Comparison of chemical composition and antioxidant potential of volatile oil from fresh, dried and cured turmeric (Curcuma longa) rhizomes

Industrial Crops and Products

Volumn 38, Issue 1, 2012, Pages 124-131

  Kutti Gounder, Dhanalakshmi ^a   Lingamallu, Jaganmohanrao ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Antioxidant potential; Curcuma longa; Cured rhizome; Dried rhizome; Turmerone; Volatile oil

Indexed keywords

ANTIOXIDANT POTENTIAL; CURCUMA LONGA; CURED RHIZOME; DRIED RHIZOME; TURMERONE; VOLATILE OIL;

CURING; FOOD PRODUCTS; KETONES; ORGANIC ACIDS; PLANTS (BOTANY); VOLATILE ORGANIC COMPOUNDS;

DRYING;

ANTIOXIDANT; CHEMICAL COMPOSITION; ESSENTIAL OIL; MONOCOTYLEDON; RHIZOME; SCAVENGING (CHEMISTRY); VOLATILE SUBSTANCE; YIELD;

CURCUMA LONGA;

EID: 84856856092     PISSN: 09266690     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.indcrop.2012.01.014     Document Type: Article

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