RPF III of Jhon ZA · Curcumin content show about 40% reduction in Cv. Prabha, Prathiba at Coimatore, Jagital, Pundibari and Kumarganj. 16. High quality cassia lines are A2, D3, C1,

RPF III

PROFORMA FOR SUBMISSION OF FINAL REPORT

OF RESEARCH PROJECTS

Part-I: General Information

800 Project Code

8001 Institute Project Code No. : PHT. 1. (813)

8002 ICAR Project Code No. : PI-85/14-ICI-F60/2320

801 Name of the Institute and Division

8011 Name and address of Institute : Indian Institute of Spices Research,

Calicut -673 012, Kerala

8012 Name of Division/Section : Crop Production and Post harvest

Technology

8013 Location of the Project : Indian Institute of Spices Research,

Calicut -673 012, Kerala

802 Project Title : Quality Evaluation Spices

803 Priority Area

8031 Research Approach

Applied Research Basic Research Process of

Technology Development

Transfer of Technology

01 02 03 04

804 Specific Area : Plant Biochemistry

805 Duration of Project

8051 Date of start : 1986

8052 Date of completion : 2005

806 Total cost/Expenditure Incurred : Rs. 35,90,000/-

(Give reasons for variation, if any from original estimated cost)

The cost of the project increased about 10 fold in 19 years compared to initial proposal.

The reason for this can be attributed to the sharp escalation of cost of chemicals, glass

wares, equipments and the increase in wages. This was the period of globalization and

liberalization.

807 Executive Summary

1. Black pepper accessions rich in oil, oleoresin, Piperine and other constituents

were identified. Accessions CLTP-55, 187, 61, 185, 5411, 5442, W 3001, HP-

813 and 4187 are high quality accessions.

2. Bulk density (weight per litre) was above 600 g in hybrids cultivated Valparai. At

Peruvannamuzhi this was below 500g.

3. Maximum accumulation of constituents in pepper was between 150-190 days

after flavouriong.

4. Certain hormonal sprays such as GA, NAA and kinetin influence the chemical

quality.

5. Most of the black pepper cultivars have berry size in the 4.2 nm size.

6. Among cardamom samples APG-57 is rich in oil and α-terpinyl acetate. APG-

221 and 218 maintained the quality profile for three consecutive years.

7. Ginger accessions 14, 22 and 56 possessed 9% oleoresin. NE varieties Bhaise

and Gurubathani showed high crude fibre content (75%).

8. Many accessions with fibre content much below 3% were identified.

9. Crude fiber and oleoresin showed a positive correlation and negative correlation

exist between crude fibre, carbohydrate and starch.

10. Fibre estimation using �Dosi Fiber� is more consistent.

11. Ginger accessions 141 and 22 showed high 6-gingerol.

12. Ginger rhizomes showed maximum accumulation of constituents during 170-180

days after planting.

13. Accessions 35, 179, 64, 71, 117, 116 and 294 are found ideal for preparing salted

ginger.

14. High curcumin (>6%) turmeric accessions are 584, 595, 591, 585, 609, 587, 596,

588, 603, 607, 579, 593, 577, 575, 582, 173, 126, 42, 319, 330, 295 and 109.

15. Curcumin content show about 40% reduction in Cv. Prabha, Prathiba at

Coimatore, Jagital, Pundibari and Kumarganj.

16. High quality cassia lines are A2, D3, C1, A-7, D-4, D-6 and D-2.

808 Key Words : Black pepper, cardamom, ginger, turmeric,

cinnamon, cassia, clove, curcumin, piperine, gingerol, zingiberene,

caryophyllene, turmerone

Part � II : Investigator Profile

(Please identify clearly changes, if any in Project personal)

810 Principal Investigator

8101 Name : Dr. John Zachariah

8102 Designation : Senior Scientist

8103 Division/Section : Crop Production and Post harvest

Technology

8104 Location : Indian Institute of Spices Research, Calicut

8105 Institute Address : Indian Institute of Spices Research,

Post Bag- 1701, Calicut 673 012

811 Co-investigator

8111 Name : Dr. N.K Leela

8112 Designation : Senior Scientist


Technology




812 Co-investigator

8121 Name : Dr. B. Chempakam

8122 Designation : Principal Scientist


Technology




Part � III : Technical Details

820 Introduction and objectives

Black pepper, cardamom, ginger, turmeric, cinnamon, clove and nutmeg occupy

an important position in the spice processing industry. The volatile oil, oleoresin

and other principles from these spices have great industrial potential. IISR hold

the largest germplasm respiratory of all these spices. The project aimed at

identification of varieties/lines rich in chemical constituents form these spices.

8201 Project Objectives

1) To identify varieties and accessions of spices rich in aroma quality.

2) To understand the correct maturity in relation to the formation of these

constituents.

8202 Background information and important natural flavouring materials available to

the food processor and it has application in a very wide field of food and non food

items including meat and fish, baked foods, sugar confectionery, beverages,

tobacco, pharmaceuticals and fragrance.

Most of the herbs and spices are composed of three different types of ingredients

a. Volatile compounds � Which can be recovered as essential oils by various

distillation techniques which impart aroma.

b. Non volatile components � Which may be extracted as oleoresin or resinoids

by using selected solvents which impart taste, flavour and pungency.

c. Inert matter which is mostly cellulose comprising the basic cellular plant

structure and of values as natural carrier or diluents as well as contributing

bulk or weight.

Black pepper

Black pepper, oil, oleoresin, Piperine and related items are the major products from

pepper.

