CA2510300C - A process for the preparation of antioxidant conserve from indian curry leaves (murraya koenigii spreng.) - Google Patents
A process for the preparation of antioxidant conserve from indian curry leaves (murraya koenigii spreng.) Download PDFInfo
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- 230000003078 antioxidant effect Effects 0.000 title claims abstract description 56
- 239000003963 antioxidant agent Substances 0.000 title claims abstract description 54
- 235000021438 curry Nutrition 0.000 title claims abstract description 37
- 238000000034 method Methods 0.000 title claims abstract description 27
- 235000008734 Bergera koenigii Nutrition 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 240000002393 Murraya koenigii Species 0.000 title claims abstract 4
- 235000006708 antioxidants Nutrition 0.000 claims abstract description 53
- 239000008601 oleoresin Substances 0.000 claims abstract description 21
- 239000000284 extract Substances 0.000 claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 17
- 239000002904 solvent Substances 0.000 claims abstract description 16
- 238000001035 drying Methods 0.000 claims abstract description 10
- 238000000227 grinding Methods 0.000 claims abstract description 7
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 claims description 12
- ZWEHNKRNPOVVGH-UHFFFAOYSA-N 2-Butanone Chemical compound CCC(C)=O ZWEHNKRNPOVVGH-UHFFFAOYSA-N 0.000 claims description 10
- 239000011521 glass Substances 0.000 claims description 4
- 235000013305 food Nutrition 0.000 abstract description 21
- 239000000126 substance Substances 0.000 abstract description 11
- 239000000654 additive Substances 0.000 abstract description 8
- 230000007613 environmental effect Effects 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 5
- 239000002798 polar solvent Substances 0.000 abstract description 5
- 125000000217 alkyl group Chemical group 0.000 abstract description 4
- 150000002576 ketones Chemical class 0.000 abstract description 4
- 244000089719 Bergera koenigii Species 0.000 description 17
- 235000019282 butylated hydroxyanisole Nutrition 0.000 description 6
- 239000004322 Butylated hydroxytoluene Substances 0.000 description 5
- NLZUEZXRPGMBCV-UHFFFAOYSA-N Butylhydroxytoluene Chemical compound CC1=CC(C(C)(C)C)=C(O)C(C(C)(C)C)=C1 NLZUEZXRPGMBCV-UHFFFAOYSA-N 0.000 description 5
- 235000010354 butylated hydroxytoluene Nutrition 0.000 description 5
- 229940095259 butylated hydroxytoluene Drugs 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 239000004255 Butylated hydroxyanisole Substances 0.000 description 4
- HEDRZPFGACZZDS-UHFFFAOYSA-N Chloroform Chemical compound ClC(Cl)Cl HEDRZPFGACZZDS-UHFFFAOYSA-N 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- CZBZUDVBLSSABA-UHFFFAOYSA-N butylated hydroxyanisole Chemical compound COC1=CC=C(O)C(C(C)(C)C)=C1.COC1=CC=C(O)C=C1C(C)(C)C CZBZUDVBLSSABA-UHFFFAOYSA-N 0.000 description 4
- 229940043253 butylated hydroxyanisole Drugs 0.000 description 4
- 150000001875 compounds Chemical class 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 238000002955 isolation Methods 0.000 description 3
- 230000006866 deterioration Effects 0.000 description 2
- 235000013367 dietary fats Nutrition 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 235000019261 food antioxidant Nutrition 0.000 description 2
- 239000010520 ghee Substances 0.000 description 2
- 238000011534 incubation Methods 0.000 description 2
- 229940049918 linoleate Drugs 0.000 description 2
- 239000000825 pharmaceutical preparation Substances 0.000 description 2
- 229940127557 pharmaceutical product Drugs 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 231100000048 toxicity data Toxicity 0.000 description 2
- 241000207199 Citrus Species 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 244000141359 Malus pumila Species 0.000 description 1
- 241001093501 Rutaceae Species 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 229940035676 analgesics Drugs 0.000 description 1
- 239000000730 antalgic agent Substances 0.000 description 1
- 230000001754 anti-pyretic effect Effects 0.000 description 1
- 238000002792 antioxidant assay Methods 0.000 description 1
- 239000002221 antipyretic Substances 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 239000006286 aqueous extract Substances 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 238000006701 autoxidation reaction Methods 0.000 description 1
- 238000004061 bleaching Methods 0.000 description 1
- 238000004587 chromatography analysis Methods 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000012790 confirmation Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000006392 deoxygenation reaction Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000008960 ketchup Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 231100000956 nontoxicity Toxicity 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000003287 optical effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 235000010483 polyoxyethylene sorbitan monopalmitate Nutrition 0.000 description 1
- 239000000249 polyoxyethylene sorbitan monopalmitate Substances 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 231100000683 possible toxicity Toxicity 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 235000015193 tomato juice Nutrition 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 230000002110 toxicologic effect Effects 0.000 description 1
