Sugar Tech

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Cardamom [Elettaria cardamomum (L.) Maton]-Fortified Jaggery: Its Physicochemical Characterization and In Vitro Antioxidant Capacity

  • Chandrakanth Vinutha 
  • Mysore Annaiah Harish Nayaka Email author
  • Shivalingaiah Sudarshan 
  • Chikkappaiah Lava 
Research Article


Jaggery was fortified with Elettaria cardamomum at 0.05%, 0.1% and 0.2% (w/v) of Co 86032, Co 419 and Co 62175 sugarcane varieties and was evaluated for physical and chemical characteristics and in vitro antioxidant capacity, viz. 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging and reducing power ability. E. cardamomum-fortified jaggery showed increased insoluble solid contents, color intensity, turbidity with decreased filterability at different E. cardamomum concentrations. Sucrose and reducing sugars increased marginally in E. cardamomum-fortified jaggery, but total phenol and flavonoid contents enhanced after E. cardamomum fortification in all the test varieties. Fortified jaggery showed increased antioxidant activity as revealed by DPPH radical scavenging ability and reducing power potential. An EC50 of 3.143, 2.864 and 2.967 mg/mL was observed at 0.2% concentration of E. cardamomum fortification for jaggery prepared from Co 86032, Co 419 and Co 62175, respectively. Co 419- and Co 62175-fortified jaggery showed 21 and 23% increase in DPPH radical scavenging capacity. A positive correlation (r = 0.985, 0.744 and 0.908) was observed between total phenolic and antioxidant activity of E. cardamomum-fortified jaggery for Co 86032, Co 419 and Co 62175 varieties, respectively. E. cardamomum-fortified jaggery at 0.2% spice fortification concentration has increased 14.4, 27.6 and 33.3% of reducing power in Co 86032, Co 419 and Co 62175, respectively. Hence, E. cardamomum-fortified jaggery might be a served as natural sweetner for improved health benefits.


Antioxidant activity E. cardamomum Fortification Jaggery Sugarcane 



The authors wish to thank the Department of Sugar Technology, Sir. M. Visvesvaraya, Post Graduate Centre, University of Mysore, Mandya 571402, Karnataka, India, for providing infrastructure for the research work. Dr. C. Vinutha acknowledges Department of Science and Technology, New Delhi, India, for awarding the INSPIRE fellowship and financial assistance.


Funding was provided by the Inspire Fellowship, Department of Science and Technology, Ministry of Science and Technology (Grant No. IF 110208 Inspire Fellowship).

Compliance with Ethical Standards

Conflict of interest

The authors declare that they have no conflict of interest


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Copyright information

© Society for Sugar Research and Promotion 2018

Authors and Affiliations

  • Chandrakanth Vinutha 
    • 1
  • Mysore Annaiah Harish Nayaka 
    • 2
    Email author
  • Shivalingaiah Sudarshan 
    • 2
  • Chikkappaiah Lava 
    • 2
  1. 1.Department of Biochemistry, College of AgricultureUniversity of Agricultural Sciences, DharwadHanumanamatti, HaveriIndia
  2. 2.Department of Sugar Technology, Sir. M. Visvesvaraya Post Graduate CentreUniversity of MysoreMandyaIndia

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