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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(7): 729-737
DOI: https://doi.org/10.20546/ijcmas.2017.607.091


Phenolic Content and Antioxidant Properties of Herbal Sandesh
C. Chakraborty1*, P.R. Ray2, P.K. Ghatak2 and A.K. Bandyopadhyay3
1Department of Food Technology, Gurunanak Institute of Technology, Sodepur, Panihati, Kolkata-700114, West Bengal University of Technology, India
2Department of Dairy Chemistry, West Bengal University of Animal and Fishery Sciences, Mohanpur, Nadia- 741252, West Bengal, India
3West Bengal University of Animal and Fishery Sciences, Mohanpur,Nadia- 741252, West Bengal, India
*Corresponding author
Abstract:

Natural sources of antioxidant viz. basil (Ocimum sanctum), coriander (Coriandrum sativum), pudina (Mentha arvensis) have been used to fortify sandesh, in the form of herbal juice @ 4%, 5%, 5% (w/v basis of chhana) level individually into sandesh, a heat-acid coagulated product which is analogous to cottage cheese. Incorporation of herbs at this level significantly (p<0.01) affect the total polyphenol content and antioxidant level of sandesh. Herbal Sandesh (Pudina) showed the highest antioxidant level as compared to other laboratory made Herbal Sandesh. Considering the findings it can be concluded that pudina (mint) might constitute a rich and novel source of natural antioxidants and may be suggested as a new potential source of natural antioxidant and could be used as food additive.


Keywords: Herbal sandesh, Antioxidant level, Phenolic content, DPPH, TEAC.
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How to cite this article:

Chakraborty, C., P.R. Ray, P.K. Ghatak and Bandyopadhyay, A.K. 2017. Phenolic Content and Antioxidant Properties of Herbal SandeshInt.J.Curr.Microbiol.App.Sci. 6(7): 729-737. doi: https://doi.org/10.20546/ijcmas.2017.607.091