Artocarpus heterophyllus (jack fruit), Manilkara zapota (sapota), Mangifera indica (mango), Vitis vinifera (grapes), Citrus sinensis (orange) and Syzygium cumini (jambul) seeds were selected to evaluate the in vitro invertase inhibitory activity. M. zapota (shake flask method: 98.7%) and A. heterophyllus (shake flask method: 35.6%) seeds recorded the highest and lowest in vitro invertase inhibitory activity, respectively. The two-dimensional thin-layer chromatography and twodimensional preparative thin-layer chromatography (2D PTLC) analyses have demonstrated the presence of polyphenols in M. zapota and A. heterophyllus seeds. The 2D PTLC eluate of M. zapota has recorded a significant invertase inhibitory activity. Liquid chromatography-mass spectrometry photo diode array analysis of M. zapota has exhibited the presence of four different polyphenols such as benzoyl hexosyl methyl luteolin sulfate (m/z 662.1), 6C/8C hexosyl, 6C/8C pentosyl apigenin (m/z 568), one unknown carboxylated flavonol glycoside (m/z 484.7) and one unknown flavone derivative (m/z 473.8). PRACTICAL APPLICATIONSThe fruits of Manilkara zapota and Artocarpus heterophyllus have been consumed for their sweet delicious nature by most Asian community. Ethnobotanically, many parts of the above said species have been taken orally to treat various ailments. In the current scenario, appropriate food formulation as a health mix may be tried along with the seeds of M. zapota and/or A. heterophyllus to have a balanced glycemic control in the biological system.
They are usually made cookies with wheat flour which contains a limited amount of β-carotene which is a precursor of vitamin A. Pumpkin is a rich source of β-carotene, which is responsible for its yellow or orange colour. The objective of this study was to determine the optimum level of substitution of carotene rich pumpkin powder (10%) in the formulation and to assess the quality of cookies. The prepared pumpkin powder was assessed for proximate parameters. Cookies were prepared by replacing wheat flour with pumpkin powder at different levels (viz. 10%, and 20%) and were assessed for their proximate, texture and sensory parameters. Pumpkin powder incorporated cookies contained 3.20% moisture, 12.43% protein, 1.99% ash, 2.79% fibre, and 36.80 µg /100 g of total carotene (on dry basis). Sensory evaluation indicated that cookies with pumpkin powder incorporated at the level of 10% was found to be more acceptable. Substitution beyond 10% affected the colour and overall acceptability of the final product. Adding pumpkin powder not only increases the nutritive value of cookies, but also brings about a value addition to pumpkin.
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