Factors influencing quality

Pungency level and the content and aroma/flavour character of volatile oil are determined

by intrinsic characteristic of variety or cultivar grown. Maturity of the berries is also very

critical. Volatile oil content reaches maximum at a relatively early stage, about four and

a half months after fruit setting and then diminishes, while Piperine content continues to

increase for a period. (Piperine, major alkaloid of pepper, which is responsible for its

pungency constitute about 35% of the oleoresin of pepper).

Spice Oleoresin

Extraction of spice powder with organic solvents like acetone, ethylene dichloride etc.

yield an extract called oleoresin possessing the odour, flavour and pungent principles of

the spice. Extraction of oleoresin may be done by different methods by circulation of hot

or cold solvent through a bed of ground spice, or a method based on Soxhlet extraction,

or by a counter current process using several extractions

Spice essential oil

Dried spice is crushed to a coarse powder and on hydro distillation, yields 2-4%

colourless or pale green essential oil. Essential oil is used in perfumery and in

flavourings.

The pungent principles

The most pungent alkaloid Piperine was first isolated by Oersted (1820) and its structure

was later identified as the trans-trans form of 1-piperoyl piperidine. It was revealed later

that Piperine is not the only pungent principle in pepper. Chavicine is another alkaloid.

Piperine is undoubtedly the major pungent principle in pepper, which probably comprises

over 95% of the total pungent alkaloids present, and the determination of its content is a

good measure of the pungency of the spice. The pungent alkaloid principle Piperine

content vary from 3-9% in pepper berries. Good quality pepper oleoresin will have about

25% Piperine.

Ginger

Ginger rhizome contains a little volatile oil, fixed (fatty) oil, pungent compounds, resin,

proteins, cellulose, pentosans, starch and mineral elements. Starch is the most abundant

and comprises 40-60% of rhizome on dry weight basis.

The crude fibre, volatile oil contents and the pungency level are most important criteria in

assessing suitability of ginger for various purposes. The relative abundance of these

constituents in the fresh rhizome is governed by its state of maturity at harvest. Tender

ginger harvested at 5 to 6 months after planting are ideal for the manufacture of preserved

ginger since the fibre content is less at that stage. At about 9 months after planting, the

volatile and pungent principles reach a maximum and thereafter their relative abundance

falls as the fibre content continues to increase. Most ginger varieties have about 3-6%

crude fibre, 1.5-3.0% volatile oil and 4-10% oleoresin.

The major pungent principle in ginger oleoresin is gingerol. Among the gingeroles 6-

gingerol, 8-gingerol and 10-gingerol are very important in contributing the pungency.

Gingerol on storage gets converted to another compound called shogaol. The age of

ginger oleoresin can be assessed based on the shogaol content. The level of gingerols and

shagoals in ginger oleoresin can be determined using vanillin standard by HPLC. Good

quality ginger oleoresin will have 22-25% total gingerol, 6-shogaol, 8-shogaol and 10

shagoal.

Turmeric

It is an essential item in curry powder. Curry powder usually contains about 24% of

turmeric powder and may only be exceeded in quantity by coriander seeds. Turmeric is

valued for it yellow-orange colouring powder, which is determined by the content of

curcuminoid pigments. Turmeric also possesses highly aromatic volatile oil, which has

the peculiar turmeric aroma. Curcumin the colouring principle is composed of three

component pigments Viz., 1) curcumin, 2) De-methoxy curcumin and 3) Bis-de-methoxy

curcumin.

Cardamom

The characteristic odour and flavour of true cardamom is determined by the composition

of its aromatic steam volatile oil. Two major constituents of cardamom oil are 1, 8

cineole and α-terpinyl acetate together with smaller amounts of oxygenated

monoterpenes, monoterpene hydrocarbons sesquiterpenes. High 1, 8-cineole in the oil

gives more of a camphoraceous note and high terpinyl acetate give more sweet, fruity

note.

Guenther (1950) has elaborated the chemistry of spice oils in his reviews. Jagella and

Grosch made detailed studies on the flavour components and active monoterpenes like

linalool, limonene, myrcene, alpha pinene are some of the major flavour compounds in

cardamom. The compounds in cardamom are 1, 8 cineole, limonene, terpinyl acetate,

sabinene, and borneol. (Lawrence 1979). Purseglove (1981) described in detail the total

profile of all the major spices.

821 Project Technical Profile

8211 Technical Programme

(Indicate briefly plan of procedure, techniques, instruments and special materials,

organisms, special environments etc.)

a) Biochemical constituents at different developmental stages in black pepper.

b) Refining methods to prepare white pepper.

c) Long term storage of black pepper and the changes in physical and chemical

quality.

d) Quality evaluation of bold rhizomes of ginger.

e) Quality evaluation of ginger at different maturity stages.

f) Evaluation of high curcumin turmeric.

g) Storage changes associated with fresh ginger and turmeric.

h) Evaluation of germplasm accessions for quality.

i) Refining methods for preparing white pepper.

j) Storage changes in black pepper.

k) Quality evaluation of ginger.

l) Quality evaluation of turmeric.

m) Evaluation of pepper accessions from Valparai.

n) Evaluation of clove samples for oil.

8212 Total man months involvement of component project workers

John Zachariah � 95

B. Chempakam � 8

N.K Leela - 10

822 Final Report on the Project- Attached as annexure

Detailed report containing all relevant data with a summary of results (not

exceeding 2-5 pages)

8221 Achievements in terms of targets fixed for each activity

1. More than 500 black pepper germplasm accessions were evaluated. Accessions

were categorized based on the level of concentration oil, oleoresin, colour or

pungent compounds and other constituents.

