Juice Flavor Research Articles

Shelf Life and Sensory Evaluation of Hill Lemon (Citrus pseudolimon Tan.) Juice using Organic and Inorganic Preservatives

Hill lemon (Citrus pseudolimonTan.) is a hardy plant and grown well in low and mid hills of Himachal Pradesh. Its juice is preserved and being used as souring agent in many food preparations, pickles and chutneys. The shelf life of Hill lemon juice was assessed by using organic and inorganic preservatives. Boiling of juice till the end of formation of foam/leather and adding organic source of preservative (Salt @ 20gm/L of juice + top dressing of mustard oil @ 20ml/L of juice) was found best and received highest rating on various sensory attributes especially colour and flavour under nine point hedonic scale. This treatment not only enhanced the shelf life of the juice up to 10 months but also retained original flavour and colour of juice. Under inorganic preservatives, Potassium meta bisulphite @0.7 gm/L of juice and Sodium benzoate @ 0.5gm/L of juice, six and five months shelf life was observed respectively. Hence use of organic method for preserving the juice can be a better substitute of inorganic preservatives in many food processing industries.

Decision Making: How Is Information Represented in Orbitofrontal Cortex?

Classically, specific orbitofrontal cortex (OFC) neurons are thought to represent attributes of specific decision options. A new model proposes instead that OFC neurons represent whichever option is currently attended. A recent study, however, tests these two models and rules out the 'current-focus-of-attention' model.

Human Uptake of Eggshell Powder as an Alternate Source of Calcium

Calcium (Ca) plays important structural and physiological roles in our body. Usually, our body meets up its Ca need from dietary sources. In developing countries like Bangladesh, most of the people cannot afford Carich foods. So, Ca supplements are generally prescribed to deficient individual that usually costs high. It is, therefore, necessary to find out an alternative and cheap source of Ca supplement especially in Bangladesh. Considering the above facts, the main focus of this study was to explore the possibility of using the egg shell as a source of Ca. In his study, discarded eggshells were collected, washed, decontaminated properly and ground to a fine powder. Washing with tap water followed by 10 min boiling completely decontaminated the eggshells. On an average 3.45, 5.91, 4.5 and 4.55 g of eggshell powder (ESP) per shell were obtained from a domesticated fowl, domestic duck, white leghorn, and rhode island red, respectively. Particle size was measured using scanning electron microscope and the size ranged between 3.47-5.94 μm. The Ca contents were found as 38.65, 35.0, 24.85 and 35.73 g in domesticated fowl, domestic duck, white leghorn, and rhode island red, respectively per 100 g of ESP. Taking daily Ca requirements into account, we observed that powder from almost half of an eggshell is sufficient to fulfill the daily Ca need. The amount of magnesium (Mg) in 100 g ESPs was found to be 45.37, 32.48, 45.17 and 45.27 mg and that of iron (Fe) was 35.07, 33.47, 31.91 and 33.06 mg in domesticated fowl, domestic duck, white leghorn, and rhode island red, respectively. Various toxic heavy metals such as chromium (Cr), lead (Pb) and arsenic (As) contents remained below the detection level in ESP samples. Organoleptic tests revealed that the ESP does not have any objectionable effects on the texture and flavor of ESP-fortified foods and juice. These results suggested that the ESP can be used as an alternative and important cheap source of Ca and other beneficial micronutrients for human being. However, it is necessary to create the awareness and public perception regarding the use of EPS
 Dhaka Univ. J. Pharm. Sci. 18(2): 249-255, 2019 (December)

Mitigation of Off-Flavor in Huanglongbing-Affected Orange Juice Using Natural Citrus Non-Volatile Compounds.

Huanglongbing (HLB) disease has reduced orange yield and flavor quality in Florida. Orange juice (OJ) and peel molasses (PM) compounds are "from the named fruit" (FTNF) and were tested for their effects on HLB-affected OJ taste. These and other "target" compounds, reportedly found in citrus, were spiked into off-flavored, HLB-affected reference juices. The spiked juice was evaluated by a sensory panel in comparison with unspiked juice for "sweetness", "sourness", "bitterness", "astringency", and "aftertaste". Of the target compounds, feruloyl putrescine, taxifolin, and neodiosmin most effectively reduced "bitterness", feruloyl putrescine reduced "astringency" and "aftertaste", while feruloyl putrescine and neodiosmin enhanced perceived "sweetness", perhaps due to reduced bitterness. OJ and PM fractions containing reported bitter limonoids, hydroxycinnamates, hesperidin, and/or polymethoxylated flavones enhanced "sourness', "bitterness", "astringency", and "aftertaste", and/or suppressed perceived "sweetness" (perhaps due to enhanced bitterness). Other fractions, containing feruloyl putrescine and/or vicenin-2 enhanced "sweetness" and reduced "bitterness", "sourness", "astringency", and/or "aftertaste". These potentially FTNF compounds may be useful for management of HLB-affected OJ juice flavor.

