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Title: Nutritional evaluation of Rhus chinensis Mill. (Heimang) and development of value added products
Authors: Heirangkhongjam, Memthoi Devi
Ngaseppam, Iboyaima Singh
Keywords: Antioxidant;Functional ingredient;Medicinal plant;Organic acid;Traditional food
Issue Date: Jan-2019
Publisher: NISCAIR-CSIR, India
IPC Code: Int. Cl.18 A61P 17/18, C04B 103/00, A61K 36/00, C08B 3/12
Abstract: Rhus chinensis Mill. is a lesser known highly acidic fruit, traditionally used for its digestive properties and treatment of diarrhea, dysentery and gastrointestinal ailments. In this study, physicochemical characteristics and nutritional properties of different parts of the fruit and development of value added products – R. chinensis tablet and R. chinensis candy and their storability were evaluated. Different parts of the fruit were found to have high content of total fibre-seed (25.97%), pulp (22.83%), whole fruit (22.15%), tablet (15.45%) and candy (14.47%), total fat-seed (36.96%), pulp (20.92%), whole fruit (12.97%), tablet (8.24%) and candy (6.13%) and total acidity-pulp (19.94%), whole fruit (7.28%), seed (3.12%), tablet (3.7%) and candy (3.68%). The major organic acids identified were malic acid, citric acid and ascorbic acid, which are documented for the first time. In comparison to whole fruit and seed, fruit pulp showed the maximum activities of antioxidants, total polyphenols and total flavanoids. These findings suggest that R. chinensis fruit can be considered as a potential functional food or functional food ingredient.
Page(s): 16-24
ISSN: 0975-1068 (Online); 0972-5938 (Print)
Appears in Collections:IJTK Vol.18(1) [January 2019]

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