Cardamom [Elettaria cardamomum (L.) Maton]-Fortified Jaggery: Its Physicochemical Characterization and In Vitro Antioxidant Capacity

Chandrakanth, Vinutha; Annaiah, Harish Nayaka Mysore; Shivalingaiah, Sudarshan; Chikkappaiah, Lava

doi:10.1007/s12355-018-0678-z

Cited by 6 publications

(3 citation statements)

References 30 publications

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“…There was no link between the cardamom and its phenolic compounds. In their investigation, however, E. cardamomum addition greatly improved both phenolic content and antioxidant potential [56].…”

Section: Reducing Power Assaymentioning

confidence: 86%

“…The highest IC 50 was observed for 0.073 significantly, compared with VJ and OJ which were 0.373 and 2.810 respectively. The Co 419 jaggery variety has a lower association between phenolic content and radical scavenging ability [56]. A statistically negative association with phenolic content (p<0.01) with r=-0.872 was demonstrated by IC 50 values of DPPH scavenging ability of the bound fractions, indicating that DPPH scavenging capacity was positively associated with bound phenolics.…”

Section: Dpph Assay (11-diphenyl-2-picryl Hydrazyl)mentioning

confidence: 89%

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Evaluation of Phytochemical Screening and Biological Activity of Lyophilized Sugarcane Juice, Vacuum and Open Pan Jaggery for Aqueous Extracts

Ahmed

Nayaka

Almulaiky

et al. 2021

JASR

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Lyophilized aqueous extracts of sugarcane juice (SJ), vacuum pan jaggery (VJ), and open pan jaggery (OJ) were estimated for their Physico-chemical properties, phytochemical constituents, and biological activity against certain clinical isolates. The phytochemical results of flavonoid and tannin content indicated high significance in the mean values of the VJ sample whereas, phenol and terpenoid content was significantly higher in the OJ sample. For antioxidant activity, the mean values of IC50 of DPPH assay and ABTS assay showed a highly significant increase for OJ, which were 2.810 and 2.441% respectively. All the aqueous extract showed a zone of inhibition against tested organism extract except Salmonella typhi. Bacillus subtilis, and Pseudomonas aeruginosa. The results indicate that the Lyophilized SJ, VJ and OJ have phytochemical components that can have other clinical and medicinal properties that use these products not only as a food additive but as pharmaceutical additives. Worth a mention that our study constitutes the first research to evaluate vacuum evaporated jaggery product as a potential antioxidant resource to investigate by in vitro trials in cellular systems.

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Section: Reducing Power Assaymentioning

confidence: 86%

Section: Dpph Assay (11-diphenyl-2-picryl Hydrazyl)mentioning

confidence: 89%

Evaluation of Phytochemical Screening and Biological Activity of Lyophilized Sugarcane Juice, Vacuum and Open Pan Jaggery for Aqueous Extracts

Ahmed

Nayaka

Almulaiky

et al. 2021

JASR

View full text Add to dashboard Cite

show abstract

“…Most of traditional sweets use jaggery as a sweetener. Jaggery has number of advantages in comparison to conventional table sugar as it is, high in minerals like calcium, potassium, and magnesium (Chandrakanth et al 2019). Magnesium, which is contained in jaggery, has been shown to improve our neurological system, help with muscular relaxation, reduce fatigue, and protect our blood vessels.…”

Section: Introductionmentioning

confidence: 99%

Optimization of biofunctional jaggery yogurt: It’s physicochemical and antioxidantproperties

Pankaj

Tripathi²,

Agarwal

2022

Indian J Dairy Sci

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In addition to the standard healthy diet needs, balance food is taught to be a healthier diet that will promote human health. It’s also known as functional food, which is food that clearly claims to have health advantages as well as the ability to enhance the immune system. Yoghurt is a fermented dairy product that is in great demand for its nutrient content, bacterial activity and wide product range in terms of flavours and textures. In this study, physicochemical, microbiological and sensory differences of probiotic set yoghurt incorporated with different concentration of Jaggery were evaluated, as well as the changes taking place during storage at 4°C for 21 days. During the storage, the addition of jaggery improved survival of Lactobacillus delbrueckii subspecies bulgaricus (ABT-7) and Streptococcus thermophiles (YoFlex Express 1.0) from CHR HANSEN, Denmark were used as starter culture for yogurt preparation. All yogurts exhibited a decrease in pH accompanied by an increase in titratable acidity during storage. Therefore, this study revealed that jaggery could be used to produce probiotic set yoghurt with improved physicochemical, microbiological and sensorial attributes.

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Studies on the Consistency of Jaggery-Based Hard-Boiled Candy by Incorporating Thickening and Gelling Agents

Kumar

Sudhakar²,

Sairagul

et al. 2021

Sugar Tech

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Cardamom [Elettaria cardamomum (L.) Maton]-Fortified Jaggery: Its Physicochemical Characterization and In Vitro Antioxidant Capacity

Cited by 6 publications

References 30 publications

Evaluation of Phytochemical Screening and Biological Activity of Lyophilized Sugarcane Juice, Vacuum and Open Pan Jaggery for Aqueous Extracts

Evaluation of Phytochemical Screening and Biological Activity of Lyophilized Sugarcane Juice, Vacuum and Open Pan Jaggery for Aqueous Extracts

Optimization of biofunctional jaggery yogurt: It’s physicochemical and antioxidantproperties

Studies on the Consistency of Jaggery-Based Hard-Boiled Candy by Incorporating Thickening and Gelling Agents

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