Browning and Flavor Changing of Cloudy Apple Juice during Accelerated Storage

In this paper, the browning and flavor changing of cloudy apple juice during accelerated storage were investigated with storage temperature at 37 °C. These indicators, such as, soluble solids content, titratable acid content, Vc, color difference, and turbidity of cloudy apple juice were measured every 1 or 2 hours during storage. Meanwhile, the volatile flavor of juice were also analyzed using electronic nose. The results showed that L* and ΔE* values decreased during storage, while a* and b* values increased. The electronic nose could distinguish the apple juice stored for 0 hour from other storage time, and the sensor with the highest contribution rate was W1S, followed by W1C and W2S, which were sensitive to hydrocarbons, aromatics, and alcohols, respectively. The values of Vc content, sugar-acid ratio, and turbidity fluctuated slightly during storage. In general, the content of Vc decreased significantly, and the ratio of sugar to acid also decreased, while, turbidity increased during storage.

Flavor and antioxidant activity improvement of carrot juice by fermentation with Lactobacillus plantarum WZ-01

A strain WZ-01 that can improve the flavor of carrot juice was isolated from naturally fermented orange and identified as Lactobacillus plantarum by 16S rRNA sequence analysis. After inoculation into carrot juice, L. plantarum WZ-01 could proliferate rapidly, and the bacterial population increased from 5.5 × 104 to 5.3 × 108 CFU mL−1 in 48 h. Organic acids were produced, resulting in a decrease in the pH value. Fermentation simultaneously enhanced the antioxidant activity of carrot juice and slightly changed the color and carotenoids content of the carrot juice. Solid-phase microextraction-gas chromatography–mass spectrometry analysis showed that β-pinene and β-phellandrene disappeared, and the relative contents of α-pinene, sabinene and β-myrcene decreased, while some aldehydes and ketones were formed by fermentation. Fermentation by strain WZ-01 could significantly weaken the terpene flavor of carrot juice and improve its sensory qualities.

High Hydrostatic Pressure and Co-Fermentation by Lactobacillus rhamnosus and Gluconacetobacter xylinus Improve Flavor of Yacon-Litchi-Longan Juice.

The aim of this study was to evaluate the effect of high hydrostatic pressure (HHP) and co-fermentation by Lactobacillus rhamnosus and Gluconacetobacter xylinus on the quality of yacon-litchi-longan (YLL) juice. The carbohydrates, organic acids, free amino acids (FAAs), and volatile compounds in YLL juice were analyzed. Thermal processing (TP) increased the content of total carbohydrates, organic acids and FAAs, and destroyed the aroma components, whereas HHP treatment had a negligible effect. Carbohydrate content was lower, and content of lactic acid, acetic acid, and exopolysaccharide (EPS) were higher in co-fermented juice than in unfermented juice. Furthermore, the content of bitter FAAs in fermented TP and HHP-treated YLL juices decreased by 88.7% and 86.9%, respectively. Co-fermentation also increased ketones and the sum of individual volatile constituents, and improved the overall flavor of juice. Taken together, HHP treatment prior to co-fermentation can be used to improve the quality of YLL juice, especially the flavor thereof.

