Vol.:(0123456789) 1 3 Journal of Food Measurement and Characterization https://doi.org/10.1007/s11694-017-9716-x ORIGINAL PAPER Proximate composition, mineral analysis and antioxidant capacity of indigenous fruits and vegetables from temperate region of Indian Himalayas Murtaza Gani 1  · Aabida Jabeen 1  · Darakshan Majeed 1  · Shabir Ahmad Mir 1  · B. N. Dar 1 Received: 4 October 2017 / Accepted: 28 December 2017 © Springer Science+Business Media, LLC, part of Springer Nature 2018 Abstract The promotion and consumption of indigenous minor fruits and vegetables could help to mitigate food insecurity and alle- viate malnutrition in developing countries. Nutrient composition and antioxidant capacity of some fruits and vegetables were investigated during the present study. Proximate and mineral compositions were determined using standard methods of Association of Ofcial Analytical Chemists. The result of the study revealed that proximate composition (g/100 g) on dry weight basis signifcantly (P < 0.05) varied. Mineral concentrations (mg/100 g) also signifcantly (P < 0.05) varied with most abundant were P (340 mg/100 g) and Si (360 mg/100 g) for handh, Ca (404.12 mg/100 g) and K (298.24 mg/100 g) for sustchal, Ca (248 mg 100 g) and P (525 g/100 g) for quince, Na (9.23 mg/100 g) and Fe (12.40 mg/100 g) for cherry. The results of antioxidant analysis showed that, all the fruits and vegetables studied had signifcantly (P < 0.05) diferent quantities of antioxidants. The results showed that minor fruits and vegetables contain appreciable amount of vital nutrients like protein, fber, calcium, iron, zinc and antioxidants. Therefore, increase in the production and consumption of these nutrient-rich minor indigenous fruits and vegetables will help to supplement and formulate the diets and alleviate the prob- lems associated with malnutrition in the country. Keywords Minor fruits · Indigenous fruits · Phytochemicals · Minerals · Antioxidants Introduction There is strong evidence that public health could be improved by increased consumption rates of fruits and veg- etables [1]. They are important sources of nutrients that are consumed at inadequate levels including minerals, vitamins, antioxidants, polyphenols etc [2]. Furthermore, when pre- pared without added fats or sugars, fruits and vegetables are generally relatively low in calories, high in dietary fbre, and benefcial to satiety [3]. The consumption of fruits and vegetables has been shown to aid in healthy weight mainte- nance, and associate with a reduced risk of multiple chronic diseases [1], such as cardiovascular disease and certain types of cancers. Indigenous fruits and vegetables are widely used by vari- ous traditions and cultures to fulfl energy source. They are potent sources of phytochemical components like polyphe- nols, antioxidants, minerals, vitamins, etc. Due to the special agro-climatic conditions in temperate Himalayas of India, Kashmir is endowed with large varieties of fruits and veg- etables. The indigenous crops of this region are exploited by people to fulfl their basic needs. Cherry is widely cultivated crop in temperate region of Kashmir valley. It contains signifcant amounts of bioac- tive substances including anthocyanins, vitamins and min- erals [4]. Quince is popular fruit extensively distributed in Kashmir valley and is a rich source of polyphenols and antioxidants [5]. Handh vegetable is widely distributed in the temperate zones of Kashmir valley; which has attracted attention of researchers because of their antioxidant poten- tial besides anti-infammatory, anti-carcinogenic, antial- lergic, anti-hyperglycemic and analgesic [6]. Sustchal is an annual herbaceous species of genus Malva. The leaves of sustchal are a rich source of fatty acids, minerals, fa- vonoids, antioxidants, etc. It is used in the treatment of * B. N. Dar darnabi@gmail.com 1 Department of Food Technology, IUST, Awantipora, Pulwama, Jammu & Kashmir 192122, India