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    Wyświetlanie 1-6 z 6
    Tytuł:
    Curcumin and curcuminoids in quest for medicinal status
    Autorzy:
    Grynkiewicz, Grzegorz
    Ślifirski, Piotr
    Powiązania:
    https://bibliotekanauki.pl/articles/1039733.pdf
    Data publikacji:
    2012
    Wydawca:
    Polskie Towarzystwo Biochemiczne
    Tematy:
    turmeric
    oleoresin
    curcumin derivatives and analogs
    curcuminoids
    diferuloylmethane
    Michael acceptors
    curcumin
    Opis:
    Curcumin, known for thousands of years as an Ayurvedic medicine, and popular as a spice in Asian cuisine, has undergone in recent times remarkable transformation into a drug candidate with prospective multipotent therapeutic applications. Characterized by high chemical reactivity, resulting from an extended conjugated double bond system prone to nucleophilic attack, curcumin has been shown to interact with a plethora of molecular targets, in numerous experimental observations based on spectral, physicochemical or biological principles. The collected preclinical pharmacological data support traditional claims concerning the medicinal potential of curcumin and its congeners but at the same time point to their suboptimal properties in the ADME (absorption, distribution, metabolism and excretion) area.
    Źródło:
    Acta Biochimica Polonica; 2012, 59, 2; 201-212
    0001-527X
    Pojawia się w:
    Acta Biochimica Polonica
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Enzyme-assisted turmeric oil extraction from turmeric rhizomes
    Autorzy:
    Chandra, Avinash
    Rekhi, Heena
    Dharmender
    Gautam, A.K.
    Arya, R.K.
    Powiązania:
    https://bibliotekanauki.pl/articles/2173425.pdf
    Data publikacji:
    2022
    Wydawca:
    Polska Akademia Nauk. Czytelnia Czasopism PAN
    Tematy:
    turmeric oil
    enzyme assisted
    diastase
    cellulase
    pectinase
    olejek z kurkumy
    diastaza
    celulaza
    pektynaza
    Opis:
    An enzyme-assisted modified steam distillation process was adopted to extract turmeric oil from Curcuma longa L. rhizomes. The diastase, xylose, cellulase, pectinase, and lipase enzymes were used for the pre-treatment of fresh turmeric rhizome to obtain a higher yield by rapturing biological cells. The quantitative and qualitative analysis of turmeric oil was performed by GC–MS. The various influencing parameters for the extraction of turmeric oil such as an enzyme, incubation/pre-treatment time, distillation time have been studied in the present work. The obtained turmeric oil by enzymatic pretreatment process is richer in bioactive/medicinal components than in the other traditional methods. The maximum yield was obtained with cellulase enzyme, which is 25–27% higher than the yield obtained by the traditional hydro distillation process. The detailed qualitative and quantitative analyses are also presented. The present method can be considered energy-efficient, effective, economical, and eco-friendly.
    Źródło:
    Chemical and Process Engineering; 2022, 43, 2; 183--191
    0208-6425
    2300-1925
    Pojawia się w:
    Chemical and Process Engineering
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Selected physico-mechanical characteristics of cryogenic and ambient ground turmeric
    Autorzy:
    Barnwal, P.
    Mohite, A.M.
    Singh, K.K.
    Kumar, P.
