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S. S. Lele - One of the best experts on this subject based on the ideXlab platform.
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Effect of karwanda (Carissa congesta Wight) and sugar addition on physicochemical characteristics of Ash Gourd (Benincasa hispida) and bottle Gourd (Langenaria siceraria) based beverages
Journal of Food Science and Technology, 2019Co-Authors: P. Purohit, S. Palamthodi, S. S. LeleAbstract:There is a clear trend towards increasing consumption of juices as they can reduce imbalance of redox potential and provide necessary health benefits to consumers. Levels of karwanda ( Carissa congesta Wight) and vegetable juices were varied to prepare nine different formulations of Ash Gourd-karwanda (AgK) and bottle Gourd-karwanda blends (BgK) of higher nutritive, sensory qualities and storability. Total polyphenols (TP), antioxidant activity (AOA), total soluble solids and acidity were increased significantly ( p ≤ 0.05) with addition of karwanda. AgK blend (35:35) and BgK blend (35:30) were selected based on their higher overall acceptability, TP and AOA. AgK blends had higher α-amylase (31%) while BgK blends had higher α-glucosidase (43%) inhibitory activities. Concentration of TP and anthocyanins decreased significantly ( p
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Effect of karwanda (Carissa congesta Wight) and sugar addition on physicochemical characteristics of Ash Gourd (Benincasa hispida) and bottle Gourd (Langenaria siceraria) based beverages.
Journal of food science and technology, 2019Co-Authors: P. Purohit, S. Palamthodi, S. S. LeleAbstract:There is a clear trend towards increasing consumption of juices as they can reduce imbalance of redox potential and provide necessary health benefits to consumers. Levels of karwanda (Carissa congesta Wight) and vegetable juices were varied to prepare nine different formulations of Ash Gourd-karwanda (AgK) and bottle Gourd-karwanda blends (BgK) of higher nutritive, sensory qualities and storability. Total polyphenols (TP), antioxidant activity (AOA), total soluble solids and acidity were increased significantly (p ≤ 0.05) with addition of karwanda. AgK blend (35:35) and BgK blend (35:30) were selected based on their higher overall acceptability, TP and AOA. AgK blends had higher α-amylase (31%) while BgK blends had higher α-glucosidase (43%) inhibitory activities. Concentration of TP and anthocyanins decreased significantly (p < 0.05), AOA remained unchanged and anti-inflammatory activities decreased (33–38%) in AgK and BgK blends during accelerated storage at 50 °C for 12 days. Addition of sugar in BgK blend decreased stability of TP (11%), flavonoids (31%) and anthocyanins (8%). During in vitro gastrointestinal digestion, TP, flavonoids and anthocyanins reduction rate was significantly higher for BgK blend with sugar.
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Physicochemical and functional properties of Ash Gourd/bottle Gourd beverages blended with jamun
Journal of Food Science and Technology, 2019Co-Authors: Shanooba Palamthodi, Deepak Kadam, S. S. LeleAbstract:This paper reports the formulation and storage stability of Ash Gourd ( Benincasa hispida ) and Bottle Gourd ( Lagenaria siceraria ) juice blended with the Jamun ( Syzygium cumini ). Both the beverages found to be rich in polyphenols, flavonoids, and anthocyanins. The Ash Gourd–Jamun (AGJ) and Bottle Gourd–Jamun (BGJ) beverages showed significant bio-accessibility of polyphenols, flavonoids, and anthocyanins. Moreover, the addition of sugar was found to enhance the bioaccessibility of these fractions in both the beverages. Further, the biochemical attributes such as physiochemical and functional properties of Ash Gourd–Jamun and Bottle Gourd–Jamun blended juice were evaluated during the accelerated storage. The total soluble solids and acidity and the sensory score did not change significantly during the storage period. The AGJ exhibited a 35%, 73%, 34% and 35%, whereas BGJ shows 32%, 65%, 35% and 20% decrease in total polyphenol, anthocyanin, DPPH and inflammatory activity during the 2 months of storage period respectively. However, the reduction was less in Bottle Gourd–Jamun beverage. Results of the study are promising and add to the necessity and potential of Gourd family based functional food development.
