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Planetary ball milling of chitosan microparticles (CMP) for 8 h produced chitosan nanoparticles (CNP) having hydrodynamic diameter of 615.18 nm. The ζ-potential decreased from 56.48 mV (CMP) to 31.52 mV (CNP). High resolution transmission electron microscopy (HRTEM) revealed nanosize, irregular shape and surface roughening of CNP. CNP was whiter than CMP having higher water absorption capacity and decreased flow ability. Both CMP and CNP showed negligible swelling and no water solubility. Attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR) revealed no chemical changes and X–ray diffraction (XRD) showed decreased crystallinity in CNP. In CNP, thermogravimetric analysis (TGA) revealed increased thermal degradation; differential thermogravimetric (DTG) revealed increased rate of thermal degradation; and high temperature differential scanning calorimetry (HDSC) revealed broadening of endothermic and exothermic phases and reduction in glass transition temperature as compared to CMP. In conclusion, planetary ball milling for 8 h produces bright, amorphous and rough CNP with improved functional and comparable thermal properties.

Highlights • Chtosan polymer produces nanocapsules through ionic gelation with sodium bisulfate. • The nanocapsules were amorphous with spherical to irregular shape. • Hydroxytyrosol (HT) was nanoencapsulated using ultrasonication in tandem. • Nanoencapsulated HT was protected during the gastrointestinal simulations. • Drug release was slow and took place mainly during the intestinal simulation., This research includes production of chitosan nanocapsules through ionic gelation with sodium bisulfate for nanoencapsulation of hydroxytyrosol (HT) using ultrasonication in tandem. The resulting nanocapsules encapsulating HT were analyzed for particle size, ζ-potential, packaging characteristics, FESEM, ATR-FTIR, XRD, DSC, in vitro release, antioxidant potential and antiproliferative properties. The nanocapsules (size 119.50–365.21 nm) were spherical to irregular shaped with positive ζ-potential (17.50–18.09 mV). The encapsulation efficiency of 5 mg/g HT (HTS1) and 20 mg/g HT (HTS2) was 77.13% and 56.30%, respectively. The nanocapsules were amorphous in nature with 12.34% to 15.48% crystallinity and crystallite size between 20 nm and 27 nm. Formation of nanocapsules resulted in increasing the glass transition temperature. HTS2 delivered 67.12% HT (HTS1 58.89%) at the end of the simulated gastrointestinal digestion. The nanoencapsulated HT showed higher antioxidant and antiproliferative (against A549 and MDA-MB-231 cancer cell lines) properties than the free HT.

With the increasingly extensive research on starch, its use in food, pharmaceutical and cosmetic industries has widely increased. This chapter summarizes the applications of starch towards edible films and coatings, the film forming abilities and recent advances in nano-composites were discussed. Starch has been used as functional ingredient in various food formulations for so many years, but currently starch from various sources is being studied and modified to improve its behavioral and functional properties. Besides this starch has also been widely used as encapsulating material for delivery of bioactive agents including probiotics, polyphenols minerals and vitamins. The use of starch for nano delivery of biomolecules and characterization of starch nanoparticles is currently of great interest for researchers.

The umpteen varieties of traditionally fermented foods of Jammu and Kashmir (JK standardize and industrialize them, where possible; and preserve them for future generations.

Background Olive (Olea europaea L.) oil is one of the main ingredients of the Mediterranean diets and as such, it is considered responsible for the overall well being of the Mediterranean populations. With European Food Safety Authority (EFSA) approving the health claims of olive oil in part due to the presence of hydroxytyrosol (HT), there is a global upsurge in the exploration of the different health promoting and disease preventing abilities of this bioactive compound. Scope and approach Besides presenting an overview of the fatty acid and phenolic (minor) profiles of olive oil, the present article reviews the nutraceutical properties of olive oil attributed to the presence of HT, health promoting and disease preventing abilities of pure HT, and the synthesis of HT and its metabolic derivatives of biological interests. Key findings and conclusions Olive oil contains high profile fatty acids and phenolics. The fatty acid profile changes with maturation of the olives. Oleic acid predominates throughout the maturation period. Palmitic acid is predominantly found in the unripe stage while as, palmitoleic acid, stearic acid, and linoleic acid are chiefly found in ripe olives. Oleuropein is the predominant secoiridoid in the early stages of olive maturation. As the maturation proceeds, oleuropein degrades to yield HT. Over the years, HT has been explored against a number of health complications and shows promising results against diabetes, inflammation, nervous disorders, angiogenesis, cancer, oxidative stress, heavy metal toxicity, hemolysis, LDL oxidation, muscle damage, and nephrotoxicity. The bioactive properties of HT are accomplished through nutrigenomic and immunomodulatory mechanisms. HT, its lipophilic derivatives, and many of its metabolites of biological interests have been synthesized through microbological, biotechnological, and other chemical strategies.

