Quantification of Antioxidants and Antimicrobial Activities of Selected Underutilized Vegetable Leaves and its Impact as a Natural Preservative in Bread

Abstract

The less utilized leaves of the vegetables cauliflower, radish and beetroot were newlinepurchased fresh from an organic farm and were washed, oven dried, ground and stored in newlinean airtight container for experimental analysis. All the selected leaf powders showed the newlinepresence of antioxidants with significant difference at 5% level and the antimicrobial effect newlineof the selected leaves showed an active zone of inhibition against bread spoilage bacteria newlineBacillus subtilis and fungi Aspergillus niger. Consolidated statistical results on the above newlineparameters showed that cauliflower leaf powder scored high in total antioxidants, newlineflavonoids and antimicrobial activities, hence was hence selected for incorporation in newlinebread. Cauliflower leaf powder did not contain any pesticide residue. The leaf powder newlineshowed the presence of phytochemicals, secondary metabolites, flavonoids and nutrients. newlineBreads were formulated incorporating cauliflower leaf powder at four different variations newline5g, 10g,15g and 20g level and a control bread for the purpose of comparison and were newlinebaked at 200-220 newline0 newlineC and the bread weight was noted. Bread parameters analyzed newlinerevealed that 5g experimental bread scored better when compared with the control. Five newlinegram experimental bread had better acceptability in sensory attributes was hence newlineconsidered acceptable. Nutrients that were analyzed in the developed breads showed newlinepresence of nutrients at a significant level. Aerobic bacterial count analyzed in the newlineexperimental breads was in an acceptable range for three days at room and refrigerated newlinetemperature. Detection of yeast and mould was absent for a period of five days at room newlineand refrigerated temperature. The sensory accepted 5g experimental bread showed the newlinepresence of antioxidants and flavonoids that it can withstand a high baking temperature. newlineUtilizing these underutilized vegetable leaves that are easily available in proper way or newlineutilizing in the food processing sectors helps in maximum exploitation thereby reduces newlinethe waste index of these less utilized vegetable leave