- 231100000027 toxicology Toxicity 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/75—Rutaceae (Rue family)
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B2/00—Preservation of foods or foodstuffs, in general
- A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
- A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
- A23B2/729—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B2/00—Preservation of foods or foodstuffs, in general
- A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
- A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
- A23B2/729—Organic compounds; Microorganisms; Enzymes
- A23B2/733—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
- A61K47/06—Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite
- A61K47/22—Heterocyclic compounds, e.g. ascorbic acid, tocopherol or pyrrolidones
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Animal Behavior & Ethology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Medicinal Chemistry (AREA)
- Pharmacology & Pharmacy (AREA)
- Epidemiology (AREA)
- General Chemical & Material Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Microbiology (AREA)
- Alternative & Traditional Medicine (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Biotechnology (AREA)
- Botany (AREA)
- Medical Informatics (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Medicinal Preparation (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Anti-Oxidant Or Stabilizer Compositions (AREA)
- Cosmetics (AREA)
Abstract
The present invention relates to a simple process for the preparation of safe, environmental friendly, and natural antioxidant conserve of activity ranging between 80-85%, comprising oleoresin from Indian curry leaves (Murraya Koenigii Spreng.), said process-comprising steps of drying the washed curry leaves at temperature ranging between 30-800C, for time duration ranging between 2-10 hours, powdering the dried leaves into coarse powder form, extracting the powder with polar solvent preferably ketone with alkyl group, and obtaining antioxidant conserve comprising oleoresin from the extract by removing the solvent; also, use of antioxidant conserve at concentration ranging between ranging between 0.2 to 3.0%, comprising oleoresin from Indian curry leaves (Murraya Koenigii Spreng.) as an anti-oxidant in food and pharmaceutical substances and additives.
Description
A PROCESS FOR THE PREPARATION OF ANTIOXIDANT CONSERVE FROM
INDIAN CURRY LEAVES (MURRA YA KOENIGII SPRENG.) Technical Field The present invention relates to a simple process for the preparation of safe, environmental friendly, and natural antioxidant conserve of activity ranging between 80-85%, and use of antioxidant conserve at concentration ranging between ranging between 0.2 to 3.0%, comprising oleoresin from Indian curry leaves (Murraya Koenigii Spreng.) as an anti-oxidant in food and pharmaceutical substances and additives.
Background Art Antioxidants play a crucial role in preventing or delaying autoxidation and have attracted a lot of attention as food additives. The deterioration of food with time, results largely from its biological nature and is inevitable. During the production, processing, distribution and storage prior to actual consumption, food undergoes various modes of deterioration that involve biological changes by microbes as well as chemical changes. The latter is ascribed to enzymatic and non-enzymatic oxidation of lipids and phenolics, which cause undesirable changes in flavour, appearance, physical character, nutritional value and toxicity. Deoxygenation, airtight packing, and other techniques have solved some of these problems to a certain extent, but the role of antioxidants as either food constitutents or as additives cannot be overlooked. Both synthetic and natural antioxidants are widely used in many food products.
The subject of natural antioxidants has been developing since past decade, mainly because of the increasing limitations on the use of synthetic antioxidants and enhanced public awareness of health issues. In general, consumer prefers natural antioxidants because these are considered safe and environmental friendly. Commercial antioxidants are generally synthetic compounds. There has been a growing interest in replacing them with natural ingredients due to possible toxicity of synthetic antioxidants (Chang et al J.Food Sci. 42, 1102, 1977) as shown by clinical studies (Toxicological aspects of antioxidants used as food additives, In Food antioxidants; Hudson,B.J.F., Ed.; Elsevier; London, 1990; p253).
Further, the use of some common synthetic antioxidants such as butylated hydroxy anisole (BHA) and butylated hydroxy toluene (BHT) has become controversial issue because of adverse toxicological data (Food antioxidants, edited by Madhavi, Despande and Salunke, Marcel Dekker, Inc. Newyork 1995, p.267) and the use CONFIRMATION COPY
INDIAN CURRY LEAVES (MURRA YA KOENIGII SPRENG.) Technical Field The present invention relates to a simple process for the preparation of safe, environmental friendly, and natural antioxidant conserve of activity ranging between 80-85%, and use of antioxidant conserve at concentration ranging between ranging between 0.2 to 3.0%, comprising oleoresin from Indian curry leaves (Murraya Koenigii Spreng.) as an anti-oxidant in food and pharmaceutical substances and additives.
