Properties, Potentials, and Prospects of Antifreeze Proteins

Venkatesh, S. and Dayananda, C. (2008) Properties, Potentials, and Prospects of Antifreeze Proteins. Critical Reviews in Biotechnology,, 28. pp. 57-82.

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Abstract

Curcumin, the yellow colour pigment of turmeric, is produced industrially from turmeric oleoresin. The mother liquor after isolation of curcumin from oleoresin contains approx. 40% oil. The oil was extracted from the mother liquor using hexane at 60C, and the hexane extract was separated into 3 fractions using silica gel column chromatography. These fractions were tested for antibacterial activity by pour plate method against Bacillus cereus, B. coagulans, B. subtilis, Staphylococcus aureus, Escherichia coli and Pseudomonas aeruginosa. Fraction II eluted with 5% ethyl acetate in hexane was found to be the most active fraction. The turmeric oil, fraction I, and fraction II were analysed by GC and GC-MS. ar-Turmerone, turmerone and curlone were the major compounds present in these fractions along with other oxygenated compounds.

Item Type:	Article
Uncontrolled Keywords:	BACTERIA-; ESSENTIAL-OILS; FOOD-SAFETY; INHIBITION-; PATHOGENS-; SPICES-; ANTIBACTERIAL-ACTIVITY; TURMERIC-OILS
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	12 Aug 2008 06:38
Last Modified:	28 Aug 2018 06:31
URI:	http://ir.cftri.res.in/id/eprint/7715

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