Nutritional Value, Total Phenolic Content and Antioxidant Activity of Ghavoots (traditional Souvenir of Kerman/Iran)

Document Type: Original Article

Author

Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran

Abstract

Background & Aims: Ghavoot, a traditional product of Kerman, depending on its formulation is a mixture of several seeds, nuts and medicinal plants seeds milled with sugar. In spite of limitted scientific studies, this traditional product is being widely offered to consumers by claiming several health promoting effects. The aim of this study was to evaluate major constituents and antioxidant properties of Ghavoot.
Methods: To prepare eight common mixtures of Ghavoot, the nuts, medicinal plants seeds were cleaned roasted and milled with a certain amount of sugar. The analysis of samples and peroxide and acidity values of the extracted oils were performed. Total phenolic content and antioxidant activity of Ghavoot samples were measured after reflux extraction with 80% ethanol.
Results: The results showed a significant difference between Ghavoot samples in term of moisture (1.17-3.03%), carbohydrate (51.12-88.22%), protein (4.04-12.61%), fiber (0.53-7.67%), ash (0.97-3.22%) and oil (1.58-25.65%). Based on the results, the acidity and peroxide values of extracted oil from Ghavoot samples were respectively between 1-72 % and 0.15 -1.72, meq/kg oil. In addition, the total phenolic content of Ghavoot samples was in the range of 15.71-748.57 mg gallic acid equivalents/100 gr Ghavoot. The highest phenolic content was observed in coffee Ghavoot and the least was found in cardamom+sugar Ghavoot.
Conclusion: Seeds of medicinal plants and nuts that used in Ghavoot can be suitable sources of essential compounds for human body. Also, the phenolic extracts obtained from some Ghavoot samples had considerable phenolic content and antioxidant activity.

Keywords


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