    Powiązania:
    https://bibliotekanauki.pl/articles/25528.pdf
    Data publikacji:
    2014
    Wydawca:
    Polska Akademia Nauk. Instytut Agrofizyki PAN
    Tematy:
    physical characteristics
    mechanical characteristics
    cryogenic grinding
    ambient grinding
    turmeric
    Curcuma longa
    packaging
    handling
    storage
    Opis:
    In this communication, selected physicomechanical characteristics of ground turmeric (cv. Prabha) were investigated for cryogenic and ambient grinding conditions of turmeric at different moisture contents (4, 6, 8 and 10% w.b.). A cryogenic grinder (Model: 100 UPZ, Hosokawa Alpine, Germany) and a micro pulverizer (hammer mill) were used for cryogenic and ambient grinding, respectively. The ground turmeric was graded in three grades viz. Gr-I, Gr-II and Gr-III with a sieve shaker using BSS Nos. 40, 85 and pan, respectively. Tap densities for cryogenic and ambient ground turmeric decreased from 678.7 (Gr-I) to 546.7 kgm-3 (Gr-III) and from 642.3 (Gr-I) to 468.6 kgm-3 (Gr-III), respectively, with the moisture increase. The angle of repose for cryogenic and ambient ground turmeric increased linearly from 26.85 (Gr-I) to 34.0° (Gr-III) and from 23.10 (Gr-I) to 28.06° (Gr-III), respectively with the increase in moisture content. The static coefficient of friction was the highest on plywood surface followed by mild steel sheet and galvanized iron sheet. The cryoground samples were found better in colour. Thermal conductivity of cryo-ground samples was higher than that of ambient ground samples. These physico-mechanical characteristics of cryogenic and ambient ground turmeric will be helpful for packaging, handling, and storage.
    Źródło:
    International Agrophysics; 2014, 28, 1
    0236-8722
    Pojawia się w:
    International Agrophysics
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Early detection of major diseases in turmeric plant using improved deep learning algorithm
    Autorzy:
    Devisurya, V.
    Devi Priya, R.
    Anitha, N.
    Powiązania:
    https://bibliotekanauki.pl/articles/2173642.pdf
    Data publikacji:
    2022
    Wydawca:
    Polska Akademia Nauk. Czytelnia Czasopism PAN
    Tematy:
    artificial intelligence
    computer vision
    turmeric leaf diseases detection
    sztuczna inteligencja
    wizja komputerowa
    wykrywanie chorób liści kurkumy
    Opis:
    Turmeric is affected by various diseases during its growth process. Not finding its diseases at early stages may lead to a loss in production and even crop failure. The most important thing is to accurately identify diseases of the turmeric plant. Instead of using multiple steps such as image pre-processing, feature extraction, and feature classification in the conventional method, the single-phase detection model is adopted to simplify recognizing turmeric plant leaf diseases. To enhance the detection accuracy of turmeric diseases, a deep learning-based technique called the Improved YOLOV3-Tiny model is proposed. To improve detection accuracy than YOLOV3-tiny, this method uses residual network structure based on the convolutional neural network in particular layers. The results show that the detection accuracy is improved in the proposed model compared to the YOLOV3-Tiny model. It enables anyone to perform fast and accurate turmeric leaf diseases detection. In this paper, major turmeric diseases like leaf spot, leaf blotch, and rhizome rot are identified using the Improved YOLOV3-Tiny algorithm. Training and testing images are captured during both day and night and compared with various YOLO methods and Faster R-CNN with the VGG16 model. Moreover, the experimental results show that the Cycle-GAN augmentation process on turmeric leaf dataset supports much for improving detection accuracy for smaller datasets and the proposed model has an advantage of high detection accuracy and fast recognition speed compared with existing traditional models.
    Źródło:
    Bulletin of the Polish Academy of Sciences. Technical Sciences; 2022, 70, 2; art. no. e140689
    0239-7528
    Pojawia się w:
    Bulletin of the Polish Academy of Sciences. Technical Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Additions of Extract Turmeric on the Presto of Lalawak Fish (Barbodes balleroides) Stored at Room Temperature
    Autorzy:
    Aulia, Syifa
    Rostini, Iis
    Junianto, Junianto
    Pratama, Rusky Intan
    Powiązania:
    https://bibliotekanauki.pl/articles/1058044.pdf
    Data publikacji:
    2019
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Barbodes balleroides
    Barbonymus balleroides
    Lalawak Fish
    TPC (Total Plate Count)
    Turmeric
    Water content
    pH
    pindang presto
    shelf life
    Opis:
    The purpose of this research is to determine the effectiveness of turmeric and its best concentration in preserving the presto of lalawak fish based on the characteristics of microbiological tests and chemical tests including checking water content and pH. The research experimental method covered five treatments by adding turmeric extract solutions of 0%, 1%, 3%, 5%, and 7%. The test parameters observed in the research were microbiological tests using the method of TPC (Total Plate Count) in duplicate and chemical tests including checking water content and pH. The results showed that all treatments by adding turmeric extract were with concentrations of 1%, 3%, 5%, and 7% able to extend the shelf life presto of lalawak fish more than two days compared to the presto of lalawak fish which were not treated with turmeric extract or control (0%) which can only last two days. The treatment of the addition of 5% turmeric extract is able to provide the long lasting strength of lalawak fish for up to five days so that the shelf life is longer than other treatments, as evidenced by the TPC (Total Plate Count) value of 5.81×105 CFU / gram on the 6th day. The water content reached 67.5% on the 6th day and the pH value reached 6.50 on the 5th day.