The present study aimed at fortification of yoghurt with walnut and flaxseed oils using guar gum. Both the oils were added separately at a concentration of 2% along with two different concentrations of guar gum (0.025% and 0.05%). Fortified yoghurt samples were studied for functional, rheological, microbial and antioxidant properties. Fatty acid profile and oxidative shelf-life of the product was also determined. The addition of oil increased syneresis, antioxidant activity and malondialdehyde formation in yoghurts while the microbial count decreased. Gum addition, significantly (P 0.05) effect on microbial content was seen. All yoghurt samples showed pseudo plastic flow behavior with yield stress that increased with increase in gum and oil concentration. Gum and oil addition increased G′, G″, and composite viscosity of yoghurt samples. Walnut fortified yoghurt samples showed significantly (P

The present study was conducted to evaluate the combined effect of low-dose γ-irradiation (1.0 kGy), antioxidants (rosemary and BHT) and antimicrobials (nisin and sodium nitrate) on physicochemical, oxidative and microbial quality of mutton meat emulsions. Irradiated samples treated with rosemary extract and BHT exhibited significantly (P ≤ 0.05) higher emulsion stability, cooking yield and penetration force and displayed non-significant variation in protein and moisture content. Results revealed that peroxide value, TBARS value, carbonyl content and loss of sulphydryls of irradiated samples treated with rosemary extract was comparable to that of BHT indicating protective effect of natural antioxidant against irradiation induced oxidation. Redness (a*) was increased in all treated samples than non-irradiated samples. Irradiation and nisin treatment significantly reduced bacterial growth as compared to irradiated sodium nitrate treatments. Therefore, the application of low-dose γ-irradiation in combination with rosemary extract and nisin could be employed for better quality retention of meat emulsions.

Chitosan flakes (CF) were modified to chitosan nanopowder (CP), using planetary ball milling for 8 h. Dynamic light scattering (DLS) revealed and high resolution transmission electron microscopy (HRTEM) confirmed the nano size of CP. Least gelation capacity (LGC) of CF (3%) and CP (4%) was manipulated to fabricate gels with 1.5, 2, and 3 fold increase in LGC. The total color difference was higher in CP than CF gels and depended on concentration. Dynamic rheometry under temperature ramping (20–80 °C and 80-20 °C) showed stable viscoelasticity. Besides, optimal structural network was observed in CP8 and CF6. During temperature ramping, the damping factor (tan δ) for all the gels was >0.1

Olive oil extracted from four exotic olive cultivars was subjected to subcritical treatment using green and organic solvents. The minor phenolic compounds were identified and quantified by RP–HPLC–DAD. Significant (p ≤ 0.05) variation in the phenolic compounds and antioxidant properties was observed with respect to cultivar, solvent and the extraction conditions. For the methanolic and ethanolic extracts, the antioxidant properties generally increased upon subcritical treatment but decreased drastically for subcritical water extraction. Besides correlation among hydroxytyrosol, tyrosol and oleuropein, the multivariate analysis revealed high correlation of antioxidant properties with hydroxytyrosol, oleuropein, tyrosol and apigenin. The principal components analysis (PCA) revealed two components explaining 86.6% variability. PCA separated aqueous and organic solvents both at ambient and subcritical conditions in the score plot. The loading plot exhibited maximum positive loadings of the analyses. It is concluded that subcritical water extraction could be manipulated for the recovery of oleuropein and hydroxytyrosol from olive oil.

