[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Studies on chemical and technological aspects of ajowan (Trachyspermum ammi (L.) Syn. Carum copticum Hiern) seeds.

Nagalakshmi, S. and Shankaracharya, N. B. and Pura Naik, J. and Mohan Rao, L. J. (2000) Studies on chemical and technological aspects of ajowan (Trachyspermum ammi (L.) Syn. Carum copticum Hiern) seeds. Journal of Food Science and Technology, 37 (3). pp. 277-281.

[img] PDF
JFST_2000_37_3_277-281.pdf
Restricted to Registered users only

Download (364kB)

Abstract

Composition of ajowan (Trachyspermum ammi (L.) Syn. Carum copticum Hiern) seeds and physicochemical characteristics of essential oils from this spice were determined. GC-MS analysis of oil extracts showed the presence of 17 constituents, of which thymol (39.36%), gamma-terpinene (30.97%), p-cymene (19.47%), beta-pinene (5.45%) and alpha-pinene (1.48%) were the major constituents. Yield of oleoresin was 24.66%; oleoresin was comprised of 12.15% volatile oil and 87.85% non-volatile material. Oleoresin samples kept in cool conditions (8-10C) and at ambient temp. (25-30C) for 60 days did not show any significant changes in quality.

Item Type: Article
Uncontrolled Keywords: ESSENTIAL-OILS; SPICES-; AJOWAN-; COMPOSITION-
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments
600 Technology > 09 Industrial oils, fats, waxes, gases > 03 Essential oils
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 22 Jul 2011 04:51
Last Modified: 22 Jul 2011 04:51
URI: http://ir.cftri.com/id/eprint/7677

Actions (login required)

View Item View Item