Effect of temperature on phytochemical composition of karonda (Carissa carandas L.)

Introduction

Over the past few years there has been an increasing interest in natural antioxidants and their role in human health and nutrition. The fact that the oxidation process plays host to several degenerative diseases and can contribute significantly to the risk of human aging and cancer has focused the interest in this subject. Oxidative damage to biological molecules like DNA, protein and lipids induced by free radicals is considered to be linked with many degenerative diseases; cardiovascular, cancer, ocular and neurological such as Alzheimer's and Parkinson's diseases (Ames et al., 1993; Herrmann, 1995; Hertog et al., 1995 and Rice-Evans et al., 1996) [1,5,6,11] . Fruits are the best sources of dietary antioxidants which have health promoting effects (Prior and Cao, 2000; Kaur and Kapoor, 2001) [10,7] . Karonda (Carissa carandas L.) that originates from Bangladesh and India and grows in dry forests and on the Himalayas belongs to the Apocynaceae family. It's fruit contained approximately 13% crude protein, 7.8% polyphenol, 5.3% oil, 58% hydrocarbon, and 31.4% free acid. The main pigment found in the Carissa carandas fruit was cyanidin-3-rhamno glucoside, which is the most common form of anthocyanin and figures for its antioxidant properties and role as an excellent natural colorant in food and medicine (Singh, and Uppal, 2015) [12] . Most of the Carissa species are used to treat various diseases traditionally, such as headaches, chest pain, rheumatism, gonorrhea, stomach pain, syphilis, hepatitis, edema, rabies, asthma, and cardiac diseases (Dhatwalia et al., 2021) [4] , It has a significant impact on lowering blood sugar levels in diabetic rats (Pandey et al., 2013) [8] and a positive impact on liver function in rats (Pandey et al., 2014) [9] . Temperature plays a crucial role in preserving juice quality (Sistrunk and Marris, 1982) [14] . In this experiment we investigate two heat treatments (HTST and LTLT) for their effect on extraction of antioxidant in increasing the recovery of antioxidant (Anthocyanin and Phenolics) extraction. In the literature, there are only a few studies on karonda anthocyanin, antioxidant properties and phenolic content, not much work has been done on the processing of Karonda and stability of anthocyanin during heating and storage. Keeping this in mind, the current research work proposes to study "Effect temperature on phytochemical composition of karonda (Carissa carandas L.).

Materials and Methods

Location of the experiment

The present study was carried out during the year 2022-2023 and 2023-2024 at Department of Horticulture, Vasantrao Naik Marathwada Krushi Vidhapeeth, Parbhani, Maharashtra, India.

Treatment details

In the present experiment, freshly harvested karonda fruits were brought to laboratory of Department of Horticulture and washed thoroughly with ordinary tap water to remove adhering dirt and dust. Washed material was thoroughly peeled with stainless steel knife to remove upper layers. Scooped out the flesh and were crushed coarsely by using laboratory scale blender. The seeds are separated from the pulp. The crushed mass was then each of this macerate was pressed in hydraulic press using nylon filter bag at 2000 lb/m 2 to express or extract the juice antioxidant (total phenols, total flavonoid, anthocyanin and antioxidant activity) content.  Low temperature long time (LTLT) -50 °C for 120 min.  High temperature short time (HTST) -80 °C for 60 min.

Measurement and analysis of the observations 2.3.1. Determination of total phenolic content

Total polyphenolic content in karonda fruit samples was estimated spectrophotometrically Folin cio-cealteau reagent (FCR) as described by Singleton et al, (1999) [13] .

Determination of anthocyanin content

Total monomeric anthocyanin content was determined on UV-visible spectrophotometer by pH differential method (Wrolstad et al, 2005) [15] using talo buffer, pH 1 and pH 4 4.5 buffers and absorbance measurements were made at 510 and 700 nm using 1.00 cm path length curvature.

Determination of total flavonoids content

Total flavonoids were measured by a colorimetric assay developed by Zhishen et al., (1999) [16] .

Determination of antioxidant activity

FRAP (Ferric Reducing Antioxidant Power) assay was performed according to the procedure described by Benazir and Strain (1996) [3] with some modifications. FRAP values are obtained by comparing the absorbance change at 593 nm in test reaction mixtures with those containing ferrous ions in known concentration. CUPRAC (Cupric Reducing Antioxidant Capacity) technique recently developed by Apak et al., (2004) [2] .

Results and Discussion

Effect of temperature on phytochemical composition of karonda

The Data revelved that, the significance difference found between two heat treatment with regard to their total phenolics and anthocyanin content. The highest Phenolics, Flavonoids and anthocyanin in the juice were achieved at HTST while the juice viscosity was lowest. (Sistrunk and Morris, 1982) [14] Was reported that increase in extraction temperature increase color, acidity and phenolic compound in the juice as the color component that can be found in skins and phenol are highest in seed and skins.

Conclusion

Overall processing of karonda by HTST heat processing treatment significantly improved the antioxidant activity of karonda. It also enhances the total phenolic, total flavonoids and anthocyanin content.

References

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