Profiling bioactive flavonoids and carotenoids in select south Indian spices and nuts |
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| Authors: | Kaliyaperumal Ashokkumar Arjun Pandian Muthusamy Murugan MK Dhanya Thiravidamani Sathyan Paramasivam Sivakumar |
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| Institution: | 1. Cardamom Research Station, Kerala Agricultural University, Pampadumpara, Idukki, Kerala, India;2. Department of Plant Biotechnology, PRIST Deemed University, Vallam, Thanjavur, Tamil Nadu, India;3. biotech.ashok@gmail.com;5. Department of Plant Biotechnology, PRIST Deemed University, Vallam, Thanjavur, Tamil Nadu, India;6. Department of Crop Improvement, Agricultural College and Research Institute, TNAU, Echankottai, Thanjavur, Tamil Nadu, India |
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| Abstract: | AbstractThe objective of this study was to examine the bioactive flavonoids and carotenoids concentration in fifteen south Indian spice and two tree nut species using high performance liquid chromatography (HPLC). Among four flavonoids, catechin concentration was the highest in all spices and nuts and ranged between 97.1 and 1745.4 µg g?1. Quercetin concentration was the greatest in cinnamon, followed by garlic and cumin and ranged from 0.4 to 65 µg g?1 in other spices and nuts. Lutein concentration ranged from 0.1 to 102.8 µg g?1. Of the spices and nuts studied, β-carotene concentration was highest in coriander leaves (74.7 µg g?1), followed by red pepper (12.5 µg g?1) and curry leaves (8.5 µg g?1). This research shows that consumption of south Indian spices and nuts could substantially benefit consumers living in regions experiencing Vitamin A and other micronutrient deficiencies. |
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| Keywords: | Carotenoids flavonoids food composition HPLC spices nuts |
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