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All Journal Journal of Maternal and Child Health Health Dynamics
Yeasmin, Nilufa
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Dentistry Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health

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Journal : Health Dynamics

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Antioxidant Activity and Bioactive Compounds of Fruits Available in Bangladesh Ahmad, Monsur; Punam, Farzana Shabnam; Amanullah, Mohammad; Sarwar, Nazmul; Haque, Mohammad Mozibul; Yeasmin, Nilufa; Akther, Shireen
Health Dynamics Vol 1, No 1 (2024): January 2024
Publisher : Knowledge Dynamics

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33846/hd10105

Abstract

Background: The complex problems of different chronic degenerative diseases are spreading in human health across the globe. To combat this problem, fruits are the effective gear proved by many epidemiological studies. The aim of the study was to determine the antioxidant activity and three bioactive compounds like total flavonoids, total polyphenols and total anthocyanins in 23 species of fruits available in Bangladeshi market. Methods: Antioxidant activity (AOA) and bioactive compounds of fruits were determined by UV-visible spectroscopy. Antioxidant activity was undertaken by DPPH scavenging assay, total polyphenol content (TPC) was measured by folin-ciocalteu method and total flavonoid content (TFC) content was measured by aluminium chloride colorimetric method. Results: Among 23 species of fruits, AOA was higher in Katajamin (303 mg/100 g) followed by Dragon Fruits (171 mg/100 g), Guava (131 mg/100 g), Bael (130 mg/100 g) and average value was 125 mg/100 g of extract. TPC was varied from 10 to 305 mg GAE/100 g and average value was 87 mg GAE/100 g. Mango (305 mg GAE/100 g) showed higher TPC, followed by Pome Granate (222 mg GAE/100 g), Apple (207 mg GAE/100 g), Katajamin (141 mg GAE/100 g) and Bael (130 mg GAE/100 g). Again, TFC was ranged from Ashari (063.94 mg QE/g) to Tomato (8413.69 mg QE/g) and the average TFC was 37 mg QE/g. In addition, total anthocyanin content (TAC) was highest in Mango (1423.46 mg TA/100 g) and lower in Ashari (020.74 mg TA/100 g). There was a significant correlation (p?0.05) between antioxidant activity and bioactive compounds and among the bioactive compounds. Conclusion: Important messages from this study are, majority of the rare fruits are the important sources of antioxidant and bioactive compounds which helps to reduce the risk of chronic degenerative diseases and can be used in food processing industry for nutraceutical product development.
Utilization of Pomegranate Peel Pectin as a Functional Ingredient for Nutritive Jelly Formulation: A Step Toward Healthier Processed Food Roy, Trishna; Yeasmin, Nilufa; Begum, Ayesha; Hossain, Md. Altaf; Haque, Mohammad Mozibul; Nishan, Kanij Fatema; Mamun, Md. Zia Uddin Al; Mahfuza, Anjum; Pomy, Sultana Jannat
Health Dynamics Vol 2, No 9 (2025): September 2025
Publisher : Knowledge Dynamics

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33846/hd20901

Abstract

Background: The growing prevalence of chronic diseases has increased interest in natural functional foods over synthetic alternative. Pomegranate peel pectin, a natural gelling agent with dietary fiber, bioactive substances that helps with better digestion, glycemic control and antioxidant defense. As a healthy substitute for commercial pectin, the current study aimed to extract pectin from pomegranate peel and assess its stability and functionality in jelly preparation. Methods: Pectin was extracted from pomegranate peel powder using citric acid. Fourier Transform Infrared (FT-IR) spectroscopy was used to investigate structural characteristics. Galacturonic acid, amidation, ash content, degree of methyl esterification, and water holding capacity of the extracted pectin were all measured. Pomegranate juice’s proximate composition was ascertained. Both commercial and extracted pectin were used to make the jellies, sweetened with sugar or honey and tested for proximate composition, fiber content, antioxidant activity, sensory quality, and microbiological safety while being stored. Results: The extracted pectin yield was 8.2%, with a high methoxyl content, 1.15% ash, and 235.25% water-holding capacity. Pomegranate juice contained 85.3% moisture, 10.5%, total sugars, 0.15g citric acid, 0.9g ascorbic acid, and 0.03g ash. Jellies made with extracted pectin showed similar sensory and proximate property to those made with commercial pectin. Fiber content increased in jellies with extracted pectin, particularly with honey. Microbial investigation found sugar-added jelly safe for two months and honey-added for three months when refrigerated. Conclusion: This study shows pomegranate peel pectin, a health promoting organic substitute for commercial pectin, can be effectively used in jelly formulation.
Co-Authors Ahmad, Monsur Akther, Shireen Amanullah, Mohammad Begum, Ayesha Haque, Mohammad Mozibul Hossain, Md. Altaf Islam, Dilshad Jahan, Ishrat Mahfuza, Anjum Mamun, Md. Zia Uddin Al Nishan, Kanij Fatema Pomy, Sultana Jannat Punam, Farzana Shabnam Roy, Trishna Sarwar, Nazmul