Effect of Boerhaavia diffusa (Punarnava) leaves addition on the Nutritional and Sensory Properties of chutney

Introduction

Medicinal plants have been recognised as valuable sources of different bioactive compounds with significant nutritional and therapeutic potential. The increasing consumer demand for functional foods has driven the exploration of plant-based ingredients with nutritional and health benefits. Boerhaavia diffusa, commonly known as Sathi or Punarnava, is one such plant which holds a prominent place in traditional systems of medicine, particularly in Ayurveda. It belongs to Nyctaginaceae family. In Ayurveda it is referred to as a Punarnava due to its rejuvenating and restorative properties. The plant is valued for its ability to revive itself seasonally and for its role in promoting vitality and overall health. Punarnava is a perennial, creeping herb distributed extensively across tropical and subtropical regions, including India, Australia, Sri Lanka, Africa and different parts of Asia (Chaudhary and Dantu, 2011 [1] ; Nayak and Thirunavoukkarasu, 2016) [2] . Almost all the parts of plant, including roots, leaves, seeds have been traditionally used to treat various ailments such as liver disorders, kidney dysfunction, inflammation, anaemia, jaundice and various kinds of skin diseases (Prajapati et al., 2004) [3] . Scientific studies have attributed these health benefits due to the presence of different phytochemicals such as alkaloids, flavonoids, glycosides, steroids, tannins, terpenoids and phenolic compounds (Shisode and Kareppa 2011 [4] , Krishnamoorthey et al., 2017) [5] . These bioactive constituents contribute to its diverse pharmacological activities, including antidiabetic, antioxidant (Dhara et al., 2011) [6] , antibacterial (Olukoya et al., 1993) [7] , diuretic (Gaitonde et al., 1974) [8] , hepatoprotective (Chakraborti and Handa.,1989) [9] anticancer (Khan et al., 2013) [10] , renoprotective, cardioprotective, anti-inflammatory (Bhalla et al.,1971) [11] and immunomodulatory.

In addition to its medicinal importance, Boerhaavia diffusa also possesses notable nutritional value. Its leaves are edible and are also consumed as a vegetable in certain regions of India (Jana, 2007) [12] , providing essential nutrients such as proteins, vitamins (particularly Vitamin C and Bcomplexes) and minerals including iron, calcium, sodium, potassium, zinc, magnesium (SP Moulick et al.,2024) [13] .The edible leaves of Punarnava possess considerable nutritional potential and can be incorporated into traditional food formulations for development of functional foods. Given its dual role as a nutritionally rich and pharmacologically active plant, Punarnava show significant potential for incorporation into functional food products. The development and evaluation of such products can provide sustainable approach to enhancing dietary quality while delivering health benefits. Chutney, a traditional Indian condiment, is widely consumed throughout India due to its unique flavour, palatability and ability to complement a variety of foods. In addition to enhancing taste, chutney can serve as an effective medium for the incorporation of nutritionally rich herbal ingredients. Despite its popularity, limited research is available regarding the utilisation of fresh leaves of Punarnava in chutney formulations, particularly with respect to their effects on sensory acceptability and nutritional enhancement. Therefore, present study aims to develop chutney by utilising fresh leaves of Punarnava and to evaluate its organoleptic attributes and nutritional composition. This approach seeks to combine traditional knowledge with modern food innovation to develop a functional beverage with potential health promoting benefits.

Research Methodology

The study was designed to explore the utilisation of fresh leaves of Boerhaavia diffusa in the development of valueadded chutney. An experimental framework was adopted involving the preparation of formulations with incremental incorporation levels (20%, 40% and 60%), along with a control sample. The effect of these varying incorporation levels on the nutritional and sensory attributes of the chutney was systematically evaluated.

Procurement of raw materials

Leaves of Punarnava were collected from Rohtak, Haryana.

All other ingredients required for preparation of valueadded chutney were procured from the local market in Rohtak. The experimental work was conducted in the Department of Food and Nutrition, Institute of Higher Learning, Bhagat Phool Singh Mahila Vishwavidyalaya, Khanpur Kalan, Sonepat.

Processing of Boerhaavia diffusa leaves

Fresh leaves of Punarnava were thoroughly washed under running tap water to remove adhering soil, dirt, dust and extraneous matter.