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physicochemical and functional properties of Ash Gourd bottle Gourd beverages blended with jamun
Journal of Food Science and Technology-mysore, 2019Co-Authors: Shanooba Palamthodi, Deepak Kadam, S. S. LeleAbstract:This paper reports the formulation and storage stability of Ash Gourd (Benincasa hispida) and Bottle Gourd (Lagenaria siceraria) juice blended with the Jamun (Syzygium cumini). Both the beverages found to be rich in polyphenols, flavonoids, and anthocyanins. The Ash Gourd–Jamun (AGJ) and Bottle Gourd–Jamun (BGJ) beverages showed significant bio-accessibility of polyphenols, flavonoids, and anthocyanins. Moreover, the addition of sugar was found to enhance the bioaccessibility of these fractions in both the beverages. Further, the biochemical attributes such as physiochemical and functional properties of Ash Gourd–Jamun and Bottle Gourd–Jamun blended juice were evaluated during the accelerated storage. The total soluble solids and acidity and the sensory score did not change significantly during the storage period. The AGJ exhibited a 35%, 73%, 34% and 35%, whereas BGJ shows 32%, 65%, 35% and 20% decrease in total polyphenol, anthocyanin, DPPH and inflammatory activity during the 2 months of storage period respectively. However, the reduction was less in Bottle Gourd–Jamun beverage. Results of the study are promising and add to the necessity and potential of Gourd family based functional food development.
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Anti-Inflammatory Activity of the Fruit Extract of Benincasa hispida
Journal of Nutritional Therapeutics, 2014Co-Authors: Deepak Kadam, S. S. LeleAbstract:Benincasa hispida (Ash Gourd, family: Cucurbitaceae) is well known for its medicinal property. In the Ayurvedic system, it is used as a rejuvenating agent and in the treatment of nervous disorders. Methanolic and petroleum fruit extracts was subjected to evaluation of phytochemicals and acute oral toxicity study. Further, Anti-inflammatory activity was performed using human red blood cell (HRBC) membrane stabilization assay and carrageenan induced paw edema in rat. Oral administration of methanolic extract of concentration (350 mg/kg) significantly reduced the paw edema ( P < 0.05) in a dose dependent manner as compared to carrageenan induced rats.
Prasad S. Variyar - One of the best experts on this subject based on the ideXlab platform.
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Gamma irradiation inhibits browning in ready-to-cook (RTC) Ash Gourd (Benincasa hispida) during storage
Innovative Food Science & Emerging Technologies, 2016Co-Authors: Jyoti Tripathi, Prasad S. VariyarAbstract:Abstract Inhibition of browning in gamma irradiated (2 kGy) RTC Ash Gourd during storage (10 °C, 12 days) was investigated. Irradiation resulted in a significant increase in the content of α-resorcylic acid that was correlated with decreased PPO activity. Nature of the PPO inhibition was found to be of mixed and reversible type with K i , 0.09 mM; K is , 27.33 mM and IC 50 of 25 mM. During storage, the non-irradiated control samples exhibited increased oxidation of leached phenolic compounds at the surface as a consequence of changes in tissue micro-structure compared to the irradiated samples. Unlike control samples that exhibited enhanced PAL activity, quinone formation and browning, no increase in PAL activity and browning was noted in the irradiated samples during storage. Browning inhibition in stored radiation-processed (2 kGy) RTC Ash Gourd was thus proposed to be a synergistic effect of decreased quinone formation and reduced enzyme (PPO and PAL) activities. Industrial relevance The present study demonstrates the feasibility of gamma irradiation for browning inhibition in ready-to-cook (RTC) Ash Gourd during storage. Use of gamma irradiation for optimizing the post-processing conditions for improved visual appeal and storability of the fresh-cut produce in food industry is thus recommended. The possible use of alpha resorcylic acid as a natural browning inhibitor in fruits and vegetables is also of industrial relevance. The various approaches proposed in the study can be utilized by the food industry for maintaining visual quality of fresh-cut produce during storage thereby improving marketability of such produce.
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Gamma irradiation increases storability and shelf life of minimally processed ready-to-cook (RTC) Ash Gourd (Benincasa hispida) cubes
Postharvest Biology and Technology, 2013Co-Authors: Jyoti Tripathi, Suchandra Chatterjee, Prasad S. Variyar, Jasraj Vaishnav, Arun SharmaAbstract:Abstract Radiation treatment in a dose range of 0.5–2.5 kGy in combination with low temperature storage (4–15 °C) was attempted for improvement in shelf life of ready-to-cook (RTC) Ash Gourd ( Benincasa hispida ). Parameters such as microbial load, color, firmness and sensory attributes were monitored during storage. Optimum processing conditions (2 kGy; 10 °C) resulted in improved shelf life of seven days compared to the non-irradiated controls. Total bacterial count of 1.57 × 10 3 CFU/g was recorded at the end of storage period (12 d). Higher total phenolic content and total antioxidant activity was observed in irradiated samples as compared to control. Irradiated samples had total phenolic content of 103.3 ± 5.2 mg kg −1 and total antioxidant activity of 384.2 ± 9.7 mg kg −1 while corresponding values for control samples were 67.8 ± 5.4 and 115.5 ± 7.0 mg kg −1 at the end of storage period. Irradiated samples (2 kGy) showed excellent sensory and visual qualities during entire storage period.
