Advertisement

Journal of Food Science and Technology

, Volume 51, Issue 11, pp 3404–3410 | Cite as

Improvised Rhododendron squash: processing effects on antioxidant composition and organoleptic attributes

  • Hare KrishnaEmail author
  • Brij Lal Attri
  • Akhilesh Kumar
Original Article

Abstract

The main objective of the present investigation was to develop an improvised method for the preparation of Rhododendron squash, which otherwise had a narrow consumer’s acceptability, despite being rich in antioxidants due to faulty preparation procedure and to compare the superiority of the new method over existing preparation method by examining various antioxidants and total antioxidant capacity. For the preparation of squashes in the present investigation, Rhododendron petals were heated with water at 80 °C for 20 min and left for 3-hour (or 180 min) followed by filtration and addition of sugar with or without ginger juice. Leaving Rhododendron petals with water for 3-hour at room temperature following heating facilitated maximum recovery of anthocyanin in water. Rhododendron squashes, prepared through improvised method, were compared with a Rhododendron squash collected from the market (control) for their physico-chemical characteristics, antioxidants and sensory quality attributes. The improvised Rhododendron squashes registered higher values for most of the parameters than the control.

Keywords

Rhododendron Anthocyanin Total phenolics Total flavonoids CUPRAC 

References

  1. Apak R, Guculu K, Ozyurek M, Karademir SE (2004) Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine: CUPRAC method. J Agric Food Chem 52:7970–7981CrossRefGoogle Scholar
  2. Attri BL, Lal BB, Joshi VK (1998) Physico-chemical characteristics, sensory quality and storage behaviour of sand pear juice blended with temperate fruit juices/pulps. Indian Food Pack 52:36–42Google Scholar
  3. Azizah AH, Wee KC, Azizah O, Azizah M (2009) Effect of boiling and stir frying on total phenolics, carotenoids and radical scavenging activity of pumpkin (Cucurbita moschato). Int Food Res J 16:45–51Google Scholar
  4. Chang CC, Yang MH, Wen HM, Chern JC (2002) Estimation of total flavonoid content in propolis by two complementary colorimetric methods. J Food Drug Anal 10:178–182Google Scholar
  5. Cisse M, Vaillant F, Acosta O, Dhuique-Mayer C, Dornier M (2009) Thermal Degradation kinetics of anthocyanins from Blood orange, blackberry, and roselle using the arrhenius, eyring, and ball models. J Agric Food Chem 57:6285–6291CrossRefGoogle Scholar
  6. Giusti MM, Wrolstad RE (2001) Anthocyanins. Characterization and measurement with UV-visible spectroscopy. In: Wrolstad RE, Schwartz SJ (eds) Current protocols in food analytical chemistry. Wiley, New York, pp 1–13Google Scholar
  7. Giusti MM, Wrolstad RE (2003) Acylated anthocyanins from edible sources and their applications in food systems. Biochem Eng J 14:217–225CrossRefGoogle Scholar
  8. González-Molina E, Moreno DA, García-Viguera C (2009) A new drink rich in healthy bioactives combining lemon and pomegranate juices. Food Chem 115:1364–1372CrossRefGoogle Scholar
  9. Gorinstein S, Belloso OM, Park YS, Haruenkit R, Lojek A, Ciz M, Caspi A, Libman I, Trakhtenberg S (2001) Comparison of some biochemical characteristics of different citrus fruits. Food Chem 74:309–315CrossRefGoogle Scholar
  10. Graziani G, Pernice R, Lanzuise S, Vitaglione P, Anese M, Fogliano V (2003) Effect of peeling and heating on carotenoid content and antioxidant activity of tomato and tomato-virgin olive oil systems. Eur Food Res Technol 216:116–121Google Scholar
  11. Isabelle M, Lee BL, Ling MT, Koh WP, Huang D, Ong CN (2010) Antioxidant activity and profiles of common fruits in Singapore. Food Chem 123:77–84CrossRefGoogle Scholar
  12. Kalt W (2005) Effects of production and processing factors on major fruit and vegetable antioxidants. J Food Sci 70:11–19CrossRefGoogle Scholar
  13. Kashiwada Y, Yamazaki K, Ikeshiro Y, Yamagishi T, Fujioka T, Mihashi K, Mizuki K, Cosentino LM, Fowke K, Morris-Natschke SL, Lee KH (2001) Isolation of rhododaurichromanic acid B and the anti-HIV principles rhododaurichromanic acid A and rhododaurichromenic acid from Rhododendron dauricum. Tetrahed 57:1559–1563CrossRefGoogle Scholar