Background Art Antioxidants play a crucial role in preventing or delaying autoxidation and have attracted a lot of attention as food additives. The deterioration of food with time, results largely from its biological nature and is inevitable. During the production, processing, distribution and storage prior to actual consumption, food undergoes various modes of deterioration that involve biological changes by microbes as well as chemical changes. The latter is ascribed to enzymatic and non-enzymatic oxidation of lipids and phenolics, which cause undesirable changes in flavour, appearance, physical character, nutritional value and toxicity. Deoxygenation, airtight packing, and other techniques have solved some of these problems to a certain extent, but the role of antioxidants as either food constitutents or as additives cannot be overlooked. Both synthetic and natural antioxidants are widely used in many food products.
The subject of natural antioxidants has been developing since past decade, mainly because of the increasing limitations on the use of synthetic antioxidants and enhanced public awareness of health issues. In general, consumer prefers natural antioxidants because these are considered safe and environmental friendly. Commercial antioxidants are generally synthetic compounds. There has been a growing interest in replacing them with natural ingredients due to possible toxicity of synthetic antioxidants (Chang et al J.Food Sci. 42, 1102, 1977) as shown by clinical studies (Toxicological aspects of antioxidants used as food additives, In Food antioxidants; Hudson,B.J.F., Ed.; Elsevier; London, 1990; p253).
Further, the use of some common synthetic antioxidants such as butylated hydroxy anisole (BHA) and butylated hydroxy toluene (BHT) has become controversial issue because of adverse toxicological data (Food antioxidants, edited by Madhavi, Despande and Salunke, Marcel Dekker, Inc. Newyork 1995, p.267) and the use CONFIRMATION COPY
of BHT is already banned in India. The use of natural antioxidants in food is limited due to the lack of knowledge about their molecular compositions, the content of active compounds in the raw materials and the availability of relevant toxicological data. Hence, evaluation of the antioxidative activity of naturally occurring substances has been of interest in recent years (Nahrung, 40, 261, 1996). Currently, the use of some naturally occurring antioxidants in preventive and therapeutic medicine is gaining importance.
Literature survey revealed that there is no process for the isolation antioxidant conserve from Indian Curry leaves (Murraya koenigii Spreng.) Curry leaf (Murraya koenigii Spreng) is an aromatic small tree belonging to citrus family Rutaceae and occurs widely in East Asia. Its leaves have slightly pungent, bitter and feebly acidulous taste and these characterstics are retained after drying. The chemical composition of volatile oil and the changes during dehydration were studied by Pralcash and Natarajan (J.Fd.Sci.Technol., 11, 284-286, 1974). Curry leaf, at 1% level gave better protection to ghee than when BHA or BHT at 0.02% as specified by PFA. Ghee with peroxide value of 0.4 gave after storage of 5 months, 1.56 with 0.02% BHA or BHT and 1.50 with 0.5% curry leaf. (Patel and Rajorhia, J.Fd.Sci.Technol., 16, 158, 1979). The shelf life of tomato juice was extended by incorporating aqueous extract of curry leaf at 0.5%.
(Vijay Sethi, Indian Food Packer, 45, 17-18, 1991).
Objects of the present invention The main object of the present invention is to develop a simple process for the preparation of safe, environmental friendly, and natural antioxidant conserve comprising oleoresin from Indian curry leaves (Murraya Koenigii Spreng.) Another main object of the present invention is to develop a process for obtaining antioxidant conserve comprising oleoresin.
Yet another object of the present invention to develop a process for obtaining high yield antioxidant of range between 7-10% of the weight of the leaves.
Still another object of the present invention is to obtain the anti-oxidant activity of the extract is ranging between 80 to 85% from Indian curry leaves.
Another main object of the present invention is to develop a use of antioxidant conserve comprising oleoresin from Indian curry leaves (Murraya Koenigii Spreng.) as an anti-oxidant in food and pharmaceutical substances and additives.
Summary of the present invention The present invention relates to a simple process for the preparation of safe, environmental friendly, and natural antioxidant conserve of activity ranging between 80-85%, comprising oleoresin from Indian curry leaves (Murraya Koenigii Spreng.), said process-comprising steps of drying the washed curry leaves at temperature ranging between 30-80 C, for time duration ranging between 2-10 hours, powdering the dried leaves into coarse powder form, extracting the powder with polar solvent preferably ketone with alkyl group, and obtaining antioxidant conserve comprising oleoresin from the extract by removing the solvent; also, use of antioxidant conserve at concentration ranging between ranging between 0.2 to 3.0%, comprising oleoresin from Indian curry leaves (Murraya Koenigii Spreng.) as an anti-oxidant in food and pharmaceutical substances and additives.
