Physiological changes in Karanda (<i>Carissa carandus</i> L.) fruit during growth and ripening

Patel, Prakash R.; Rao, T. V. Ramana

doi:10.1108/00346651311313346

Cited by 1 publication

(1 citation statement)

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“…Therefore mahua ripe fruit might also show a higher value of TFC because of the anthocyanin presence mentioned earlier in material and methods section that during ripening green color, unripe fruit changed into greenish-black color fruit. Patel and Rao (2013) investigated physiological changes in karanda fruit during growth and ripening and analyzed that as the fruit mature and ripen, green color declines and develop yellow, red or other colors because of pigments. Tahir et al (2012) reported that korrona and tufts species of the strawberry comprise an increase in flavonoid content during maturation of the fruit, whereas mulberry macroura showed an increase and then a decrease during the maturation of the fruit.…”

Section: Resultsmentioning

confidence: 99%

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.