2. Piperine by HPLC technique is more true to the actual level.

3. Variation in quality constituents in relation to maturity levels was ascertained.

4. High quality cardamom lines were identified.

5. Ginger accessions with high oil, high oleoresin, high fibre and low fibre were

short listed.

6. Proportion of salted ginger a product based on low fibre ginger was standardized.

7. Standardized estimation of crude fibre using automated Dosifibre.

8. Variation in quality both in ginger and turmeric in relation to maturity was

determined.

9. Impact of location on curcumin content was established.

10. Harvest index for high curcumin recovery was finalized.

11. High quality clove and cinnamon lines rich in eugenol and cinnamaldehyde were

identified.

8222 Questions - Answered

1. Is there any variability in the level of bulk density, oil, oleoresin and pungent

principles?

Yes, wide variability exists.

2. Is there any relation between maturity in pepper berries or growth stage of

rhizomes to level of constituents?

Yes, 170-180 days of maturity is very critical.

3. Is there any variety suitable to any product?

Yes, Panniyur-1 is ideal for white pepper. Identified ginger accessions are

suitable for salted ginger.

4. Can we overcome the constraints in fibre estimation?

Yes, Dosifibre technique is very consistent and less cumbersome.

5. What is the impact of different agro climatic conditions on constituents like

fibre, curcumin etc?

More than 40% reduction was observed in curcumin content in other location.

8223 Process/Product/Technology/Developed

1. Pannitur-1 identified as the best variety suitable to make white pepper.

2. Process for preparing green pepper in Brine, salted ginger was standardized.

3. Crude fibre estimation using Dosifiber was standardized.

4. Impact of location on curcumin content was ascertained.

5. Harvest index for high recovery of curcumin from turmeric was standardized.

8224 Practical Utility

(not more than 150 words)

The project clearly establishes black pepper, cardamom, ginger, turmeric,

cinnamon, cassia and allspice varieties/lines with varying levels of constituents.

Utilizing the data many varieties of black pepper, cardamom, ginger, turmeric,

cinnamon were released. The database is very useful in future development of

varieties.

8225 Constraints, if any

Nil

823 Publications and Material Development

(One copy each to be supplied with this per forma.)

8231 Research papers � List attached separately in annexure

8232 Popular Articles

1. B. Sasikumar and T. John Zachariah 1991. Quality of black pepper. Research

findings and future thrusts. Spice India (Mal) IV. 15-18.

2. T. John Zachariah 1992. Effect of storage of rhizomes on chemical

constituents of turmeric Spice India. (Mal) V. pp.10.

3. T. John Zachariah 1992. Recent trends in pepper drying. Spice India (Mal) 5.

18-19.

4. T. John Zachariah 1993. Nutmeg and mace. Spice India (Mal) 6: 7-8.

5. T. John Zachariah 1994. The chemistry behind the flavour and fragrance of

spices. Spice India (Mal) 7 (10): 2-4.

6. T. John Zachariah 1994. Spices quality research at NRCS. Spices India (Mal)

7(11): 3-5.

7. K.V. Peter and T. John Zachariah 1995. Value added Spices. Mathrubhumi

(Mal) daily 11 and 18 July 1995.

8. A.K. Sadanandan and T. John Zachariah 1996. Status of research in Post

Harvest Technology in �Issues on spices trade, production and quality

Requirements�. P. 26-28.

9. T. John Zachariah 1997. Stride in Spice Market. Karshakasree (Mal) Vol. III.

P. 20-24.

10. T. John Zachariah 1997. Piperine is bite principle in pepper. Spice India (Mal)

Vol. 10. P8.

8233 Reports

Nil

8234 Seminars, conferences and workshops (relevant to the Project) is which the

scientists have participated. (List abstracts forwarded)

a) Ninth symposium on Plantation Crops Research and Development �

PLACROSYM � IX, Banglore, 5-7 December.

b) National Seminar on tropical essential oils, Cochin, September 18-19, 1992.

c) National Seminar on Post Harvest Technology of Spices, Trivandrum, May

13-14, 1993.

d) Symposium on Plantation Crops � PLACROSYM � XII, Kottayam,

November 27-29, 1996.

e) 22nd Peppertech meeting, International Pepper Community, Kochi, October 6-

7, 1997.

f) Workshop on Fragrance and Flavours Association, Kochi, 15 November,

1997.

g) National Seminar on Potential Aromatic Plants of India: Exploration and

utilization, Regional Research Laboratory, Bhubaneswar, 30-31, July 1998.

h) Golden jubilee National Symposium on Spices, medicinal and aromatic

plants. Biodiversity, conservation and utilization, Calicut, 10-12 August,

1998.

i) National Symposium on Analytical Techniques, Bangalore, 24-25 November,

1998.

j) 4th Agricultural Science Congress, Jaipur 21-24 February, 1999.

k) National Seminar on R and D of essential oils, CIMAP, Lucknow 30-31 July,

1999.

l) National Seminar on strategies for increasing production and export of spices,

Calicut, 24-26 October, 2002.

824 Infra structural facilities developed

(Details of field, laboratory, note books and final material and their location)

Helped in setting up the new laboratory in the main building.

Procured and installed equipments such as Gas Chromatograph, HPLC, UV-

visible spectrophotometer, Dosi Fiber apparatus, Balance moisture meter etc.

825 Comments/Suggestions of Project Leader regarding possible future lines of

work that may to be taken up arising out of this project.

