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Year : 2020  |  Volume : 9  |  Issue : 2  |  Page : 27-31

Characterization of nutritional content and in vitro - antioxidant properties of Plantago ovata seeds

1 Food Chemistry Division, ICMR-National Institute of Nutrition, Hyderabad, Telangana State, India
2 Department of Processing and Food Engineering, CCS Haryana Agricultural University, Hisar, Haryana, India

Correspondence Address:
Dr. Paras Sharma
Food Chemistry Division, ICMR-National Institute of Nutrition, Hyderabad - 500 007, Telangana
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Source of Support: None, Conflict of Interest: None

DOI: 10.4103/IJFNS.IJFNS_27_20

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Introduction: The present investigation was carried out to evaluate Plantago ovata seeds for its nutrients including water- and fat-soluble vitamins, minerals, oligosaccharides, free sugars, fatty acid profile, polyphenols, and in vitro-antioxidant properties. Materials and Methods: The vitamins, sugar profile, and oligosaccharides were analyzed by high-performance liquid chromatography, and the fatty acid profile was evaluated by gas chromatography coupled with flame-ionization detector. Phenolic components and antioxidant activity were evaluated by 2,2-diphenyl-1-picrylhydrazyl (DPPH), azino-bis (3-ethylbenzothiazoline-6-sulfonic acid (ABTS), ferric reducing antioxidant power (FRAP), metal chelating activity, and reducing power assays. Results: The results revealed that P. ovata seed flour is the rich source of protein (17.70%) and dietary fiber (24.77%). Essential minerals including Fe, Cu, Mn, Zn, and K, riboflavin, niacin, pantothenic acid, pyridoxine, folic acid, α-tocotrienol, and δ-tocotrienol were detected in varying concentrations. Total phenolic content and flavonoid content were found to be 8.72 mg GAE/g and 2.11 mg CE/g, respectively. Antioxidant property analyzed by different methods was reported as DPPH radical scavenging activity (67.9%), ABTS scavenging activity (65.89%), FRAP assay (1.68 μmol Fe (II) equiv/g), metal chelating activity (63.20%), and reducing power (78.40 μmol AAE/g). Conclusion: There are no available reports on the vitamin composition of Psyllium seeds. Psyllium seed is rich in nutrients and biological active compounds that may be utilized in the development of nutraceutical or functional foods.

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