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Analysis of free and glycosidically bound compounds of Ash Gourd (Benincasa hispida): Identification of key odorants
Food Chemistry, 2010Co-Authors: Jyoti Sharma, Suchandra Chatterjee, Vivekanand Kumar, Prasad S. Variyar, Arun SharmaAbstract:Abstract Free and glycosidically bound aroma compounds of Ash Gourd were investigated. Gas chromatography–mass spectrometry (GC/MS) analysis of the free aroma compounds isolated by both steam distillation and high vacuum distillation revealed the presence of acetoin as the major constituent in both the oils. Acetoin was also identified as the major constituent existing as glycosidic conjugate. GC–olfactometry (GC–O) of the volatile oil based on detection frequency (olfactometry global analysis) was further used to characterise odour active compounds of the vegetable. Based on odour activity value (OAV) measurements the potent odorant among these were identified as acetoin (9522.5), octanal (8571) and nonanal (24,000). The region corresponding to the characteristic Ash Gourd aroma when collected by cryotrapping from a packed GC column and subsequently analysed by GC/MS was found to be mainly comprising of acetoin suggesting the role of this compound as the key odour active compound of this vegetable.
Arun Sharma - One of the best experts on this subject based on the ideXlab platform.
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Gamma irradiation increases storability and shelf life of minimally processed ready-to-cook (RTC) Ash Gourd (Benincasa hispida) cubes
Postharvest Biology and Technology, 2013Co-Authors: Jyoti Tripathi, Suchandra Chatterjee, Prasad S. Variyar, Jasraj Vaishnav, Arun SharmaAbstract:Abstract Radiation treatment in a dose range of 0.5–2.5 kGy in combination with low temperature storage (4–15 °C) was attempted for improvement in shelf life of ready-to-cook (RTC) Ash Gourd ( Benincasa hispida ). Parameters such as microbial load, color, firmness and sensory attributes were monitored during storage. Optimum processing conditions (2 kGy; 10 °C) resulted in improved shelf life of seven days compared to the non-irradiated controls. Total bacterial count of 1.57 × 10 3 CFU/g was recorded at the end of storage period (12 d). Higher total phenolic content and total antioxidant activity was observed in irradiated samples as compared to control. Irradiated samples had total phenolic content of 103.3 ± 5.2 mg kg −1 and total antioxidant activity of 384.2 ± 9.7 mg kg −1 while corresponding values for control samples were 67.8 ± 5.4 and 115.5 ± 7.0 mg kg −1 at the end of storage period. Irradiated samples (2 kGy) showed excellent sensory and visual qualities during entire storage period.
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Analysis of free and glycosidically bound compounds of Ash Gourd (Benincasa hispida): Identification of key odorants
Food Chemistry, 2010Co-Authors: Jyoti Sharma, Suchandra Chatterjee, Vivekanand Kumar, Prasad S. Variyar, Arun SharmaAbstract:Abstract Free and glycosidically bound aroma compounds of Ash Gourd were investigated. Gas chromatography–mass spectrometry (GC/MS) analysis of the free aroma compounds isolated by both steam distillation and high vacuum distillation revealed the presence of acetoin as the major constituent in both the oils. Acetoin was also identified as the major constituent existing as glycosidic conjugate. GC–olfactometry (GC–O) of the volatile oil based on detection frequency (olfactometry global analysis) was further used to characterise odour active compounds of the vegetable. Based on odour activity value (OAV) measurements the potent odorant among these were identified as acetoin (9522.5), octanal (8571) and nonanal (24,000). The region corresponding to the characteristic Ash Gourd aroma when collected by cryotrapping from a packed GC column and subsequently analysed by GC/MS was found to be mainly comprising of acetoin suggesting the role of this compound as the key odour active compound of this vegetable.
Jyoti Tripathi - One of the best experts on this subject based on the ideXlab platform.