In the present work, resistant starch (RS) was developed from four Himalayan rice cultivars by using enzymatic treatment with β-amylase and transglucosidase enzymes so as to make them the potential prebiotic. Thereafter, the prebiotic potential of resistant starch was confirmed by their invitro fermentation using selected probiotic strains. Fermentation of RS by Lactobacilli resulted in the production of 276.45–300.15 μg/mL of acetic acid, 0.40–0.83 μg/mL of propionic acid and 0.73–1.94 μg/mL of butyric acid. The capability of resistant starches to produce the SCFA (Short chain fatty acids) including butyrate confirmed their potential as substrates for beneficial colon bacteria. In general, pasting properties of resistant starch samples were significantly (p ≤ 0.05) lower than native rice starch samples. Resistant starches exhibited shear-thinning behaviour. The DSC results revealed significant decrease in the gelatinization temperatures and enthalpy (ΔH) of resistant starches. The resistant starches completely lost their granular integrity and formed a continuous compact fibrous network with irregular shape. XRD analysis revealed the formation of amylose–lipid complexes during the treatment. The decreased intensity at 1047 cm−1 in resistant starches reveals their lower crystallinity. The study revealed that enzymatic treatment of rice starch significantly increased their production of SCFA thereby making them potential prebiotic.

Ungerminated and germinated “rice flours” of rice varieties from Shalimar rice-1 (S), Jehlem (J) and Kohsar (K), were studied for different germination periods (0–7 days) to investigate the changes in nutritional properties. Antioxidant activity using DPPH, FRAP & total phenols were also evaluated. Further, changes in anti-nutritional factors like phytates and oxalates were also observed. The results revealed that the germination significantly dropped off the level of starch but increased the sugar contents after the first day of germination. Moisture content and ash content increased significantly. Protein content showed a significant increase from 8.48 to 11.77% in (S), 7.87 to 11.37% in (J) and 7.48 to 11.39% in (K). Fat content decreased drastically from 0.73 to 0.51% in (S), 0.68 to 0.46% in (J) and 0.76 to 0.56% in (K). Germination also increased total phenols and antioxidant activity but decreased anti-nutritional factors.

Rosemary (REO), mint essential oil (MEO), nisin and lactic acid were incorporated at 0.5% to develop a novel functional packaging film including chitosan pectin and starch polymers (0.75:1.5:0.75 w/w). Inclusion of REO and nisin significantly (p ≤ 0.05) improved water barrier properties (0.014 g.mm/m224h), tensile strength (25.95 MPa) and thermal stability as compared to control. ATR-FTIR spectra and XRD pattern elucidated structural interaction between EO's and biocomposite films. Addition of REO of and nisin increased microsctructural heterogeneity and opacity (2.78). Incorporation of REO and nisin exhibited the highest inhibitory activity against all tested pathogenic strains (Bacillus subtilis, Escherichia coli, and Listeria monocytogenes). The antioxidant properties of biocomposite films were analyzed using reducing power, metal chelation, DPPH and ABTS radical scavenging assays, which enhanced significantly (p ≤ 0.05) with the addition of MEO and REO. This study validated that incorporation of natural additives in active biocomposite films offers promising functional ingredients for packaging materials for various food applications.

The success of nanoencapsulation in pharmaceutical sciences has led it to emerge as a multidisciplinary research field which is also being explored in other fields, including agriculture, for improved efficiency and sustainability. Generally, > 90% of agrochemicals run off during the process of application that results in economic loss and serious environmental hazards. Nanoencapsulation of fertilizers, pesticides, fungicides, and herbicides ensures controlled release and targeted delivery of these agrochemicals required for efficient nutrient uptake, disease control, and enhanced growth of various plants and agricultural crops. This chapter will provide an insight into the preparation of nanoencapsulated agrochemicals. The application of various nano-delivery systems loaded with agrochemicals in agricultural practices will also be discussed.

