Standardization and Chemical Analysis of Rasam: A South Indian Traditional Functional Food

Devarajan, Agilandeswari; Raja, M. K. Mohan Maruga

doi:10.5530/pj.2017.5.93

Cited by 5 publications

(6 citation statements)

References 7 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

Section: Preparation Of the Samplementioning

confidence: 99%

“…Rasam was formulated as per Devarajan et al 2017 [9]. The quantity of each ingredients, the number of hand crushing as in the case of tamarind in water, the number of poundings to ground pepper, cumin, chili pepper, garlic and the volume of rinsing water has been already standardized and reported [9]. The earlier study has also mentioned the sequence of adding different ingredients, utensils to be used and the temperature to be maintained during the preparation of rasam, same procedure was followed to prepare rasam for the current study.…”

Section: Preparation Of the Samplementioning

confidence: 99%

“…Rasam, a traditional South Indian soup was prepared as per the method mentioned in Devarajan et al 2017 [9] (Fig. 1).…”

Section: Preparation Of Rasammentioning

confidence: 99%

“…To explore the pharmaceutical potential of rasam beyond its culinary and nutritive effect, the ingredients used, their quantity, and process involved in the preparation of rasam has been standardized [9]. Other studies reported on rasam includes, marker based analytical studies [10], antimicrobial studies [11], cytotoxic, antimitotic, and antiproliferation studies [12], analytical studies by Gas Chromatography -Mass Spectrometry (GC-MS) [13] and breast cancer studies [14].…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Evaluation of Physicochemical Properties and Chemical Constituents of Rasam, a Traditional South Indian Soup

Sharma

Raja

Manne

2021

JPRI

View full text Add to dashboard Cite

Aims: To evaluate the physical and chemical properties of rasam, a traditional south Indian soup. Each ingredient present in rasam are known for their medicinal value individually. Moreover, rasam has being suggested as a general control measure in the treatment of SARS-CoV-2 by Ministry of AYUSH. For formulation designing the properties of material under study is generally determined. Hence, this study was carried out to evaluate the physiochemical properties of rasam so that it would be convenient to chose a suitable dosage form. Study Design: The physical and chemical studies was carried simultaneously in order to achieve the confirmatory results. Place and Duration of Study: Study was performed at Parul Institute of Pharmacy & Research, Parul University, Vadodara, Gujarat, India. The study took about 45 days. Methodology: The physical parameters evaluated were pH, viscosity, density, boiling range, surface tension, miscibility, refractive index and loss on drying. The chemical evaluation included preliminary qualitative phytochemical screening. Results: The pH of rasam was 3.916 ±0.0133, viscosity was 0.956 cp, density was 0.993 g/mL, relative density was 0.995, boiling point was 110.3333 ± 0.333, surface tension was 107.093 N/m, refractive index was 1.37, and loss on drying was 80%. It contains several chemical constituents like alkaloids, glycosides, saponins, etc. Conclusion: The evaluated physical and chemical properties of rasam would provide a gateway for the formulation researchers to follow-up with various dosage forms designing.

show abstract

Section: Preparation Of the Samplementioning

confidence: 99%

Section: Preparation Of the Samplementioning

confidence: 99%

“…Rasam, a traditional South Indian soup was prepared as per the method mentioned in Devarajan et al 2017 [9] (Fig. 1).…”

Section: Preparation Of Rasammentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Evaluation of Physicochemical Properties and Chemical Constituents of Rasam, a Traditional South Indian Soup

Sharma

Raja

Manne

2021

JPRI

View full text Add to dashboard Cite

show abstract

“…There are reports to suggests that a regular chronic consumption of traditional foods with functional ingredients may prevent numerous diseases (3). In our earlier studies, the ingredients used, their quantity, and process involved in the preparation of rasam has been standardized (4). Other studies reported on standardized rasam includes, antimicrobial (5), cytotoxic, antimitotic, antiproliferation (6) and in vivo breast cancer studies (7).…”

Section: Introductionmentioning

confidence: 99%

A HPTLC method for the quantitative determination of Piperine and Capsaicin in Rasam, A South Indian spice soup

Sharma¹,

K²

2022

IJAM

View full text Add to dashboard Cite

Rasam is a popular spice soup of South Indian traditional food. Rasam is prepared traditionally by incorporating spcies such as turmeric, coriander, black pepper, garlic, chili pepper, curry leaves, cumin, mustard, and asafoetida in tamarind juice. All ingredients used in the preparation of rasam are known for various medicinal uses which, makes rasam a traditional food with a lot of functional ingredients. There are reports to suggests that a regular chronic consumption of traditional foods with functional ingredients may prevent numerous diseases. There was no scientific literature available on the phytochemical composition of rasam. We, herein aim to estimate the quantity of piperine and capsaicin present in the standardized rasam by HPTLC method. Rasam was prepared as per reported method and the sample solution was prepared by extracting rasam with diethyl ether. The mobile phase used was toluene: ethyl acetate (7:3, v/v). Densitometric scanning was performed in absorption-reflection mode at at 527 nm. Linear range was 1 to 5 μg for both piperine and capsaicin. The amount of piperine and capsaicin from the standardized rasam was found to be 0.234 and 0.335 % w/v respectively. This TLC procedure may be used effectively for identity, quality evaluation as well as quantitative determination for piperine and capsaicin in rasam.

show abstract

A Review on <i>Rasam</i>: A Traditional Southern Indian Soup with Numerous Health Benefits

Mishra

Deore

Kumar

et al. 2022

JNR

View full text Add to dashboard Cite

Rasam is a popular traditional food in the southern part of India. It is consumed on a regular basis, generally with rice. It has a variety of constituents in it, like tomato, pepper, garlic, Indian sesame oil, cumin, mustard, coriander, chili pepper, asafoetida, turmeric and curry leaves, which provide different medicinal and health benefits to the human body. This review is an effort to compile all research work on rasam and to highlight its health benefits.

show abstract

Standardization and Chemical Analysis of Rasam: A South Indian Traditional Functional Food

Cited by 5 publications

References 7 publications

Evaluation of Physicochemical Properties and Chemical Constituents of Rasam, a Traditional South Indian Soup

Evaluation of Physicochemical Properties and Chemical Constituents of Rasam, a Traditional South Indian Soup

A HPTLC method for the quantitative determination of Piperine and Capsaicin in Rasam, A South Indian spice soup

A Review on <i>Rasam</i>: A Traditional Southern Indian Soup with Numerous Health Benefits

Contact Info

Product

Resources

About