Understanding anti-obese potential of Madhupaka prepared with Triphala Rasa vs Jala through their chemical constituents

M B, Kavita ; Hassan G, Pooja

Abstract

This study aimed to ascertain the chemical parameters and nutritional profile of the preparation inferring on the possible component(s) of it. Honey was collected from the local market (Hassan, India), stored in ambient temperature for a year (OH). Madhupaka was prepared with water alone (MPJ) and with Triphala rasa (MPT). All the three samples viz., OH, MPJ, and MPT were tested for their chemical constituents viz., proximate analysis (total protein, total lipid, total carbohydrate, energy value), ash content, moisture content, total solids, HMF level, reducing sugars, total phenols, and total flavonoids. MPT had highest total dissolved solids (79.5%), total phenolics (560.34 mg of gallic acid equivalents/mL), total flavonoids (50.35 mg of quercitin equivalents/ 100g) and HMF (65.15 mg/kg). It had the lowest carbohydrate (60%) and reducing sugars (34.47 g/100 mL). MPT markedly reduces carbohydrates and reducing sugars indicating its action as atarpaka (non-nourishing). With its high total phenolic and flavonoid content, Triphala madhupaka can act as a potent antioxidant for regular consumption. MPT increases the amount of HMF only within the recommended daily allowance indicating towards its non-toxic effects and safety for human consumption on daily basis in the prescribed dose.


Keyword(s)

Flavonoids; Honey; Madhupaka; Phenols, Puranamadhu; Triphala.

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