Carrot pomace powder (CPP) of 72 and 120 mesh sizes was incorporated in wheat flour at 10, 15 and 20 % level and its impact on flour, dough and cookie characteristics was evaluated. Protein content of the flour blends (8.84–7.88 %) decreased and fibre content (4.63–6.68 %) increased upon blending of CPP in wheat flour. Wheat flour containing 120 mesh CPP showed better functional properties [water absorption (1.16–1.47 %), oil absorption (1.11–1.39 %), solubility index (41–50 %) and swelling power (1.34–1.39)] than those containing 72 mesh. Water solvent retention capacity and sucrose solvent retention capacity increased while lactic acid solvent retention capacity and sodium carbonate solvent retention capacity decreased with blending of CPP. Water absorption, dough development time and degree of softening increased whereas, dough stability and mixing tolerance decreased with increasing CPP. The highest decrease in pasting was observed flour containing 72 mesh CPP. Rheology of dough containing 120 mesh CPP closely resembled the control. Color of flour and cookies increased with blending of CPP irrespective of mesh size. Antioxidant activity of cookies was higher than the flour blends. The cookies containing CPP of 72 mesh showed the lowest hardness. However, cookies containing CPP of 120 mesh showed the best sensory properties. Incorporation of 120 mesh CPP produced low gluten cookies with manageable flour and dough characteristics and better antioxidant and sensory properties.

Starches isolated from the rice (Jhelum and Kohsar) and corn (PS-43 and Shalimar-maize) cultivars were studied for their physico-chemical and morphological properties. Physico-chemical properties such as composition, water and oil absorption capacity, swelling power, syneresis, freeze–thaw stability and light transmittance showed significant differences among the starches. Amylose contents of starches separated from the Jhelum and Kohsar rice cultivars and PS-43 and Shalimar-maize corn cultivars were 6.33%, 4.90%, 7.52% and 8.09%, respectively. The granular size varied from 5.2 to 5.9 μm for rice starches and 11.4–12.0 μm for corn starches. Transmittance value of gelatinized pastes from all starches progressively decreased up to the 2nd day during refrigerated storage, except Kohsar rice starch which lost its clarity significantly up to 3rd day of storage. The pasting property revealed peak, breakdown and setback viscosity which were in the range of 2479–3021 cP, 962–1713 cP and 1293–2003 cP respectively.

The nanoemulsions utilized in food, supplement, pharmaceutical, cosmetics, or agricultural products may interact with the human body, through oral ingestion, skin contact, or injection routes. Nanoemulsions are often used in these products because they alter the biological fate of encapsulated bioactive agents, such as nutrients, vitamins, nutraceuticals, drugs, cosmetics, pesticides, or antimicrobials. For this reason, it is important to ensure that they are safe to use, and do not have any adverse effects on human health. Consequently, considerable efforts are being directed toward understanding the potential toxicity of ingested nanoparticles, such as nanoemulsions. In this final chapter, some of the potential mechanisms of nanoemulsion toxicity are highlighted, and the current regulatory status of nanoemulsions in different parts of the world is discussed. Some of the potentially toxic effects of nanoemulsions are related to the nature of the ingredients used to formulate them (such as surfactants), their ability to greatly increase the bioavailability of bioactive agents, and the possibility of increased absorption across epithelium cells.

Apricots are an excellent source of nutrients and are cherished for their peculiar flavor. However, high rates of ripening and susceptibility to mechanical injury and diseases limit their shelf life. Being climacteric in nature, ethylene regulates the ripening of apricot fruits. The adoption of different pre- and postharvest treatments like harvesting at optimum maturity, maintenance of cold chain, selection of proper packaging material, and storage atmospheres, decide the postharvest behavior of fruits. For delaying the ripening and maintaining the quality of harvested produce, prompt cooling and low-temperature storage is recommended. However, if apricots are kept at low temperatures for longer durations, chilling injury occurs in the fruits, which is manifested in the form of various symptoms. Therefore, postharvest technology of apricots aims at the reduction of fruit losses as well as optimization of fruit quality throughout the postharvest chain.

