Please use this identifier to cite or link to this item: http://krishikosh.egranth.ac.in/handle/1/5810000435
Authors: RAKHUNDE, SHRIKANT DAGADU
Advisor: Munjal, Dr.S.V
Desai, Dr.B.B
Kute, Prof.L.S
Patil, Prof. J.G
Title: INVESTIGATIONS ON CHEMICAL COMPOSITION, CURCUMIN AND ESSENTIAL OIL CONTENTS FROM MOTHER RHIZOMES AND FINGERS OF EIGHT TURMERIC CULTIVARS
Publisher: Mahatma Phule Krishi Vidyapeeth, Rahuri - 413 722, Dist. Ahmednagar, Maharashtra, India.
Language: en
Type: Thesis
Agrotags: null
Abstract: The present investigation was carried out to study the proximate composition, curcumin and essential il contents and also the oil chemical constants of mother rhizomes and fingers of eight unprocessed urmeric cultivars grown in the MPKV region covering the nine districts of Western Maharashtra. The cultivars selected for the present study were Rajapuri, Krishna, Mydukur, Salem, Tekurpetta, Armoor, Amb&halada and Ranahalada. Xiv Abstract Contd... Rakhunde S.D. The mother rhizomes and fingers of eight turmeric cultivars from the freshly harvested produce of 1994 were dried at 60'C to constant weight, powdered and analysed for the contents of moisture, crude protein, crude fat, crude fibre, total ash, carbohydrates, curcumin and essential oil, as well as for the oil chemical constants such as acid alue, iodine value and saponification value. The crude protein content in mother rhizomes and fingers of these cultivars varied from 4.34 to 6.88 and 4.05 to 6.19 per cent, respectively. The range for crude fat content was almost the same for mother rhizomes and fingers, i.e. 4.31 to 6.51 and 4.03 to 6.18, respectively. A very wide variation was observed in crude fibre content of mother rhizomes and fingers which ranged from 2.07 to 10.60 and 2.45 to 10.45 per cent, respectively. The ash content in mother rhizomes and fingers was from 3.02 to 5.75 and 2.47 to 5.76 per cent, respectively. The carbohydrates, however, ranged from 59.15 to 69.96 per cent and 59.40 to 71.95 per cent in mother rhizomes and fingers, respectively. XV Abstract Contd... Rakhunde S.D. A very wide variation was also noticed in curcumin content of mother rhizomes and fingers of cultivars under study, i.e. 0.086 to 5.71 and 0.061 to 5.09 per cent, respectively. The essential oil content of eight cultivars also varied from 0.89 to 2.60 per cent in mother rhizomes and 0.94 to 2.91 per cent in fingers. The turmeric oil, obtained by soxhlet extraction from the mother rhizomes and fingers of these cultivars showed that the acid value of mother rhizomes and fingers of turmeric oil ranged from 1.49 to 7.77 and 3.44 to 7.33 per cent, respectively. The iodine value showed a wide variation ranging from 25.94 to 51.82 in mother rhizomes and 24.06 to 48.81 per cent in fingers. The saponification values of eight turmeric cultivars varied from 6.39 to 14.09 n mother rhizomes and 5.96 to 15.96 in fingers. The chemical analysis of the six cultivars and two wild relatives revealed that the Salem exhibited more curcumin and essenti l oil and relatively good amount of crude protein, crude fat and carbohydrates content in mother rhizomes and fingers and hence ultivar Salem can be o recommended for cultivatin in MPKV region of Maharashtra.
Subject: Agricultural Biochemistry
Theme: Agricultural Biochemistry
These Type: M.Sc
Issue Date: 1996-08-20
Appears in Collections:Thesis

Files in This Item:
File Description SizeFormat 
51_E.pdf4.75 MBAdobe PDFView/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.