1. KAUTIR (Kerala Agricultural University Theses Information and Retrieval)
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Item Ultrasound assisted supercritical CO2 extraction of carotenoids from GAC fruit(Department of Processing and Food Engineering, Kelappaji College of Agricultural Engineering and Food Technology,Tavanur, 2025) Ashitha Thomas; Sudheer, K PUltrasound-assisted supercritical extraction (US-SC) was investigated to enhance carotenoid recovery from Gac fruit, with a focus on its engineering properties and extraction optimization. The engineering properties of Gac fruit, including physical, thermal, textural and frictional characteristics, were evaluated. The pulp exhibited a thermal conductivity of 0.5856 W/m°C and a specific heat of 3.89 kJ/kg°C, suitable for heat-absorbing processes, while the peel showed lower thermal properties. Mass modelling using a power model effectively predicted mass with high accuracy (R² = 0.976, standard error = 0.074). The Gac fruit aril, rich in β-carotene (355.97 mg/100 g), lycopene (298.4 mg/100 g) and antioxidants, highlighted its potential for health-oriented food applications. Ultrasound pretreatment was optimized using Response Surface Methodology (RSM) with 13 experimental treatments, exploring ultrasound amplitudes (50 to 100%) and durations (5 to 30 min). The optimized conditions of 80% amplitude and 30 min significantly enhanced carotenoid recovery (68.16 to 82.83%) and antioxidant activity (39.07 to 56.06%), promoting cellular disintegration for improved compound release. Supercritical extraction conducted at 30 MPa, 328.15 K and 15 g CO₂/min achieved a carotenoid recovery of 0.476 μg/mL, increasing to 0.481 μg/mL with US-SC, reflecting improved bioactive retention. The combined US-SC approach achieved a maximum antioxidant activity of 71.60% and a β-carotene concentration of 84.49 mg/100 g dry sample. Characterization of the extracted oil involved Scanning Electron Microscopy (SEM) for surface morphology analysis and Fourier Transform Infrared Spectroscopy (FTIR) for functional group identification. These findings highlight the effectiveness of US-SC in enhancing carotenoid extraction and its potential application in developing nutritionally enriched products, offering valuable insights for food and pharmaceutical industries.Item Bioactivity of carotenoids from shrimp shell waste(Department of Processing Technology,College of Fisheries,Panangad, 2010) Sindhu, S; Sherief, P MItem Antioxidant and anticarcinogenic potential of jackfruit based ready-to-cook (RTC) curry mixes(Department of Community Science, College of Agriculture,Vellayani, 2019) Gayathri Mohan; Suma DivakarThe research work entitled, “Antioxidant and anti-carcinogenic potential of jackfruit based Ready-To-Cook (RTC) curry mixes” was conducted at College of Agriculture, Vellayani during 2017-2019, with the objective to ascertain the antioxidant and anti-carcinogenic properties of the jackfruit based curry mixes (‘Avial’ mix, ‘Koottu’ mix and ‘Ularth’ mix) which were developed earlier at the Department of Community Science, using raw jackfruit (Koozha type). Methanol, ethanol, petroleum ether and acetone were used to extract the bioactive compounds of the powdered mixes for phytochemical screening, antioxidant analysis and verification of anti-carcinogenic property. The results of the phytochemical analysis indicated the presence of tannins, flavonoids, saponins, steroids, phenolic compounds, cardiac glycosides and anthraquinones in the three mixes; whereas the analyses revealed the absence of alkaloids and phlotobatinins. Quantitative analysis of antioxidants revealed that the beta carotene content of the RTC mixes was in the range of 0.07-1.16 mg/100g. Beta carotene content was found to be more in ‘Avial’ mix (1.16mg/100g). Ascorbic acid content was also found to be higher for ‘Avial’ mix (38.45 mg) and the lowest