Open AccessComparative Analysis of Crude Protein, Total Phenolic and Antioxidant Contents of Raw and Commercially Packed Turmeric and Red Chilies
Author(s) -
Mst Rubaiat Nazneen Akhand,
SM Majharul Islam,
Mohammad Mehedi Hasan Khan
Publication year - 2021
Publication title -
asian journal of biology
Language(s) - English
Resource type - Journals
ISSN - 2456-7124
DOI - 10.9734/ajob/2021/v11i230139
Subject(s) - tannin , chemistry , proximate , food science , dry matter , antinutrient , tiger , zoology , biology , mathematics , algorithm , phytic acid
Background: Turmeric and red chili are the common spices used for cuisine preparation in Bangladesh. Commercially packed turmeric and red chili might have decreased nutrient contents compared to raw turmeric and red chili.
Aims: The study aimed to compare some of the nutrient values between the commercially packed and raw turmeric and red chili.
Methods: Commercially packed turmeric and red chili with different brand names (Radhuni, Tiger and Pran) and in raw turmeric and red chili were purchased from local market. Proximate analyses - dry matter (DM), crude protein (CP), crude fiber (CF) and mineral contents were performed. The total phenolics and total tannin contents were determined using appropriate methods.
Results: The proximate analysis results showed that both Radhuni (97.56 mg/g) and Tiger (97.28 mg/g) turmeric revealed significantly higher content of DM (p<0.001). No notable difference was observed in CP value. Crude fiber value displayed significantly highest value (p<0.001) in Tiger brand (4.96 mg/g) and the lowest in Radhuni brand (1.76 mg/g). Mineral content was significantly (p<0.05) highest in raw turmeric (9.97 mg/g). A significantly higher amount (p<0.001) of DM in packed chili was recorded. Tiger chili contained significantly higher amount of CP (6.02 mg/g) and CF (9.31 mg/g) while Radhuni contained the lower amount of CP (4.81 mg/g) and CF (2.48 mg/g). Raw chili had significantly higher amount of ash (13.24 mg/g). Examination revealed significant level (p<0.001) of total phenolics in acetone extracts of Tiger turmeric and chili powder. Significant amount of tannin was found in raw turmeric (33.89 µg/g; p<0.005); however, Pran brand of turmeric had the lowest amount of tannin (9.53 µg/g). Tannin content recorded in red chili was significantly (p<0.001) higher in commercially packed Tiger brand which was 16.57 µg/g compared to raw red chili (3.315 µg/g). Antioxidant analysis showed higher antioxidant activity in both raw turmeric and red chili powder.
Conclusion: Tiger brand turmeric ensures the standard moisture, fiber and protein contents as well as the amount of phenolics and tannin.