Comparative Analysis of Nutritional and Bioactive Properties of Aerial Parts of Snake Gourd (<i>Trichosanthes cucumerina</i>Linn.)

Liyanage, Ruvini; Nadeeshani, Harshani; Jayathilake, Chathuni; Visvanathan, Rizliya; Wimalasiri, S.

doi:10.1155/2016/8501637

Cited by 16 publications

(12 citation statements)

References 24 publications

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“…Using the squashes and gourds as the fat substitute did not change the protein content compared to the control, probably due to the low protein content of the varieties of squashes and gourds tested (Rahman et al, 2008). Among all, SGBP had the highest value (13.14%), which in agreement with Liyanage et al (2016) who reported that the snake gourd has a high protein content, however, the protein values in the patties were still in the range observed in commercial chicken burgers (Ramadhan et al, 2011). The use of squashes and gourds as fat substitutes significantly decreased (p < 0.05) the fat content of the buffalo patties (0.70-2.05%) compared to the control (7.90%).…”

Section: Proximate Compositionsupporting

confidence: 86%

SUBSTITUTION OF FAT WITH VARIOUS TYPES OF SQUASHES AND GOURDS FROM THE Cucurbitaceae FAMILY IN THE PRODUCTION OF LOW-FAT BUFFALO MEAT PATTIES

Kahar

Ismail‐Fitry

Yusoff

et al. 2021

MABJ

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This study aimed to produce buffalo patties formulated with different types of squashes and gourds as fat substitutes. Kabocha squash, butternut squash, chayote squash, snake gourd and bottle gourd from the Cucurbitaceae family were used as the fat substitutes and buffalo meat patties with animal fat were the control. All patties were analysed and statistically compared in terms of physical properties and sensory acceptance. Generally, the moisture content, water holding capacity, cooking yield significantly increased for all samples compared to the control. The fat content reduced significantly below 3% for all fat-substituted patties, thus they can be regarded as low-fat. All fat-substituted samples were lighter in colour, with a harder texture than the control but the sensory analysis showed that the colour, texture, juiciness, flavour and overall acceptability of the fat-substituted patties were no different from the control. In conclusion, all the squashes and gourds tested were suitable as fat substitutes to produce low-fat buffalo patties, with chayote squash having the highest potential.

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Section: Proximate Compositionsupporting

confidence: 86%

SUBSTITUTION OF FAT WITH VARIOUS TYPES OF SQUASHES AND GOURDS FROM THE Cucurbitaceae FAMILY IN THE PRODUCTION OF LOW-FAT BUFFALO MEAT PATTIES

Kahar

Ismail‐Fitry

Yusoff

et al. 2021

MABJ

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“…This species is commonly called viper gourd, snake tomato, or long tomato, and has several synonyms (e.g., Trichosanthes cucumerina L.). Snake gourd originated in India or the Indo-Malayan region in tropical Asia 3,4 and is widely distributed in Asian countries [5][6][7] . Its green, tender stems, leaves, and fruits are consumed as edible vegetables 2,6 , which have high nutritional value, because they are rich in vitamins, essential minerals, dietary fiber, and other nutrients, and are a wholesome, healthy addition to diets 7,8 .…”

Section: Introductionmentioning

confidence: 99%

The genome and transcriptome analysis of snake gourd provide insights into its evolution and fruit development and ripening

Wang²,

et al. 2020

Hortic Res

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Snake gourd (Trichosanthes anguina L.), which belongs to the Cucurbitaceae family, is a popular ornamental and food crop species with medicinal value and is grown in many parts of the world. Although progress has been made in its genetic improvement, the organization, composition, and evolution of the snake gourd genome remain largely unknown. Here, we report a high-quality genome assembly for snake gourd, comprising 202 contigs, with a total size of 919.8 Mb and an N50 size of 20.1 Mb. These findings indicate that snake gourd has one of the largest genomes of Cucurbitaceae species sequenced to date. The snake gourd genome assembly harbors 22,874 protein-coding genes and 80.0% of the genome consists of repetitive sequences. Phylogenetic analysis reveals that snake gourd is closely related to sponge gourd but diverged from their common ancestor ~33–47 million years ago. The genome sequence reported here serves as a valuable resource for snake gourd genetic research and comparative genomic studies in Cucurbitaceae and other plant species. In addition, fruit transcriptome analysis reveals the candidate genes related to quality traits during snake gourd fruit development and provides a basis for future research on snake gourd fruit development and ripening at the transcript level.

