Influence of Pre-Drying Treatments on Physico-Chemical and Phytochemical Potential of Dried mahua Flowers
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ORIGINAL PAPER
Influence of Pre-Drying Treatments on Physico-Chemical and Phytochemical Potential of Dried mahua Flowers Dave Jaydeep Pinakin 1 & Vikas Kumar 2
1
1
1
& Satish Kumar & Sawinder Kaur & Rasane Prasad & Basista Rabina Sharma
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Accepted: 13 August 2020 # Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Mahua (Madhuca longifolia) flowers are boon for the local tribes of India and have been successfully utilized traditionally for the value addition, and are very prone for microbial spoilage. Local folks utilized malpractices of drying which deteriorates the quality attributes of the mahua flowers and ultimately fails to fetch a good price in the market. Present investigation was led to consider the impact of different pre-treatments i.e., blanching time; and dip of potassium meta-bisulfite (KMS) and citric acid (CA) on the physico-chemical and phytochemical potential of dried mahua flowers using response surface methodology (RSM). Maximum physico-chemical and phytochemicals attributes were observed under optimum conditions i.e., a blanching of 4.1 min followed by dipping in solution having 1285 ppm KMS and 0.77% citric acid. Qualitative analysis through Fourier transform infrared spectroscopy (FTIR) supported the findings. Sugar and phytochemical profiling by high performance liquid chromatography (HPLC) proved the significant effect of each variable. No specific cluster formation was observed during cluster analysis of whole data indicating the significant and equal effect of all variable on the quality of dried mahua flowers. The optimized conditions will definitely help the local processors as well as the industrialist to maintain the quality attributes of the dried mahua. Keywords Mahua . Pre-treatments . Optimization . Drying . FTIR . HPLC
Introduction Recently wild edible flowers have focused more scientific attention due to their phytochemical potential. PinedoEspinoza et al. [1] studied the phytochemical profile of various edible flowers from Mexican backwoods. There has been considerable interest in finding antioxidants from edible flowers. Chensom et al. [2] studied the anthocyanin and antioxidant properties from Titanbicus edible flowers. Pinakin Electronic supplementary material The online version of this article (https://doi.org/10.1007/s11130-020-00847-7) contains supplementary material, which is available to authorized users. * Vikas Kumar [email protected] 1
Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411, India
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Department of Food Science and Technology, Punjab Agricultural University Ludhiana, Ludhiana, Punjab 141004, India
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School of Biotechnology and Biosciences, Lovely Professional University, Phagwara, Punjab 144411, India
et al. [3] describes the nutraceutical potential of edible tree flowers of Indian forest. Mahua (Madhuca longifolia) is one of them, which has a place in family sapotaceae. It is a multipurpose tree, which satisfies three central needs of tribal people
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