Objective: To develop vacuum dried (VD) Ambarella fruit powder and Ambarella fruit incorporated soup mix from large and miniature Ambarella and investigation of antioxidants and anti-diabetic properties.
Methods: Ethanolic extracts of two Ambarella varieties were analyzed for antioxidant potential in terms of total phenolic content (TPC), total flavonoid content (TFC), ferrous reducing antioxidant power (FRAP), radical scavenging activities of DPPH and ABTS and α-amylase inhibitory activity.
Results: Fresh dwarf Ambarella showed a significantly (p<0.05) high TPC (3.35±0.10 mgGAE/g) while fresh large Ambarella showed a significantly (p<0.05) high FRAP (0.71±0.13 mgTE/g) and DPPH (3.57±0.31 mg TE/g). In comparison of ethanolic extracts of VD Ambarella powders, a significantly (p<0.05) higher antioxidant potential in terms of FRAP (4.19±0.06 mgTE/g) exhibited in dwarf variety while significantly (p<0.05) higher ABTS (4.03±0.27 mgTE/g) and DPPH (3.00±0.49mgTE/g) exhibited in large Ambarella. Alpha amylase inhibition activities of fresh fruits of large and dwarf were 46.30±4.07% and 49.55±3.18% where as in VD powders were 27.59±5.03% and 15.58±5.86% respectively. An instant soup mixture was developed incorporating 20% of VD powder from large variety due its abundance. The antioxidant potential of ethanolic extract of the soup mixture in terms of TPC, TFC, ABTS, and FRAP were 0.55±0.00 mgGAE/g, 0.04±0.00 mgQE/g, 1.65±0.06 mgTE/g, and 0.04±0.15 mgTE/g. Alpha amylase inhibition activity of soup mixture was 39.49±0.29%.
Conclusion: The both types of fresh fruits exhibited higher antioxidant potential except FRAP and higher anti-amylase inhibition than VD Ambarella powder.
Legumes are important crop species belonging to the family Fabaceae and constitute a significant part in the diet of Sri Lankans, as a meat substitute. The present study evaluated antioxidants and their activity in locally grown legume varieties for potential utilization as health foods. Twelve legume varieties grown in Complete Randomized Block Design (CRBD) were used for screening purpose. Results were statistically analysed using Univariate General Linear Model (SPSS Version 20) followed by mean separation Tukey HSD test. The Total Phenolics Content (TPC) of raw and cooked form of legume varieties ranged from 0.84 ± 0.04 (MICP 1) to 4.34 ± 0.15 mg (GAE)/g (ANKCP 2) and 0.30 ± 0.04 (MICP 1) to 3.71 ± 0.12 mg (GAE) /g (Dhawala) whereas Total Flavonoids Content (TFC) ranged from 0.88 ± 0.03 (ANK-Black) to 2.19 ± 0.04 mg (QE)/g (Waruni) and 0.62 ± 0.04 (Waruni) to 8.33 ± 0.16 mg (QE)/g (Dhawala) respectively. TPC and TFC were significantly differed (p < 0.05) among the varieties as well as raw and cooked form in each variety.
The significant highest (p<0.05) antioxidant activity in terms of DPPH was shown in both forms of raw and cooked in dark seed coat coloured varieties of ANK-Brown (4.95± 0.42 and 2.18± 0.45 (TE) / g ; dark brown) ANK-Black (4.11± 0.41and 3.17± 0.60 (TE) / g ; black) and Waruni (3.38± 0.18 and 1.51± 0.13 (TE) / g ; purple) respectively while the significant (p<0.05) highest ABTS and FRAP were shown in the same varieties in raw form only. Similarly, the highest results for activity for ABTS (11.74 ± 0.26 (TE) / g) and FRAP (0.32 ± 0.02 (TE) / g) were found in cooked form of variety Dhawala. Results demonstrated the varietal identification of ANK-Brown, ANK-Black, Waruni and Dhawala with a high potential in developing functional foods.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.