Aug 2026· Turkish Journal of Agriculture: Food Science and Technology· Vol 14, pp. 2219-2225· 0 citations· 35 references
Abstract
Turmeric (Curcuma longa L.) is an important rhizomatous spice crop with good nutritive and medicinal values. Curcuminoids and essential oil are the important quality parameters affecting the export and industrial utilization of turmeric products, while the economic importance of turmeric in Nepal is well-documented, there is a significant research gap regarding the physico-chemical profiling of specific genotypes. In view of addressing this void, an experiment was conducted to evaluate the physico-chemical properties of different turmeric genotypes to identify those meeting international quality standards at the Ginger Research Program (GRP), Kapurkot, Salyan in April 2024. The research was carried out in a completely randomized design with 11 genotypes, each replicated 3 times. Parameters such as dry recovery percentage, powder recovery percentage, bulk density, moisture content of rhizome, pH content, essential oil, and curcumin content were observed. Result showed that curcumin content, essential oil content, and pH content ranged from 2.81% (KH-2) to 6.07% (Cl 9803); from 5.60% (Cl 0209) to 8.33% (Cl 9803), and from 6.17 (Cl 0209) to 6.50 (Cl 0207 and Cl 1312), respectively. Dry recovery and powder recovery percentages ranged from 13.89% (Cl 9802) to 18.90% (Cl 9805) and from 12.95% (Cl 9802) to 17.94% (Cl 9805), respectively. The highest bulk density was observed in Cl 0201 (1.07 g/cm³), and genotype Cl 9802 (87.05%) had the highest moisture percentage in the rhizome. Overall, the genotype Cl 9803 was identified as the best genotype for production, export and industrial utilization. Moreover, the findings of this study may provide information for selective breeding programs by identifying turmeric genotypes with superior physico-chemical properties.
Turmeric (Curcuma longa L.) is an economically important spice crop valued for its principal bioactive compound, curcumin, which possesses significant medicinal and industrial importance. However, leaf blotch disease caused by Taphrina maculans adversely affects plant health, leading to reduced rhizome yield and quality. The present study was undertaken to evaluate the effect of leaf blotch disease management on curcumin content in turmeric rhizomes. A field experiment comprising seven treatments arranged in a completely randomised design (CRD) with three replications was conducted during the kharif season of 2023–24 at the AICRP on Spices, Asond Block, Coastal Experiment Station (CES), Wakawali, Maharashtra. Rhizome samples collected from each treatment at harvest were analysed for curcumin content in the Department of Soil Science using the modified spectrophotometric method of Sadasivam and Manickam (1992). The treatments differed significantly in curcumin content. Among the treatments evaluated, foliar application of Hexaconazole 5% EC and Tebuconazole 25.9% EC recorded the highest curcumin content (3.96% and 3.82%, respectively), indicating their superior efficacy in maintaining rhizome quality under leaf blotch disease conditions. Trichoderma spp. treatments also maintained higher curcumin content than the untreated control, although their effectiveness was comparatively lower than that of the fungicidal treatments. The findings indicate that effective management of leaf blotch disease not only suppresses disease severity but also maintains curcumin accumulation in turmeric rhizomes, thereby improving rhizome quality and market value.
V. D. Patil, R. G. Bhagwat, R. Raut et al.· Journal of Advances in Biolo...· 0 citations
Javanese turmeric (Curcuma xanthorrhiza Roxb.) is a rhizome that grows abundantly in Indonesia. It contains antioxidants that are beneficial to the human body and has potential as a functional food ingredient, such as in cakes. Sponge cakes containing antioxidant activity from the addition of the rhizome have not been widely published. In this work, the physical, chemical, and organoleptic effects of adding Javanese turmeric powder and varying the steaming time on wheat-sago steamed cakes were characterized. The research variables were designed using a completely randomized design (CRD) with two factors: the addition of Javanese turmeric powder (1.5, 3, and 4.5 g) and steaming duration (25, 30, and 35 minutes). The wheat-sago cakes were analyzed for physicochemical properties and preference levels. Data were analyzed statistically using ANOVA at the 95% confidence level, followed by Duncan’s multiple range test (DMRT) if significant differences were detected. The selected product and the control were chemically analyzed for moisture content, protein content, antioxidant activity, total phenols, and flavonoids. The results obtained showed that the addition of Javanese turmeric powder and variations in steaming duration significantly affected the physicochemical properties and sensory preference levels of the wheat-sago steamed sponge cake. Interestingly, wheat-sago sponge cake preferred by the panelists was the formulation containing 1.5 g of Javanese turmeric powder and a steaming time of 25 minutes, which contained 13.52% protein, 9.5% RSA antioxidant activity. Overall, the results of this study showed that the addition of Javanese turmeric powder can enhance the functional value of steamed sponge cake as an antioxidant-rich food while remaining organoleptically acceptable to consumers.