content was found for ‘Ularth’ mix (15.34 mg). The saponin content was found to be highest in ‘Avial’ mix (6.65 per cent) and lowest in ‘Ularth’ mix (5.00 per cent). The tannin content of ‘Ularth’ mix (11.57 mg) was observed to be on par with ‘Avial’ mix (11.52 mg). Total phenol content was found to be more in ‘Koottu’ mix (21.53 mg/100g) and the total flavonoid content of RTC mixes was seen to be in the range between 0.86-3.25 mg/100g. There was significant difference in the lectin content of ‘Avial’ mix (0.35%), ‘Koottu’ mix (0.56%) and ‘Ularth’ mix (0.75%). Alkaloids and selenium were found to be absent in the RTC mixes. In case of mineral analyses, Copper content was found to be higher in ‘Ularth’ mix (2.57 µg); zinc content was in the range of 4.65-6.55 µg and was found to be higher for ‘Koottu’ mix (6.55 µg) and lower for ‘Ularth’ mix (4.65 µg). Manganese content was found to be higher in ‘Koottu’ mix (5.30 µg) while, it was observed to be on par in ‘Avial’ mix (2.55 µg) and ‘Ularth’ mix (2.51 µg). The highest iron content was found in ‘Ularth’ mix (0.92 µg). Antioxidant activity in the present study revealed that ‘Avial’ mix had the highest DPPH activity with an IC50 value of 33.81 µg/ml. Total antioxidant activity was found to be more for ‘Avial’ mix (41.44 per µg/ml), followed by ‘Koottu’ mix (42.41 µg/ml) and ‘Ularth’ mix (43.45 µg/ml). ‘Avial’ mix showed more ferric reducing capacity while ‘Ularth’ mix had the least capacity in this regard. ABTS radical scavenging activities of RTC mixes ranged between 34.84-46.69 µg/ml. ABTS radical scavenging activity was observed to be higher for ‘Avial’ mix (34.84 µg/ml) and lower values were noted for ‘Ularth’ mix (40.52 µg/ml). Hydroxyl radical scavenging activity of RTC mixes was found to range between 50.55-52.55 µg/ml. ‘Avial’ mix showed higher superoxide radical scavenging activity with an IC50 value of 48.54 µg/ml and the lowest superoxide radical scavenging activity was observed in ‘Ularth’ mix (60.73 µg/ml). However, the highest nitric oxide scavenging activity was observed for ‘Ularth’ mix (14.11 µg/ml) followed by ‘Koottu’ mix (30.92 µg/ml) and ‘Avial’ mix (36.58 µg/ml). Among the three jackfruit based Ready-To-Cook (RTC) curry mixes ‘Avial’ mix was found to have higher antioxidant property and was therefore taken up for studying the anti-cancer property. Cytotoxicity of ‘Avial’ mix was estimated by MTT assay on Human breast adenocarcinoma cells (MCF-7) and 17 per cent of loss in cell viability was observed. Findings of the present study revealed that the jackfruit based RTC mixes comprised of various health promoting components such as beta carotene, ascorbic acid, saponins, tannins, total phenols, total flavonoids and lectins they also had potent antioxidant activities. Thus the curry mixes, in particular the ‘Avial’ mix can be promoted as functional food which will help to enhance its commercialization.Item Development and quality evaluation of fruit spreads from avocado (Persea americana Mill.)(Department of Community Science, College of Agriculture, Vellayani, 2019) Meera, M V; Anitha Chandran, CThe present investigation titled “Development and quality evaluation of fruit spreads from avocado (Persea americana Mill)” was conducted at the Department of Community Science, College of Agriculture, Vellayani during 2017-2019. The objective of the study was to study the effect of pre-treatments on quality parameters of avocado cultivars and to develop fruit spreads from avocado and their quality evaluation. Avocado cultivar commonly found in the households of Wayanad namely Purple Hybrid was utilized for the study. Matured fruits were collected from Regional Agricultural Research Station,Wayanad. The avocado pulp was pre-treated independently and in combination with different pre-treatment methods viz., blanching, sugar syruping, honey, brine solution, citric acid and KMS to select the