1. Isolation of active principles such as caryophellene, zingiberone, turmerone

2. Shortlisting lines rich in these constituents

3. Preparation of blends utilizing the constituents from different spices.

Part � IV : Project Expenditure

(Summary)

Year 1986-2005

830 Total Recurring Expenditure

8301 Salaries: (Designation with pay scale):

Actual

i) Scientific : Rs. 10, 85, 000/-

ii) Technical : --

iii) Supporting : Rs, 2, 85, 000/-

iv) Wages : Rs. 25000/-

Sub � Total : Rs. 13, 95, 000/-

8302 Consumables

i) Chemicals : Rs. 2, 80, 000/-

ii) Glasswares : Rs. 1, 00, 000/-

iii) Others : Rs. 20, 000/-

Sub � Total : Rs. 4, 00, 000/-

8303 Travel : Rs. 95, 000/-

8304 Miscellaneous :

(Other costs)

8305 Sub � Total (Recurring) : Rs. 18, 90, 000/-

831 Total Non-Recurring

Expenditure

(Equipments and works)

i) Gas chromatograph : Rs. 10, 00, 000/-

ii) UV-Vis spectrophotometer : Rs. 2, 00, 000/-

iii) JHPLC for Piperine : Rs. 4, 50, 000/-

iv) Heaters : Rs. 50, 000/-

832 Total (830 and 831) : Rs. 35, 90, 000/-

Part � V : DECLARATION

This is to certify that the final report of the Project has been submitted in full consultation

with the Project workers as per the approved objectives and technical programme and the

relevant records, note-books, materials are available for the same.

Signature of the Project Investigator

Co-investigators: 1. Dr. B. Chempakam

2. Dr. N.K. Leela

Signature & Comments of the Head

of the Division/Section

Signature & Comments of the

Joint Director (Research)

Signature & Comments of the

Director

Annexure for RPF-III

BLACK PEPPER

Evaluation of the black pepper germplasm accessions

Among the 89 germplasm accessions evaluated CLTP 12, 99, 185 and 210

contained high essential oil, 2 and 41 had high Piperine and CLTP 185 had high

oleoresine.

Accessions rich in oil are G-41 (5.3%) and G-43 (4.4%). Oleoresin rich

accessions are G-30 (14.5%) and G-103 (13%). High Piperine accessions are G-41

(5.69%) and G-164 (5.65%).

CLTP-55 ranked first in Piperine (5.8%), oleoresin (16%) and essential oil

(6%). Accession with more than 5% piperine are CLTP-201, 234, 192 and 2. Accessions

with more than 4.5% oil are CLTP- 187, 61 and 185. Accessions with more than 13%

oleoresin are 185 and 192. Acc. 49, 92, 194, 166 and 56 (4.3% oil, 10-12% oleoresin and

3.4-5.7% Piperine) are other high quality accessions.

One hundred and thirty black pepper accessions were evaluated for oleoresin

and Piperine. Oleoresin content ranged from 5.6 to 19.5% and Piperine content ranged

from 1.2 to 3.9%. Eight wild accessions also were evaluated. One of the wild accessions

W-3001 gave a Piperine content of 5.6% (Table 1).

Table 1. High quality black pepper accessions

Accessions Oleoresin Piperine

KS-147 17.9 3.4

1602 19.5 3.7

4073 17.5 2.8

KS-127 16.6 2.5

1261 13.5 3.9

3001 8.0 5.6

Wild collections: Two hundred pepper accessions including some wild samples were

evaluated for oil, oleoresin and Piperine. Acc 5411 with 31.8% oleoresin and 6.2%

Piperine followed by 5442 (21.6 OR and 6% Piperine), Karimunda from the area (16.8

OR and 6.0% Piperine) are some of the best collections. High quality lines are listed in

the table 2 and table 3.

Table 2. High quality black pepper accessions

Acc. No. Vol. Oil

(%)

Oleoresin

(%)

Piperine

(HPLC)

5302 9.0 19.8 3.8

5305 3.0 9.9 2.0

983 3.2 9.0 2.3

1216 3.6 9.3 1.5

4081 4.0 11.0 2.9

1382 3.0 9.9 3.2

4021 4.3 12.0 2.7

1633 5.8 13.0 2.8

1622 3.0 9.3 3.0

1058 8.8 17.0 3.0

P.II 4.9 13.3 3.4

975 3.3 11.0 4.0

1442 - 14.2 3.6

1339 - 12.2 3.0

845 3.0 11.3 2.8

1095 5.0 11.5 2.2

Table 3. High quality cultivated and wild pepper collections

Accession Essential oil

(%)

Oleoresin

(%)

Piperine

(%)

HP-813 3.7 11.0 4.2

C-1041 3.7 9.2 3.0

C-950 3.3 8.0 3.2

P-24 3.3 9.6 4.1

P.argyrophyllum 3.4 11.5 -

P. attenuatum 3.0 9.7 -

HP- 1662 - 13.0 5.0

4187 - 13.2 3.1

4052 - 12.4 3.0

HP-150 - 12.2 3.9

Quality of pepper cultivated in higher altitudes

Evaluation of black pepper samples cultivated at Valparai helped in studying the impact

of higher altitudes on quality constituents. Table 4. illustrate the levels of constituents.

