Influence of Drying Method on Total Flavonoid Content of Phalsa (Grewia asiatica) Fruit
Journal Title: International Journal for Research in Applied Science and Engineering Technology (IJRASET) - Year 2016, Vol 4, Issue 9
Abstract
This study aimed to assess the effects of thermal drying (tray drying) and non-thermal drying (freeze drying) on the total flavonoid content (TFC) of tall and dwarf cultivars of phalsa (Grewia asiatica) fruit. Before analysis, ethyl alcohol extract of each cultivar was screened for the presence of flavonoids. Appearance of yellow coloured precipitates in dwarf cultivar and greenish yellow coloured precipitates in tall cultivar, confirmed the presence of flavonoids. Results of this study revealed that freeze dried powder of dwarf cultivar contain highest amount of TFC (0.437 ± 0.02 mg QE/ml) followed by freeze dried tall cultivar (0.396 ± 0.04 mg QE/ml) as compared to tray dried tall (0.235 ± 0.01 mg QE/ml) and dwarf (0.349 ± 0.04 mg QE/ml) cultivars. In conclusion, freeze drying was found to be a more effective method for maintaining TFC and dwarf cultivar has greater amount of total flavonoids compared to tall cultivar.
Authors and Affiliations
Kiran Bala, Aradhita Barmanray
Keywords
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