Development of value -added chutney by using

Boerhaavia diffusa leaves Value-added chutney was developed by incorporating Punarnava leaves at varying levels. Four formulations were prepared-control (without supplementation) and three experimental variations containing 20%, 40% and 60% Punarnava leaves, designated as type I, type II and type III respectively. The incorporation was achieved by partially substituting coriander leaves with fresh Punarnava leaves in the respective proportions. This standardised formulation approach enabled evaluation of the effect of graded levels of Punarnava leaves on the sensory attributes of the developed chutney.

Method

 Finely chop cleaned and washed fresh leaves.  Add all the ingredients in a mixer grinder jar in measured quantities.  Add small amount of water to obtain the desired consistency.  Grind it well into a smooth chutney paste.  Add lemon juice in the end and serve.

Organoleptic analysis of valueadded chutney

The developed products were subjected to sensory evaluation for attributes including colour, appearance, aroma, texture, taste, and overall acceptability using a ninepoint hedonic scale. On this scale, a score of 9 corresponded to "like extremely," while a score of 1 indicated "dislike extremely." The mean scores obtained for individual sensory attributes were used to determine overall acceptability. Panel members were instructed to rinse their mouths with water before and between the evaluation of each sample to minimize carryover effects and ensure unbiased assessment.

Nutritional analysis of developed products

Parameters of proximate analysis and vitamin estimation was done by standard method (AOAC,2010). Minerals were assessed through acid digestion followed by atomic absorption spectrophotometry (Lindsey and Norwell,1969).

Results and Discussion

Value-added chutney prepared using variable percentage of Boerhaavia diffusa (Punarnava) leaves was evaluated at various parameters for its acceptance and nutritional analysis.

Organoleptic evaluation of Chutney

The organoleptic evaluation of chutney incorporated with Punarnava leaves was conducted to determine the sensory acceptability of developed formulation. The sensory parameters evaluated included colour, appearance, aroma, texture, taste and overall acceptability. The mean sensory scores indicated that all the supplemented samples were well accepted, with scores falling the range of "like moderately" to "like very much" on the nine-point hedonic scale, demonstrating the feasibility of incorporating Punarnava leaves into chutney without compromising acceptability. The colour scores of the developed chutney ranged from 8.1±0.87 to 8.5 ± 0.52. The control sample scored highest for colour whereas a gradual decline in colour scores was observed with increasing incorporation level of Punarnava leaves. Nevertheless, the variations among the treatments were statistically non-significant, indicating that the incorporation of Punarnava leaves did not markedly influence the visual appeal of the product. The appearance scores varied between 8.0 ±0.81 and 8.5±0.52. The control and type I (20 per cent) formulation) exhibited comparatively higher appearance scores than type III (per cent) which scored relatively lower. The reduction in appearance scores at higher incorporation may be attributed to the increased intensity of green pigmentation and changes in consistency associated with the addition of larger quantity of fresh Punarnava leaves.

The aroma scores ranged from 8. natural lipid constituents present in the fresh Punarnava leaves incorporated into the product.

Crude Fibre

The crude fibre content increased significantly (p≤0.05) from 2.25 per cent in the control sample to 2.78 per cent in the supplemented chutney. The enhancement in fibre content may be attributed to the fibrous nature of fresh Boerhaavia diffusa leaves. Increased dietary fibre content enhances the functional and nutritional value of the developed chutney and may contribute beneficial physiological effects.

Ash

Ash content, which represents the total mineral matter present in the product, showed a statistically significant increase (p≤0.05) from control (1.45 per cent) to (1.64 per cent) in type II formulation. The increase in ash content indicates improved mineral composition of the supplemented chutney, which may be attributed to the mineral-rich nature of fresh Boerhaavia diffusa leaves. Therefore, the incorporation of Punarnava leaves in chutney enhanced the protein, fibre, ash, contents of the developed product. These findings support its potential application as a functional ingredient for the development of nutritionally enriched traditional chutney and other products. The present findings are in accordance with previous investigations which reported that incorporation of herbal and green leafy plant materials into traditional food formulations significantly enhanced dietary fibre, mineral, and micronutrient content (Penalver, R et al.,2022) [14] thereby improving the overall nutritional and functional quality of the developed products. The incorporation of Boerhaavia diffusa leaves at 40% level resulted in a marked enhancement in the mineral composition of chutney.

Iron

The iron content of the developed chutney increased significantly (p≤0.05) from 3.26 mg in control to 3.74 mg in type II (40%) chutney. The increase in iron content demonstrates the mineral rich nature of Punarnava leaves which indicates its potential in addressing micronutrient deficiency.

