Effect of processing on nutritional and antinutritional composition of bathua (Chenopodium album) leaves

Kaur, Navjot; Kaur, Gaganpreet

doi:10.31018/jans.v10i4.1856

Cited by 6 publications

(2 citation statements)

References 16 publications

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“…Traditional use of plants extract has been very ancient in treating viral, fungal, bacterial, and other microbial diseases [33]. The present [34,35]. The variations in the efficacy of different plant extracts as antibacterial agents may be because of their composition of biologically active compounds [36].…”

Section: Discussionmentioning

confidence: 99%

Antimicrobial, antioxidant and cytotoxic properties of Chenopodium glaucum L.

et al. 2021

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We evaluated phytochemical composition, antibacterial, antifungal, anti-oxidant and cytotoxic properties of aqueous (water) and organic extracts (methanol, ethyl acetate and n-hexane) of Chenopodium glaucum. Highest phenolic content 45 mg gallic acid equivalents (GAE)/g d.w was found in aqueous extract followed by ethyl acetate (41mg GAE/g d.w) and methanol extract (34.46 mg GAE/g d.w). Antibacterial potential of aqueous and organic extracts of C. glaucum was examined against Acinetobacter baumannii, Klebsiella pneumoniae, Escherichia coli and Staphylococcus epidermidis. The aqueous, methanolic, ethyl acetate, and n-hexane extract showed antibacterial activity against A. baumannii, K. pneumoniae, E. coli and S. epidermidis. However, against A. baumannii significantly higher inhibition zone (19 mm and 18.96 mm respectively) was shown by ethyl acetate and methanol extracts. Aqueous extract possessed highest growth inhibition (11 mm) against E. coli. Aqueous, ethyl acetate and methanol extracts showed 9 mm, 10 mm, and 10.33 mm zone of inhibition against the K. pneumoniae. For antifungal activity, the extracts were less effective against Aspergillus niger but showed strong antifungal activity against Aspergillus flavus (A. flavus). The antioxidant activity was measured as DPPH (2, 2-diphenyl-1-picrylhydrazyl), H2O2 and ABTS (2, 2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) scavenging activity of free radicals. All the organic extracts of C. glaucum possessed ABTS, DPPH and H2O2 scavenging properties. The highest cytotoxic activity measured as half maximal inhibitory concentration (IC50) against human lungs carcinoma cells was recorded for methanolic (IC50 = 16 μg/mL) and n-hexane (IC50 = 25 μg/mL) extracts, respectively. The Gas chromatography–mass spectrometry (GC-MS) analysis showed 4 major and 26 minor compounds in n-hexane extract and 4 major and 7 minor compounds in methanol extract of the C. glaucum. It is concluded that aqueous and organic extracts of C. glaucum would be potential therapeutic agents and could be exploited on a pilot scale to treat human pathogenic diseases.

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Section: Discussionmentioning

confidence: 99%

Antimicrobial, antioxidant and cytotoxic properties of Chenopodium glaucum L.

et al. 2021

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“…These leavesmay possess antiinflammatory and anti-cancer properties. Some studies have suggested that bathua leaves may have cholesterol-lowering and blood sugar-regulating effects, making them potentially beneficial for individuals with high cholesterol or diabetes (Kaur and Kaur, 2018) suggest that dehydrated bathua leaves could be an economical and highly nutritious alternative to overcome micronutrient deficiencies, especially among vulnerable sections of society. Garden cress seeds (Lepidium sativum), on the other hand, are small edible seeds that offer high nutritional value (John et al, (2020) concluded that garden cress seeds are more acceptable when incorporated in cutlets than consumed as such since it forms a mucilaginous or gel-like appearance which gives an unpleasant taste and aroma.…”

Section: Introductionmentioning

confidence: 99%

Incorporation of Bathua Leaves (Chenopodium Album) and Garden Cress Seeds for the Preparation of Valueadded Bakery Product

MONA,

ALKA,

TRIPTI

2023

AJMBES

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Bathua leaves and Garden cress seeds are incorporated with Bajra millets and Cinnamon herbs for the development of value-added food product and the acceptability of the prepared product. The product Pita bread was prepared by incorporating Bathua leaves powder, Garden cress seeds powder, Bajra flour, and Cinnamon powder served as treatments T1 , T2, and T3 respectively, T0 without incorporation of dehydrated leaves, and coarse grains served as control. The organoleptic evaluation was carried out using the nine-point hedonic scale. Based on the findings, it was observed that T2 was found to be best with regard to color, texture, taste, and overall acceptability. The addition of prepared leaves and seed powder, as well as Bajra flour, led to an increase in the chemical composition of the T2 product. The Pita bread had a moisture content of 30.9%, an ash content of 1.26 g per 100 g, and a protein content of 17.6 g per 100 g. The fat content was 18.82 g per 100g, while the fiber content was 1.6 g per 100g. The product also contained 2.43/100g of iron and 26 mg/100g of calcium. The carbohydrate content in the product was 52.67 g per 100g, and the energy content was 450.12 kcal per 100 g. Additionally, the DPPH radical scavenging activity was found to be 76.7%. At the current cost of raw materials, the price of Pita Bread per 100 g of dry ingredients was T0 (control) at Rs. 7.79, while T1 was priced at Rs. 11.65. T2 was priced at Rs. 13.03, and T3 was priced at Rs. 14.31. Thus, it can be concluded that Bathua leaves, and Garden cress seeds can be incorporated in the preparation of different food products to improve their nutritional properties and sensory acceptability.

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