Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/34857
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dc.contributor.authorRay, R.-
dc.contributor.authorBanerjee, A.-
dc.contributor.authorMullick, J.-
dc.contributor.authorJana, T.K.-
dc.date.accessioned2016-07-21T05:20:01Z-
dc.date.available2016-07-21T05:20:01Z-
dc.date.issued2015-07-
dc.identifier.issn0975-1033 (Online); 0379-5136 (Print)-
dc.identifier.urihttp://nopr.niscair.res.in/jspui/handle/123456789/34857-
dc.description1059-1066en_US
dc.description.abstractPresent study consists of the chemical composition and phenolic compound identification of some common wild fruits in Sundarbans mangrove. Five mangrove fruits exhibited high percentage of carbohydrates (27.25-62.9), protein (1.2-45.48), lipid (1.75-4.31) and ascorbic acid (0.013-0.032%). Occurrence of 1.70-12.35% phenolic compounds in fruits reflects their higher antioxidant capacity. ESI-MS were used to identify the occurrence of phenolic compounds in Heriteira fomes and Bruguiera parviflora and results revealed that catechin was the commonly occurring major flavonol. Hydroxycinnamic acid derivatives (p-coumarylhexose-4-hexoside) and quinic acid were also identified as minor components. Higher range of nutritive value (271.4- 330.16 kcal/100g) and comparative study with some commercial fruits together suggested that wild mangrove fruits are edible like conventional popular fruits.en_US
dc.language.isoen_USen_US
dc.publisherNISCAIR-CSIR, Indiaen_US
dc.rightsCC Attribution-Noncommercial-No Derivative Works 2.5 Indiaen_US
dc.sourceIJMS Vol.44(07) [July 2015]en_US
dc.subjectChemical compositionen_US
dc.subjectAntioxidant capacityen_US
dc.subjectMangroveen_US
dc.subjectFruiten_US
dc.subjectIndiaen_US
dc.titleNutritional composition of some selected wild mangrove fruits of Sundarbansen_US
dc.typeArticleen_US
Appears in Collections:IJMS Vol.44(07) [July 2015]

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