Scientific Presentation of Nutritional Component and Anti-Oxidant Potential of Draksha (Vitis Vinifera Linn.) and Kashmari (Gmelina Arborea ROXB.)
Author : Kumbhar Supriya, Dr. Suma Mallya, Vishwanatha U, Naik TI and Prabhu Suchitra
Abstract :
Introduction: Draksha (Vitis vinifera Linn.) and kashmari (Gmelina arborea Roxb.) are best nutritive fruits mentioned in Ayurveda. Both recommended as balya, pittashamaka, rasayana.
Methods: Fresh fruit samples were collected in the fruiting season collected and used for study. Nutritional value and anti-oxidant activity by in-vitro methods like DPPH assay, reducing power assay, hydroxyl radical scavenging activity and total phenolic content were estimated as per standard protocol.
Discussion and Results: Nutritional assessment of draksha showed the presence of 0.26% of fats, 10.2% carbohydrates, 0.33% proteins, fibre content as 1.0% with the total nutritional value of 44.46 Cal/100g. At the same time kashmari showed 2.84% fat, 8.0% carbohydrates, 6.0% proteins and 2.30% fibre and nutritional value as 81.56 Cal/100g. On comparing the anti-oxidant activity Kashmarya showed better anti-oxidant potential in DPPH assay, Hydroxyl Radical Scavenging Activity and total Phenolic Content compared to Draksha. Both fruits did not show any difference in the reducing power activity.
Conclusion: Present study proved both fruits to contain best nutritive component and best antioxidant property.
Keywords :
Nutritional value, anti-oxidant activity, draksha (vitis vinifera linn.), kashmari (gmelina arborea roxb.)
