Unveiling the Quantitative and Qualitative Traits of Solar-Dried Indian Limonia acidissima Powder and its Therapeutic Findings

Background

Limonia acidissima is the only class of its type and an underused fruit in the Rutaceae family.

Materials and Methods

The goal of the current study was to create powdered fresh and solar-dried wood apple and then analyze the physical, proximate, and trace mineral contents of each. The solar-dried powder had a relatively low moisture content (12.27%) and high amounts of fat (8.53%), protein (17.60%), and carbohydrates (54.62%).

Results

The solar-dried powder showed noticeably greater trace mineral compositions. Nineteen bioactive compounds were identified using the GCMS examination; the most commonly discovered compounds were acetic acid, propanoic acid, octadecanoic acid, and N-hexadecanoic acid. The compounds exhibited strong antioxidant, antibacterial, and anti-inflammatory properties. The SEM-EDX analysis revealed seven elements, including C, O, Mg, P, Nb, Cl, and K, demonstrating the existence of significant compounds in the solar-dried powder. Carbonyl compounds, aldehydes, ketones, carboxylic acids, and esters, as well as aromatic compounds, methylene groups, methyl groups, esters, ethers, carboxylic acids, and alcohols, were found to have good biological qualities by FTIR analysis. Given that higher drying temperatures will hinder the components included in food, the study's conclusions indicate that solar drying is a fantastic technique to employ in the field of food technology today.

Conclusion

Its many health advantages are a result of these ingredients. With its antibacterial qualities, the dried powder aids in the fight against bacterial and fungal illnesses. Additionally, it has hypoglycemic properties, which may help diabetics. Although further research is required in this area, the presence of bioactive chemicals in wood apple powder suggests possible anticancer effects. Gaining knowledge about the methods used to produce wood apple powder and its health-promoting qualities will help the food sector and help incorporate it into a balanced diet.