Quince (Cydonia oblonga Mill.) is a highly nutritious fruit of the sub-Himalyan regions, which has great economic and medicinal potential. Candy was developed from quince, packaged in three different packaging materials viz. polyethylene pouch, laminate, and plastic jar and was analyzed at three storage intervals (0, 60 & 120 days). With laminate showing significantly (p ≤ 0.05) higher acceptability among various packages, the overall acceptability of quince candy decreased significantly (p ≤ 0.05) during storage. Laminate showed a significant (p ≤ 0.05) protective effect on the ascorbic acid content of quince candy. Total phenolic and flavonoid contents showed a significant (p ≤ 0.05) decrease with storage time. However, laminate showed significantly (p ≤ 0.05) better retention of these components. The antioxidant properties as analyzed by DPPH radical scavenging activity, FRAP, reducing power, lipid peroxidation, and metal chelating ability decreased significantly (p ≤ 0.05) with storage time and were significantly (p ≤ 0.05) better preserved in laminate. It can be concluded that laminate is comparatively better packaging material for candies.

Olive (Olea europaea L.) tree leaves have been primarily used as feed for the livestock. Dehydration of olive leaves has seen a remarkable transition over the years after the introduction of different types of dryers from time to time. The extraction techniques of the bioactive components from olive leaves have shifted from conventional methods to the more recent non-conventional methods. However, a proper understanding of the technological aspects of dehydration, extraction, and solvents used in the extraction processes is important. The functional and therapeutic applications of olive leaves are attributed to the bioactive components (secoiridoids, flavonoids and phenolic compounds) therein.

The present work was carried out to study the effect of acetylation (0, 3, 6, and 9 g vinyl acetate/gram starch) on the physico-chemical properties of starch, isolated from Indian horse chestnut (Aesculus indica). Work on starch acetylation and characterization from Indian horse chestnut has not been reported so far in the literature. Moisture, protein, fat, and ash content of native starch was found as 5.97%, 0.27%, 0.22%, and 0.01%, respectively. Acetyl content, swelling index, solubility index, and water absorption capacity of acetylated starch increased with increase in acetyl %, whereas, pasting temperature, syneresis, and amylose content reduced with acetylation. Granule morphology under the scanning electron microscopy revealed that granules were round, oval, irregular, or elliptical with smooth surfaces.

Functional foods find a very important place in the modern era, where different types of cancer, diabetes, cardiovascular diseases, etc. are on a high. Irrespective of the abundance of bioactive components in different fruits and vegetables, their low solubility in aqueous solution, vulnerability to destruction in different environmental and gastrointestinal conditions and a low intestinal absorption becomes a concern. Because it is quite difficult to commercialize non food materials for the food encapsulation purposes due to their safety concerns in the human body, scientists in the recent times have come up with the idea of encapsulating the different bioactive components in different food grade materials that are able to safeguard these bioactive components against the different environmental and gastrointestinal conditions and ensure their safe and targeted delivery at their absorption sites. Different food grade encapsulation materials including various oligosaccharides, polysaccharides (starch, cyclodextrins, alginates, chitosan, gum arabic, and carboxymethyl cellulose) and proteins and their suitability for encapsulating various bioactive components like flavonoids (catechins, rutin, curcumin, hesperetin, and vanillin), nonflavonoids (resveratrol), carotenoids (β-carotene, lycopene, and lutein), and fatty acids (fish oil, flaxseed oil, and olive oil) of high medical and nutritional value are reviewed here.

Green tea powder (GTP) was incorporated in wheat flour at different levels (1, 2 and 4 %) and its effect on quality parameters of flour and cookies were studied. Thermal analysis showed that addition of GTP did not increase the onset temperature, end temperature and enthalpy of flour significantly. However, the increase in GTP content retarded the retro gradation of the gelatinized wheat flour gel and decreased the water absorption capacity, Oil absorption capacity, water solubility index, Foam capacity and foam stability significantly. The L* and b* values of cookies decreased from 53.63 to 33.23 and 29.02 to 24.39 respectively, while as, a* value showed an increase from 3.61 to 5.23 indirect proportion to quantity added. The addition of GTP to wheat flour increased the DPPH (2,2-diphenyl-1-picrylhydrazyl) percent inhibition and reducing power of cookies. Further, it also increases the acceptability for color, aroma and taste; however it loosened its structural integrity and decreased the fracture force.