best pre treatment method organoleptically for the development of sweet and spicy spreads . The best pre-treatment methods identified for the development of sweet spread was, citric acid + KMS + sugar (T5) blend in the ratio of 0.25:0.1:100. The citric acid + KMS + salt (T6) in the combination of 0.25:0.1:10 was selected organoleptically for the development of spicy spread. For the development of sweet avocado spread, variation in addition of cocoa powder (adjunct) was done keeping the avocado pulp as constant. The best combination among the 5 treatments in both sweet and spicy spread was selected based on sensory evaluation using nine point rating scale. Sweet avocado fruit spread T3 with Pulp(100g):Cocoa powder(30g):Sugar(100g):Citric acid(0.1g) and KMS(0.25g) was selected organoleptically as the best spread among the five treatments. Based on the organoleptic evaluation the treatment T5 with Pulp (100g): PepperPowder(3g):Salt(2g):TomatoPowder(5g):MintPowder(1.5g):Citricacid(0.1g):KMS(0.2 5g) was selected as the superior blend for the development of spicy avocado spread. The result of chemical and nutrient analysis of sweet avocado fruit spread revealed that it contain Carbohydrate(11g/100g), Total sugars(1.8g/100g), Reducing sugars(0.6g/100g), Dietary fiber(6.89/100g), Protein(3.1g/100g), Total fat(42g/100g),Calcium(0.238mg/100g),Iron(0.72mg/100g),Potassium(432mg/100g),Sodium( 6.3mg/100g),Total minerals(1.45g/100g), Betacarotene(140mg/100g), Vitamin iv C(7.32mg/100g), Total phenolic content(81.4mg/100g),Total antioxidant activity(423mg/100g). Chemical and nutrient analysis of spicy avocado fruit spread showed that itcontainedCarbohydrate(8.18g/100g),TotalSugars(0.98g/100g),Reducingsugars (0.78g/100g),Dietaryfiber(6.12g/100g),Protein(3.9g/100g),Totalfat(57g/100g), Calcium(0.267mg/100g),Iron(0.97mg/100g),Potassium(482mg/100g),Sodium (7.3mg/100g),Totalminerals(2.06g/100g),Betacarotene(265mg/100g),VitaminC (19.1mg/100g),TotalPhenolicContent(78mg/100g)withanAntioxidantActivity(520mg/100g). The nutrient constituents of sweet and spicy avocado fruit spreads were compared with respect to the nutrient constituents of raw avocado fruit.Chemical composition of raw avocado fruit contained Carbohydrate(8.53g/100g), Total sugars(0.3g/100g), Reducing sugars(0.2g/100g), Dietary fiber(6.7g/100g), Protein(2g/100g), Total fat(19.4g/100g),TSS(60brix), Calcium(12mg/100g), Iron(0.55mg/100g), Potassium(345mg/100g), Sodium(5.5mg/100g), Total minerals(1.22g/100g), Beta carotene(417mg/100g), Vitamin C(6mg/100g), Total phenolic content(20.45mg/100g), Total Antioxidant Activity(340mg/100g. The shelf stability of the developed avocado fruit spreads were assessed by storing the fruit spreads in glass bottle, plastic bottle and polyethylene bags at ambient and refrigerated condition. The acidity, moisture, peroxide value and microbial count were determined initially and at weekly intervals. During the shelf life studies, it was observed that acidity, moisture, peroxide value and microbial count show significant changes with respective to packaging material and temperature. The acidity,moisture,peroxide content was observed higher in sweet and spicy avocado fruit spread stored in polyethylene bags at ambient temperature and the lowest content of was observed in sweet and spicy avocado fruit spread stored in glass bottle at refrigerated temperature. Consumer acceptance study revealed that sweet spread (T3) had a score of 8.5 and spicy spread (T5) had a score of 7.56 .The cost of products were Rs.550/Kg and Rs.600/Kg for sweet and spicy fruit spreads respectively.Avocado being a perishable fruit with poor shelf life qualities, cannot be utilized for the development of shelf stable products.The present iv study highlighted that sweet and spicy avocado fruit spread with high consumer acceptability can be developed, branded and marketed successfullyItem Profiling bioactive