A process for the preparation of an antioxidant conserve comprising oleoresin from unwashed Indian curry leaves (Murraya Koenigii Spreng.), said process comprising steps of:
a. drying the washed curry leaves using cross-flow drying at temperature in the range of 30-80 C, for time duration ranging between 2-10 hours, b. powdering the dried leaves into coarse powder form, c. extracting the powder with ethyl-methyl ketone/acetone using a glass column, wherein the ratio of leaves to solvent is in the range of 1:5-1:7, d.
obtaining antioxidant conserve comprising oleoresin from the extract by removing the solvent at a temperature in the range of 30-40 C.
A process as claimed in claim 1, wherein the anti-oxidant activity of the extract is in the range of 80 to 85% at 100 ppm concentration.
Detailed description of the present invention Accordingly, the present invention relates to a simple process for the preparation of safe, environmental friendly, and natural antioxidant conserve of activity ranging between 80-85%, comprising oleoresin from Indian curry leaves (Murraya Koenigii Spreng.), said process-comprising steps of drying the washed curry leaves at temperature ranging between 30-80 C, for time duration ranging between 2-10 hours, powdering the dried leaves into coarse powder form, extracting the powder with polar solvent preferably ketone with alkyl group, and obtaining antioxidant conserve comprising oleoresin from the extract by removing the solvent; also, use of antioxidant conserve at concentration ranging between ranging between 0.2 to 3.0%, comprising oleoresin from Indian curry leaves (Murraya Koenigii Spreng.) as an anti-oxidant in food and pharmaceutical substances and additives.
3a A simple process for the preparation of safe, environmental friendly, and natural antioxidant conserve comprising oleoresin from Indian curry leaves (Murraya Koenigii Spreng.), said process comprising steps of = drying the washed curry leaves at temperature ranging between 30-80 C, for time duration ranging between 2-10 hours.
= powdering the dried leaves into coarse powder form, = extracting the powder with polar solvent preferably ketone with alkyl group, = obtaining antioxidant conserve comprising oleoresin from the extract by removing the solvent.
In an embodiment of the present invention, wherein the solvent is acetone and ethyl-methyl ketone.
In another embodiment of the present invention, wherein removal of the solvent is at the temperature ranging between 10-40 C.
Literature survey revealed that there is no process for the isolation antioxidant conserve from Indian Curry leaves (Murraya koenigii Spreng.) Curry leaf (Murraya koenigii Spreng) is an aromatic small tree belonging to citrus family Rutaceae and occurs widely in East Asia. Its leaves have slightly pungent, bitter and feebly acidulous taste and these characterstics are retained after drying. The chemical composition of volatile oil and the changes during dehydration were studied by Pralcash and Natarajan (J.Fd.Sci.Technol., 11, 284-286, 1974). Curry leaf, at 1% level gave better protection to ghee than when BHA or BHT at 0.02% as specified by PFA. Ghee with peroxide value of 0.4 gave after storage of 5 months, 1.56 with 0.02% BHA or BHT and 1.50 with 0.5% curry leaf. (Patel and Rajorhia, J.Fd.Sci.Technol., 16, 158, 1979). The shelf life of tomato juice was extended by incorporating aqueous extract of curry leaf at 0.5%.
(Vijay Sethi, Indian Food Packer, 45, 17-18, 1991).
Objects of the present invention The main object of the present invention is to develop a simple process for the preparation of safe, environmental friendly, and natural antioxidant conserve comprising oleoresin from Indian curry leaves (Murraya Koenigii Spreng.) Another main object of the present invention is to develop a process for obtaining antioxidant conserve comprising oleoresin.
Yet another object of the present invention to develop a process for obtaining high yield antioxidant of range between 7-10% of the weight of the leaves.
Still another object of the present invention is to obtain the anti-oxidant activity of the extract is ranging between 80 to 85% from Indian curry leaves.
Another main object of the present invention is to develop a use of antioxidant conserve comprising oleoresin from Indian curry leaves (Murraya Koenigii Spreng.) as an anti-oxidant in food and pharmaceutical substances and additives.
Summary of the present invention The present invention relates to a simple process for the preparation of safe, environmental friendly, and natural antioxidant conserve of activity ranging between 80-85%, comprising oleoresin from Indian curry leaves (Murraya Koenigii Spreng.), said process-comprising steps of drying the washed curry leaves at temperature ranging between 30-80 C, for time duration ranging between 2-10 hours, powdering the dried leaves into coarse powder form, extracting the powder with polar solvent preferably ketone with alkyl group, and obtaining antioxidant conserve comprising oleoresin from the extract by removing the solvent; also, use of antioxidant conserve at concentration ranging between ranging between 0.2 to 3.0%, comprising oleoresin from Indian curry leaves (Murraya Koenigii Spreng.) as an anti-oxidant in food and pharmaceutical substances and additives.