This investigation deals with the study of polyphenolic, antioxidant, and antiproliferative activities of water chestnut extracted in different solvents. The antioxidant activities of the extract in different solvents were the maximum in methanol, followed by ethanol and aqueous solution and were found to be 39.8%, 34.1% and 32.6% from DPPH assay, and 45.64%, 35.08% and 30.52% from lipid peroxidation assay, respectively, whereas the reducing power inhibition assay showed the maximum antioxidant potential in the aqueous extract of the sample, followed by methanolic and ethanolic extracts. The polyphenolic content of the water chestnut was found to be more in methanol than in aqueous and ethanolic extracts. The water chestnut extract also showed the antiproliferative potential when tested against the human colon cancer cell line (Colo-205), human ductal breast epithelial tumor cell line (T47D), and human breast adenocarcinoma cell line (MCF7). It also showed some protection from DNA damage induced by hydroxyl radicals in calf thymus DNA.

The field of encapsulation is being explored widely and new information is not uncommon. However, the basic principles remain the same. Highlighting the importance of the variables in encapsulated products could help improve them for different applications. A separate nomenclature for encapsulated products would not only highlight important variables for producing better encapsulated products but might be helpful from their marketing point-of-view. Nomenclature of encapsulated products has potential in the production, properties, applications, economy, etc. of the final product. It could also help the general public understand more about what they are purchasing, and choose between options claiming the same or similar properties. The nomenclature proposed here is based on four variables (size, wall material, active ingredients and techniques for developing the encapsulated product) employed in the preparation of encapsulated products for different applications.

Fresh apricot pulp and its processed products (bar, chutney, and leather) were analyzed for physicochemical (moisture content, titrable acidity (TA), ascorbic acid, and percent reducing sugars) and antioxidant properties (2,2-diphenyl-l-picrylhydrazyl (DPPH), reducing power, total phenolics, lipid peroxidation, ferric reducing antioxidant potential, and hydroxyl radical scavenging activity). Reducing sugars, TA, and ascorbic acid content were found to be higher in the processed products than the fresh pulp. A significant difference in the antioxidant properties between the fresh apricot pulp and its processed products was observed. The difference in antioxidant properties between the fresh and the processed products may be attributed to the partial degradation of the bioactive compounds by the action of heat during processing. Among the processed products, apricot bar showed the highest DPPH radical scavenging activity, lipid peroxidation, and hydroxyl radical scavenging activity. Therefore, production of apricot bar could a suitable option for processing of apricots.

The cherry was treated with ultrasonic waves (33 kHz, 60 W) at different time intervals (10, 20, 30, 40, 60 min) and study was carried out to analyze the change in physico-chemical properties (TSS, pH, color, acidity and firmness), antioxidant potential and microbial load of the fruit during the storage period of 15 days at 4 °C. It was observed that ultrasound treatment (US) between 30 and 40 min showed better retention of color of the fruit during the storage period. The antioxidant assays (DPPH, ABTS and TPC) also increased significantly (P ≤ 0.05) up to 40 min, however the firmness of the fruit was affected and it showed a significant decrease beyond 20 min of US treatment. The sample with 40 min US treatment showed significantly less microbial load than other samples. The 20-40 min US treatment time (33 kHz, 60 W) was suggested for preservation of cherry during the storage at 4 °C.

Whey, a dairy byproduct offers a challenging task in terms of its disposal. Two functional beverages were produced by blending pineapple juice with cheese whey (W1B) and paneer whey (W2B) at different concentrations (10 %, 20 % and 30 %). The beverages were compared for physico-chemical, microbial and nutraceutical properties over a period of 60 days. Whey addition significantly improved various physico-chemical parameters of the beverages. Higher protein content in W1B and a higher mineral content in W2B without any adverse effects on antioxidant activity was seen because of blending. Whey based beverages showed higher microbial content, sedimentation values and serum separation values than control at all levels of blending. Although, W1B showed highest protein and microbial count but W2B showed highest mineral content and improved shelf life due to significantly lower values of serum separation and sedimentation. It could be concluded that paneer whey based pineapple beverage enable byproduct utilization with excellent nutrition and nutraceutical quality.

