Psidium guajava L. (guava) is predominantly grown throughout the world and known for its medicinal properties in treating various diseases and disorders. The present work focuses on aqueous extraction of bioactive compounds from the guava leaf and its utilization in the formulation of jelly to improve the public health. The guava leaf extract has been used in the preparation of jelly with pectin (1.5 g), sugar (28 g) and lemon juice (2 mL). The prepared guava leaf extract jelly (GJ) and the control jelly (CJ, without extract) were subjected to proximate, nutritional and textural analyses besides determination of antioxidant and antimicrobial activities. GJ was found to contain carbohydrate (45.78 g/100 g), protein (3.0 g/100 g), vitamin C (6.15 mg/100 g), vitamin B3 (2.90 mg/100 g) and energy (120.6 kcal). Further, the texture analysis of CJ and GJ indicated that both the jellies showed similar properties emphasizing that the addition of guava leaf extract does not bring any change in the texture properties of jelly. GJ exhibited antimicrobial activity against various bacteria ranging from 11.4 to 13.6 mm. Similarly, GJ showed antioxidant activity of 42.38% against DPPH radical and 33.45% against hydroxyl radical. Mass spectroscopic analysis of aqueous extract confirmed the presence of esculin, quercetin, gallocatechin, 3-sinapoylquinic acid, gallic acid, citric acid and ellagic acid which are responsible for antioxidant and antimicrobial properties.
Tubers of Cassava (Manihot esculenta), yams (Dioscorea esculenta), aroids (Amorphophallus campanulatus, Colocasia esculenta, Xanthosoma sagittfolium) and Coleus (Solenostemon rotundifolius) were screened for inhibitory activities against amylase, trypsin and chymotrypsin. Coleus tuber possessed the highest anti-amylase activity, whereas Colocasia tuber was the most potent source of anti-tryptic and anti-chymotryptic activity. Xanthosoma tubers exhibited amylase inhibitory activity and Amorphophallus tubers antiprotease activity. Dioscorea esculenta had low levels of amylase and chymotrypsin inhibitors, while Cassava tubers were totally free of inhibitors. When tubers were processed by pressure cooking, there was significant reduction/complete elimination in inhibitory activity. Partial retention of inhibition was observed in the case of amylase inhibitor in Dioscorea, chymotrypsin inhibitor in Colocasia and trypsin inhibitor in Colocasia, Coleus and Amorphophallus. In vitro experiments on heat stability of the different inhibitors revealed almost similar pattern of inactivation.
Blending vegetable oils can be one of the potential solutions for optimum fatty acids composition and good storage stability. The present study was conducted to identify the best oil blend ratio in terms of physico-chemical, functional and sensory properties of cottonseed and soyabean oil.
The effect of various processing methods on amylase, trypsin and chymo‐trypsin inhibitory activities in tubers of Colocasia esculenta (taro), Xanthosoma sagittifolium (tannia), Solenostemon rotundifolius (Coleus, Chinese potato), Dioscorea esculenta (lesser yam) and Amorphophallus paeoniifolius (elephant foot yam) was studied. Among the different methods, frying was the most effective method of eliminating enzyme inhibitors from tubers. When cooked by boiling, partial retention (30 to 60%) of enzyme inhibitory activity was observed in certain tubers. Further reduction in inhibitory activity was observed in baked/pressure cooked tubers. The study indicated that processing decreased the inhibitor content significantly and the reduction of inhibitory activity was brought about by heat inactivation.
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