Nutritional Analysis Of Different Plant Parts Among Black Pepper Piper Nigrum Varieties In Kerala An Overview
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| Author | : Prem Jose Vazhacharickal |
| Publisher | : Prem Jose |
| Total Pages | : 48 |
| Release | : 2017-11-21 |
| Genre | : Reference |
| ISBN | : 1973354349 |
Black pepper (Piper nigrum) the flowering wine belongs to the family piperaceae, cultivated for its fruit, which is usually dried and used as spice and seasoning. The black pepper high variability was also noticed for yield contributing characters like runner shoot production, holding capacity, adventitious root production, lateral branch habit, spike length, number of spikes per lateral branch, fruit set, dry weight. Pharmacological, toxicological, clinical applications and general uses of pepper are bioavailability enhancement, carminative, anti-cancer, natural antioxidant, black pepper as an anti-Inflammatory drug, cholesterol lowering and Immune enhancer, anti-pyretic, anti-periodic and rubefacient, black pepper Improves digestion and promotes intestinal health, preservation of the flavour content. Four different pepper varieties in Kerala were selected based on a baseline survey. The proximate composition includes estimation of dry matter and moisture content, estimation of crude protein, estimation of crude fibre, estimation of crude ash and insoluble ash, ether extract, determination of dietary fibre, gross energy, analysis of component of different varieties of Piper nigrum were determined. The sample Munthirimunda fruit has high moisture content. The sample Chengannor leaf has high dry matter content. The sample Chenganoor leaf has high crude protein content. The sample Panniyor leaf has high crude fibre content. Ether Extract is high in sample Chenganoor leaf. The sample Munthirimunda leaf has high comparatively high Total Ash content. Gross Energy is high in sample Panniyor fruit. A wide gap in the nutritional properties of Piper nigrum varieties exist in Kerala which could be further explored.
| Author | : K.P. Prabhakaran Nair |
| Publisher | : Elsevier |
| Total Pages | : 381 |
| Release | : 2011-07-12 |
| Genre | : Technology & Engineering |
| ISBN | : 0123918774 |
Known as the "King" of spices, black pepper (Piper nigrum L.) and the "Queen" of spices, cardamom (Elettaria cardamomum M.), both perennial crops of the tropics, are the most important and most widely sought after spice crops of the world. They both have many uses, for example, both are used as flavourings and as a medicine. This book provides a comprehensive review of these two very important spice crops, covering origin, history, geographical distribution, production, economy and their uses. - Discusses the two major spices of great economic value to the developing world - The author is an eminent scientist who has won numerous awards for his work in this area
| Author | : P. N. Ravindran |
| Publisher | : CRC Press |
| Total Pages | : 456 |
| Release | : 2000-08-07 |
| Genre | : Science |
| ISBN | : 9789057024535 |
Black Pepper is the first monograph on this important and most widely used spice. This volume includes chapters on all aspects of the crops' botany; crop improvement, agronomy, chemistry, post-harvest technology, processing, diseases, insect pests, marketing, economy and uses. All the available information has been collected and presented by experts for the use of students, teachers and research workers in the field, and will remain the major reference source for all pepper workers for some time to come.
| Author | : V. A. Parthasarathy |
| Publisher | : CABI |
| Total Pages | : 455 |
| Release | : 2008 |
| Genre | : Science |
| ISBN | : 1845934059 |
This book (24 chapters) covers the chemistry (chemical composition and structure) of the following spice plants and their products, and provides brief information on the morphology, and postharvest management (storage, packaging and grading) of these crops: black pepper (Piper nigrum), small cardamom (Elettaria cardamomum), large cardamom (Amomum subulatum), ginger, turmeric, cinnamon and cassia (Cinnamomum spp.), clove, nutmeg and mace, coriander (Coriandrum sativum), cumin (Cuminum cyminum), fennel, fenugreek, paprika and chilli (Capsicum spp.), vanilla (Vanilla spp.), ajowan (Trachyspermum ammi), star anise (Illicium verum), aniseed (Pimpinella anisum), garcinia (Garcinia spp.), tamarind, parsley, celery, curry leaf (Murraya koenigii) and bay leaf (Laurus nobilis). This book will be useful to researchers, industrialists and postgraduate students of agriculture, horticulture and phytochemistry, and to spice traders and processors.