A process for the preparation of an antioxidant conserve comprising oleoresin from unwashed Indian curry leaves (Murraya Koenigii Spreng.), said process comprising steps of:
a. drying the washed curry leaves using cross-flow drying at temperature in the range of 30-80 C, for time duration ranging between 2-10 hours, b. powdering the dried leaves into coarse powder form, c. extracting the powder with ethyl-methyl ketone/acetone using a glass column, wherein the ratio of leaves to solvent is in the range of 1:5-1:7, d.
obtaining antioxidant conserve comprising oleoresin from the extract by removing the solvent at a temperature in the range of 30-40 C.
A process as claimed in claim 1, wherein the anti-oxidant activity of the extract is in the range of 80 to 85% at 100 ppm concentration.
Detailed description of the present invention Accordingly, the present invention relates to a simple process for the preparation of safe, environmental friendly, and natural antioxidant conserve of activity ranging between 80-85%, comprising oleoresin from Indian curry leaves (Murraya Koenigii Spreng.), said process-comprising steps of drying the washed curry leaves at temperature ranging between 30-80 C, for time duration ranging between 2-10 hours, powdering the dried leaves into coarse powder form, extracting the powder with polar solvent preferably ketone with alkyl group, and obtaining antioxidant conserve comprising oleoresin from the extract by removing the solvent; also, use of antioxidant conserve at concentration ranging between ranging between 0.2 to 3.0%, comprising oleoresin from Indian curry leaves (Murraya Koenigii Spreng.) as an anti-oxidant in food and pharmaceutical substances and additives.
3a A simple process for the preparation of safe, environmental friendly, and natural antioxidant conserve comprising oleoresin from Indian curry leaves (Murraya Koenigii Spreng.), said process comprising steps of = drying the washed curry leaves at temperature ranging between 30-80 C, for time duration ranging between 2-10 hours.
= powdering the dried leaves into coarse powder form, = extracting the powder with polar solvent preferably ketone with alkyl group, = obtaining antioxidant conserve comprising oleoresin from the extract by removing the solvent.
In an embodiment of the present invention, wherein the solvent is acetone and ethyl-methyl ketone.
In another embodiment of the present invention, wherein removal of the solvent is at the temperature ranging between 10-40 C.
In yet another embodiment of the present invention, wherein yield of the antioxidant is ranging between 7-10% of the weight of the leaves.
In still another embodiment of the present invention, wherein ratio of leaves to solvent is ranging between 1:5 to 1:7.
In still another embodiment of the present invention, wherein the anti-oxidant activity of the extract is ranging between 80 to 85%.
In another main embodiment of the present invention, wherein use of antioxidant conserve comprising oleoresin from Indian curry leaves (Murraya Koenigii Spreng.) as an anti-oxidant in food and pharmaceutical substances and additives.
In still another embodiment of the present invention, wherein the anti-oxidant activity of the extract is ranging between 80 to 85%.
In still another embodiment of the present invention, wherein the concentration of the extract in food and pharmaceutical is ranging between 0.2 to 3.0%.
In still another embodiment of the present invention, wherein the said use shows no toxicity.
In still another embodiment of the present invention, wherein the said use does not affect the taste of the food and pharmaceutical substances.
In still another embodiment of the present invention, wherein the said use is environmental friendly.
In still another embodiment of the present invention, the yield of the antioxidant conserve in step (v) is 8.5% by chromatography method with respect to the weight of dehydrated curry leaves.
In still another embodiment of the present invention the antioxidant activity of the conserve is comparable to the standard compound BHA.
The process for the preparation of antioxidant conserves from the Indian Curry leaves was carried out according to the following flow diagram.
SCHEME
Indian curry leaves (Fresh) -4-- Cleaning and washing in running water t-- Drying Dried curry leaves Powdering Curry leaves powder Extraction using medium polar solvent CJ:-f extract 4 Removal of solvent Curry leaf oleoresin / antioxidant conserve Antioxidant assay by carotene-linoleate model system The antioxidant activity of curry leaves extract was evaluated by the (3-carotene-linoleate model (Jayaprakasha and Jaganmohan Rao, Z.Naturforsch. 55C, 1018-1022, 2000).
0.2 mg of the (3-carotene in 0.5 ml of chloroform, 20 mg of linoleic acid and 200 mg of Tween-40 (polyoxyethylene sorbitan monopalmitate) were mixed together. The chloroform was removed at 40 C under vacuum using a rotary evaporator. The resulting solution was immediately diluted with 10 ml of triple-distilled water and the emulsion was mixed well for 1 min. The emulsion was further diluted with 40 ml of oxygenated water before use. 4 ml aliquots of this mixture were transferred into different tubes containing 0.2 ml of samples at 100 ppm concentrations in ethanol, butylated hydroxyanisole (BHA) was used for comparative purposes. A control containing 0.2 ml of ethanol and 4 ml of the above mixture was prepared. Optical density (OD) at 470 nm were taken for the all extracts and pure compounds immediately (t = 0) at 15 min intervals for 1.5 h (t = 90). The tubes were incubated at 50 C in a water bath. All determinations were performed in triplicate.
