Marker Based Analytical Studies on Rasam: A South Indian Traditional Functional Food

Abstract

Rasamshowed only the presence of ascorbic acid, capsaicin, ferulic acid and piperine. Furthermore, the study indicated that increase in temperature from RS3 to RS4 decreased the quantity of capsaicin and piperine whereas, the quantity of ascorbic acid increased from RS3 to RS4 in rasam. Ferulic acid remained almost unchanged from RS3 to RS4. Further studies are needed to accurately ascertain the exact chemical composition of rasam apart from the markers studied.