    Źródło:
    World Scientific News; 2019, 134, 2; 63-73
    2392-2192
    Pojawia się w:
    World Scientific News
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    The role of selected plant products in the prevention of cadmium-induced toxicity®
    Rola wybranych produktów roślinnych w zapobieganiu toksyczności wywołanej przez kadm®
    Autorzy:
    Sitek, Agnieszka
    Powiązania:
    https://bibliotekanauki.pl/articles/1522455.pdf
    Data publikacji:
    2021
    Wydawca:
    Wyższa Szkoła Menedżerska w Warszawie
    Tematy:
    cadmium exposure
    oxidative stress
    turmeric
    ginger
    garlic
    onion
    black seeds oil
    olive oil
    blueberry
    green tea
    hibiscus
    ekspozycja na kadm
    stres oksydacyjny
    kurkuma
    imbir
    czosnek
    cebula
    olej z czarnuszki
    oliwa z oliwek
    borówka amerykańska
    zielona herbata
    hibiskus
    Opis:
    Long-term exposure to cadmium (Cd) leads to the development of numerous diseases in human as well as in animals associated with renal and hepatic injury, respiratory, skeletal and cardiovascular disturbances, as well as visual changes, blindness and hearing loss. Cd was classified as human carcinogen (Group 1) by the International Agency for Research on Cancer. The study discusses the effect of selected plant products on reduced toxicity caused by Cd. Animal studies confirmed that the effect of such products as: turmeric, ginger, garlic, onion, black seeds oil, olive oil, blueberry, green tea, hibiscus was efficient in reducing the Cd level in organs and tissues and had positive effect on the urinary tract and cardiovascular, reproductive, nervous, immune and respiratory system. Consumption of these products in occupational and environmental exposure to Cd appears promising.
    Długotrwała ekspozycja na kadm (Cd) ludzi jak i zwierząt, prowadzi do rozwoju wielu zmian patologicznych związanych z uszkodzeniem nerek, wątroby, zaburzeniami w układzie oddechowym, kostnym, sercowo-naczyniowym, a ponadto z zaburzeniami widzenia, ślepotą i niedosłuchem. Cd został zaklasyfikowany przez Międzynarodową Agencję Badań nad Rakiem jako substancja rakotwórcza dla człowieka (Grupa 1). W artykule omówiono potencjalnie korzystny wpływ wybranych produktów roślinnych na zmniejszanie toksyczności wywołanej przez Cd. Badania na zwierzętach wykazały, że spożywanie produktów takich jak: kurkuma, imbir, czosnek, cebula, olej z czarnuszki, oliwa z oliwek, borówka amerykańska, zielona herbata, hibiskus było skuteczne w obniżaniu zawartości Cd w narządach i tkankach oraz korzystnie wpływało na układ krwionośny, moczowy, rozrodczy, nerwowy, odpornościowy i oddechowy. Obiecujące wydaje się zalecanie spożywania tych produktów przy zawodowym i środowiskowym narażeniu na Cd.
    Źródło:
    Postępy Techniki Przetwórstwa Spożywczego; 2021, 1; 79-94
    0867-793X
    2719-3691
    Pojawia się w:
    Postępy Techniki Przetwórstwa Spożywczego
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-6 z 6

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