| Author | : |
| Publisher | : |
| Total Pages | : 1636 |
| Release | : 1975 |
| Genre | : Fruit-culture |
| ISBN | : |
| Author | : Christophe Wiart |
| Publisher | : Academic Press |
| Total Pages | : 415 |
| Release | : 2013-12-16 |
| Genre | : Medical |
| ISBN | : 0123983835 |
Lead Compounds from Medicinal Plants for the Treatment of Neurodegenerative Diseases is the second volume in the series, Pharmaceutical Leads from Medicinal Plants. This book includes key pharmacological and chemical evidence to support the selection of promising pre-clinical candidates for the treatment of neurodegenerative diseases. This important addition to the natural product and drug discovery literature contains the history, synonyms, medicinal uses, phytopharmacology, pre-clinical potential, and rationale for each plant selected. By providing critical evaluation of pharmacological data, mechanisms of action, and structural requirements for the development of future neuroprotective agents, this comprehensive reference is a beneficial resource for industry and academic scientists whose research focuses on neurodegenerative drug discovery and development. - Incorporates compelling biological activity data and preclinical structure-activity relationships to help you choose promising lead molecules for further research - Includes primary source references to the most recent natural product discoveries in the field of neuroprotection in order to promote new drug discovery in this area - Contains detailed discussions of important neurodegenerative diseases, including Alzheimer's disease and Parkinson's disease - Each plant section includes a critical evaluation of pharmacological, chemical, and toxicological evidence to support the use of the compound in drug discovery research in neurodegeneration
| Author | : |
| Publisher | : |
| Total Pages | : 706 |
| Release | : 1989 |
| Genre | : Entomology |
| ISBN | : |
| Author | : P. N. Ravindran |
| Publisher | : CRC Press |
| Total Pages | : 582 |
| Release | : 2000-08-07 |
| Genre | : Science |
| ISBN | : 0203303873 |
Black Pepper is the first monograph on this important and most widely used spice. This volume includes chapters on all aspects of the crops' botany; crop improvement, agronomy, chemistry, post-harvest technology, processing, diseases, insect pests, marketing, economy and uses. All the available information has been collected and presented by expert
| Author | : Kodoth Prabhakaran Nair |
| Publisher | : Springer Nature |
| Total Pages | : 164 |
| Release | : 2020-09-01 |
| Genre | : Science |
| ISBN | : 3030528650 |
This book considers all aspects of black pepper from its growth, as a flowering vine, to how the dried fruit (peppercorn) is used as a spice and traded as a commodity. It is the economic mainstay of several India states and, principally, in Kerala State, with the Indian subcontinent being the largest black pepper producer. Indonesia has also emerged as a large producer of black pepper. Black pepper commands a leading position among the spices and has an immense commercial importance to world trade, finding its way onto the dining table of millions around the world, on the European and North American continents, and Japan. The use of black pepper ranges from a simple dietary component and flavour enhancer, to that of a spice with huge pharmacological benefits.
| Author | : K. V. Peter |
| Publisher | : Elsevier |
| Total Pages | : 634 |
| Release | : 2012-08-13 |
| Genre | : Technology & Engineering |
| ISBN | : 0857095676 |
Herbs and spices are among the most versatile ingredients in food processing, and alongside their sustained popularity as flavourants and colourants they are increasingly being used for their natural preservative and potential health-promoting properties. An authoritative new edition in two volumes, Handbook of herbs and spices provides a comprehensive guide to the properties, production and application of a wide variety of commercially-significant herbs and spices.Volume 1 begins with an introduction to herbs and spices, discussing their definition, trade and applications. Both the quality specifications for herbs and spices and the quality indices for spice essential oils are reviewed in detail, before the book goes on to look in depth at individual herbs and spices, ranging from basil to vanilla. Each chapter provides detailed coverage of a single herb or spice and begins by considering origins, chemical composition and classification. The cultivation, production and processing of the specific herb or spice is then discussed in detail, followed by analysis of the main uses, functional properties and toxicity.With its distinguished editor and international team of expert contributors, the two volumes of the new edition of Handbook of herbs and spices are an essential reference for manufacturers using herbs and spices in their products. They also provide valuable information for nutritionists and academic researchers. - Provides a comprehensive guide to the properties, production and application of a wide variety of commercially-significant herbs and spices - Begins with a discussion of the definition, trade and applications of herbs and spices - Reviews the quality specifications for herbs and spices and examines the quality indices for spice essential oils