Table 4. Quality of pepper samples cultivated at Valparai

Variety Bulk density

(gm/lit)

Ess.Oil

(%)

Oleoresin

(%)

Piperine

(%)

Panniyur-1 512 2.0 9.4 3.0

HP-813 612 2.8 11.7 2.4

HP-34 641 2.0 7.6 1.4

HP-778 647 2.8 8.9 2.0

P-24 654 3.2 9.9 2.1

HP-728 591 2.0 8.2 2.5

HP-105 156 2.4 10.4 2.4

HP-1041 582 3.2 8.5 1.4

The data indicate that the hybrid samples perform well at Valparai. Hp-813 has

about 11.7% oleoresin and P-24 has relatively very good bulk density, high oil, good

oleoresin and 2.1% piperine.

The quality of these samples were compared at Peruvannamuzhi, Calicut. Table

5. give values at Peruvannamuzhi.

Among the 22 samples analysed HP-813 gave 15% oleoresin, 5.4% volatile oil

and 3.5% Piperine.

Table 5. Quality black pepper hybrids/cultivars Peruvannamuzhi.

Variety Bulk density

(gm/lit)

Ess.Oil

(%)

Oleoresin

(%)

Piperine

(%)

HP-813 452 15.3 5.5 3.5

HP-1411 473 10.8 3.0 3.5

HP-34 555 8.4 3.6 2.3

HP-2 528 10.8 2.4 3.8

HP-1 488 11.7 3.6 3.8

OPKM 589 8.3 3.0 2.2

4133 518 8.6 3.2 2.3

1365 586 10.7 2.8 3.5

Black Pepper from Kahikuchi (Assam)

Five samples from Kahikuchi were evaluated for chemical quality constituents.

Bulk density ranged from 256 gm to 450 gm, essential oil 1.9% to 3% and oleoresin 7.7

to 15%. The GC profile showed that Caryophyllene the main aroma principle ranged

from 13 to 34%.

A profile of quality in relation to starch content was made in black pepper. The

data is depicted in Table 6.

Table 6. Quality constituents in relation to starch content in Black Pepper

Sample No Bulk

density

Oleoresin

Ess.Oil

Piperine Starch

1047 488 9.0 3.2 3.5 35.0

KS27 442 11.2 3.6 3.7 36.0

1095 438 12.1 3.4 5.2 23.0

339 341 13.6 4.8 4.0 20.0

1090 427 11.3 3.9 4.0 23.0

1178 440 11.5 3.3 5.0 17.0

P24 483 10.2 3.7 3.3 40.0

HP780 474 12.6 3.8 4.8 24.0

1534 422 8.8 4.5 3.0 21.0

Refining methods to prepare white pepper

This programme was taken up to evolve a method to reduce the retting time

required to prepare white pepper and also to develop a microbial culture to convert black

pepper to white pepper.

Pectinase and cellulose enzyme @ 5 to 20% obtained from CTCRI were added to

retting medium. It was found that pectinase and cellulose did not give any attractive

colour or could reduce the retting time.

Ethrel spray

Commercial grade ethrel (39% ai.) was sprayed on harvested mature spikes.

Fully matured berries acquired ripening within 48-72 hrs. Immature spikes took more

time to acquire maturity. Ethrel sprayed despiked ripened berried were put for retting. It

took only 3 days of retting for the skin to get softened. The produce did not have

attractive white colour.

Mature green berries of pepper treated with ethephon (500, 1000, 2000 ppm) to

enhance ripening did not show much effect.

Ripe red berries soaked with 1000 ppm ethephon for 24 hours showed reduction

in retting time for white pepper. In conventional methods ripe berries take 7-8 days for

degradation of skin while ethephon treated berries took only 3-4 days. The product had

attractive colour.

Long term storage of black pepper

To evaluate the changes of chemical constituents during long term storage of

black pepper harvested dried berries were stored in gunny bag, polyethylene coated

gunny bag, high and low density polyethylene bag. Representative samples will be

drawn at Quarterly intervals and the chemical constituents will be estimated. Storage for

a period of three years did not show significant change in bulk density, essential oil

content, oleoresin and moisture content. Essential oil content is around 3%, oleoresin 8%

and Piperine 2.8%.

Biological constituents at Different developmental stages of black pepper

Six varieties of black pepper viz P-24, Subhakara, Panniyur-1, Pournami,

Panniyur-2 and Panniyur-3 were evaluated for essential oil, oleoresin, Piperine and

volatile oil constituents at different maturity stages of berry. Starch, phenyl alanine

ammonia lyase activity were also monitored at different stages of the berry development.

In general it was found that the secondary metabolites were more during the initial stages

i.e., between 150-190 days and later on it decreases. Starch was found maximum during

full maturity. Gas chromatographic evaluation of the pepper oil constituents indicate that

monoterpenes and sesquiterpenes were gradually increasing up to 210 days and then

showed decline. Details of the oil constituents of CV, Panniyur-4 and Subhakara are

given below (Table 7a & 7b).

The enzyme activity was 2.5 fold more in the berries compared to leaves

indicating its role in the synthesis of secondary metabolites in the berries. The starch

level was always in the increasing trend in both leaves and berries.

Table 7a. Constituents of pepper oil during berry development Cv. Panniyur-4

Constituents/Days

of maturity

120 150 180 210 240

Pinene 2.3 7.2 8.6 11.3 9.9

Sabinene +

Myrcene

8.8 17.2 22.9 26.4 25.8

Limonene 7.3 17.2 15.9 21.9 18.8

Caryophyllene 10.1 11.3 11.2 10.6 14.9

Table 7b. Cv. Subhakara

Constituent 120 150 180 210 240

Pinene 2.1 3.8 4.6 5.2 5.6

Sabinene +

Myrcene

11.2 15.8 29.8 32.9 31.6

Limonene 10.5 13.9 13.2 16.5 15.1

Caryophyllene 9.9 10.5 20.5 20.6 19.8

Studies on quality of black pepper dried on various materials

Cv. Karimunda berries were dried on polyethylene materials (HDPE & LDPE)

and the samples were compared with that dried on bamboo mat and cement floor. The

materials dried on HDPE and LDPE were dirt free and chemical quality remained

unaltered in all the treatments.

