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Extraction of bioactive conserves from curry leaves

Vamsi Krishna, K. (2008) Extraction of bioactive conserves from curry leaves. [Student Project Report]

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This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: A study was conducted to optimize the process for solvent extraction of curry leaves, to obtain better yield of the extract with high activity, by using solvents of increasing polarity and their solvent mixtures. Extracts were prepared from cross flow dried curry leaves powder using solvents of increasing polarity and their solvent mixtures viz., Hexane, Acetone, Chloroform, Acetone: Water (7:3), Acetone:Water (1:1), Acetone: Water (3:7), Ethanol (98%), Ethanol: Water (7:3), Ethanol:Water (1:1), Ethanol: Water (3:7), and finally with water. The extracts so obtained were suitably diluted for the experiments. The yields of the extractives, total phenolics content and also the free radical scavenging activity were compared. Total Phenol content was determined according to the method of Folin-Ciocalteu with minor modifications. DPPH method was used for the estimation of RSA (%). The yield of the extract was found to be high with ethanol: water (3:7), which has given the yield of 38.8%. The Radical Scavenging Activities of the curry leaf extracts were found to be lower than that of BHA when compared at same concentrations (5, 10, 15, 20& 25 ppm). Radical Scavenging Activities of all the samples increases on increasing the concentration of extracts. The activity of ethanol:water (7:3) was found higher than other extracts, higher phenolic content may be responsible for high activity.
Uncontrolled Keywords: Curry leaves Murraya koenigii Spreng chemical composition solvent extracts bioactive conserves
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments > 06 Curry Leaf
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 04 Mar 2008 05:19
Last Modified: 28 Dec 2011 09:32
URI: http://ir.cftri.com/id/eprint/1658

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