alexa Determination of Antioxidant Capacity, Total Phenolics
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

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Research Article

Determination of Antioxidant Capacity, Total Phenolics and Antimicrobial Properties of Spray-Dried Guava Extract for Value-Added Processing

Anil Kr Chauhan1*, Smita Singh1, Ravi P Singh1 and Abhai Kumar2

1Center of Food Science & Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi-05, India

2Department of Microbiology, Institute of Medical Sciences, Banaras Hindu University, Varanasi-05, India

*Corresponding Author:
Dr. Anil Kumar Chauhan
Center of Food Science & Technology
Institute of Agricultural Sciences
Banaras Hindu University
Varanasi-05, India
Tel: +919450658188
E-mail: [email protected]

Received date: July 21, 2014; Accepted date: August 26, 2014; Published date: September 03, 2014

Citation: Chauhan AKr, Singh S, Singh RP, Kumar A (2014) Determination of Antioxidant Capacity, Total Phenolics and Antimicrobial Properties of Spray-Dried Guava Extract for Value-Added Processing. J Food Process Technol 5:368. doi:10.4172/2157-7110.1000368

Copyright: © 2014 Chauhan AKr, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

 

Abstract

To explore the potential use of Guava as a functional food ingredient, aqueous guava extract was filtered to remove insoluble material; the soluble extract was spray-dried with the addition of 7% maltodextrin. Spray dried Guava concentrate showed increased levels of antioxidant capacity (2, 2-diphenyl-1-picrylhydrazyl DPPH assay 3.2 fold) and total phenolics (2.0 fold) but low levels of flavinoids. The addition of maltodextrin during spray-drying resulted in the formation of certain unresolved peaks analyzed by HPLC due to dilution effect, the redistribution of molecular weight is likely beneficial for in vivo absorption and increase its bioavailability. Spray-drying concentration also increased the proportion of ascorbic acid content (118.6 mg/100g) of guava powder and showed effective antimicrobial activity against Shigella (MIC 11mg/ml), E coli (MIC 8 mg/ml) and Candida spp. (MIC<1 mg/ml). The proximate and physiochemical properties showed good quality and increased solubility of guava powder compared to plain guava extract. Overall the spray-dried Guava powder may be a good source of natural antioxidants and profoundly increase use of Guava in value added processing and dietary intake.

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