compounds in avocado (Persea americana Mill.) cultivars and freeze dried fruit powders and investigating its potential in Cancer cell lines(Department of Community Science, College of Agriculture, Vellayani, 2019) Archana, L; Anitha Chandran, CThe research work entitled “Profiling bioactive compounds in avocado (Persea americana Mill.) cultivars and freeze dried fruit powders, and investigating its potential in cancer cell lines.” was conducted at College Of Agriculture, Vellayani during 2017-2019, with the objectives to ascertain bioactive compounds in fresh fruits and freeze dried powders of avocado (Persea americana Mill.) cultivars and to investigate anti proliferation activities of freeze dried powder in cancer cell lines. Four cultivars selected for the study were Pollock, Kallar Round, Purple Hybrid and Fuerte. Quantitative estimation of phytochemicals showed that, glutathione content of fresh avocado fruits was in the range of 15.3mg/100g-18.3 mg/100g and was found to be higher in the cultivar Pollock (18.33mg/100g) and which was on par with Fuerte (18.13mg/100g). Folic acid, vitamin E, total carotenoids and total phenol content were observed in fresh fruits of avocado cultivars to be in the range of 79.30mg/100g-80.33mg/100g, 2.04 -2.52mg/100g, 2.55/100g-2.94mg/100g, and 12.24mg/100g -13.84mg/100g respectively. The Cultivar Pollock recorded highest content of folic acid (18.33mg/100g), vitamin E (2.52mg/100g), total carotenoids (2.94mg/100g) and total phenol (13.84mg/100g).Vitamin K and total phytosterols present in the four cultivars were in the range of 0.013mg/100g-0.019mg/100g and 62.30mg/100g-68.60mg/100g respectively. Lutein content was found to be more in the cultivar Fuerte (0.206mg/100g). Purple Hybrid was found to be superior in the case of total flavonoid content (21.07mg/100g). Mineral analysis of fresh fruits of avocado cultivars revealed that iron content was found to be higher in Fuerte (0.403mg/100g). Calcium, sodium, potassium, magnesium, zinc and selenium contents were found to be more in Pollock (9.3mg/100g, 6.12mg/100g, 394.47 mg/100g, 22.20mg/100g, 0.473mg/100g and 0.500μg/100g respectively). The cultivars Pollock and Fuerte contained the same amount of copper (0.146mg). Phosphorus content was found to be almost the same in all the four cultivars noted in the range of 32.13/100g-34.90mg/100g. In the case of total antioxidant activity in fresh avocado cultivars, Pollock was found to be superior (234.50mg/100g) and was found to have no significant difference with Purple hybrid (230.66mg). The findings revealed that the cultivar Purple Hybrid had the highest DPPH radical scavenging activity with an IC50 value of 34.03µg/ml. Higher Hydroxyl radical scavenging activity was noted in the in the cultivar Kallar Round (27.03µg/ml) and the lowest Hydroxyl radical scavenging activity was observed in the cultivar Pollock (38.86µg/ml). Super oxide radical scavenging activity (IC50) was observed to be higher in the cultivar Kallar Round (12.12µg/ml). Estimation of phytochemicals in freeze dried powders showed more glutathione content in Pollock (45.50mg/100g). Folic acid, vitamin K and lutein content in freeze dried form of the four avocado cultivars ranged from 180.70mg/100g-197.90mg/100g, 0.179mg/100g-0.185mg, and 0.423mg/100g0.503mg/100g respectively. Total phytosterols was found to be more in Kallar Round (173.80mg/100g) and Total flavonoid content was found higher in Pollock (45.27mg/100g) and Purple Hybrid (45mg/100g).The carotenoid content was observed higher in the cultivar Pollock (8.15mg/100g) and which was found to be on par with Purple Hybrid (8.07mg/100g). Mineral estimation in the freeze dried form of avocados highlighted the iron content to be higher in Fuerte (2.87mg/100g). Calcium content was in the range of 104mg/100g-142.5mg/100g and was found to be higher for Purple Hybrid and lower for Pollock. Sodium content