Carotene content of coriander leaves (Coriandrum sativum), Amaranth, Red (Amaranthus Sp, Green garlic (Allium sativum) and Mogri (Raphanus caudatus) and its products.
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Date
2014-08
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Abstract
Food based approach is a more practical and sustainable approach to combat micronutrient deficiencies including
vitamin A deficiency in India. However several gaps of knowledge with respect to the stability of β- carotene
from foods and therefore its bioavailability exist. The present study aimed to assess the total and beta- carotene
content of 4 vegetables (Coriandum sativum), Amaranth, Red (Amaranthus sp); Green garlic (Allium Sativum)
and Mogri (Raphanus caudatus); and study the stability of beta carotene using minimal processing and addition
of weak acids from foods, and product development using of coriander leaves. Results indicate that among the
four vegetables, beta-carotene content of coriander was highest (2921.79 μg / 100 g) and lowest for mogri
(425.15μg/100g). When coriander leaves were macerated alone in an electric mixer grinder and with green
chilies, lemon or both, retention of beta carotene was 72.3%, 149.81%, 98.2%, and 182% resp. indicating the
enhancing effects of green chillies and lemon juice of β- carotene retention. The fresh coriander leaves when
incorporated into a recipe retained 75.47% of total carotene and 74.185 of β- carotene and was found to be highly
acceptable using the composite score and hedonic test. The study indicates that minimal processing and usage of
green chillies and lime in carotene rich foods enhance its retention. Efforts should be directed towards
development of acceptable recipes incorporating green leafy vegetables and thereby resulting in an increased
intake of β-carotene rich indigenous foods.
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Keywords
Carotene retention, processing, coriander leaves (Coriandrum sativum), Amaranth, Red (Amaranthus Sp, Green garlic (Alliumsativum) and Mogri (Raphanus caudatus), product development, food based approach
Citation
Nambiar Vanisha S, Sharma Monica. Carotene content of coriander leaves (Coriandrum sativum), Amaranth, Red (Amaranthus Sp, Green garlic (Allium sativum) and Mogri (Raphanus caudatus) and its products. Journal of Applied Pharmaceutical Science. 2014 Aug; 4(8): 69-74.