Processing Effect on Antioxidant Composition of Processed Products of Wild Edible Fruits of Sikkim Himalayas

Abstract

The processing effect on the processed products of wild edible fruits found in Sikkim Himalayas namely Chuirri (Diploknema butyracea), Achuk (Hippophae salicifolia), Mehel (Docynia indica), Muslendi (Elaeagnus latifolia) and Famphal (Machilus edulis) was quantified in this study. The value of the fruits is high enough to contribute and enhance the nutrient daily requirements of humans. Therefore, a study to assess the loss or change in their antioxidant composition before and after processing was carried out. The phytochemical characteristics of the fruits were analyzed according to standard methods on both the fresh and its various processed products. Comparing all the five wild fruits and their processed products, it was observed that there was a significant loss of nutrients during processing which occurred in its bioactive compound and composition of their processed foods. Although it has a potential to be a source of antioxidants, other nutrients also implement for utilization as food preserves and consumed in the form of food supplements. It will be promote the nutritional potential of the wild fruits as well as add value to the processed products among local people for consumer acceptability which can be further fortified as export items and to uplift the socio-economic status of the local community.