Effect of fertigation on quality of curry leaf (Murraya koenigii Spreng.)
نویسندگان
چکیده
منابع مشابه
Antioxidant effect of curry leaf (Murraya koenigii) powder on quality of ground and cooked goat meat
The antioxidant effect of curry leaf powder (CLP) was determined by assessing the formation of lipid peroxides, free fatty acids (FFA) and thiobarbituric acid substances (TBARS) in raw ground and cooked goat meat patties during refrigerated storage. pH, water holding capacity and cooking loss per cent were not affected by curry leaf powder when added in raw ground goat meat. Fresh goat meat wit...
متن کاملAssessment of Quality of Curry Leaves (Murraya koenigii)
Murraya koenigii is a valuable medicinal plant which has been used in traditional system of medicine since long time. The extraction of active ingredients such as alkaloids, flavonoids, triterpenes, steroids etc. from the plant facilitates pharmacological studies. The present investigation is to evaluate the proper taxomic status and preliminary phyto-chemical characters as well as physicochemi...
متن کاملEffect of Drying Methods on Quality Characteristics of Curry (Murraya koenigii) Leaves
Different drying methods viz., Sun drying, shade drying and tray drying (temperature 45, 55 and 65 0C) were used for dehydration of curry (Murraya koenigii) leaves for optimal retention of color and its constituents. It was observed that the time required for tray drying was less (27%), when compared to sun and shade drying. Tray dried (550C) curry leaves had maintained nutritional constituents...
متن کاملEvaluation of Bioactive Compounds, Pharmaceutical Quality, and Anticancer Activity of Curry Leaf (Murraya koenigii L.)
In this study, we investigated some bioactive compounds and pharmaceutical qualities of curry leaf (Murraya koenigii L.) extracts from three different locations in Malaysia. The highest TF and total phenolic (TP) contents were observed in the extracts from Kelantan (3.771 and 14.371 mg/g DW), followed by Selangor (3.146 and 12.272 mg/g DW) and Johor (2.801 and 12.02 mg/g DW), respectively. High...
متن کاملAntioxidant Enhancing Property of Curry Leaf Powder (murraya Koenigii) in Type 2 Diabetes Mellitus
People with diabetes have greater antioxidant requirements due to increased production of free radicals in hyperglycemia. Decreased activity of the antioxidant enzymes may increase the susceptibility of diabetic patients to oxidative injury. Carotenoids and Vitamin C present in curry leaves possess antioxidant property, which helps to neutralize and counteract the deleterious free radicals. Thi...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Horticulture International Journal
سال: 2018
ISSN: 2576-4462
DOI: 10.15406/hij.2018.02.00085