Antioxidant and anticarcinogenic potential of jackfruit based ready-to-cook (RTC) curry mixes

Abstract

The 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.