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Puthusseri B.,A Constituent Laboratory of the Council of Scientific and Industrial Research | Divya P.,A Constituent Laboratory of the Council of Scientific and Industrial Research | Lokesh V.,A Constituent Laboratory of the Council of Scientific and Industrial Research | Neelwarne B.,Indian Central Food Technological Research Institute
Food Chemistry | Year: 2013

Foliage of Coriandrum sativum is a rich source of natural folates amenable for enhancement through salicylic acid-mediated elicitation, thereby holding a great promise for natural-mode alleviation of this vitamin (B9) deficiency. In the present study we report salicylic acid-mediated differential elicitation of different forms of folates - 5-methyltetrahydrofolate, 5-formyltetrahydrofolate and 10-formyltetrahydrofolate - their stabilities during microwave-drying and bioaccessibilities from fresh and dried foliage. The first two compounds nearly doubled and the third increased sixfold post-elicitation, with all three showing concomitant increase in bioaccessibilities. Although a slight decrease in bioaccessibility was observed in dried foliage, over twofold increase of each form of folate upon elicitation would deliver much higher levels of natural folates from this traditional culinary foliage, which is widely used in many cuisines. Elicitor-mediated folate enhancement also imparted reduction of oxidative status and the enhancement of antioxidant enzyme activities in coriander foliage. © 2012 Elsevier Ltd. All rights reserved. Source


Kubra I.R.,Indian Central Food Technological Research Institute | Kubra I.R.,A Constituent Laboratory of the Council of Scientific and Industrial Research | Rao L.J.M.,Indian Central Food Technological Research Institute | Rao L.J.M.,A Constituent Laboratory of the Council of Scientific and Industrial Research
Critical Reviews in Food Science and Nutrition | Year: 2012

Ginger rhizome (Zingiber officinale Roscoe) is widely cultivated as a spice for its aromatic and pungent components. The essential oil and oleoresins from ginger are valuable products responsible for the characteristic flavor and pungency. Both are used in several food products such as soft beverages and also in many types of pharmaceutical formulations. More than 100 compounds have been reported from ginger, some of which are isolated and characterized, others are tentatively identified by GC-MS and / or LC-MS. [6]-Gingerol, the major gingerol in ginger rhizomes, has been found to possess many interesting pharmacological and physiological activities, such as anti-inflammatory, analgesic, and cardiotonic effects. Ginger is considered as "generally recognized as safe" (GRAS) by Food and Drug Administration (FDA), USA. Due to all these properties, ginger has gained considerable attention in developed countries in recent years, especially for its use in the treatment of inflammatory conditions. The present review is a persuasive presentation of the current information on processing, chemistry, biological activities, and medicinal uses of ginger. Further studies are required for the validation of the beneficial uses. Formulation for novel products and new usages may emerge in the years to come, based on the revealed results of various studies. © 2012 Copyright Taylor and Francis Group, LLC. Source

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