Ten natural dye yielding and two mordant plants were biochemically analyzed. Though natural dyes are widely used, information about the active principles responsible for dyeing is hardly available. In the present experiment, total chlorophyll, carotinoids, tannins, phenolics, flavonoids and curcumin were determined among the dye yielding plants, while K, S, P, Ca, Mg, Mn, Zn, Fe, Cu and Co were determined in the case of mordant plants. In Bixa orellana, used for yellow dyeing, the carotinoid content was 163.11 mg g -1 and in Clerodendrum chinense and Datura stramonium, which were used for green colouring, total chlorophyll content of 10.29 mg and 11.83 mg g -1 was recorded. Curcumin content responsible for orange colouring in Curcuma domestica was 27.7 mg g -1 while flavonoid content in Solanum nigrum and Terminalia chebula, which were used for brown, brown to black dyes was 24.89 and 21.73 mg g -1 . Among the plants used for dyeing different colours, Punica granatum and Parkia timoriana were found to contain higher amounts of total phenols and bound phenols by recording 681.2 mg g -1 and 287.6 mg g -1 total phenols and 151.6 mg g -1 and 130.2mg g -1 bound phenols, while higher amounts of orthodihydric phenols and tannins were recorded in Punica granatum and Strobilanthes flaccidifolius by recording 20.11mg g -1 and 9.54mg g -1 orthodihydric phenols and 675.57mg g -1 and 648.12 mg g -1 tannins, respectively. In case of the plants used as mordant, higher contents of Ca, Mg, K, Zn, Fe and Mn were detected in Achyranthes aspera, while higher amounts of P, Fe and Cu were recorded in Garcinia xanthochymus.
Parkia roxburghii is considered delicious in the Northeastern part of India, especially in the state of Manipur. Though it is widely used, information about the biochemical composition and its changes, after processing, is hardly available. In the present experiment, effect of processing methods on dry matter, soluble sugar, phenolics and mineral composition in different developmental stages of P. roxburghii pods were studied. Total soluble sugar (TSS), total phenols (TP), and orthodihydric phenols (ODHP) were determined, also sodium (Na), potassium (K), sulphur (S) and phosphorus (P) were estimated. Calcium (Ca), magnesium (Mg), manganese (Mn), zinc (Zn), iron (Fe), copper (Cu) and cobalt (Co) were analyzed in an atomic absorption spectrophotometer. Processing methods reduced dry matter, soluble sugar and phenolics in all the stages of the pod. TP and ODHP lost up to the extent of 72.78% in tender stage due to ordinary cooking, while higher loss of ODHP recorded in immature stage of the pod due to pressure cooking. Ca, Mg, K and Zn in different stages were found to be affected significantly by different methods of cooking, while no such changes were observed in case of S, P, Fe, Mn and Cu. The level of iron amongst the micro minerals is appreciably high recording up to 51.0 mg/100 g in the immature stage of the pod. As iron, zinc and manganese are antioxidant micronutrients, their higher presence in P. roxburghii might be of some nutritional importance.
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