Measurement of OD was continued until the colour of 0-carotene disappeared in the control. The antioxidant activities (AA) of the samples were evaluated in terms of bleaching the (3-carotene using the following formula. AA = 100[1-(Ao At)/(A
- A t)]
where A and A are the OD measured at zero time of incubation for test sample and control, respectively. At and A t are the OD measured in the test sample and control, respectively, after incubation for 90 min.
The advantages of the process are:
This is the first report of a process for the isolation of antioxidant conserves from the Indian curry leaves.
The acetone extract of curry leaves could be used as natural antioxidant conserve in food systems. Indian curry leaves are a source of natural antioxidant. This process will help in the proper utilisation of Indian curry leaves. This process will add to the economics of cultivator of Indian curry leaves.
The novelty of the process:
1. Isolation of antioxidant conserve from Indian curry leaves.
2. Separation of antioxidant conserves using simple extraction techniques.
The following examples are given by way of illustrations of the present invention and therefore should not be construed to limit the scope of the present invention.
Example-1 Indian curry leaves were cleaned and washed with running water. These were dried in a cross flow dryer at 55 5 C for 6 lhr. Dried leaves are powdered to obtain coarse powder. Dry powder (500g) extracted with ethylmethylketone / acetone in a glass column.
The ratio of leaves to eluting solvent is 1: 6Q1. Solvent is removed from the eluate at 35 5 C. The yield of the conserve 1 is 7.25%.
Example-2 Indian curry leaves were cleaned and washed with running water. These were dried in a cross flow dryer at 55 5 C for 6 lhr. Dried leaves are powdered to obtain coarse powder. Dry powder (250g) extracted with ethylmethylketone / acetone in a glass column.
The ratio of leaves to eluting solvent is 1: 6 1. Solvent is removed from the elute at 35 5 C. The yield of the conserve 2 is 8.5%.
The antioxidant activities of conserves 1 and 2 are 83.1% and 83.2% at 100 ppm concentration and comparable to the antioxidant activity of BHA (90.2%) at the same concentration.
Example 3 The said conserve of Indian curry leaves was tried as an anti-oxidant in food and pharmaceutical substances and additives. Some of the food systems used tomato, apples, potato, pickles, fruit jams, soft drinks, ketchups, etc. Further, the pharmaceutical product comprises analgesics, anti-pyretic, etc.
Here, concentration of the conserve in food and pharmaceutical is ranging between 0.2 to 3.0%. Further, the anti-oxidant activity of the extract is found to be ranging between 80 to 85%.
In addition, the food and pharmaceutical items with said conserve as anti-oxidant with food preservation activity was found to be non-toxic. Also, the taste of the food and pharmaceutical products was not affected by adding this extract.
In still another embodiment of the present invention, wherein ratio of leaves to solvent is ranging between 1:5 to 1:7.
In still another embodiment of the present invention, wherein the anti-oxidant activity of the extract is ranging between 80 to 85%.
In another main embodiment of the present invention, wherein use of antioxidant conserve comprising oleoresin from Indian curry leaves (Murraya Koenigii Spreng.) as an anti-oxidant in food and pharmaceutical substances and additives.
In still another embodiment of the present invention, wherein the anti-oxidant activity of the extract is ranging between 80 to 85%.
In still another embodiment of the present invention, wherein the concentration of the extract in food and pharmaceutical is ranging between 0.2 to 3.0%.
In still another embodiment of the present invention, wherein the said use shows no toxicity.
In still another embodiment of the present invention, wherein the said use does not affect the taste of the food and pharmaceutical substances.
In still another embodiment of the present invention, wherein the said use is environmental friendly.
In still another embodiment of the present invention, the yield of the antioxidant conserve in step (v) is 8.5% by chromatography method with respect to the weight of dehydrated curry leaves.
In still another embodiment of the present invention the antioxidant activity of the conserve is comparable to the standard compound BHA.
The process for the preparation of antioxidant conserves from the Indian Curry leaves was carried out according to the following flow diagram.
SCHEME
Indian curry leaves (Fresh) -4-- Cleaning and washing in running water t-- Drying Dried curry leaves Powdering Curry leaves powder Extraction using medium polar solvent CJ:-f extract 4 Removal of solvent Curry leaf oleoresin / antioxidant conserve Antioxidant assay by carotene-linoleate model system The antioxidant activity of curry leaves extract was evaluated by the (3-carotene-linoleate model (Jayaprakasha and Jaganmohan Rao, Z.Naturforsch. 55C, 1018-1022, 2000).
