Introduction.

Parthasarathy, V. A.; Chempakam, B.; Zachariah, T. J.

doi:10.1079/9781845934057.0001

Cited by 69 publications

(99 citation statements)

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“…The exhibited anti-bacterial activity of rasam may be due to the effects of turmeric, [12] cumin, [5] garlic, [13] pepper, [14] curry leaves, [15] and asafoetida. [16] The processing in the formulation …”

Section: Resultsmentioning

confidence: 99%

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Anti-Microbial Studies on Rasam: A South Indian Traditional Functional Food

Devarajan¹

2017

WJPR

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Section: Resultsmentioning

confidence: 99%

“…[3,4] In South India, rasam is considered an effective home remedy for common cold, cough and an antidote for flu or fever. [5,6,7] There have been no anti-microbial studies on rasam hence, this study was carried out to investigate the anti-microbial potential of rasam beyond its culinary and nutritional effects.…”

Section: Introductionmentioning

confidence: 99%

Anti-Microbial Studies on Rasam: A South Indian Traditional Functional Food

Devarajan¹

2017

WJPR

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“…Reducing power of tannins from medicinal plants prevents liver injury by inhibiting formation of lipid peroxides [50]. The antioxidant and reducing capacity of spices is closely related to the presence of chemical constituents with antioxidant activity, mainly to the phenolic Each value is the mean ± standard deviation from three replicates compounds [51][52][53][54]. The antioxidant capacities were in the order of A.sessilis>C.helicacabum>C.argentea (Table 6).…”

Section: Reducing Power Determinationmentioning

confidence: 99%

Effect of Processing on Nutritional Quality and Antioxidant Potentials of Leafy Vegetables

Saranya¹,

Devanesan²,

Ramesh³

et al. 2017

J Food Process Technol

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Blanching is a primary step in processing of Green Leafy Vegetables. Despite of its preserving advantage, it leads to partial destruction of some nutrients like vitamin C which is heat liable and sensitive to light, oxygen and oxidizing agents. The study was carried out to identify a suitable blanching temperature, time and chemical media for the green leafy vegetables namely, Alternanthera sessilis, Cardiospermum helicacabum and Celosia argentea that ensures enzyme inactivation and maximum nutrient retention. The leaves were processed by the following methods (i) Blanched at 80°C, 90°C and 100°C for 5 min in distilled water (ii) Blanched in water containing chemical media (potassium metabisulphite (KMS), sodium bicarbonate and sodium chloride) at 80°C for the 1 min, 2 min and 4 min respectively. Blanching time and temperature increased, there is a reduction in the retention of Vitamin C in all the greens. The statistical analysis (P≤0.05) showed significant retention of vitamin C on blanching the leaves at 80°C for 1 min in potassium metabisulphite. Reduction in the moisture content, fiber, Iron was also found to be statistically significant. Blanching at 80°C for 1 min in potassium metabisulphite was sufficient to inactivate peroxidase in leafy vegetables. The antioxidant properties of the fresh and blanched green leafy vegetables were subsequently determined. The study revealed the presence of phenolics (gallic acid equivalents 3.89-8.55 mg/g), flavonoids (quercetin equivalents 9.47-37.66 mg/g) and tannins (tannic acid equivalents 10.47-13.58 mg/g). Three of the samples were exhibited remarkable DPPH radical scavenging activities (>70%) with significant IC 50 values of 653.10 and 760.34 μg/ml respectively. The result showed that blanching at 80°C for 1 min with potassium metabisulphite as a chemical media had a good retention of Vitamin C and least effect on other nutritional content. Hence it is found that blanching is the best method of preserving GLV without compromising its nutritional quality and antioxidant potentials.

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“…Sesquiterpenoids are important components of many spices where they contribute to both the taste and aroma (Parthasarathy, Chempakam & Zachariah, 2008). In this way they are deliberately introduced to the food chain in addition to their occurrence in minor amounts in a fortuitous manner in other foods.…”

Section: Introductionmentioning

confidence: 99%

Pyrolytic formation of polycyclic aromatic hydrocarbons from sesquiterpenes

2012

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The products of the pyrolysis of four sesquiterpenes, β-caryophyllene, α-cedrene, longifolene and valencene, have been examined. Pyrolysis was carried out at 300, 400 and 500 o C, the products determined by GC-MS and then examined for similarities and differences using multivariate data analysis. Analysis showed that longifolene was most resistant and caryophyllene least resistant to pyrolysis with cedrene and valencene occupying intermediate positions. While the compounds were largely unchanged at 300 o C, polycyclic aromatic hydrocarbons (PAHs) were major components of the pyrolysates at 400 and 500 o C. No less than nine of the sixteen EPA priority pollutants were present in the pyrolysates at the higher temperatures.

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Introduction.

Cited by 69 publications

References 0 publications

Anti-Microbial Studies on Rasam: A South Indian Traditional Functional Food

Anti-Microbial Studies on Rasam: A South Indian Traditional Functional Food

Effect of Processing on Nutritional Quality and Antioxidant Potentials of Leafy Vegetables

Pyrolytic formation of polycyclic aromatic hydrocarbons from sesquiterpenes

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