Browsing by Author "Gopalam, A."
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Item Curcumin from turmeric oleoresins(2007-02-08) Gopalam, A.A process for the isolation of volatile oil and curcumin from turmeric powder is described. Curcumin assay extracted by this process is estimated to be >95%. Economic viability of this process indicated that multiple recovery of curcumin and essential oil should be attempted by the enterprenuer.Item Evaluating the aroma quality of nutmeg accessions Myristica fragrans L.(2007-02) Gopalam, A.; Sayed, A.A.M.Aroma quality of nut and aril of nutmeg accessions maintained at Central Plantation Crops Research Institute, Research Centre is studied. Extractable fat, oleoresin and essential oil of nut and oleoresin and essential oil of aril are the main constituents analysed for evaluating these accessions. Ace. No. 66 and 78 are superior as far as aroma quality is concerned. The quality components are projected to give per plant yields. Ace. No. 66 is found to yield 1.60 kg of extractable fat, 1.15 kg of oleoresin and 133.8 ml of essential oil. Aril of Ace. No. 66 is found to yield 0.28 kg of oleoresin and 36.9 ml of essential oil.Item Identification of Biochemical Constituents in the Phloem Sap from Root (Wilt) Diseased and Apparently Healthy Coconut palms(2007-02) Chempakam, B.; Rajagopal, V.; Gopalam, A.The phloem sap from the inflorescence of root (wilt) diseased and apparently healthy coconut palms (Cocos nucifera L.) were analysed for Individual amino acids, organic acids and sugars. The concentration of arginine, asportic acid and tyroslne and of glucose and galactose were higher In the sap from the diseased palms than that from the apparently healthy palms. All the constituents showed only quantitative differences between the palms. The possibility of using this Information for the in vitro culturing of mycoplasma-like organisms, which are Implicated with the disease is discussedItem Lipophilic Profile of Extractable Fat from Nutmeg Myristica Fragrans L.(2007-02) Gopalam, A.; John Zacharia, T.A simple scheme for extraction of nutmeg fat from nutmeg Myristica fragrans L is described. The variation in this fat was 24-30% in the accessions evaluated. Thin layer chro-matography of saturated lipids in the fat indicated the presence of mono, di and tripalmitins. The triglyceride content varied from 86.2 to 97.4% within the accessions and may serve as a useful quality index in nutmeg. The other triacylglycerols are found to be absent. The glyco, neutral and phosphollpids were found to be 33, 28 and 10% respectively. Large variation is observed in the case of fatty acid profile. The suitability of this fat in perfumery and confectionary is described.Item Quality Evaluation in Ginger (Zingiber Officinale Rosc.) in Relation to Maturity(1987) Ratnambal, M.J.; Nair, M.K.; Gopalam, A.Yield of rhizomes (fresh and dry weight) as well as quality parameters like essential oils, oleoresin, gingerol, starch, protein and fibre were determined for 14 popular cultivars of ginger (Zingiber offlcinale Rose.) at 150, 180, 210 and 240 days (full maturity) after planting. The maximum yield of fresh and dry weight of rhizome was obtained in cultivars Nadia and Maran. Though the percentage of essential oils and oleoresin decreases with increasing maturity, the final yield per hectare of these two quality components were maximum at full maturity. Cultivars Maran, Ernad Chernad and Nadia are recommended for fresh rhizomes and Maran, Ernad Chernad, Karakkal and Nadia are recommended for the production of dry ginger. Correlation matrix involving maturity and percentage dry recovery, essential oils, oleoresin, gingerol and crude fibre are described.