was found to be higher in Purple Hybrid (14.40mg/100g). Phosphorus and Magnesium contents were found to be more in Pollock (76.07mg/100g and 42.13mg/100g respectively). Potassium content was found to be superior in Purple Hybrid (623mg/100g) and was on par with Pollock (622.76mg/100g) and Kallar Round (618.76mg/100g). Zinc content was found to be higher in the cultivar Kallar Round (4.66mg/100g) and less in Fuerte (2.11mg/100g). Copper and selenium contents were found to be almost same in all the four cultivars and in the range of 3mg/100g-3.23mg/100g and 8.07µg/100g-8.90μg/100g respectively. Total antioxidant activity was observed to be superior in the freeze dried powder of the cultivar Pollock (461.90mg/100g) and possessed no significant difference with Purple hybrid (460.33mg/100g). The findings revealed that the cultivar Purple hybrid had the highest DPPH radical scavenging activity with an IC50 value of 90.80µg/ml. Regarding the IC50 values for hydroxyl radical scavenging activity of freeze dried avocado cultivars, highest activity was noted in the freeze dried powder of Fuerte (69.25µg/ml). Lowest activity was observed in the freeze dried powder of Pollock (86.60µg/ml). Super oxide Radical Scavenging Activity (IC50) was observed higher in the freeze dried powder of Fuerte (24.47µg/ml). Based on the assessment of phytochemicals, minerals and antioxidant activities in fresh and freeze dried avocado powder, Pollock was found to be the superior cultivar. Hence freeze dried fruit powder of the cultivar Pollock was selected for cell line study. Cytotoxicity of freeze dried powder of Pollock was estimated by MTT assay on Human colon cancer cells (HCT 116). Assay was done with different concentrations of avocado extract (10μg, 20μg, 50μg, 100μg, and 200μg). Growth inhibition noted were, 27 %, 30 %, 33%, 45 %, and 71 % for 10 μg, 20 μg, 50 μg, 100 μg and 200 μg respectively. Percentage of viable cell decreased with increase in extract concentration while percentage cytotoxicity increased with increase in concentration of avocado extract. 50 % growth inhibition (GI50) of cancer cells were shown at 120μg/ml of fruit extract. 29 percent of cells were found to be viable after exposure of extract (200μg). Recordings of the present study revealed that avocado fruit contains many bioactive components such as glutathione, folic Acid, vitamin K, vitamin E, lutein, carotenoids, phenols, phytosterols, and flavonoids which possessed potent antioxidant activities. Among the fresh and freeze dried form of avocado cultivars, Pollock was found to be superior and had noticeable anti-carcinogenic properties Findings of the present study add to the growing evidence, supporting the promising role of avocado fruit as an anti-cancer agent. Therefore, avocado fruit may represent a valuable therapeutic fruit for the treatment of cancer.Item Profiling bioactive compounds and nutrients in jackfruit (artocarpus heterophyllus Lam.) and developing a jackfruit based textured vegetable protein(Department of Community Science, College of Agriculture, Vellayani, 2018) Anila, H L; Suma DivakarItem Spectral management for improving hotosynthetic efficiency in polyhouse cultivation of vegetables(Department of Plant Physiology, College of Agriculture, Vellayani, 2016) Anjana J Madhu; Roy StephenItem Development, packaging and storage of intermediate moisture jackfruit (Artocarpus heterophyllus L.)(Department of Processing Technology, College of Horticulture, Vellanikkara, 2016) Divya, S L; Saji GomezItem Development of osmo dehydrated red banana(musa spp)(Department of post harvest technology, college of agriculture, Vellayani, 2019) Archana, A K; Geetha Lekshmi, P RItem Development of chilli (capsicum annuum l.) hybrids with leaf curl virus resistance, high yield and quality(Department of Vegetable Science, College of Agriculture , Vellayani, 2019) Vijeth, S; Sreelathakumary, I