Chemical composition, antioxidant, anti-inflammatory, anti-microbial and in-vitro cytotoxic efficacy of essential oil of Curcuma caesia Roxb. leaves: An endangered medicinal plant of North East India

Borah, Angana; Paw, Manabi; Gogoi, Roktim; Loying, Rikraj; Sarma, Neelav; Munda, Sunita; Pandey, Swapnil; Lal, Mohan

doi:10.1016/j.indcrop.2018.12.035

Cited by 89 publications

(39 citation statements)

References 19 publications

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“…Considerable interest has developed recently on the preservative effects of spices in grains and legumes because of the presence of compounds that can control the growth of spoilage microorganisms (bacteria and moulds) in them [1,2]. Some of the spices have also been used as antioxidants capable of reducing oxygen radicals which predispose food products to oxidative deterioration consequential to development of off flavor, off-odour and changes in the taste of foods and its palatability [3].…”

Section: Introductionmentioning

confidence: 99%

“…Some of the spices have also been used as antioxidants capable of reducing oxygen radicals which predispose food products to oxidative deterioration consequential to development of off flavor, off-odour and changes in the taste of foods and its palatability [3]. Spices have been used for many years as flavouring agents in foods and other culinary activities [1]. Using spices in foods make it a significantly acceptable additives since it falls in the category of GRAS referred to as (Generally Regarded as Safe) for consumption by USFDA [2].…”

Section: Introductionmentioning

confidence: 99%

“…Using spices in foods make it a significantly acceptable additives since it falls in the category of GRAS referred to as (Generally Regarded as Safe) for consumption by USFDA [2]. This has also necessitated their use in different food products such as Dairy, confectionery, alcoholic and nonalcoholic beverages, meats, fats and oils [1][2][3][4][5][6]. Recent advances in food safety has condemned the use of chemical additives for food preservation because of the resultant carcinogenic and mutagenic effects it imparted on human [7].…”

Section: Introductionmentioning

confidence: 99%

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Nutritional Profile and Organoleptic Qualities of Milk Chocolate Incorporated with Different Spices

Aroyeun

Okunade

Obatoye

et al. 2020

AFSJ

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An innovative spicy chocolate was developed in this study by partial replacement of cocoa nibs with different selected spice powders of: Ginger (G11), Garlic (G12), Clove (C13), Cinnamon, (C14), Turmeric (T15), Aframomum danielli (A16), Aframomum melegueta (A17), Thyme (T18), Black Pepper (B19) and Clappertonia (C20). Milk chocolate without spices (C10) served as Control. The proximate compositions were carried out using standard methods. The Total Calorific values (TCV) was determined using the Atwater factors (physiological fuel values) of 4kcal, 4kcal and 9kcal per gram of carbohydrate, protein and fat respectively. The sensory evaluation was carried out by panel of tasters consisting of 13 males and 18 female staff of the Cocoa Research Institute of Nigeria who were used to consuming chocolates. The result showed significant differences in the proximate chemical compositions of the chocolates (p<0.05). Apart from black pepper with a An significantly lower protein and ash contents when compared to the control chocolate, all the other spices significantly caused an increase in percentage protein and ash in the control milk chocolate. The trend of protein increase is T18 > G11 > T15 > C20 =A17 > A16 > C14 > C13 > G12 > C10 > B19 > respectively. The range of values obtained for the proximate compositions were (%)The Total Calorific Value (TCV) also showed significant differences among all the samples at p<0.05 with the TCV of the control chocolate being the highest. The addition of spices contributed to acceptable tastes, aroma, flavor and general acceptability of milk chocolates. In Conclusion, this study showed that the incorporation of Spices in chocolate increased the protein and ash content of milk chocolate, the organoleptic acceptance while reducing the TCV values This is a desirable findings in view of the fear of high calorific values of Milk Chocolate which may predispose consumers to Obesity when consumed.in large quantities.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Nutritional Profile and Organoleptic Qualities of Milk Chocolate Incorporated with Different Spices

Aroyeun

Okunade

Obatoye

et al. 2020

AFSJ

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“…There is only a single study on the chemical composition of the leaf essential oil of C. caesi; using GC/MS has shown that the major constituents were eucalyptol (16.43%) and camphor (11.56%) (Borah et al 2019). Eucalyptol is an industrially important product, which has a vast use in the production of mouthwash and cough suppressant.…”

Section: Phytochemistrymentioning

confidence: 99%

A review on ethnobotany and promising pharmacological aspects of an endangered medicinal plant, Curcuma caesia Roxb.

