International Journal of Food and Nutritional Sciences

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

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


Shalini Sagar1, Giridhar Goudar1, M Sreedhar1, Anil Panghal2, Paras Sharma1 
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
India

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.


How to cite this article:
Sagar S, Goudar G, Sreedhar M, Panghal A, Sharma P. Characterization of nutritional content and in vitro - antioxidant properties of Plantago ovata seeds.Int J Food Nutr Sci 2020;9:27-31


How to cite this URL:
Sagar S, Goudar G, Sreedhar M, Panghal A, Sharma P. Characterization of nutritional content and in vitro - antioxidant properties of Plantago ovata seeds. Int J Food Nutr Sci [serial online] 2020 [cited 2021 Apr 17 ];9:27-31
Available from: https://www.ijfans.org/article.asp?issn=2319-1775;year=2020;volume=9;issue=2;spage=27;epage=31;aulast=Sagar;type=0