Effect of various Spacings on the chemical quality in black pepper

Black pepper cultivated at different spacing was evaluated for quality. The

statistical analysis of results has indicated that the different spacing had no effect on

quality. However, among the cultivars cv. Aimpiriyan performed better.

Black pepper sample treated with hormones and minerals

Table 8 gives the effect of different nutritional and hormonal supplements on

pepper quality. The experiment was conducted at CRC Appangala by the soil science

group. The study indicates that all the treatments except GAA + NAA + Kinetin has a

negative effect on oil, oleoresin and Piperine level. This can only be attributed to the

promotion of vegetative growth by these treatments which might result in the relative

reduction of oil, oleoresin and Piperine. Studies on infected berries indicate that some of

the oil constituents such as limonene and linalool content are reduced and caryophyllene

content increased in the infected samples.

Table 8. Quality of pepper samples treated with nutrients and hormone

supplements

Treatment Oil Oleoresin Piperine

Control 1.7 6.6 2.6

Potash 2.4 8.3 3.6

NAA 2.0 8.3 3.7

Ga + Kinetin +

Potash + Zn + Bo

2.4 8.0 3.7

GA 2.0 8.0 3.5

Kinetin 2.4 8.5 3.5

GA + NAA +

Kinetin

1.7 7.2 2.9

Zn + Bo 2.4 8.2 3.5

Zn + Bo + Potash 2.4 7.8 3.2

1.1.2. Grade and bulk density of black pepper samples

The major black pepper grades based on size of the berries are TGSEB (4.7 mm),

TGEB (4.2 mm) and Malabar Garbled (M.G I and II � 3.8 mm). Sixty three black pepper

samples are evaluated for its size. Most of the samples have 4.2 mm size and below.

Acc. HP 780, OPKM and Acc. 1216 are some of the common accessions which showed

4.7 mm size.

Good quality pepper is expected to have weight per litre (bulk density) around

600-700 gm/litre. Among the accessions evaluated most of them have bulk density

below 500 gm. Table 9 illustrates the grade and bulk density of few black pepper

accessions.

Table 9. GRADE AND BULK DENSITY OF PEPPER SAMPLES

Acc. Bulk density (gm/litre) Grade

HP-780 584 gm 4.7 mm

922 594 4.2 mm

1108 539 4.2 mm

1216 549 4.7 mm

Subhakara 567 4.2 mm

OPKM 503 4.7 mm

Sreekara 576 4.2 mm

300 565 4.2 mm

CARDAMOM

Germplasm accessions were evaluated for essential oil content. Using Gas

Chromatograph the oil samples from all the accessions were evaluated for alpha- terpinyl

acetate, 1, 8-cineole, linalool, geranyl acetate, nerolidol etc. APG 106 contained highest

oil (10.3%) APG 57 is rich in oil as well as quality with 9.8% oil containing 55.6%

terpinyl acetate and only 32% cineole. High quality cardamom accessions are listed in

Table 10.

The oil content ranged from 5.2% to 8.5%. Majority of the accessions contained

less than 7% oil. Accessions were evaluated for Piperine, sabinene, myrcene, limonene,

1, 8-cineole, linalool, terpinene-4-ol, α-terpineol, linalyl acetate, geraniol and α-terpinyl

acetate. All the 77 accessions had about 1.6% to 4.5% pinene. Sabinene ranged from 1.8

to 4.0%. Myrcene ranged from 1.6 to 4.5%. Limonene content ranged from 3.1 to 8.8%.

Amb-2 had 8.8% limonene, Nhy-5 had 6.8%., Malabar-5, 7, Nhy-8, 9, 16 and C-panicle-

1 had 5.9% limonene. 1,8-cineole and α-terpinyl acetate are the key constituents which

determine the flavour of cardamom oil. The ratio of these constituents determines the

overall flavour note of cardamom oil. 1,8-cineole impart a camphoraceous note and α-

terpinyl acetate impart sweet floral note. 1,8-cineole content among the accessions varied

from 26 to 43%.

Table 10. High quality cardamom accessions

Acc. Oil (%) 1,8-cineole α-terpinyl acetate

Malabar-15 8.5 33.0 36.3

Malabar-13 8.4 29.6 39.2

Vazhuka-4 8.3 26.2 32.7

Nhy-16 8.1 33.7 36.3

Mysore-2 7.5 22.3 41.0

Malabar-27 7.0 43.4 34.4

Malabar-21 6.6 31.9 42.5

Nhy-25 6.6 27.2 43.8

OP-N-19 7.6 31.8 34.6

273 8.3 25.0 27.3

277 7.1 24.9 30.4

75 8.3 28.7 26.4

60 8.4 25.0 28.0

256 7.9 15.0 25.5

The study revealed that oil content follows same pattern husk to seed ratio. Husk

to seed ratio vary from 22:78 to 32:68. Most of the lines screened are rich in α-terpinyl

acetate. Among the accessions Acc. 256 with very low 1,8-cineole and high terpinyl

acetate is the best quality line.