Proximate analysis and sensory evaluation of freshly produced apple fruit juice stored at different temperatures and treated with natural and artificial preservatives

The Proximate composition, Vitamin C and the organoleptic properties of freshly produced apple juice were investigated. The proximate analysis of the test fruit revealed it to be a poor source of protein (0.05%) but with a high moisture content (87.73%). The results showed low concentrations of ash (0.30%), lipid (0.13%) and fibre (1.21%). The juice was a good source of vitamin C (22.15mg/100). Organoleptic parameters like colour, flavour, and taste of the apple juice with the various preservatives (garlic, ginger and sodium benzoate) were acceptable throughout the 8 days storage periodat refrigerating temperature (4 o C) except for juice stored at room temperature(23 o C) which showed deterioration in taste, flavour and overall acceptance after the 3 rd day of storage. There was variation in color and flavor in prepared juice with the three different preservatives and shows that variation in temperature has great effect on storage quality of food products. Keywords: Preservatives, Proximate, Apple Juice, Storage, Organoleptic

Proteomic and metabolomic analyses provide insight into the off-flavour of fruits from citrus trees infected with \u2018Candidatus Liberibacter asiaticus\u2019

Orange fruit from trees infected by ‘Candidatus Liberibacter asiaticus’ (CaLas) often do not look fully mature and exhibit off-flavours described as bitter, harsh, and metallic rather than juicy and fruity. Although previous studies have been carried out to understand the effect of CaLas on the flavour of orange juice using metabolomic methods, the mechanisms leading to the off-flavour that occurs in Huanglongbing (HLB)-symptomatic fruit are not well understood. In this study, fruits were collected from symptomatic and healthy Valencia sweet orange (Citrus sinensis) trees grafted on Swingle (C. paradisi X Poncirus trifoliata) rootstock. Isobaric tags for relative and absolute quantification (iTRAQ) and gas chromatography-mass spectrometry (GC-MS) were used to measure the proteins, sugars, organic acids, amino acids, and volatile terpenoids. The results showed that most of the differentially expressed proteins involved in glycolysis, the tricarboxylic acid (TCA) cycle and amino-acid biosynthesis were degraded, and terpenoid metabolism was significantly downregulated in the symptomatic fruit. Valencene, limonene, 3-carene, linalool, myrcene, and α-terpineol levels were significantly lower in fruit from CaLas-infected trees than from healthy trees. Similar phenomena were observed for sucrose and glucose. Our study indicated that off-flavour of symptomatic fruit was associated with a reduction in the levels of terpenoid products and the downregulation of proteins in glycolysis, the TCA cycle, and the terpenoid biosynthesis pathway.

Influence of multiple environmental factors on the quality and flavor of watermelon juice.

Environmental factors (heat, pH, oxygen, light) can induce significant quality changes in watermelon juice during processing. To ascertain the effect of such factors on the quality of watermelon juice, the total soluble solids (TSSs), turbidity, lycopene content, color, and flavor were evaluated during different treatments. The pH had a slight impact on the content of lycopene, but had an obvious impact on turbidity. Heat, oxygen, and illumination had considerable effects on the color of watermelon juice, and the results were visible. The content of aldehydes [hexanal, nonanal, (E)-2-noneal, (Z)-6-nonenal] and ketones (6-methyl-5-hepten-2-one, geranylacetone, β-ionone) decreased in treated watermelon juices, while those of 1-nonanol, (Z)-3-nonen-1-ol and (E,Z)-3,6-nonadien-ol increased during illumination. The order of influence of environmental factors on watermelon-juice quality was light > pH > oxygen > heat.

Continuous juice concentration by integrating forward osmosis with membrane distillation using potassium sorbate preservative as a draw solute

A green and sustainable technique is desired for juice concentration to increase its shelf life and save the transportation cost. In this study, we investigated an integrated forward osmosis-membrane distillation (FO-MD) process for juice concentration and developed a food preservative potassium sorbate as a renewable draw solute. The upstream FO process was used to concentrate apple juice in ambient operation conditions for preserving juice nutrition and flavor. Potassium sorbate preservative was developed as draw solute to minimize the accumulation of a draw solute in the concentrated juice without interfering juice flavor, and the slow diffusion of potassium sorbate preservative across the FO membrane to the feed juice concentrate can also prevent the bacterial growth during the concentration process by taking advantage of reverse salt flux. The downstream MD process was used to recover potassium sorbate draw solutes from the FO effluent and maintain the constant draw solute concentration for achieving stable water flux of FO membranes. Thin-film composite (TFC) polyamide membranes and poly (vinylidene fluoride-co-hexafluoropropylene) (PVDF-HFP) electrospun nanofibrous membranes were fabricated and employed in the FO and MD processes, respectively. Results illustrate that the integrated FO–MD process presents a synergistic flux balancing behavior and achieves a constant water flux for both FO and MD membranes. The FO–MD process was able to continuously concentrate apple juice over long-term bench-scale operation. Importantly, the concentrated apple juice has almost no loss in nutrition and also has very low amount of potassium sorbate (0.45 g/L) far below the required maximum level in food industry (1.00 g/L). Our work provides a food preservative potassium sorbate draw solute facilitated FO-MD process for juice concentration, which may have practical application potentials in the food processing.

