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Nutritional characterization and chemical composition of Diplazium maximum (D. Don) C. Chr.

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Abstract

Diplazium maximum (D. Don) C. Chr. is a wild edible fern, traditionally consumed in the tribal areas of western Himalayas. The edible part of the plant (young fronds) was analyzed for its nutritional and phytochemical composition. The dried young fronds (DYF) were found to have high contents of dietary fibre (38.32 g/100 g dry basis) and crude protein (25.39 g/100 g dry basis). Branched-chain-essential-amino acids, polyunsaturated fatty acids (PUFA) (constituting more than 50% of total fatty acids), dihomo-gamma-linolenic acid (unique omega-6 PUFA) and phenolics like epicatechin, myricetin, catechin and procatechuic acid were present in nutritionally significant amounts. Hydro-alcoholic extracts of the DYF contained maximum distribution of polyphenols and flavonoids and exhibited high antioxidant capacities. Analysis of functional properties of DYF such as water and oil absorption capacity, dispersibility and swelling capacity indicated its potential application in instant convenience food products such as soup mixes. Sensory scores of soup mix prepared using DYF was similar to that of commercially available soups. In conclusion, D. maximum is nutritious enough to be popularized for domestication, wide consumption and inclusion in the form of instant food products in existing food basket.

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Acknowledgements

The authors thank the Director, CSIR-IHBT, Palampur, India for infrastructure and support. Authors thank Dr Alka Kumari for providing the map showing the distribution of D. maximum. Bhuvnesh Sareen, thanks the Indian Council of Medical Research, Govt. of India for providing Senior Research Fellowship (File No. 3/1/2/33/2014-Nut., IRIS ID-2014-23210). The authors also acknowledge the financial support (Grant Number: No. BT/PR10019/NDB/52/92/2007) from National Biodiversity Development Board, Department of Biotechnology, Government of India. The IHBT Publication Number is 4470.

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Authors and Affiliations

  1. Biotechnology Division, CSIR-Institute of Himalayan Bioresource Technology, Palampur, Himachal Pradesh, 176061, India

    Bhuvnesh Sareen, Amita Bhattacharya & Vidyashankar Srivatsan

  2. Guru Nanak Dev University, Amritsar, Punjab, India

    Bhuvnesh Sareen

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  1. Bhuvnesh Sareen
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Sareen, B., Bhattacharya, A. & Srivatsan, V. Nutritional characterization and chemical composition of Diplazium maximum (D. Don) C. Chr.. J Food Sci Technol 58, 844–854 (2021). https://doi.org/10.1007/s13197-020-04598-w

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  • DOI: https://doi.org/10.1007/s13197-020-04598-w

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