Chemical composition and in vitro antihyperglycemic potential of Kainth fruit (Pyrus pashia Buch.-Ham ex D. Don).
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.res.in/14878/
https://doi.org/10.1016/j.fbio.2021.101119 |
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| Title |
Chemical composition and in vitro antihyperglycemic potential of Kainth
fruit (Pyrus pashia Buch.-Ham ex D. Don).
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| Creator |
Om, Prakash
Bettadaiah, B. K. Kudachikar, V. B. |
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| Subject |
05 Enzymes
24 Fruits |
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| Description |
The Kainth (Pyrus pashia Buch.-Ham. ex D. Don) fruit is an underutilized, variety of the Pyrus family. The fruit has
a typical wild aroma, astringent taste and has not been explored for its flavor and chemical components, which
are important for consumer acceptance and commercialization. Therefore, the composition of the fresh Kainth
fruit pulp in terms of sugars, organic acids and volatile aroma compounds was investigated using the UPLC-ELSD,
HPLC-PDA and GC-MS/MS, respectively. Fructose (7.29 g/100 g) and glucose (6.69 g/100 g) were the dominant
sugars while glucuronic acid (85.4 mg/100 g) was the major organic acid in the fresh fruit. The bound phenolics
showed a high in vitro antihyperglycemic potential when compared to acarbose and free phenolics. The major
volatile compounds identified were esters (79.1% of total volatiles area) whereas in the dried fruit, volatile fatty
acids (FA, 53.4%) were significant. The solid-phase microextraction analysis of the fresh fruit showed a dominance
of lower molecular weight compounds such as esters (60.7%) and alkanes (12.1%), while the dried fruit
had a predominance of aldehydes and alcohols. The odor activity value (OAV) and relative odor contribution
(ROC) value were also calculated for the volatiles and the study suggested that Kainth has an aroma similar to
citrus fruits: sweet and rose-like smell. This study showed the major volatile compounds, sugars and organic acids
present in Kainth fruit. Further, the fruit or its dried powder could be used to develop food products with a
unique flavor and potential health benefits.
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| Date |
2021
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.res.in/14878/1/Food%20Bioscience%2042%20%282021%29%20101119.pdf
Om, Prakash and Bettadaiah, B. K. and Kudachikar, V. B. (2021) Chemical composition and in vitro antihyperglycemic potential of Kainth fruit (Pyrus pashia Buch.-Ham ex D. Don). Food Bioscience, 42. p. 101119. |
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