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In recent years antioxidants derived from natural sources mainly plants have been intensively used to prevent oxidative damage because of its advantages over synthetic ones; as they are easily obtained, economical and have slight or negligible effects. Basella alba leaves (BAL) used for medicinal purpose since ages. This study was conducted, to study the effect of addition of fresh BAL on sensory characteristics, total phenols, flavonoid and total antioxidant capacity (TAC) of the Indian traditional product ‘Biwadi’. Control and experimental biwadi (the one with highest total phenolic content, fresh BAL added a level of 5%) were used for estimation of total phenols, flavonoid and TAC using FRAP, DPPH, ABTS and RPA assay. Addition of fresh BAL did not show any significant change (p≤0.05) in the various sensory attributes. Addition of 5% fresh BAL to biwadi significantly increased (p≤0.05) the total phenols and flavonoid content. TAC using FRAP, ABTS and RPA assays increased with the addition of fresh BAL in the experimental biwadi compared to the control. No significant difference was observed in TAC using DPPH assay. Protein content did not show any significant change by the addition of fresh BAL in experimental product (9.80 gm%) compared to control (9.13 gm%). Addition of fresh BAL in experimental biwadi showed a significant decrease (p≤0.05) in the L* value and hardness of the experimental biwadi. Based on the results reported herein fresh BAL can be considered to be a good source of bioactive compounds and natural antioxidants as evident from results of the total phenols and total antioxidant capacity.

Key words: Basella alba leaves, Biwadi, Antioxidant