N. Putri, D. Pujimulyani, B. Kanetro· Letters in Food Research· 0 citations
ABSTRACT Guar ( Cyamopsis tetragonoloba L.) is a valuable and multifunctional summer legume crop that is widely exploited for seed gum extraction due to the presence of galactomannan in the seed endosperm, as well as for its protein‐rich by‐products (germ and hull), which are extensively used in various industries. The objective of this study was to conduct a comprehensive evaluation of the nutritional value, bioactive compounds, and functional characteristics of seeds from fifteen guar genotypes in order to identify superior genotypes for breeding programs and industrial applications. In this study, a wide range of key traits was assessed, including seed gum percentage (SG), gum viscosity, dry matter digestibility (DMD), protein, fiber, total oil, ash, tannin, total phenolic content (TPC), flavonoids, total antioxidant capacity (TAC), and carotenoids. Seed gum content varied from 25.7% in the Pishen genotype to 32.8% in the RGC‐986 genotype. Similarly, gum viscosity ranged from 2353.67 to 3466.67 cP, with the highest value observed in RGC‐986. Dry matter digestibility differed markedly among genotypes, ranging from 43.37% in Pishen to 51.97% in RGC‐986, reflecting genotypic variation in seed nutritional quality. Fiber and protein contents also showed considerable variability, with ranges of 10.57%–12.95% and 25.33%–33.33%, respectively, and RGC‐986 exhibited the highest values for both traits. Antioxidant‐related attributes, including TAC and carotenoids, varied significantly among genotypes; to enable simultaneous selection of superior genotypes based on multiple nutritional and functional traits, the multi‐trait genotype–ideotype distance index (MGIDI) was applied. According to this index, genotype BR‐99, with the lowest MGIDI value (2.04), was identified as the most desirable genotype, followed by RGC‐986 with a value of 2.45. Overall, the findings of this study highlight the considerable genetic variability among guar genotypes in terms of nutritional, biochemical, and functional traits, and demonstrate the potential of exploiting this diversity in breeding programs aimed at developing guar cultivars with enhanced nutritional value and improved industrial performance.
W. ShariffAl-Sheikh, Hussam F. Najeeb Alawadi, A. F. Jabbar et al.· Food Science & Nutrition· 0 citations
Ziziphus oenopolia (L.) Mill. is a wild nutraceutical plant, belonging to Rhamnaceae family. It is an important shrub which is mostly found in warm tropical Asia and northern Australia. Since time immemorial this plant is best known for its ayurvedic properties. Furthermore, it is recognised for its therapeutic efficiency in curing different diseases all over the globe. Ziziphus oenopolia produces cyclopeptide alkaloids called ziziphines and has major role in biomedical applications. It has antioxidant, antibacterial, antimicrobial, antihepatotoxicity, antiulcer, wound healing, anti- plasmodial and anticancer activity. The objective of this study was to characterise the physico-chemical and nutritional properties of wild jujube (Z. oenopolia) fruits grown in different locations and in various storage conditions. Fruits were collected from multiple locations and analysed for physico-chemical parameters (fruit weight, total soluble solids (TSS), sugar content, ascorbic acid, phenolic compounds) and nutritional composition at full-ripe stage under different storage treatments. Soil nutrient levels and leaf chlorophyll content were also measured to assess their influence on fruit composition. The results showed that TSS and sugar content increased with storage, while ascorbic acid decreased. Fruit weight and quality varied with location and storage conditions and soil nutrients and leaf chlorophyll affected fruit composition. In conclusion, these fruits are a rich source of minerals and antioxidants with good shelf life, making them a promising candidate for food and medicinal use also their physico-chemical properties are influenced by location and storage conditions. Further research on domestication and optimal storage is recommended for improving fruit quality and utilisation.
D. Nikitasha, M. Gopa, M. Sipra et al.· Plant Science Today· 0 citations
This study evaluated the applicability of tumbo (Passiflora tripartita var. mollissima) seeds for oil extraction by expeller pressing and characterized the resulting oil in terms of physicochemical quality, fatty acid profile, and in vitro antioxidant properties. The nutritional composition of tumbo fruit fractions, including pulp, peel, seeds, and residual seed cake, was also assessed. Tumbo seed oil showed a pressing yield of 16.78% and was characterized by a predominance of polyunsaturated fatty acids, mainly linoleic acid, together with low acid and peroxide values and a high iodine value. The oil also showed measurable in vitro antioxidant capacity in ABTS, DPPH, and FRAP assays, along with relevant total phenolic content (TPC) and total flavonoid content (TFC). These findings provide baseline information on tumbo seed oil as a non-conventional Andean fruit seed oil and suggest potential interest for future technological and food-related studies. Further research is required to evaluate its oxidative stability, safety, detailed bioactive compound profile, and potential biological effects before proposing specific functional or health-related applications.
Lizbeth Carolina López Arisaca, Carlos Vílchez-Perales· Foods· 0 citations
Curcuma aromatica Salisb. (wild turmeric) is an important medicinal plant valued for its therapeutic properties. In this study, the phytochemical composition of the essential oil extracted from rhizomes collected in Marngar, Ri-Bhoi district, Meghalaya, India, was characterised using gas chromatography-mass spectrometry (GC–MS). Hydro-distillation yielded 0.6–1.0% (w/w) essential oil, and GC–MS analysis identified 38 volatile compounds. The major constituents were camphor (19.26%), camphene (16.33%), sativene (14.68%), and epicurzerenone (14.31%), collectively accounting for 64.58% of the total oil composition. Compound class analysis revealed that monoterpenes and sesquiterpenes were the dominant constituents of the essential oil (report the corrected percentages after recalculation). Separately, the antimicrobial activity of methanol, acetone, aqueous, and hexane rhizome extracts was evaluated using the minimum inhibitory concentration (MIC) assay against selected bacterial and fungal pathogens. Methanol and acetone extracts exhibited the strongest antimicrobial activity, with MIC values ranging from 62 to 500 µg/mL, whereas aqueous and hexane extracts showed comparatively weaker activity. These findings demonstrate that C. aromatica possesses a chemically diverse essential oil with promising in vitro antimicrobial activity, supporting its potential as a source of bioactive compounds for further pharmacological investigation.
Marufa Ibnat, K. Chuzho· Asian Journal of Biology· 0 citations
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