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Antioxidant Properties Of Zingiber Zerumbet L.

Anusha, R. (2011) Antioxidant Properties Of Zingiber Zerumbet L. [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: Different drying methods such as Low Humidity Air drying (LHA), Cross Flow drying (CF), Radio Frequency drying (RF), and Infrared drying (IR), were used for dehydration of Zingiber zerumbet L. IR and RF drying reduced the drying time by nearly 40-50 % as compared with LHA and CF drying. The time required for drying of Zingiber zerumbet L, although the drying temperature was same (50°C) as compared with RF and IR drying. Lightness and yellowness of LHA and RF dried Zingiber zerumbet L were higher as compared with CF and IR dried samples. Zingiber zerumbet L extracts yields were maximum with Methanol followed by Ethanol and Isopropanol. Polyphenol content was maximum in methanol extract a compared with ethanol and isopropanol extracts. Methanol extract showed the antioxidant activity in DPPH Assay, Reducing power assay and β – carotene Linoleate assay. Comparision studies of Antioxidant activity of these extracts were carried out by different methods with reference to BHA. The HPLC analysis of methanol extract of Zingiber zerumbet L allowed us to identify the active components.
Uncontrolled Keywords: Zingiber zerumbet L, drying methods, Antioxidant activity
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 08 Jul 2011 06:48
Last Modified: 28 Dec 2011 10:26
URI: http://ir.cftri.com/id/eprint/10268

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