Efficacy of Microwave Heating Parameters on Physical Properties of Extracted Oil from Turmeric (Curcuma longa L.)

Sachin, .; Singh, Vijay; Garg, MK; Kalra, Amarjit; Bhardwaj, Sushant; Parveen,; Kumar, Rajender; Yadvika,; Kumar, Sunil; Kumar, Nitin; Attkan, Arun Kumar; Panghal, Anil; Kumar, Deepak

doi:10.9734/cjast/2020/v39i2530892

Cited by 4 publications

(2 citation statements)

References 23 publications

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“…During drying, the material undergoes volumetric shrinkage due to moisture loss. It is been seen that the thicker sample shrank less than the thinner sample and hence exhibits less resistance to moisture migration (Ochoa‐Martínez et al, 2012; Sachin et al, 2020; Yilmaz & Alibas, 2017). Collectively, the difference in moisture diffusivities with changing process parameters is due to the acceleration of the water molecules due to changing thermal energy, resulting in a change in the viscosity of water and moisture diffusivity (Shi et al, 2008).…”

Section: Resultsmentioning

confidence: 99%

Drying kinetics and quality assessment of refractance window dried beetroot

Mandale

Attkan

Kumar

et al. 2023

J Food Process Engineering

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Thin-layer drying of red beetroot having slice thicknesses of 0.5, 1, and 1.5 mm was carried out using a solar-assisted continuous refractance window dryer at 75, 80, and 85 C drying temperatures for 30, 45, and 60 min. The drying kinetics including moisture ratio, drying rate, and moisture diffusivity was observed to understand the drying behavior of beetroot. The moisture ratio was fitted to the drying models for thinlayer modeling of the beetroot drying. The drying operation reduced the firmness and water activity of the fresh beetroot; however, the antioxidant properties of dried beetroot increased with drying treatment. The minimum alteration was observed with a color difference and hue angle of dried slices. Process optimization was carried out to obtain the ideal drying conditions, which indicated the use of a dryer at 85 C temperature, 0.5 mm slice thickness, and 60 min exposure time with a desirability value of 0.874. Practical applicationsFourth-generation drying technology refractance window drying dried the beet root slices without case hardening and improve its antioxidant properties. Dried beetroot contains carotenoids, vitamins, nitrates, flavonoids, and various minerals that have antioxidant, anti-inflammatory, anticarcinogenic, and hepato-protective activities.Dried beetroot flakes or powder is useful for the development of different functional foods that have anti-diabetic, cardiovascular disease lowering, hypertensive, and wound healing benefits.

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Section: Resultsmentioning

confidence: 99%

Drying kinetics and quality assessment of refractance window dried beetroot

Mandale

Attkan

Kumar

et al. 2023

J Food Process Engineering

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“…It is the most abundant source of minerals, vitamins, amino acids, and phytochemicals such as phenols, ascorbic acid, and flavonoids that are important for its high antioxidant activity (Coz-Bolaños et al, 2018). Nutritional composition, phytochemical profile, and antioxidant activity differ significantly with crop variety, drying conditions, and pre-treatments given before use (Attkan et al, 2014;Cho et al, 2013;Singh et al, 2020). In the current scenario, drying is a common practice to obtain superior quality of dehydrated fruits, vegetables, and leaves.…”

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confidence: 99%

Effect of fluidized‐bed and freeze‐drying techniques on physicochemical, nutritional, thermal, and structural properties of Moringa oleifera flowers, leaves, and seeds

Manju

Rekha

Priyanka

et al. 2021

J. Food Process. Preserv.

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Moringa oleifera Lam. (Moringaceae) is called a "Miracle Tree" with multiple medicinal and industrial applications. This tree has originated in India and is cultivated in tropical and sub-tropical countries. Almost all the parts of this plant are valuable and edible as they high nutritional and medicinal values (Arora et al., 2013). It is the most abundant source of minerals, vitamins, amino acids, and phytochemicals such as phenols, ascorbic acid, and flavonoids that are important for its high antioxidant activity (Coz-Bolaños et al., 2018). Nutritional composition, phytochemical profile, and antioxidant activity differ significantly with crop variety, drying conditions, and pre-treatments given before use (Attkan et al., 2014;Cho et al., 2013;Singh et al., 2020). In the current scenario, drying is a common practice to obtain superior quality of dehydrated fruits, vegetables, and leaves. Convectional drying may lead to undesirable effects on the physiochemical, organoleptical, and functional properties of food. Lyophilization or freeze-drying (FD) is a novel technique which is carried out by reducing and maintaining the effective product temperature below 0˚C under reduced pressure (usually around 600-700 Pa) simultaneously so that all the moisture of the product is sublimated from solid state to directly into the vapor state. FD is comparitively better than the other drying methods in retention of active components of produce due to drying at sub-zero temperatures which causes no thermal degradation and resist function of degradative enzymes by reduction of moisture

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Antioxidant Activities and Chemical Composition of Essential Oil of Rhizomes of Zingiber officinale (Ginger) and Curcuma longa L.(Turmeric)

Erdoğan

2022

International Journal of Secondary Metabolite

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This study aimed to determine the essential oil volatile components of ginger and turmeric rhizomes, as well as to determine the total antioxidant capacity of essential oil samples according to the CUPric Reducing Antioxidant Capacity (CUPRAC), ferric reducing antioxidant potential (FRAP) method and free radical scavenging activities of oil samples and standards such as BHA, BHT, and Trolox were determined using a DPPH method. Essential oil analysis of volatile components was also performed on a Shimadzu GCMS-QP2010 SE (Japan) model with Support Rx-5Sil MS capillary column (30 m x 0.25 mm, film thickness 0.25 μm). Antioxidant capacities of essential oils were evaluated according to the CUPRAC method in millimole Trolox/gram -oil equivalent. GC-MS analysis of ginger showed the presence of 5 major peaks identified as Curcumene (13.46%), Zingiberene (33.92%), α-Farnesene (8.07%), β-Bisabolene (6.39%), and β-Sesquiphellandrene (15.92 %), respectively. GC-MS analysis of Turmeric showed the presence of 3 major peaks identified as Ar-Turmerone (29.24%), α-Turmerone (22.8 %), and β-Turmerone (18.84%). CUPRAC values of calculated antioxidant capacities of essential oil samples were determined as 1.97 ± 0.102 mmolTR/g-oil for Zingiber officinale R. and 3.40 ± 0.071 mmol TR/g-oil for Curcuma longa L. The scavenging effect of turmeric, ginger and standards on the DPPH radical decreased in the order of Trolox>BHA>BHT>Turmeric>Ginger which were 95.25 ± 0.05%, 62.57 ± 0.34%, 61.6 ± 0.3%, 51.45 ± 0.59%, and 50.26 ± 0.09%, at the concentration of 150µg/mL, respectively. Additionally, it revealed that essential oils of turmeric and ginger exhibited effective ferric reducing power.

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Efficacy of Microwave Heating Parameters on Physical Properties of Extracted Oil from Turmeric (Curcuma longa L.)

Cited by 4 publications

References 23 publications

Drying kinetics and quality assessment of refractance window dried beetroot

Drying kinetics and quality assessment of refractance window dried beetroot

Effect of fluidized‐bed and freeze‐drying techniques on physicochemical, nutritional, thermal, and structural properties of Moringa oleifera flowers, leaves, and seeds

Antioxidant Activities and Chemical Composition of Essential Oil of Rhizomes of Zingiber officinale (Ginger) and Curcuma longa L.(Turmeric)

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