Phytoingredients as a natural source of antioxidant in masala paneer

Abstract

The study was conducted to determine the antioxidant activity of phytoingredients in masala paneer. Fresh plant extracts of Paederia foetida (T2) and Houttuynia cordata (T3) were incorporated to the treatment groups @ 4% along with crushed cumin while the control (T1) was without any extract. The phytoingredients identified in Liquid Chromatography- Mass Spectrometry spectra of P. foetida extract were gallic acid, scandoside, asperuloside, paederoside, quercetin and kaempferol and those of H. cordata were vanillic acid, caffeic acid, houttuynamide A, quercetin hexoside and chlorogenic acid. Total Phenolic Content and 2,2-diphenyl-1-picrylhydrazyl assay of the fresh samples showed highest value in H. cordata added group followed by that of P. foetida one. Thiobarbituric acid number of the product during refrigeration storage of 10d showed significant and highly significant differences between the treatment groups and days of storage, respectively. Observed that H. cordata was better than P. foetida in production of phyto-preserved masala paneer.