Study of Composition, mineral content , antioxidant activity and nutritional value of Lingdu found in barot valley of Mandi Himachal Pradesh,With chromatographic and spectroscopic techniques
- Jun 25
- 2 min read
Updated: Aug 10
https://doi.org/10.66715/jsccr/2024.V1.i1.919 | Research Article | 2024 | Volume 1 | Issue 4 | Page 9-19
Dr. Amit Thakur, Aadharshila Academy, Jogindernagar, Distt Mandi, Himachal Pradesh 175015
Mrs Sarita Kumari, PGT Chemistry, Govt Sen Sec School, Barot, Distt Mandi Himachal
Corresponding Author:-
Dr. Amit Thakur, Aadharshila Academy,
Jogindernagar, Distt Mandi,
Himachal Pradesh 175015
Abstract
Background: Lingdu, a traditionally consumed wild edible fern found in the Barot Valley of Mandi district, Himachal Pradesh, is valued by local communities for its nutritional and medicinal properties. Despite its widespread seasonal consumption, comprehensive scientific evidence regarding its chemical composition, mineral profile, antioxidant potential, and nutritional value remains limited.
Objective: This study aimed to evaluate the proximate composition, mineral content, antioxidant activity, and phytochemical constituents of Lingdu using chromatographic and spectroscopic analytical techniques.
Methods: Fresh Lingdu samples were collected from different locations in the Barot Valley during the harvesting season. Proximate nutritional analysis was performed following standard AOAC methods. Essential minerals were quantified using Atomic Absorption Spectroscopy (AAS) and Inductively Coupled Plasma–Optical Emission Spectroscopy (ICP-OES). Total phenolic and flavonoid contents were determined spectrophotometrically, while antioxidant activity was assessed using DPPH, ABTS, and FRAP assays. High-Performance Liquid Chromatography (HPLC) and Gas Chromatography–Mass Spectrometry (GC-MS) were employed to identify major bioactive compounds.
Results: Lingdu demonstrated a favorable nutritional profile with appreciable dietary fiber, protein, essential minerals, and low fat content. High concentrations of phenolic compounds and flavonoids contributed to significant antioxidant activity. Chromatographic analysis identified several bioactive phytochemicals associated with antioxidant and health-promoting effects.
Conclusion: Lingdu from the Barot Valley represents a nutrient-rich wild edible plant with substantial antioxidant potential. The findings support its use as a functional food and provide a scientific basis for its nutritional, pharmaceutical, and nutraceutical applications, while highlighting the need for further studies on its therapeutic efficacy and food safety.