Impact of Pickling on Carbohydrate, Protein and Tannin Content of Five Selected Fruits
 |
International Journal of Engineering Trends and Technology (IJETT) |  |
| © 2017 by IJETT Journal | ||
| Volume-52 Number-1 |
||
| Year of Publication : 2017 | ||
| Authors : Saranya R, Rajani V |
||
| DOI : 10.14445/22315381/IJETT-V52P206 |
Citation
Saranya R, Rajani V "Impact of Pickling on Carbohydrate, Protein and Tannin Content of Five Selected Fruits", International Journal of Engineering Trends and Technology (IJETT), V52(1),36-39 October 2017. ISSN:2231-5381. www.ijettjournal.org. published by seventh sense research group
Abstract
Fruits are nature’s precious gift to the humankind and animals; indeed, they are an absolute feast to our sight, not just because of their flavour and colour but of their unique nutrient profile that helps the human body to remain fit, rejuvenate, and free of diseases. They are life-enhancing medicines fully packed with, minerals, antioxidants, vitamins, fibers and many phytonutrients. A healthy intake of fruits helps to protect against major illnesses, such as heart disease and cancer. In this study, an attempt was made to estimate the impact of pickling on Carbohydrate, Protein, and Tannin content of five selected fruits (both fresh and pickled) – Averrhoa bilimbi, Phyllanthus emblica, Citrus limon, Carica papaya and Mangifera indica. Among the five selected fruits, the highest amount of carbohydrate was found in fresh Phyllanthus emblica (13g/100g) and lowest amount of carbohydrate was found in pickled Citrus limon (0.4g/100g). Among the selected five fruits, it was found that fresh Carica papaya had the highest value (0.9g/100g) for protein and pickled Averrhoa bilimbi and Phyllanthus emblica showed the least value (0.1g/100g). It was determined that fresh Mangifera indica had the highest amount of tannin (328.97g/100g) and pickled Citrus limon (228.63g/100g) had the least amount. From this priliminary study, it was clear that all other selected factors showed higher values in fresh samples. So it is always suggested to eat raw, fresh and ripe fruits.
Reference
[1] Abara 2003"Tannin content of Dioscoreabulbufera." J. Chem. Soc. Niger 28:, pp. 55-56
[2 ] Archana S R and Rajani V. 2014, ‘’Evaluation of nutrient and antioxidant properties of fresh and pickled Averrhoa bilimbi ’Journal of Eco toxicology and Environmental monitoring, 24(3) pp-85-94,
[3 ] Bajpai, M., A. Pande, S.K. Tewari and Prakash, D. 2005. Phenolic contents and anti nutritional content of some food and medicinal plants. International journal of food science and nutrition, 56(4):287-291.
[4] O.H. Lowry, N.J. Rosebrough, A.L. Tarr, R.J. Randall. 1951.’’ Protein measurement with the folin-Phenol reagent’’ in the Journal of biological chemistry 193:265-276.
[5] E.B. Robert (1971). Method for estimation of tannin in grain sorghum. Agronomy Journal. 63: 511-512.
[6] Hedge E and Hofreiter, B T.1962 In: Carbohydrate Chemistry 17(EdsWhisteler R L and Be Miller , JN) Academic Press Newyork.
[7 ] Howes, 1953, Vegitable tanning materials ,butter worth scientific publication, London.
[8 ] Kaur C. and Kapoor H. C 2002. Antioxidant activity and total phenoloic content of some asian vegetables. Int. J. Food Science Technol., 37, 153-161.
[9] Loganayaki N and Manian S .2010 In vitro antioxidant properties of indegenious underutilized fruits food Sci. Biotechnol. 19:725-734.
[10 ] Nurul S R, and Asmah R. 2012 Evaluation of antioxidant properties in fresh and pickled papaya, International Food Research Journal. 19(3):1117-1124.
[11] Onuekwe monica ekwutosi 2012 ‘Chemical composition of some lesser-known wild fruits and vegetables consumed in ayamelum local government area of anambra state’ PG thesis- Department of Home Science, Nutrition and Dietetics Faculty of Agriculture.
[12] Peris C and, Sing k D’souza 2013 M Archives of pharmacy and biological sciences nutritional and bio chemical evaluation of Averrhoa bilimbi L 58-63.
[13] Umeobika,U C ; Nwali,D.C and Ekwueme, I. J. 2015 Quantitative Evaluation of Anti-nutritional Factors in Mango (Magniferaindica) Fruit in International journal of applied science and mathematics; 2(5) 142-145.
Keywords
Carbohydrate, Protein, Tannin, Fresh fruits, Pickled fruits.