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NISCAIR ONLINE PERIODICALS REPOSITORY (NOPR) >
NISCAIR PUBLICATIONS >
Research Journals >
Indian Journal of Natural Products and Resources (IJNPR)
[Formerly Natural Product Radiance (NPR)] >
IJNPR Vol.1 [2010] >
IJNPR Vol.1(3) [September 2010] >
| Title: | Physico-chemical and nutritional evaluation of indigenous wild fruit Kasmal, Berberis lycium Royle |
| Authors: | Sood, P
Modgil, R
Sood, M |
| Keywords: | Kasmal
Berberis lycium
Wild edible fruit
Dietary fibre
Proximate composition |
| Issue Date: | Sep-2010 |
| Publisher: | NISCAIR-CSIR, India |
| IPC Code: | Int. cl.8—A61 K 36/00, A61K 36/29 |
| Abstract: | Kasmal, Berberis
lycium Royle is an indigenous fruit plant growing wild in the Himalayan
region and has great economic and medicinal potential. It has been reported
that these have been used for the treatment of several human diseases like
liver and abdominal disorders, cough and skin diseases and as analgesic. The
fruits are known to be hypoglycemic, anti-inflammatory, anticarcinogenic,
antipyretic and anticoagulant. Evaluation of nutritional status of the fruit
was required for its popularization. The fruits were collected and analyzed for
various physical, chemical, nutritional, anti-nutritional and organoleptic
qualities. It was observed that kasmal fruits are thin and oblong small
sized berries, light in weight with multiple seeds. The fruits contained 83.29%
moisture content whereas protein, fat, ash and fibre contents are low. The
fruits are sour in taste and contain low sugar, total carbohydrates, energy and
dietary fibre. The content of vitamin C
(10.83 mg/100g) and  carotene (343.0  g/100 g) were low while, anthocyanins (82.47 mg/100 ml)
are high in fruits. The mineral content and anti-nutritional components (phytic
acid and phytate phosphorus) are low whereas oxalates were absent. Slightly
higher quantity of tannin was observed, which might lead to astringent taste in
fruits. The organoleptic evaluation indicated appreciation of colour of the
fruits, while lower scores were obtained for texture, taste and overall
acceptability. |
| Page(s): | 362-366 |
| CC License: |  CC Attribution-Noncommercial-No Derivative Works 2.5 India |
| ISSN: | 0976-0512 (Online); 0976-0504 (Print) |
| Source: | IJNPR Vol.1(3) [September 2010]
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