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Isolation of Cardamom Flavor Fraction and its Bioactivity Studies.

Nandini, J. (2015) Isolation of Cardamom Flavor Fraction and its Bioactivity Studies. [Student Project Report] (Submitted)

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Abstract

Flavor compounds extracted from natural sources are extensively studied for various medicinal properties and the chemical constituents responsible for aroma, taste and colour. The present study aimed at extracting the essential oil and oleoresin of Cardamom (Elettaria cardamomum) and evaluation of its antiinflammatory and anti-diabetic properties. The study involved comparison of the essential oil yield from two different varieties of Cardamom (Coorg and Malabar) using steam distillation and hydro distillation methods. Resin yield with acetone alone and mixture of solvents (acetone: hexane – 1:1) was also evaluated. Chemical analysis of extracted essential oil was carried out using GC (Gas Chromatography) and the major components identified were α-terpinyl acetate (28.2% - 32.8%) and 1, 8-cineole (36%-40.5%). The present study also accessed anti-inflammatory activity of cardamom oil at dosages of 200 μl/kg B.W and 400μl/ kg B.W against I-Carrageenan induced plantar edema, which was found to be not effective at that concentration. Anti-diabetic effect was investigated by studying the inhibitory effect of cardamom oil on α- glucosidase enzyme. An inhibition of 11.54% was obtained with the cardamom oil (10 μl ) without solvent DMSO, indicating that cardamom oil is not a very potential anti-diabetic agent.

Item Type: Student Project Report
Uncontrolled Keywords: Cardamom, Elettaria cardamomum, essential oil, oleoresin, antiinflammatory, anti-diabetic properties
Subjects: 600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes
600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Jun 2015 07:15
Last Modified: 23 Jun 2015 07:15
URI: http://ir.cftri.com/id/eprint/11868

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