Quality changes in high hydrostatic pressure and thermal pasteurized grapefruit juice during cold storage.

This study evaluated the effects of high hydrostatic pressure (HHP) and thermal pasteurization (TP) on microbial counts, physicochemical properties, antioxidant characteristics, naringin and naringenin contents, and naringinase activity of grapefruit juice during 21 days cold storage period. Results showed that HHP and TP significantly decreased the total microbial, coliform, and yeast counts. No significant differences between HHP-treated grapefruit juice (600MPa/5min) and untreated fruit juice with respect to physicochemical properties such as total titratable acidity, pH, and total soluble solids was observed after 21 days of storage. Although HHP affected the colour and antioxidant characteristics of grapefruit juice, the extent of effect was significantly lower than that for TP-treated fruit juice. This demonstrated that HHP could better maintain the original flavour and quality of grapefruit juice compared to TP. In addition, 92% naringinase activity was maintained in HHP-600 group on Day 21, which increased the degradation of bitter naringin into non-bitter naringenin during the cold storage of grapefruit juice. In summary, HHP can simultaneously maintain the microbiological safety of grapefruit juice along with its original quality characteristics. HHP can effectively extend the storage period and safety during cold chain transport, and hence highly applicable in the grapefruit juice industry.

Evaluation of microbial, physicochemical parameters and flavor of blueberry juice after microchip-pulsed electric field

The effect of microchip-pulsed electric field (MPEF) and high temperature short time sterilization (HTST) technologies on microbiological, physicochemical properties and flavor of freshly squeezed blueberry juice were compared. Under the MPEF treatment at 350 V, total plate count, total yeast and molds were completely inactivated, meanwhile, VitaminC, anthocyanin, total phenols, titratable acid and color had no significantly changes. During storage of 30 days at 4 °C, VitaminC decreased by 11.52% and 26.78% after MPEF and HTST treatments, all treated juices showed to be microbiologically safe, whereas MPEF can protect nutritionally related properties and color of blueberry juice samples more efficiently. Besides, relatively small changes of juice in odor, taste and volatile compounds concentration was observed by MPEF treatment. Hence, application of MPEF may be an ideal alternative treatment to HTST processing in order to ensure longer shelf life, higher functional and nutritional values of blueberry juice.

NARINGINASE: MICROBIAL SOURCES, PRODUCTION AND APPLICATIONS IN FOOD PROCESSING INDUSTRY

Naringin is a flavonoid naturally present in citrus fruits. It is present in orange, grapefruit, lemon and other fruits of citrus family. Naringin is the major cause of bitterness in citrus fruit juices. This flavonoid may cause interference during the citrus fruit juice processing. Naringinase (E.C.3.2.1.40) is an enzyme which catalyzes the hydrolysis of naringin into prunin and then into naringenin, which is non-bitter and tasteless. Naringinase is produced by many microorganisms but the commercial production of this microbial enzyme is still the area of interest. Naringinase is chiefly produced by various fungal strains and it has been reported for elimination of bitter flavour (due to naringin) in citrus fruit juice. Few bacterial sources have also been reported for naringinase. Besides removal of bitterness, naringainase has potent application in enhancement of aroma in wine making. This review focuses over microbial sources, production and applications of naringinase in food industries.

The effect of cultivar and processing method on the stability, flavor, and nutritional properties of winter melon juice

Two major winter melon (Benincasa hispida) cultivars, waxy ‘Large Round’ and non-waxy ‘Southern Dark Skin’ were used for comparison of the physical, chemical and sensory properties of processed juice. Two types of juice were processed by using non-waxy fruits: non-waxy juice without peel (NW) and non-waxy juice with peel (NWP). For waxy fruit, the juice was prepared without peel (W) only. Peel tissues contributed firm particles, and more primary and secondary metabolites. The total tyrosine, phenylalanine, and dietary fiber content in NWP were 12.14 mg L−1, 11.78 mg L−1 and 1.04% respectively, which were significantly higher than in W and NW. However, NWP had more off-flavor, such as hexanal and (E)-2-hexenal, less stability, and higher pulpy mouthfeel. W samples were more stable than NW and NWP during storage without visible sedimentation. The glucose, fructose and TA content of W were 0.58%, 0.58 and 0.23% respectively, which were significantly lower than in NW and NWP. The W juice also had less dimethyl disulfide, and hexanal, and was better rated by the sensory panel for having lower sour, salty, bitter, grassy and cooked vegetable characteristics. The results indicate that the waxy ‘Large Round’ melons are a viable candidate for juice processing.

