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Journal of Pharmacognosy and Phytochemistry

Journal of Pharmacognosy and Phytochemistry

Vol. 8, Issue 1 (2019)

Effect of moisture levels on various phytoconstituents of turmeric (Curcuma longa L.)

Author(s):

Isha Singh and VK Madan

Abstract:
Moisture ingress produce changes in texture, colour, flavor, nutritional value and quality of food items. The present study was undertaken to study the effect of moisture levels viz. 5% moisture level (more than normal), 10% moisture level (more than normal) and normal moisture level (control) on phytoconstituents of turmeric rhizomes. Contents of total phenols, flavonoids, curcumin and sugars decreased under the influence of moisture during storage. The decrease was more at 10% moisture level in comparison to 5% moisture level. The contents of total phenols in turmeric rhizomes (var. BSR-2 and germplasm material) samples with 10%, 5% and normal moisture level after 64 days of storage were respectively 21.05, 21.27, 24.88 and 18.00, 18.17, 22.68 mg GAE/g, flavonoids (59.22, 64.61, 87.27 and 43.79, 47.70, 65.50 mg CE/g), curcumin (4.432, 4.436, 4.476 and 3.533, 3.541, 3.607 g/100g), total sugars (23.89, 24.86, 34.19 and 19.79, 21.00, 33.06 mg/g), reducing sugars (6.31, 6.51, 8.93 and 4.89, 5.37, 8.53 mg/g), non-reducing sugars (17.58, 18.35, 25.26 and 14.90, 15.63, 24.53 mg/g).

Pages: 1427-1432  |  1213 Views  490 Downloads


Journal of Pharmacognosy and Phytochemistry Journal of Pharmacognosy and Phytochemistry
How to cite this article:
Isha Singh and VK Madan. Effect of moisture levels on various phytoconstituents of turmeric (Curcuma longa L.). J Pharmacogn Phytochem 2019;8(1):1427-1432.

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