Borah¹,

Kumar²,

Paw³

et al. 2020

Turk J Bot

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Introduction Curcuma caesia Roxb. (family Zingiberaceae) is an underutilized perennial herb, endemic to the NorthEastern and Central India (Paliwal et al., 2011; Borah et al., 2019). The bluish-black tuberous rhizomes have strong aromatic characteristics and medicinal properties. (Liu et al., 2013). This plant has been used since ancient times for the treatment of many diseases (Liu et al., 2013; Borah et al., 2019). Rhizome possesses numerous biological properties which have been used for centuries as traditional medicine. (Paw et al., 2019). The herbal practitioner uses its rhizome for its antitumor, antioxidant (Liu et al., 2013; Paw et al., 2019), antimicrobial and thrombolytic (Fathima et al., 2015) properties. C. caesia is reported to possess antiasthmatic and wound healing properties (Hadem et al., 2014). It is effective against fever, dysentery, and stomachache (Hadem et al., 2014). The rhizomes are also used by various tribes of India as traditional medicine for curing hemorrhoids, epilepsy, menstrual disorder, cancer, antihelminthic, leprosy, and it also acts as an aphrodisiac (Sasikumar, 2005; Pandey et al., 2013). Treatment of asthma, piles, leukoderma, hemorrhoids, inflammation, and bronchitis using leaf or rhizome extract (Mangaly and Sabu 1990; Khare, 2007) has been well-documented. The leaves have found their utilization as plasters in various disorders like lymphangitis and adenitis, etc. (Donipati and Sreeramulu, 2015). In different parts of India, C. caesia is known by different vernacular names; Kali haldi (Hindi), Kola halodhi (Assamese), Shyrmitiong (Khasi), Nallapasupu (Telugu), Kariarishina (Kannada), Aihang (Mizo), Yaingangamuba (Manipuri), Kala haldi (Bengali) (Baghel et al., 2013), Yakanekeloti (Adi tribe of Arunachal Pradesh) (Behura and Srivastava, 2011), Homen (Khamti tribe of Arunachal Pradesh) (Sasikumar, 2005), and 'black turmeric' in English signifying its bluish-black rhizome. Due to its wide range of traditional and medicinal uses, the knowledge of the utilization methods of C. caesia is very essential. Being a traditional medicinal plant, a few mini-reviews on its biological activities have been written.

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“…Quanto aos óleos essenciais, os que exibiram os melhores resultados em nossa pesquisa, são apresentados na literatura como um produto promissor no controle de doenças em várias culturas de plantas (de Souza Ferreira et al, 2018; Fira, Dimkić, Berić, Lozo e Stanković, 2018; Borah et al, 2019;Silva et al, 2019). Apesar das dificuldades de se testar esse produto no campo e do seu sistema de produção ainda ser limitado, os óleos possuem a vantagem de não oferecer risco à saúde humana e não promover contaminação ambiental (De Souza et al, 2019).…”

Section: Produção De Fitoalexinas Em Cotilédones De Sojaunclassified

Indução de fitoalexinas por preparações de leveduras, Trichoderma e óleo essencial de Cymbopogon citratus Stapf.

Souza

Santos

Barros

et al. 2019

J. Biotechnol. Biodivers.

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As fitoalexinas podem ser induzidas por agentes bióticos e abióticos conhecidos como eliciadores. Neste trabalho, objetivou-se avaliar o potencial do óleo essencial de Cymbopogon citratus Stapf., do fungo Trichoderma sp. e de leveduras na indução de fitoalexinas em mesocótilos de sorgo (Sorghum bicolor (L.) Moench) e cotilédones de soja (Glycine max L.). As leveduras Sacharomyces cerevisiae, Sacharomyces boulardii e o fungo Trichoderma sp. foram testados nas concentrações 0,5; 5; 25; 50; 75 e 100%. O óleo de Cymbopogon citratus Stapf. nas concentrações de 625, 1250, 2500, 5000 e 7500 µg/mL. O produto comercial acorda® foi utilizado como testemunha positiva para os testes em soja e o Biozyme® para sorgo. Água destilada esterilizada foi testemunha negativa para os testes em ambas as culturas. As duas metodologias de indução de resistência em sorgo diferiram-se no seguinte: na primeira os mesocótilos foram excisados 0,5 cm acima do nó escutelar e colocados em tubos, contendo 1 mL da amostra a ser testada. Na segunda as plântulas receberam aspersão de 2 mL das amostras a serem testadas em diferentes concentrações. Todas as substâncias avaliadas promoveram o acúmulo de fitoalexinas em soja e sorgo. O tratamento com o óleo foi o mais eficiente, porém, no caso do sorgo, as altas concentrações de óleo provocaram inibição no crescimento da plântula. A segunda metodologia de indução de resistência em sorgo gerou melhores resultados que a primeira devido ao grande acúmulo de fitoalexinas e à possibilidade de observação da reação da plântula a cada tratamento.

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Chemical composition, antioxidant, anti-inflammatory, anti-microbial and in-vitro cytotoxic efficacy of essential oil of Curcuma caesia Roxb. leaves: An endangered medicinal plant of North East India

Cited by 89 publications

References 19 publications

Nutritional Profile and Organoleptic Qualities of Milk Chocolate Incorporated with Different Spices

Nutritional Profile and Organoleptic Qualities of Milk Chocolate Incorporated with Different Spices

A review on ethnobotany and promising pharmacological aspects of an endangered medicinal plant, Curcuma caesia Roxb.

Indução de fitoalexinas por preparações de leveduras, Trichoderma e óleo essencial de Cymbopogon citratus Stapf.

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