Among the CYTs of CI-37, Sel. No. 800 contained 10.5% oil followed by

sel.No.302 which contained 10.3% oil. The control line P. sucker contained 7.9% oil.

The Malabar sucker contained 8.8% oil with 42% terpinyl acetate.

Segregant analysis

Among the 135 segregants evaluated for quality ASH-C-C8, ASH-A-E7 and

ASH-D-MB44 are superior in essential oil and terpinyl acetate. Segregants ASH -D-

MB44 are superior in essential oil and terpinyl acetate. Segregants ASH A-MB 37, ASH

A V-2 and ASH b-1 had about 9% oil. High quality ie Accns with high terpinyl acetate

are ASH A-c2, ASH A MB-17, ASH MB-20 and ASH D MB-40.

Segregants ASH A-MB 37, ASH A V-2 and ASH b-1 had about 9% oil. High

quality ie Accns with high terpinyl acetate are ASH A-c2, ASH A MB-17, ASH MB-20

and ASH D MB-40.

Natural Katte escapes

Among the 44 escapes evaluated for quality NKE3 contained highest oil (7.5%)

and RR-1 and NKE 73 contained high terpinyl acetate which is an indication of quality.

Evaluation of MLTs

Among the seven MLT-1 samples MI-1 and MI-5 contained more than 8% oil and

MI 2, 3, 6 contained high alpha terpinyl acetate and linalyl acetate.

Evaluation of Wynad selections of cardamom

Among the 91 selections evaluated APG 187, 188 and 189 contained high oil and

high alpha terpinyl acetate. APG 221 and 223 which have shown high quality in the

previous year contained about 6-7.5% oil and 40-47% terpinyl acetate. Selections 221

and 223 contained 8.5% oil with low 1,8 cineole (12 and 24% respectively) and high

alpha terpinyl acetate (54 and 43 respectively). The other high oil accessions are 217,

195, 188 and 224. Quality evaluation for three years have shown that among the

selections APG 221 and 218 performed consistently with 7.8% oil, 19% 1,8 cineole and

53% alpha terpinyl acetate. On per plant basis 221 and 223 yielded highest oil.

Quality evaluation of OP and inter se cardamom selections

Among the OP selections, Sel no 871 contained 6.7% oil with 40% 1,8 cineole

and 39% terpinyl acetate. Among the inter se selections No:880 contained 7.5% oil and

sel. 118 contained 7.3% oil with 42% cineole and 40% terpinyl acetate.

Bleaching

Cardamom sample purchased from market was bleached with 6% hydrogen

peroxide (Govindarajan, 1982) for over-night. The bleached cardamom was sun dried to

a moisture level of 13% and compared with unbleached control for quality. There was no

change in the essential oil content or chemical quality of the oil. There was a reduction in

the husk to seed ratio which indicates the brittleness of the husk due to bleaching. On

storage this may lead to loss of volatile oil.

GINGER

Evaluation of Ginger Samples from North East Bhaise, Gurubathani, Kalimpong

varieties which are traditionally grown in North East were cultivated at Peruvannamuzhi

(Calicut), Tamarassery (Calicut) and the chemical quality was compared with that of the

same cultivated at Sikkim. Results are given in the table 11.

Table 11. Quality evaluation of ginger from North East

Variety Dry recovery

(%)

Ess.Oil

(%)

Oleoresin

(%)

Crude fibre

(%)

Bhaise-Tamarassery 18.0 1.6 5.1 2.8

Bhaise-Peruvannamuzhi 17.0 1.6 6.0 3.2

Bhaise-Gangtok 10.3 2.6 7.0 6.0

Gurubathani Tamarassery 16.2 1.6 5.0 2.1

Gurubathani- Peruvannamuzhi 15.2 1.6 6.0 3.1

Gurubathani- Gangtok 13.2 2.5 6.2 4.8

Kalimpong- Peruvannamuzhi 19.0 1.6 3.9 4.0

Kalimpong- Peruvannamuzhi 18.0 2.6 5.3 3.9

Quality evaluation of ginger germplasm accessions

Among the 66 accessions evaluated for quality accessions 54, 82, 86, 94, 103, 14,

97 and 118 contained more than 2% essential oil and accessions 14, 122 and 56 contained

above 9% oleoresin. Among the 30 selections/cultivars grown at Moovattupuzha cv

Wynad local and Suprabha contained 3% (V/W) oil.

Fifty-three ginger samples were evaluated for oil, oleoresin and crude fibre.

Following accessions were found to be very promising. Accessions with over 6%

oleoresin are 197, 225, 156, 199, 197, 162, 93 & and >2% oil are 197, 225, 156, 199, 162

and 11. All these accessions had below 3% fibre.

Germplasm accessions of ginger cultivated at Peruvannamuzhi were evaluated for

volatile oil, oleoresin and crude fibre. Acc 155, 127 and 50 contained more than 2.8%

oil. Acc. 248, 209, 109, 288, 50, 128, 60, 22, 127, 97, 184, 53, 58 and 167 contained

more than 4.5% crude fibre. Acc 50, 127, 187 and 137 contained 6-7% oleoresin. Acc.

211, 108, 243, 171, 385, 269, 26 and 161 contained less than 3% crude fibre.

Accession 511 had 8.9% oleoresin and 199, 288 and 302 had less than 3% fibre.

