SUPERCRITICAL FLUID EXTRACTION OF ESSENTIAL OIL FROM CURRY LEAVES

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dc.contributor.advisorDr. R. V. Prasad
dc.contributor.authorANILKUMAR. S. I
dc.date.accessioned2017-11-15T04:23:53Z
dc.date.available2017-11-15T04:23:53Z
dc.date.issued2014
dc.description.abstractMurraya koenigii (L.) Spreng belongs to family Rutaceae is a deciduous to semievergreen aromatic tree in India, Bangladesh, Nepal, Malaysia, Sri Lanka and Burma. It is commonly known as ‘curry patta’ and is popular as a spice and condiment in south India. It has specific aromatic odor because of the presence of essential oil, mainly concentrated in leaf, and is used for various purposes in food and pharmaceutical industry. The present investigation was undertaken to optimize supercritical fluid extraction parameters to obtain superior quality of curry essential oil. The percent moisture, ash, protein, carbohydrate, crude fat and crude fiber of fresh curry leaves was observed to be 65.21, 3.9, 5.65, 15.99, 0.82, and 7.06 respectively. The effects of temperature (35, 40, 45, 50 and 55 °C), pressure (100, 150, 200, 250 and 300 bar), dynamic time (20, 37.7, 55, 72.5 and 90 min) and particle size (0.2, 0.4, 0.6, 0.8 and 1.0 mm) were evaluated with respect to the essential oil yield and the β- caryophyllene in essential oilen_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810035684
dc.keywordsSUPERCRITICAL FLUID EXTRACTION OF ESSENTIAL OIL FROM CURRY LEAVES,OIL FROM CURRY LEAVES,CURRY LEAVESen_US
dc.language.isoenen_US
dc.publisherAnand Agricultural University, Ananden_US
dc.research.problemSUPERCRITICAL FLUID EXTRACTION OF ESSENTIAL OIL FROM CURRY LEAVES,en_US
dc.subFood Science and Technologyen_US
dc.subjectAnalysisen_US
dc.themeSUPERCRITICAL FLUID EXTRACTION OF ESSENTIAL OIL FROM CURRY LEAVES,en_US
dc.these.typeM.Techen_US
dc.titleSUPERCRITICAL FLUID EXTRACTION OF ESSENTIAL OIL FROM CURRY LEAVESen_US
dc.typeThesisen_US
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