0.2 mg of the (3-carotene in 0.5 ml of chloroform, 20 mg of linoleic acid and 200 mg of Tween-40 (polyoxyethylene sorbitan monopalmitate) were mixed together. The chloroform was removed at 40 C under vacuum using a rotary evaporator. The resulting solution was immediately diluted with 10 ml of triple-distilled water and the emulsion was mixed well for 1 min. The emulsion was further diluted with 40 ml of oxygenated water before use. 4 ml aliquots of this mixture were transferred into different tubes containing 0.2 ml of samples at 100 ppm concentrations in ethanol, butylated hydroxyanisole (BHA) was used for comparative purposes. A control containing 0.2 ml of ethanol and 4 ml of the above mixture was prepared. Optical density (OD) at 470 nm were taken for the all extracts and pure compounds immediately (t = 0) at 15 min intervals for 1.5 h (t = 90). The tubes were incubated at 50 C in a water bath. All determinations were performed in triplicate.
Measurement of OD was continued until the colour of 0-carotene disappeared in the control. The antioxidant activities (AA) of the samples were evaluated in terms of bleaching the (3-carotene using the following formula. AA = 100[1-(Ao At)/(A
- A t)]
where A and A are the OD measured at zero time of incubation for test sample and control, respectively. At and A t are the OD measured in the test sample and control, respectively, after incubation for 90 min.
The advantages of the process are:
This is the first report of a process for the isolation of antioxidant conserves from the Indian curry leaves.
The acetone extract of curry leaves could be used as natural antioxidant conserve in food systems. Indian curry leaves are a source of natural antioxidant. This process will help in the proper utilisation of Indian curry leaves. This process will add to the economics of cultivator of Indian curry leaves.
The novelty of the process:
1. Isolation of antioxidant conserve from Indian curry leaves.
2. Separation of antioxidant conserves using simple extraction techniques.
The following examples are given by way of illustrations of the present invention and therefore should not be construed to limit the scope of the present invention.
Example-1 Indian curry leaves were cleaned and washed with running water. These were dried in a cross flow dryer at 55 5 C for 6 lhr. Dried leaves are powdered to obtain coarse powder. Dry powder (500g) extracted with ethylmethylketone / acetone in a glass column.
The ratio of leaves to eluting solvent is 1: 6Q1. Solvent is removed from the eluate at 35 5 C. The yield of the conserve 1 is 7.25%.
Example-2 Indian curry leaves were cleaned and washed with running water. These were dried in a cross flow dryer at 55 5 C for 6 lhr. Dried leaves are powdered to obtain coarse powder. Dry powder (250g) extracted with ethylmethylketone / acetone in a glass column.
The ratio of leaves to eluting solvent is 1: 6 1. Solvent is removed from the elute at 35 5 C. The yield of the conserve 2 is 8.5%.
The antioxidant activities of conserves 1 and 2 are 83.1% and 83.2% at 100 ppm concentration and comparable to the antioxidant activity of BHA (90.2%) at the same concentration.
Example 3 The said conserve of Indian curry leaves was tried as an anti-oxidant in food and pharmaceutical substances and additives. Some of the food systems used tomato, apples, potato, pickles, fruit jams, soft drinks, ketchups, etc. Further, the pharmaceutical product comprises analgesics, anti-pyretic, etc.
Here, concentration of the conserve in food and pharmaceutical is ranging between 0.2 to 3.0%. Further, the anti-oxidant activity of the extract is found to be ranging between 80 to 85%.
In addition, the food and pharmaceutical items with said conserve as anti-oxidant with food preservation activity was found to be non-toxic. Also, the taste of the food and pharmaceutical products was not affected by adding this extract.
Claims (2)
1. A process for the preparation of an antioxidant conserve comprising oleoresin from unwashed Indian curry leaves (Murraya Koenigii Spreng.), said process comprising steps of:
a. drying the washed curry leaves using cross-flow drying at temperature in the range of 30-80°C, for time duration ranging between 2-10 hours, b. powdering the dried leaves into coarse powder form, c. extracting the powder with ethyl-methyl ketone/acetone using a glass column, wherein the ratio of leaves to solvent is in the range of 1:5-1:7, d. obtaining antioxidant conserve comprising oleoresin from the extract by removing the solvent at a temperature in the range of 30-40°C.
a. drying the washed curry leaves using cross-flow drying at temperature in the range of 30-80°C, for time duration ranging between 2-10 hours, b. powdering the dried leaves into coarse powder form, c. extracting the powder with ethyl-methyl ketone/acetone using a glass column, wherein the ratio of leaves to solvent is in the range of 1:5-1:7, d. obtaining antioxidant conserve comprising oleoresin from the extract by removing the solvent at a temperature in the range of 30-40°C.
