Mal J Nutr 21(1): 93 - 103, 2015

Nutritional and Antioxidant Properties of Dehydrated Whole Lime (Citrus latifolia) and Shallot (Ailium cepa var. aggregatum), Two Popular Ingredients Used in Iran
Adelpilerood S & Prakash J *

ABSTRACT

Introduction: Two flavouring ingredients largely used in Iran, namely, dehydrated whole lime (Citrus latifolia) and shallot (Allium cepa var. aggregatum) powders were analysed for nutritional composition and antioxidant properties.
Methods: The dehydrated spice powders were analysed for nutritional composition using standard AOAC techniques. Antioxidant components and activity were determined in aqueous and solvent extracts. Reducing power, free radical scavenging activity and total antioxidant activity were used for antioxidant assays.
Results: Nutritional composition of lime and shallot were found to have the following values per 100g of dry sample respectively: protein: 5.36g & 7.81g; fat: 4.32g & 0.41g; vitamin C: 88.19mg & 13.06mg; carotenoids: 77.20mg & 68.17mg and calcium:- 569mg & 75.22mg. Both samples had a very high content of soluble dietary fibre (33.97-42.53%) while lime showed a higher insoluble fibre content (30.27%). Both shallot and lime extracts showed higher antioxidant components in 100C water extract than all other extracts. Total antioxidant activity in water extract of shallot ranged from 648,525 - 772,059 jimol/g. Comparative values for whole lime were 88,225 - 90,588 Solvent extracts had lesser total antioxidant activity. Whole lime exhibited high antioxidant activity with reducing power and free radical scavenging activity in comparison to shallot, which was much lower and did not exhibit any activity in methanolic and ethanolic extracts. The antioxidant components showed high correlation with water extracts for both spices.
Conclusion: Both shallot and lime were found to have essential nutrients and exhibited antioxidant potential as evidenced by different assays.

Keywords: Antioxidant components, free radical scavenging activity, nutrients, reducing power, total antioxidant activity

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