Total Antioxidant Capacity and Change in Phytochemicals of Four Major Varieties of Cardamom Oils During Decortication
The oil content and chemical composition of the volatiles from whole capsule, decorticated seed and husk of four varieties of cardamom viz. Malabar, Mysore, Vazhukka, and Guatemala were studied. The differences in the aroma of cardamom from different sources were attributed to the ratio of esters an...
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| Veröffentlicht in: | International journal of food properties 2015-06, Vol.18 (6), p.1317-1325 |
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| container_title | International journal of food properties |
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| creator | Amma, K. P. Padmakumari Sasidharan, Indu Sreekumar, M. M Sumathykutty, M. A Arumughan, C |
| description | The oil content and chemical composition of the volatiles from whole capsule, decorticated seed and husk of four varieties of cardamom viz. Malabar, Mysore, Vazhukka, and Guatemala were studied. The differences in the aroma of cardamom from different sources were attributed to the ratio of esters and 1,8-cineole in the oil. The main constituents of the oils were found to be terpinylacetate and 1,8-cineol. The study revealed that the oil obtained from a whole capsule of the Malabar variety was superior in quality compared to the oil from other varieties. The in vitro total antioxidant capacity of the oils from whole capsules by two different methods was also carried out, and it was found that the Malabar variety has the highest antioxidant activity compared to other varieties. |
| doi_str_mv | 10.1080/10942912.2011.587621 |
| format | Article |
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The in vitro total antioxidant capacity of the oils from whole capsules by two different methods was also carried out, and it was found that the Malabar variety has the highest antioxidant activity compared to other varieties.</description><subject>ABTS radical cation</subject><subject>antioxidant activity</subject><subject>Antioxidants</subject><subject>Cardamom</subject><subject>cineole</subject><subject>Comparative analysis</subject><subject>Decortication</subject><subject>DPPH radical</subject><subject>Essential oil</subject><subject>esters</subject><subject>food quality</subject><subject>hulls</subject><subject>lipid content</subject><subject>Nutrition research</subject><subject>odors</subject><subject>oils</subject><subject>Oils & fats</subject><subject>Phytochemicals</subject><subject>Spices</subject><issn>1532-2386</issn><issn>1094-2912</issn><issn>1532-2386</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2015</creationdate><recordtype>article</recordtype><recordid>eNqFkV1r2zAUhs3oYG3XfzCoYDe9SaYPW5auSnH6MejIoOluxZksJwq2lEkyXf79lLmF0pteSYjnfXSktyi-EDwnWOBvBMuSSkLnFBMyr0TNKflQHJOK0Rllgh-92n8qTmLcYkwEI_i4GFc-QY-uXLL-r23BJdTADrRNewSuRc0G3Nog69DPzT55vTGD1dBH5Dt048eAfsDWB_QLgjXJmv_nDYQWBj-gpc3gYgzWrdHCaB9SzuaL3OfiY5cl5ux5PS0eb65Xzd3sfnn7vbm6n2kmaZoJaLUmmhnCjYGaUipZKRiwUupWciEklzUVtaEMRKUpVBoqwSVm5rcoKWenxcXk3QX_ZzQxqcFGbfoenPFjVITLMhswJxn9-gbd5ue5PF2mOJP5A8lBWE6UDj7GYDq1C3aAsFcEq0MX6qULdehCTV3k2OUUs67zYYAnH_pWJdj3PnQBnLZRsXcM55OhA69gHXLg8SEDVW6yqjEv2T_8gJhV</recordid><startdate>20150603</startdate><enddate>20150603</enddate><creator>Amma, K. 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Padmakumari</creatorcontrib><creatorcontrib>Sasidharan, Indu</creatorcontrib><creatorcontrib>Sreekumar, M. M</creatorcontrib><creatorcontrib>Sumathykutty, M. A</creatorcontrib><creatorcontrib>Arumughan, C</creatorcontrib><collection>AGRIS</collection><collection>CrossRef</collection><collection>Chemoreception Abstracts</collection><collection>Technology Research Database</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>International journal of food properties</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Amma, K. P. Padmakumari</au><au>Sasidharan, Indu</au><au>Sreekumar, M. M</au><au>Sumathykutty, M. 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| source | Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals |
| subjects | ABTS radical cation antioxidant activity Antioxidants Cardamom cineole Comparative analysis Decortication DPPH radical Essential oil esters food quality hulls lipid content Nutrition research odors oils Oils & fats Phytochemicals Spices |
| title | Total Antioxidant Capacity and Change in Phytochemicals of Four Major Varieties of Cardamom Oils During Decortication |
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