passion fruit is having many such advantages, its utilization is limited in processing sector mainly due to the short shelf life, minimum juice recovery and intense acidity.