Sea buckthorn (Hippophae rhamnoides L.) contains a large number of versatile compounds with antioxidant and hence medical properties that have been reported from time to time. Intensive work on the medical properties of sea buckthorn has concluded incredible results like the effects on atherosclerosis, anti-visceral obesity, platelet aggregation, inflammation, adverse stressful situations, and that of liver injury. Only a few studies have been conducted on the safety evaluation of the plant extract but importantly no study has deemed it unsafe for animal or human consumption till date. Considering the fact that no significant changes have been observed in organ weight/body weight ratios, of any vital organ studied (except liver and kidney in 1 g/kg and 2 g/kg body weight doses, respectively) and biochemical and hematological parameters in different animal trials with an lethal dose for 50% reduction of population (LD50) of >10 g/kg when given orally, there is scope for further investigations regarding its safety in the daily diet as a protective medicine.

Eleven apricot varieties (Chinese, Rival, Tilton, Cuminis Haley, Harcot, Margulam, Narmu, Khante, Halman, Badam Chuli, and Cuban) were studied for their mineral analysis, physical characteristics, and antioxidant properties. The physical characteristics varied significantly (p ≤ 0.05) among the apricot varieties. Cuban and Harcot showed a comparatively larger fruit size. However, Cuminis Haley and Harcot showed the highest edible bulk. Nine minerals (Zn, Ca, Cu, Fe, Mg, Na, Mn, P, and K) were analyzed and were found to vary significantly (p ≤ 0.05) among the apricot varieties. Mn, Cu, and Zn elements were present in micro amounts, while K, Mg, Ca, P, and Fe levels were present in macro amounts. Halman and Margulam showed significantly (p ≤ 0.05) higher amount of the minerals. All the varieties showed lower amounts of Cu as compared to the recommended daily intake, ranging from 0–0.82 ppm. All the varieties proved to be rich sources of polyphenols, with significant (p ≤ 0.05) varietal difference. Khante and Halman showed the significantly (p ≤ 0.05) highest methanolic 1,1-diphenyl-2-picrylhydrazyl (DPPH•) radical scavenging activity.

Two green tea types, leaf grade and sanding, were extracted at different time intervals: 20, 40, and 120 min at a constant temperature of 50°C. The extracts were analyzed by GC/MS technique. The major compounds identified were myristic acid, palmitic acid, stearic acid, oleic acid, 1H-purine-2,6-dione, caffeine, linoleic acid, diethyl ester, and 1H-purine-6-amine. Stearic acid, palmitic acid, linoleic acid, and myristic acid were more abundantly present in the leaf-grade variety than sanding. However, some levels of acetic acid, cyclobutanol, hexadecanoic acid, octadecanoic acid, 9-octadecenoic acid, and caffeine were also found in both the tea types. Most of the volatile compounds were detected between 20–40-min time of extraction. The 40-min time of extraction also showed the maximum content of polyphenols and antioxidants in both the tea types. Thus, 40 min was suggested as the most suitable time for maximum extraction of bioactive volatiles, antioxidants, and polyphenols from green tea.

Apricot is a natural source of polyphenols and other phytochemicals such as β-carotene and ascorbic acid that contribute to its antioxidant activity. Various organic solvents such as hexane, ether, methanol, and ethanol are used to obtain fruit extracts for different purposes. However, to extract the vital phytochemicals from a fruit, an efficient solvent along with certain other process parameters could reduce the process inputs thereby increasing the process efficiency. Response surface methodology (RSM) was employed to optimize the conditions for antioxidant potential and polyphenols from apricot powder ( Prunus armeniaca L.) using four independent variables: methanol (20%, 35%, 50%, 65% and 80%), solvent/sample ratio (10, 15, 20, 25 and 30), temperature (20, 30, 40, 50 and 60 °C) and time (20, 30, 40, 50 and 60 min). The results showed that antioxidant potential and total polyphenols in the experiments varied from 76.15% to 96.68% and 8.77 to 12.11 mg GAE/g, respectively. The F -values for antioxidant potential and total polyphenols were 0.99 and 4.44, respectively. The coefficients of determination ( R 2 values) for antioxidant potential and total polyphenols were found to be 0.4799 and 0.8057, respectively. Under the optimum conditions of 35% methanol, 15 solvent/sample ratio, 30 °C temperature and time 30 min, the values for antioxidant potential and total polyphenols were 91.165% and 10.702 mg GAE/g, respectively. The present process could be employed on a commercial scale for the extraction of antioxidants from apricot fruits for their nutraceutical and other applications.