International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 2, Issue 6 (2017)

Nutraceutical potential of two edible wild fruits, Bischofia javanica Blume and Ficus cunia Buch.-Ham. ex Roxb. from Sikkim Himalaya


Dhani Raj Chhetri, AM Kumar Acharya, Manish Pradhan, Resna Chhetri, Sonam Dorjee Sherpa, Dawa Lhendup Lepcha

Background and Objective: The present study encompassing nutraceutical, nutritional and antioxidant properties of two wild edible fruits Bischofia javanica and Ficus cunia from Sikkim Himalaya dwells on the study of local plants from Sikkim Himalaya that is traditionally used. Materials and Methods: Proximate parameters of the selected fruits were analysed by standard methods. The content of phenolic components, ascorbic acid, tannins and antioxidant parameters were analysed. In addition, some mineral constituents were also estimated. Results: The presented studies established Bischofia javanica as an excellent protein supplement while the other fruit, Ficus cunia as a good supplement for vitamin-C. Furthermore, the Ficus cunia fruit due to its higher content of phenolics, flavonoids and flavanols is an excellent source of antioxidant which has been proven by several anti-oxidant assays. Conclusion: The antioxidant activity shown by both the fruits is due to the significant presence of ascorbic acid, tannins and phenolic components like flavonoids, flavonols and total phenols etc. These fruits may be included in the local diet together so that one will address the malnutrition due to protein deficiency while other will take care of vitamin and antioxidant deficiency of the modern diet.
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