Mandukaparni (Centella asiatica) Leaves: Nutritional Composition, Antioxidant Properties and Utilization for Value Addition in a Traditional Product
Keywords:Value Addition, Sensory Quality, Chutney Powders, Bio Accessible Nutrients, Moisture Sorption.
AbstractCentella asiatica is a medicinal herb used since pre-historic times. The study involved analysis of nutritional and antioxidant properties of Commercial (CPL) and Freshly Dehydrated (FDL) C. asiatica leaves, formulation and evaluation of chutney powders using leaf powder from both sources. The nutritional composition of FDL showed the following values per 100g, protein-14.8g; fat-2.31g; iron-23.8mg; calcium-1495mg; dietary fiber-7.37g and total carotenes-32.03mg. Bio-accessible iron and calcium in FDL was 12 and 20 % of total. Antioxidant components and activity were determined in different solvents by total antioxidant reducing power and DPPH assay. Polyphenols ranged from 1,791 to 4,117 and 805 to 1,380mg/100g respectively in FDL and CPL. Antioxidant components and activity was highest in 80 % methanol extracts of FDL. Free radical scavenging activity was very high in FDL at 84 % for 75Î¼g of extract, the equivalent value for CMP being 50 %. Formulated chutney powders had a higher protein and fat contents. Addition of FDL and CPL enhanced the iron and calcium contents. C. asiatica added products, though nutritionally superior, showed lesser sensory scores in comparison to control products. It can be concluded that dry C. asiatica leaves can be used for value addition in smaller quantities because of their nutritional and antioxidant properties.
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Darshan, C. B., Bhavya, S. N., & Prakash, J. (2014). Mandukaparni (<I>Centella asiatica</I>) Leaves: Nutritional Composition, Antioxidant Properties and Utilization for Value Addition in a Traditional Product. The Indian Journal of Nutrition and Dietetics, 51(4), 374–390. Retrieved from https://informaticsjournals.com/index.php/ijnd/article/view/2481
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