2. A process as claimed in claim 1, wherein the anti-oxidant activity of the extract is in the range of 80 to 85% at 100 ppm concentration.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/IB2002/005445 WO2004054391A1 (en) | 2002-12-18 | 2002-12-18 | A process for the preparation of antioxidant conserve from indian curry leaves (murraya koenigii spreng.) |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CA2510300A1 CA2510300A1 (en) | 2004-07-01 |
| CA2510300C true CA2510300C (en) | 2012-03-20 |
Family
ID=32587403
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA2510300A Expired - Fee Related CA2510300C (en) | 2002-12-18 | 2002-12-18 | A process for the preparation of antioxidant conserve from indian curry leaves (murraya koenigii spreng.) |
Country Status (9)
| Country | Link |
|---|---|
| US (2) | US20060165826A1 (en) |
| EP (1) | EP1571929B1 (en) |
| JP (1) | JP4875300B2 (en) |
| CN (1) | CN100553500C (en) |
| AT (1) | ATE401801T1 (en) |
| AU (1) | AU2002348721A1 (en) |
| CA (1) | CA2510300C (en) |
| DE (1) | DE60227847D1 (en) |
| WO (1) | WO2004054391A1 (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2009066303A2 (en) | 2007-11-22 | 2009-05-28 | Ganga Raju Gokaraju | New synergistic phytochemical composition for the treatment of obesity |
| EP3470046B1 (en) * | 2010-06-28 | 2021-04-21 | Société des Produits Nestlé S.A. | Tube feed formulations and methods for using same |
| JP5941021B2 (en) * | 2013-07-30 | 2016-06-29 | 三栄源エフ・エフ・アイ株式会社 | Salty taste enhancer and method for enhancing salty taste of food and drink |
| CN106138145A (en) * | 2015-04-09 | 2016-11-23 | 苏州瑞美科生物技术有限公司 | Curry Plantrd extract and preparation thereof and application in preparing medicine |
| JP6793651B2 (en) * | 2015-08-28 | 2020-12-02 | 日本化薬株式会社 | Pharmaceutical composition containing rapamycin or a derivative thereof |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS56144078A (en) * | 1980-04-08 | 1981-11-10 | Lion Corp | Preparation of preservative |
| JP3511217B2 (en) * | 1994-12-09 | 2004-03-29 | 稲畑香料株式会社 | Antibacterial agent and its manufacturing method |
| JP3492806B2 (en) * | 1995-03-06 | 2004-02-03 | 稲畑香料株式会社 | Food and confectionery compositions and antimicrobial agents |
| US20020061339A1 (en) * | 2000-09-28 | 2002-05-23 | Martin Stogniew | Compositions and methods for use of extracts of rutaceae plants |
| AU2001235968B2 (en) * | 2000-10-16 | 2005-03-10 | Council Of Scientific And Industrial Research | Murraya koenigii extracts for treating asthma |
-
2002
- 2002-12-18 DE DE60227847T patent/DE60227847D1/en not_active Expired - Lifetime
- 2002-12-18 EP EP02781668A patent/EP1571929B1/en not_active Expired - Lifetime
- 2002-12-18 WO PCT/IB2002/005445 patent/WO2004054391A1/en active IP Right Grant
- 2002-12-18 CA CA2510300A patent/CA2510300C/en not_active Expired - Fee Related
- 2002-12-18 AT AT02781668T patent/ATE401801T1/en not_active IP Right Cessation
- 2002-12-18 CN CNB028301781A patent/CN100553500C/en not_active Expired - Fee Related
- 2002-12-18 JP JP2004559948A patent/JP4875300B2/en not_active Expired - Fee Related
- 2002-12-18 AU AU2002348721A patent/AU2002348721A1/en not_active Abandoned
- 2002-12-18 US US10/539,498 patent/US20060165826A1/en not_active Abandoned
-
2008
- 2008-11-26 US US12/315,034 patent/US20090081322A1/en not_active Abandoned
Also Published As
| Publication number | Publication date |
|---|---|
| DE60227847D1 (en) | 2008-09-04 |
| CN100553500C (en) | 2009-10-28 |
| JP4875300B2 (en) | 2012-02-15 |
| AU2002348721A1 (en) | 2004-07-09 |
| JP2006510753A (en) | 2006-03-30 |
| CA2510300A1 (en) | 2004-07-01 |
| US20090081322A1 (en) | 2009-03-26 |
| CN1735355A (en) | 2006-02-15 |
| WO2004054391A1 (en) | 2004-07-01 |
| EP1571929A1 (en) | 2005-09-14 |
| ATE401801T1 (en) | 2008-08-15 |
| US20060165826A1 (en) | 2006-07-27 |
| EP1571929B1 (en) | 2008-07-23 |
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