Antioxidant activity and mineral profile of Panchagavya

Abstract:

A study was conducted to evaluate the antioxidant activity and mineral profile of panchagavya prepared from Bargur cattle dairy products namely dung, urine, milk, curd and ghee. The aim of this study was to prepare panchagavya using two different methods, namely the Natarajan (2003) method (P1) and the traditional method (P2), and to assess their antioxidant activity and mineral profile. The DPPH scavenging activity at 10 µg and 50 µg concentrations did not show any significant difference between the P1 and P2 samples, whereas at 30 µg concentration, a significantly (p < 0.05) higher antioxidant activity was observed in panchagavya sample P1 (1.85 ± 0.04) when compared to panchagavya sample P2 (1.65 ± 0.04). The calcium, magnesium, sodium and manganese contents were significantly (p < 0.01) higher in P1 (610.17 ± 8.57, 341.33 ± 11.90, 317.33 ± 16.88 and 7.10 ± 0.13), than P2 (415.17 ± 8.49, 279.33 ± 3.75, 269.00 ± 18.99 and 6.20 ± 0.17), similarly iron content was significantly higher in (p < 0.05) P1 (79.00 ± 3.30) than P2 (62.17 ± 3.61), whereas zinc and copper contents did not show any significant variation between P1 and P2. In conclusion, the panchagavya prepared from Natarajan (2003) method (P1) showed comparatively superior antioxidant and nutritional properties than panchagavya (P2) prepared from traditional method, hence panchagavya (P1) can be used as a feed supplement in animal production.