Murraya koenigii

Saini, Satish Chand

doi:10.9790/3008-0761518

Cited by 8 publications

(5 citation statements)

References 13 publications

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“…Owing to their aromatic properties, three species, namely Artemisia scoparia (seeds, flowers, and leaves), Carum carvi (fruits, seeds), and Murraya koenigii (leaves), are added to pulses and vegetables as condiment and spice in the study area. Carum carvi is a valuable spice found in the wild all through Europe, Russia, Siberia, and the Himalayas [ 90 ], having antibacterial, antiproligerative, antifungal, antitumor, and antihyperglycemic properties [ 91 ]. The aromatic leaves of Murraya koenigii are highly valued, in different parts of Asia, for their utility as condiment and spice [ 60 , 92 – 94 ] and for medicinal properties such as antidiabetic, antidysenteric, antioxidant, anti-inflammatory, anticarcinogenic, and hepatoprotective [ 93 , 94 ].…”

Section: Resultsmentioning

confidence: 99%

Traditionally used wild edible plants of district Udhampur, J&K, India

Bhatia

Sharma

Manhas³

et al. 2018

J Ethnobiology Ethnomedicine

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BackgroundWild edible plants (WEPs) refer to edible species that are not cultivated or domesticated. WEPs have an important role to play in poverty eradication, security of food availability, diversification of agriculture, generation of income resources, and alleviating malnutrition. In the present study, an inventory of traditionally used WEPs from Udhampur district of J&K, India, has been prepared.MethodsA systematic and extensive ethnobotanical survey was carried out in different villages of the district for the collection of information on WEPs. The data collected through questionnaire and interviews was then analyzed for cultural importance index (CI) and factor informant consensus (Fic) to know the cultural significance of WEPs and consensus for the knowledge of WEPs among the informants.ResultsA total of 90 plant species belonging to 45 families and 78 genera were edible and serve as wild phytofoods in the present study. Species richness of wild edible species was the maximum for vegetables (46 species) followed by fruits (37 species) and medicinal plants (36 species). Culturally (on the basis of CI), the most important vegetable and fruit species were Diplazium esculentum, Fumaria indica, Taraxacum campylodes, Urtica dioica, Phyllanthus emblica, Punica granatum, Cordia dichotoma, Syzygium cumini, Ficus palmata, etc. The highest use-report (626) was recorded for vegetables whereas the maximum mean use-report (14.8) was recorded for fruits. On an average, 20.7 wild edible species were used per informant. Informant consensus index (Fic) varied between 0.83 and 0.94 for raw vegetables and preserved vegetables, respectively.ConclusionOne of the most important issues of this era is hunger for which one of the possible solutions is the usage of WEPs. The local populace of Udhampur has good knowledge of WEPs, and this legacy of traditional culture must be conserved.

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Section: Resultsmentioning

confidence: 99%

Traditionally used wild edible plants of district Udhampur, J&K, India

Bhatia

Sharma

Manhas³

et al. 2018

J Ethnobiology Ethnomedicine

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“…The whole plant is considered to be a tonic and stomachic. It was found to be effective as antioxidant, antidiabetic, antibacterial, antihypertensive, cytotoxic and also in the treatment of bronchial respiratory difficulties (Saini and Reddy, 2013). The present study was designed to utilize soy flour, sesame seed, whole wheat flour, flaxseed, barley and carrot to develop a low fat and nutrient rich product which act as an important functional food in pharmaceutical industries as well as to evaluate the feasibility of substituting wheat chapattis with other cheap and healthy plant based food materials to enhance its organoleptic and nutritional qualities.…”

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confidence: 99%

Sensory and nutritional evaluation of unleavened flat bread prepared by multigrain flour mixture

Singh

Verma

Bala

2016

JANS

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The present study was undertaken to develop the value added food product using multigrain flour mixture and to assess its sensory and nutritional composition of unleavened flat bread (Chapatti). It was standardized as Control (T0). Along with control; three variations of Chapatti were prepared by replacing wheat flour with different ratio of multigrain flour mixture which referred as T1, T2, T3 and T4 respectively. They were tested for different attrib-utes (Taste and Flavour, Colour and Appearance, Body and Texture and Overall Acceptability). A food composition table given by Gopalan, et.al, 2007 was used to determine the nutritional composition of Chapatti. Appropriate statis-tical technique was opted for the analysis. The result revealed that the T1 (8.05Â±0.00) was found most acceptable with regards to its sensory attributes followed by T0 (7.70Â±0.42), T2 (7.55Â±0.08), T3 (7.22Â±0.98) and T4 (6.64Â±0.46) respectively. Energy (ranging from 388-436 Kcal), Protein (ranging from 22-28 g), fat (ranging from 13-21 g), cal-cium (ranging from145-192 mg), phosphorus (ranging from 466-501 mg), fiber (ranging from 3-4g) and iron (ranging from 6-7 mg) were increased in treatments as compared to control except carbohydrate. Thus, it can be concluded that value added product has good organoleptic and nutritional quality.

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“…However, when leaves are slightly touched by hand or when branches sway in a breeze, the characteristic sulfury and burnt odor is clearly perceivable. These observations rather point to a release from the glands reported to be present on the surface of curry leaves than an enzymatic formation upon injury.…”

Section: Resultsmentioning

confidence: 88%

Confirmation of 1-Phenylethane-1-thiol as the Character Impact Aroma Compound in Curry Leaves and Its Behavior during Tissue Disruption, Drying, and Frying

Steinhaus

2017

J. Agric. Food Chem.

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The most odor-active compounds previously identified by application of an aroma extract dilution analysis were quantitated in freshly picked curry leaves, either by stable isotope dilution assays in combination with GC-GC-MS or by GC-FID after simultaneous extraction/fractionation. Odor activity values (OAVs) were calculated as ratios of concentrations to odor threshold values. The topmost OAVs were obtained for (3Z)-hex-3-enal (grassy; OAV 180 000), (1S)-1-phenylethane-1-thiol (sulfury, burnt; OAV 150 000), (1R)-1-phenylethane-1-thiol (sulfury, burnt; OAV 120 000), (3R)-linalool (citrusy; OAV 58 000), and myrcene (geranium leaf-like; OAV 23 000). The high OAVs calculated for its enantiomers confirmed 1-phenylethane-1-thiol as character impact compound of the typical sulfury and burnt aroma of curry leaves. The 1-phenylethane-1-thiol concentration in curry leaves decreased upon tissue disruption and drying, as well as upon frying of fresh leaves. By contrast, frying of dried leaves led to an increase of 1-phenylethane-1-thiol, indicating a yet unknown thermolabile precursor.

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Murraya koenigii

Cited by 8 publications

References 13 publications

Traditionally used wild edible plants of district Udhampur, J&K, India

Traditionally used wild edible plants of district Udhampur, J&K, India

Sensory and nutritional evaluation of unleavened flat bread prepared by multigrain flour mixture

Confirmation of 1-Phenylethane-1-thiol as the Character Impact Aroma Compound in Curry Leaves and Its Behavior during Tissue Disruption, Drying, and Frying

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