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Gamma irradiation inhibits browning in ready-to-cook (RTC) Ash Gourd (Benincasa hispida) during storage
Innovative Food Science & Emerging Technologies, 2016Co-Authors: Jyoti Tripathi, Prasad S. VariyarAbstract:Abstract Inhibition of browning in gamma irradiated (2 kGy) RTC Ash Gourd during storage (10 °C, 12 days) was investigated. Irradiation resulted in a significant increase in the content of α-resorcylic acid that was correlated with decreased PPO activity. Nature of the PPO inhibition was found to be of mixed and reversible type with K i , 0.09 mM; K is , 27.33 mM and IC 50 of 25 mM. During storage, the non-irradiated control samples exhibited increased oxidation of leached phenolic compounds at the surface as a consequence of changes in tissue micro-structure compared to the irradiated samples. Unlike control samples that exhibited enhanced PAL activity, quinone formation and browning, no increase in PAL activity and browning was noted in the irradiated samples during storage. Browning inhibition in stored radiation-processed (2 kGy) RTC Ash Gourd was thus proposed to be a synergistic effect of decreased quinone formation and reduced enzyme (PPO and PAL) activities. Industrial relevance The present study demonstrates the feasibility of gamma irradiation for browning inhibition in ready-to-cook (RTC) Ash Gourd during storage. Use of gamma irradiation for optimizing the post-processing conditions for improved visual appeal and storability of the fresh-cut produce in food industry is thus recommended. The possible use of alpha resorcylic acid as a natural browning inhibitor in fruits and vegetables is also of industrial relevance. The various approaches proposed in the study can be utilized by the food industry for maintaining visual quality of fresh-cut produce during storage thereby improving marketability of such produce.
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Gamma irradiation increases storability and shelf life of minimally processed ready-to-cook (RTC) Ash Gourd (Benincasa hispida) cubes
Postharvest Biology and Technology, 2013Co-Authors: Jyoti Tripathi, Suchandra Chatterjee, Prasad S. Variyar, Jasraj Vaishnav, Arun SharmaAbstract:Abstract Radiation treatment in a dose range of 0.5–2.5 kGy in combination with low temperature storage (4–15 °C) was attempted for improvement in shelf life of ready-to-cook (RTC) Ash Gourd ( Benincasa hispida ). Parameters such as microbial load, color, firmness and sensory attributes were monitored during storage. Optimum processing conditions (2 kGy; 10 °C) resulted in improved shelf life of seven days compared to the non-irradiated controls. Total bacterial count of 1.57 × 10 3 CFU/g was recorded at the end of storage period (12 d). Higher total phenolic content and total antioxidant activity was observed in irradiated samples as compared to control. Irradiated samples had total phenolic content of 103.3 ± 5.2 mg kg −1 and total antioxidant activity of 384.2 ± 9.7 mg kg −1 while corresponding values for control samples were 67.8 ± 5.4 and 115.5 ± 7.0 mg kg −1 at the end of storage period. Irradiated samples (2 kGy) showed excellent sensory and visual qualities during entire storage period.
M. Dutta - One of the best experts on this subject based on the ideXlab platform.
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Molecular Evidence for Occurrence of Tomato leaf curl New Delhi virus in Ash Gourd (Benincasa hispida) Germplasm Showing a Severe Yellow Stunt Disease in India
Indian Journal of Virology, 2013Co-Authors: Anirban Roy, P. Spoorthi, G. Panwar, Manas Kumar Bag, T. V. Prasad, Gunjeet Kumar, K. K. Gangopadhyay, M. DuttaAbstract:An evaluation of 70 accessions of Ash Gourd germplasm grown at National Bureau of Plant Genetic Resources, New Delhi, India during Kharif season (2010) showed natural occurrence of a yellow stunt disease in three accessions (IC554690, IC036330 and Pusa Ujjwal). A set of begomovirus specific primers used in PCR gave expected amplicon from all the symptomatic plants; however no betasatellite was detected. Complete genome of the begomovirus (DNA-A and DNA-B), amplified through rolling circle amplification, was cloned and sequenced. The begomovirus under study shared high sequence identities to different isolates of Tomato leaf curl New Delhi virus (ToLCNDV) and clustered with them. Among those isolates, the DNA-A and DNA-B of the present begomovirus isolate showed highest 99.6 and 96.8 % sequence identities, respectively with an isolate reported on pumpkin from India (DNA-A: AM286433, DNA-B: AM286435). Based on the sequence analysis, the begomovirus obtained from Ash Gourd was considered as an isolate of ToLCNDV. Thus, the present findings constitute the first report of occurrence of a new yellow stunt disease in Ash Gourd from India and demonstrated the association of ToLCNDV with the symptomatic samples. Occurrence of ToLCNDV in Ash Gourd germplasm not only adds up a new cucurbitaceous host of this virus but also raises the concern about the perpetuation of this virus in absence of its main host tomato and thus has an epidemiological relevance for understanding the rapid spread of this virus in tomato and other hosts in Indian sub-continent.