Relatively high acidity is an important breeding objective for fresh juice-specific apple cultivars

Abstract Minimally processed fresh apple juice is a popular processed food product as it preserves the fruit’s flavor and nutrients. To better understand the genetics of traits related to the quality of freshly squeezed apple juice (FS) in apple cultivars, we phenotyped hybrids derived from five biparental crosses of Malus asiatica ‘Zisai Pearl’, and M. domestica ‘Red Fuji’, ‘Golden Delicious’ and ‘Jonathan’ for a total of individuals 2575 in the year 2015 and 2023 in the year 2016. We also studied the inheritance of these traits with a quantitative trait loci (QTLs) analysis. Our results indicate that fruit juice yield, total soluble solid content (TSSC), pH value, light transmittance (TRA), and color traits (CIE coordinates, L*, a*, and b*) segregated quantitatively. We measured the average broad sense heritability and coefficient of variance to be 32.1–68.9% and 8.11–132.22%, respectively. Results from an untrained sensory evaluation panel indicated that FS with sour-sweet flavor, golden yellow color, moderate clarity and green apple aroma were most preferred. The overall sensory scores were closely related to TSSC, titratable acids (TA) and L* value. FS acidity (TA or pH) correlated with all physiochemical parameters except for polyphenol contents. We detected thirteen QTLs for juice yield, pH, TRA and b*, while QTLs for pH value co-localized with TRA and b* on linkage group 16 of both ‘Zisai Pearl’ and ‘Red Fuji’. In summary, juice acidity, affecting juice flavor, color, clarity and the overall sensory scores, is an important breeding objective for FS specific apple cultivars.

Comparison of SPME Versus SAFE Processes for the Analysis of Flavor Compounds in Watermelon Juice

The aim of the study was to compare the extraction efficiency of headspace and solvent extraction methods on watermelon juice flavor. Solid-phase microextraction (SPME) and solvent-assisted flavor evaporation (SAFE) techniques were employed to extract the volatiles from watermelon juice. Aroma compounds were separated and analyzed through gas chromatography-olfactometry-mass spectrometry (GC-MS/O) equipped with DB-5 and DB-Wax capillary columns. Forty-seven compounds were identified by SPME (30) and SAFE (28). These compounds included 7 aldehydes, 10 olefinic aldehydes, 14 alcohols, 7 sulfur compounds, 5 ketones, and 4 miscellaneous compounds. SPME extracted the saturated aldehydes, olefinic aldehydes, alcohols, and ketones effectively, whereas SAFE exerted better efficiency to extract sulfur compounds. (Z,Z)-3,6-Nonadienal, (Z)-6-nonen-1-ol, (E)-2-hexenal, (E)-2-nonenal, hexanal, nonanal, (Z)-3-nonen-1-ol, and (E)-2-octenal were identified as the key aroma compounds through odor activity value (OAV) and aroma extract dilution analysis (AEDA). Also, the aroma compounds can be extracted comprehensively by the combination of both SPME and SAFE techniques.

Thermal Isomerization and Degradation Behaviours of Carotenoids in Simulated Sweet Corn Juice

The thermal behaviour of carotenoids may affect the nutritional value and flavour quality of sweet corn juice. In this study, carotenoid compositions and volatile components in simulated sweet corn juice at elevated temperatures from 100 to 130 °C were identified and compared by C30-HPLC-DAD-APCI-MS and HS-SPME-GC-MS methods. The result showed that with the increase of temperature, concentrations of total and trans carotenoids in sweet corn juice model decreased gradually, as compared with all-trans α-carotene and all-trans β-carotene, oxy carotenoids (such as all-trans lutein, all-trans zeaxanthin and all-trans β-cryptoxanthin degraded faster), especially for carotenoid epoxides (such as neoxanthin). Meanwhile, the concentration of total cis carotenoids was related with the formation of some oxidative products and volatile compounds. Levels of major volatile components derived from carotenoids in sweet corn juice model including 4-ethyltoluene, p-cymene, 2-ethyl-1, 4-dimethylbenzene, 1, 2, 3, 4-tetramethylbenzene, dodecane, BHT, 1,7-dimethyl naphthalene, hexanal, 2-nonenal, undecanal, benzaldehyde, geranyl acetone, etc. increased with temperature. Some new volatiles such as 1, 2, 4-trimethylbenzene, naphthalene, pentadecane, acetaldehyde, β-ionone, limonene, tridecanone, etc. were also formed under higher temperatures. It is suggested that the aromatic compounds containing benzene ring and alkane are produced by degradation of carotenoids, which affect the overall flavour of sweet corn juice.

