A Comparative Study on The Phytochemical Analysis of Cooked and Uncooked Lycopersicon esculentum Fruit
DOI:
https://doi.org/10.14259/pm.v3i2.167Keywords:
Phytochemical, Lycopersicon esculentum, Lycopene, Cooked and Uncooked.Abstract
BACKGROUND: Processed fruits and vegetables have been long considered to have lower nutritional value than their fresh commodities due to the loss of vitamin C during processing. The qualitative and quantitative estimation of the phytochemical constituents of a medicinal plant is considered to be an important step in medicinal plant research. Most studies have confirmed lycopene to be higher in the processed as well as the cooked fruit. METHOD: A comparative phytochemical screening and quantitative analysis was conducted on both the cooked and uncooked Lycopersicon esculentum fruits. RESULT: The phytochemical studies conducted in both the cooked and the uncooked Lycopersicon esculentum fruit has quantitatively revealed statistically insignificant difference. CONCLUSION: The comparative study of the phytochemical screening and quantitative analysis of the cooked and uncooked Lycopersicon esculentum fruits revealed both to contain major nutrients, vitamins, minerals, colouring pigments and anti-nutrients. These phytochemicals even if present in both specimen showed quantitative variations which when passed through test of proportionality difference were found to be statistically insignificant in proportion.References
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