  14. Kaushal M, Sharma PC, Kaushal BB, Lal SAK (2008) Standardization of methods for the preparation of appetizer and ready-to-serve beverage from seabuckthorn (Hippophae sp.) berries. J Food Sci Technol 45(2):139–142Google Scholar
  15. Laleh GH, Frydoonfar H, Heidary R, Jameei R, Zare S (2006) The effect of light, temperature, pH and species on stability of anthocyanin pigments in four Berberis species. Pak J Nutr 5:90–92CrossRefGoogle Scholar
  16. Lin YC, Chou CC (2008) Effect of heat treatment on total phenolic and anthocyanin contents as well as antioxidant activity of the extract from Aspergillus awamori-fermented black soybeans, a healthy food ingredient. Int J Food Sci Nutr 1:1–10CrossRefGoogle Scholar
  17. Lindsay RC (1985) Food Additives. In: Fennema OR (ed) Food cehmistry. Marcel Dekker, New York, pp 629–688Google Scholar
  18. Mehta PS, Negi KS, Ojha SN (2010) Native plant genetic resources and traditional foods of Uttarakhand Himalaya for sustainable food security and livelihood. Indian J Natur Prod Reso 1(1):89–96Google Scholar
  19. Mikkelsen BB, Poll L (2002) Decomposition and transformation of aroma compounds and anthocyanins during black currant (Ribes nigrum L.) juice processing. J Food Sci 67(9):3447–3455CrossRefGoogle Scholar
  20. Naik S, Jayaprakasha GK, Singh RP (2008) Antioxidant activity of custard apple (Annona squamosa) peel and seed extracts. J Food Sci Technol 45(4):349–352Google Scholar
  21. Pantelidis GE, Vasilakakis M, Manganaris GA, Gr D (2007) Antioxidant capacity, phenol, anthocyanin and ascorbic acid contents in raspberries, blackberries, red currants, gooseberries and Cornelian cherries. Food Chem 102:777–783CrossRefGoogle Scholar
  22. Prakash D, Upadhyay G, Singh BN, Dhakarey R, Kumar S, Singh KK (2007) Free-radical scavenging activities of Himalayan rhododendrons. Curr Sci 92(4):526–532Google Scholar
  23. Ramakrishna BV, Jayaprakasha GK, Jena BS, Singh RP (2008) Antioxidant activities of roselle (Hibiscus sabdariffa) calyces and fruit extracts. J Food Sci Technol 45(3):223–227Google Scholar
  24. Ranganna S (1986) Manual for analysis of fruit and vegetable products. Tata McGraw Hill, New DelhiGoogle Scholar
  25. Ayman M El-Anany and Rehab FMA (2011) Biochemical and histopathological effects of administration various levels of Pomposia (Syzygium cumini) fruit juice as natural antioxidant on rat health. doi: 10.1007/s13197-011-0372-6
  26. Sharma N, Sharma UK, Gupta AP, Sinha AK (2010) Simultaneous determination of epicatechin, syringic acid, quercetin-3-O-galactoside and quercitrin in the leaves of Rhododendron species by using a validated HPTLC method. J Food Comp Anal 23:214–219CrossRefGoogle Scholar
  27. Silici S, Sagdic O, Ekici L (2010) Total phenolic content, antiradical, antioxidant and antimicrobial activities of Rhododendron honeys. Food Chem 121:238–243CrossRefGoogle Scholar
  28. Singleton VI, Rossi JA Jr (1965) Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Vitic 10:149–158Google Scholar
  29. Thimmaiah SK (1999) Pigments. In: Standard methods of biochemical analysis, Kalyani Publishers, Ludhiana, India. pp 309-310Google Scholar
  30. Tsai PJ, Huang HP (2004) Effect of polymerization on the antioxidant capacity of anthocyanins in Roselle. Food Res Int 37:313–318CrossRefGoogle Scholar
  31. Tsai P, McIntosh J, Pearce P, Camden B, Jordon BR (2002) Anthocyanin and antioxidant capacity in Roselle (Hibiscus Sabdariffa) extract. Food Res Int 35(4):351–356CrossRefGoogle Scholar
  32. Verma NP, Singh AP, Amresh G, Sahu PK, Rao CV (2010) Anti-inflammatory and anti-nociceptive activity of Rhododendron arboreum. J Pharma Res 3(6):1376–1380Google Scholar
  33. Wang WD, Xu SY (2003) Degradation kinetics of anthocyanins in blackberry juice and concentrate. J Food Engr 82:271–275CrossRefGoogle Scholar

Copyright information

© Association of Food Scientists & Technologists (India) 2012

Authors and Affiliations

  • Hare Krishna
    • 1
    • 2
    Email author
  • Brij Lal Attri
    • 1
  • Akhilesh Kumar
    • 1
  1. 1.Central Institute of Temperate Horticulture-Regional StationDistrict- NainitalIndia
  2. 2.Central Institute for Arid HorticultureBikanerIndia

Personalised recommendations