Improving the quality of fermented black tea juice with oolong tea infusion

Fresh tea leaves were crushed into juice and then fermented (oxidation) to obtain fermented black tea juice, which can be used to prepare black tea beverage. The effects of addition of oolong tea infusion or tossing of tea leaves on the sensory quality and theaflavins (TFs) concentration of fermented black tea juice were investigated. The results showed that both addition of tea infusion and tossing of fresh tea leaves increased the TFs/thearubigins (TRs) ratio and improved the sensory quality of fermented black tea juice. The TFs/TRs ratio was found to be significantly correlated with the scores for flavor (r=0.98), mouth feel (r=0.94), and overall acceptability (r=0.91) of the fermented black tea juices from different processes. This result suggested that a relatively high concentration of catechins and stepwise enzymatic oxidation were the crucial factors that increased the TFs/TRs ratio and improved the sensory quality. The combination of adding tea infusion and tossing fresh tea leaves greatly improved the quality of the fermented black tea juice by markedly increasing the TFs/TRs ratio (87%). Results of the present study provided useful information for improving the quality of fermented black tea juice.

Hypoglycemic and Hypocholesterolemic Potential of Wheat Grass Juice Extract and Powder on Diabetics

The study was designed to evaluate the hypoglycemic and hypocholesterolemic potential of wheat grass juice, extract and powder on diabetics. Two hundred male employees (35-50 y) of Tamil Nadu Electricity Board (TNEB) from Usilampatti, a town in Madurai district, Tamil Nadu were selected for the study. After screening, 60 employees whose fasting blood glucose level was ≥ 145mg/dl and not taking oral hypoglycemic drugs or insulin were considered for the study. Fifty grams of fresh wheat grass, made into a fine paste using a stone grinder was mixed in 100ml of water. Two to three drops of lemon juice was added to enhance the flavour and palatability of the juice. Wheat grass extract obtained was then squeezed and the fiber separated. Fresh wheat grass was harvested and shade dried for 2-3 days. It was then made into fine powder with a stone grinder. Five grams of wheat grass powder was added in 100ml of water and mixed thoroughly. The selected diabetic employees (60) were divided into three experimental groups and one control group of 15 members each. Experimental group I was supplemented with 100ml of wheat grass juice, group II was supplemented with 100ml of wheat grass extract and group III was supplemented with 5g of wheat grass powder mixed in 100ml of water and for a period of four months. No supplementation was given to control group. Anthropometric parameters like height, weight, Body Mass Index (BMI), waist / hip ratio, skin fold thickness and biochemical parameters namely fasting blood glucose level, post prandial blood glucose level, total cholesterol, LDL, VLDL, HDL, HbA<sub>1</sub>C and blood pressure were measured before and after supplementation. Group II supplemented with wheat grass extract showed a slight difference in weight when compared to groups I and III. The mean skin fold thickness of all the three groups decreased after supplementation. The mean initial blood glucose level of the experimental groups (I, II and III) and control group were above the normal range . The mean decrease of fasting blood glucose level in experimental group I, II, III and control group were 37.4, 32.9, 27.6 and 1.4 mg /dl respectively. The mean decrease of post prandial blood glucose level in experimental groups I, II, III and control group were 63, 60.3, 39 and 1.8 mg/dl respectively. High fibre supplement lowered total cholesterol by about 19.2 % and reduced LDL cholesterol by 13.2 % with maximum reduction in groups II and III. HDL cholesterol level was highly increased in experimental group II. The decrease in HbA<sub>1</sub>C level was higher in experimental group I (2.5%) and blood pressure was highly decreased in experimental group I compared to other experimental groups and control group.