Vol. 10, Issue 10 (2021)

Author(s):
Bhagwat Madhura, Chidanand DV, Sunil CK, Baskaran N and Dhivya R

Abstract:
Ash gourd (Benincasa hispida) is a vegetable belonging to the cucurbits family. It is commonly used in preparation of traditional foods and also as a therapeutic ingredient due to the presence of beneficial phytochemicals. Distillation extracts contain various aroma compounds which can be utilized effectively in various products. The maximum temperature reached in innovative drying system was 55 ^oC and evaporated vapours were trapped and analysed. Aqueous extracts collected have been analysed for various physicochemical and bioactive properties. The L* value representing lightness/darkness was 2.46 and 3.48, a*(redness/greenness) -0.12 and 0.07, b* (yellowness/blueness) -0.59 and -0.34 for hydrodistillation ash gourd extract (HDAG) and Vacuum Dryer ash gourd extract (VDAG) respectively. Negative a* and b* values indicate that extracts have a slight greenish and bluish colour shade. The pH readings of extracts were near to neutral that is 6.61 for extract collected from dryer and 7.61 hydrodistillation extract. It was found that both extracts were having very low total soluble solids and refractive index was same that is 0.1% Brix. The Phenolic content of distillation extract is higher than that of dryer extract. Flavonoid content is 4.1 and 4.94 Quercetin Equivalent mg/100 mL in the extracts. Antioxidant scavenging activity was measured by percent DPPH inhibition.