Magnesium

The magnesium content decreased significantly (p≤0.05) from 31.20 mg in the control to 24.65 mg in type II in which 40% Punarnava leaves was added. The reduction in magnesium content may be attributed to compositional variations resulting from ingredient substitution. A significant increase (p≤0.05) in zinc content was observed after incorporation of Boerhaavia diffusa leaves. The zinc content increased to 0.65 mg in type II (40%) sample from control sample i.e. 0.50 mg. The enhanced zinc content reflects the contribution of Punarnava leaves towards improving micronutrient profile of the product which play important roles in metabolic functions, immune response and overall physiological health.

Calcium

A pronounced increase was also recorded in the calcium content of value-added chutney. The calcium content significantly increased (p≤0.05) from 64.28 mg in control to 120.63 mg in type II (40%) sample. This increase proves that Boerhaavia diffusa leaves is a valuable source of calcium which is particularly beneficial for bone health and structural functions in the body. Overall, the results demonstrate that the incorporation of Boerhaavia diffusa leaves effectively improves the micronutrient density of chutney, supporting its use as a functional ingredient in the development of nutritionally enriched product. The present findings are in agreement with earlier studies which reported that green leafy vegetables are valuable sources of essential minerals, thereby contributing significantly towards improvement of micronutrient composition in food products (Khader V. et al., 1998) [15] . The vitamin composition analysis revealed a significant enhancement in both ascorbic acid and β-carotene content following the incorporation of Punarnava leaves into chutney.

Ascorbic acid

A substantial increase in ascorbic acid content was observed in the supplemented sample (29.89 mg) compared to the control (25.02 mg). This marked improvement can be attributed to the naturally high vitamin C content of Punarnava leaves. The enrichment of ascorbic acid enhances the antioxidant potential of this value-added product and contributes to improved immune function and overall health benefits.

β-carotene

Similarly, the β-carotene content showed an increase from 3262.87 µg in the control to 3356.41 µg in the type II sample. β-carotene, a precursor of vitam in A, plays a crucial role in vision, skin health, and antioxidant activity.

Although the increase is moderate, it still indicates the contribution of plant-based carotenoids from the fresh leaves. Overall, the incorporation of Boerhaavia diffusa leaves at 40% significantly improved the vitamin profile of chutney, particularly enhancing its antioxidant capacity. Previous investigations have also demonstrated that green leafy vegetables are rich sources of β-carotene and ascorbic acid, contributing significantly to antioxidant potential and nutritional quality (Singh G. et al., 2001) [16] . These findings support the potential of Punarnava as a functional ingredient for developing nutritionally enriched valueadded product with added health benefits.

Conclusion

The present investigation successfully demonstrated the potential of fresh leaves of Boerhaavia diffusa for incorporation into value-added chutney as a functional food ingredient possessing considerable nutritional significance. The incorporation of Punarnava leaves exerted a marked influence on both the sensory and nutritional attributes of the developed product. Among the various formulations, the Type II formulation containing 40 per cent Punarnava leaves emerged as the most acceptable in terms of colour, appearance, aroma, texture, taste and overall acceptability, thereby indicating an optimum balance between palatability and nutritional enhancement. Although marginal declines in certain sensory characteristics were observed at higher supplementation levels, all formulations remained within the acceptable sensory range. Nutritional evaluation of the developed chutney revealed significant improvements in protein, crude fibre, ash, mineral, and vitamin contents following incorporation of Punarnava leaves. The supplemented formulation exhibited appreciable increases in iron, zinc, calcium, ascorbic acid, and β-carotene content, thereby reflecting the rich nutritional profile of Punarnava leaves and their potential contribution towards improving micronutrient intake and overall dietary quality. The enhancement in fibre and mineral content further underscores the functional and health-promoting potential of the developed product.

The findings of the present study are in consonance with earlier investigations which have highlighted the nutritional and functional merits of incorporating medicinal and green leafy plant materials into traditional food systems. The study therefore emphasises the scope for utilisation of underexploited medicinal plants such as Boerhaavia diffusa in the formulation of nutritionally enriched and healthpromoting food products. Incorporation of Punarnava leaves into traditional preparations may serve as a sustainable and economical approach towards enhancement of dietary diversity, nutritional security, and consumer wellbeing. Furthermore, future research pertaining to phytochemical profiling, antioxidant potential, shelf-life stability, and large-scale consumer acceptability may provide greater insight into the commercial applicability and functional efficacy of Punarnava-based food products.

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