Evaluation of antioxidant properties from Garcinia cambogia and its value addition

Abstract

India with its diverse, but favourable agro-climatic conditions produces a wide range of tropical and temperate fruits and vegetables. Today indigenous food sources are very popular and there is not a single day when local foods are not mentioned in the mass media. The focus should be placed on increasing the production of indigenous food. Most of the underutilized fruits are considered to posses some medicinal properties, such products are termed as “nutraceuticals”. On the market over the last 20 years the number of nutraceuticals available for self medication in pharmacy are for sale in supermarket and in health food shops had grown enormously fostered by wide media coverage of their benefits (Kavita, 2014). Garcinia cambogia is one of such under exploited nutraceutical fruit species which can be very useful and profitable particularly in our country where a subsistence agricultural pattern is established. Development of value added products like Garcinia incorporated squash with commercial significance. To study the antioxidants activity in the developed value added products. Analysing the physiochemical changes in the Garcinia incorporated value added products during storage were studied. The radical scavenging activity of Garcinia fruit samples were determined by the 2,2,-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay. The DPPH assay was performed as described in Lim et al. (2007) with slight modifications. The anti-oxidant activity of the product were assessed using UV-spectrophotometer. The three variations of the developed product were studied clearly. The standardized variations of the product were then prepared and subjected to sensory evaluation to select best variation out of it. The 25 panel members, untrained judges, were selected for doing the acceptability trials of the standardized product using dilution test. In this test 9-point hedonic scale was used to score different solution according to their concentration. In the present context, the current study explores the possibilities of exploring different traditional processing techniques by incorporating Garcinia fruits. Thus it helps in increasing the usage of the fruit by making it available throughout the year.