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“…They reported that TPC of fruits decreased during development, while the flavonoids increased from 0.683 to 3.37 mg/g fresh weight. But Liyanage et al (2016) reported that TPC and TFC were higher in flower than fruits in aerial parts of snake gourd. We all well know that flavonoids comprise a group of many compounds such as flavones, flavonols, flavanones, flavanonols, flavonols, catechins, anthocyanins and chalcones, along with carotenoids, and they are responsible for the vivid colors in fruits and vegetables (Panche et al, 2016).…”

Section: Resultsmentioning

confidence: 97%

Assessment of antioxidant activity, minerals and chemical constituents of edible mahua (Madhuca longifolia) flower and fruit of using principal component analysis

Singh

Kushwaha

et al. 2020

NFS

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Purpose Flowers and fruits of Madhuca longifolia (Koenig) (mahua) tree are edible and used as traditional Indian medicines. The physicochemical properties of different parts of mahua are investigated. This study aims to estimate the different mineral contents, polyphenols compounds and antioxidant activities by 2,2-diphenyl-1-picrylhydrazyl inhibition, reducing power, free radical scavenging activity using 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) and ferric reducing antioxidant power assays of mahua flower, ripe and unripe fruit. Design/methodology/approach Flavonoids were identified and quantified in yellow flowers and fruits of M. longifolia tree by high-performance liquid chromatography with diode array detector. Low molecular weight carbohydrates were determined by the ICBio scan, a specific method for determining of carbohydrates. Mineral content is determined by laser-induced breakdown spectroscopy (LIBS) and atomic absorption spectroscopy. Physicochemical, nutritional and mineral properties of mahua flower, ripe and unripe fruit were investigated by the statistical approach of principal component analysis (PCA). Findings Ascorbic acid, gallic acid (GA), quercetin and myrcetin were the phenolic compounds identified and quantified in mahua flower and fruit extracts. Sugar profiling of mahua flowers and fruits confirmed the presence of inositol, sorbitol, mannitol, dextrose, fructose, sucrose, raffinose and maltose. The mineral content of Na, K, Mg and Ca was present in quite a good amount in all samples. Total phenolic content (TPC) was significantly high in mahua flower (25.3 ± 1.0 mg GA equivalent/g FW) followed by mahua unripe (15.8 ± 1.0 mg GA equivalent/g FW) and ripe fruit (14.3 ± 1.0 mg GA equivalent/g FW) at p = 5%. In contrast, total flavonoid contents (TFCs) were highest in ripe fruit, then mahua flower and unripe fruit. Positive correlations were predicted by PCA for mahua flower with TPC, antioxidant activity assays and minerals except for Na; ripe fruit with TFC and Na; and unripe fruit with maltose and sorbitol. Originality/value This study demonstrates the application of LIBS for the determination of elements present in the mahua flowers and fruits and reveals that mahua can be a good source of nutrients. Sugar profiling of mahua flower showed that it is a rich source of reducing and non-reducing sugar, proving that mahua flower juice can be used as a natural sweetener in the development of different food products, namely, biscuits, cookies, cake, jam, jelly, juice and squash.

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Comparative Analysis of Nutritional and Bioactive Properties of Aerial Parts of Snake Gourd (Trichosanthes cucumerinaLinn.)

Cited by 16 publications

References 24 publications

SUBSTITUTION OF FAT WITH VARIOUS TYPES OF SQUASHES AND GOURDS FROM THE Cucurbitaceae FAMILY IN THE PRODUCTION OF LOW-FAT BUFFALO MEAT PATTIES

SUBSTITUTION OF FAT WITH VARIOUS TYPES OF SQUASHES AND GOURDS FROM THE Cucurbitaceae FAMILY IN THE PRODUCTION OF LOW-FAT BUFFALO MEAT PATTIES

The genome and transcriptome analysis of snake gourd provide insights into its evolution and fruit development and ripening

Assessment of antioxidant activity, minerals and chemical constituents of edible mahua (Madhuca longifolia) flower and fruit of using principal component analysis

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