Among the ginger accessions evaluated for cataloguing Acc.411 and 420 had 2.7% oil

and 213, 114, 385, 167, 50, 2690 and 386 had about 3% crude fibre. Quality of ginger

accessions planted under shade net was evaluated. Levels of oil, oleoresin and fibre did

not show any variation with and without shade net. Accns with oil content above 2% are

251, 165, 292, 41, 51, 241 and 70.

Acc 121 with 1.6% oil, 7.5% oleoresin and 2.0% fibre, Gurubathani (512) with

1.7% oil, 6.0% oleoresin and 3.9% fibre, Kozhikalan (537) with 2.0% oil, 6.6% oleoresin

and 4.1% fibre are some of the best quality accessions evaluated. Kakkakalan (558) had

1.7% oil, 5.5% OR and 3.3% fibre. The other high quality accessions are listed in the

table given below. Accessions with above 6% oleoresin are 121, 537, 512, 342 and 260.

Acc. 537 had 4.1% fibre. Others had less than 2% fibre.

Accessions 507, 201, 135, 156, 233, 270, 480, 515 had crude fibre content below

2.5% and accessions 551, 476, 558, 535, 452, 555, 195 and 486 contained more than 5%

crude fibre. It was observed that accessions with high oleoresin contained more crude

fibre. Accessions 531, 468, 507, 184, 176 and 297 had more than 40% zingiberene in the

oil. Acc. 486 contained highest limonene and linalool in the oil. Acc. 512, 555, 428, 558

contained above 3.0% crude fibre.

Ginger collection from Achenkovil area Acc. 652 contained 3.2% oil with 59.5%

zingiberene, 11% geraniol and 5.1% limonene. Acc. 653 contained 3% oil with 44%

zingiberene, 23.8% geraniol and 7.1% limonene. The oil profile of these accessions are

remarkably different compared to regular ginger accessions. Contrary to yellowish tinge

of regular ginger oils these accessions had colourless or white oil.

Among the 19 ginger accessions Acc. 694, 695, 633, 632 and 630 had oleoresin

above 8% and crude fibre above 5%. Statistical evaluations indicate a positive

correlation between oleoresin and crude fibre content and negative correlation between

crude fibre, carbohydrate and starch. Correlation was found significant at .01 and .05

level (Table 11a and 11b).

Table 11a. Major chemical constituents in selected ginger accessions

Acc No Oil

%

Oleoresin

%

Fibre

%

Carbohydrate

%

Starch

%

694 1.7 8.7 7.0 32.5 27.0

695 2.0 8.7 6.2 39.7 35.0

633 2.7 8.6 5.1 36.8 33.1

632 3.0 8.4 5.6 37.7 32.4

630 2.3 8.1 3.7 43.7 36.0

607 1.3 3.4 3.5 45.7 30.5

Table 11b. Correlation in ginger quality

Oil Oleoresin Crude fibre Carbohydrate Starch

1.0 0.817** 0.459* -.401 -206

1.0 0.746** -.656** -.397

1.0 -.784** -640**

1.0 0.807**

1.0

** Correlation significant at the 0.01 level

* Significant at the .05 level

Eleven Nepal collections, 13 high oil type, 6 low fibre type and fifty germplasm

accessions also were evaluated for oil, oleoresin and crude fibre. Oil content ranged from

1.2 to 2%, oleoresin 3 to 5.2% and fibre 2 to 6.0%. Based on this profile accessions with

high oil (above 2%), oleoresin (above 4.7%) low fibre (below 3%) and high fibre (above

5%) are listed in Table 12.

Table 12. Ginger accessions grouped based on levels of constituents

High oil Above 2%

Acc.

351, 85

164, 341

22, 194

151, 12

154, 121

204, 164

162, 225

411, 197

High oleoresin

Above 4.7%

Acc.

351, 141

204, 121

12, 71

42, 144

151, 194

275, 164

411, 162

275, 264

Low fibre Below

3%

Acc.

282, 272

99, 57

420, 162

228, 578

597

573

591

592

High fibre Above

5%

Acc.

12

154

141

288

121

103

351

Quality evaluation of bold rhizomes of ginger

Among the 30 germplasm accessions (bold rhizome type) evaluated, Accn 15 and

17 had 2% oil Accns 179, 244 and 294 had more than 6% oleoresin and Accn. 117 and

179 had less than 4% fibre. Bold rhizomes are known to be very ideal for preparations

based on fresh ginger. Accessions 64 had 2.7 oil followed by 15 with 2.5% oil. Acc. 71,

3573, 27, 15 and 49 had high oleoresin (>5%).

Bold rhizome ginger samples of 20 ginger lines planted at Kumarakam were

evaluated for crude fibre, essential oil and and oleoresin. Fibre content varied from 2-

5.3%. Acc 244, Vrada, 116, 27, 415 and 179 had below 3% fibre). Essential oil content

varied from 1-3.0% and Oleoresin in 3.2 to 6.1%.

Comparison of �Dosi Fiber� with conventional Fiber analysis

Employing �Dosi Fiber� an automated fibre estimation unit is found to be more

ideal and consistent in estimating crude fibre from ginger. In conventional method there

are two steps, viz, extractions with hot acid followed by washing with hot water, filter,

transfer and again boil with hot alkali wash in hot water, filter and dry. In �Dosi Fiber�

unit using built in condenser, heaters and filters the whole process is easy, no loss of

samples and it ensures complete digestion thereby we get consistent values. A study was

conducted to evaluate both methods. (table 13). This table illustrates that Dosi Fiber is

more realistic consistent. Two ginger varieties were compared for fibre estimation.

Table 13. Comparison of fibre estimation by conventional method and Dosi Fiber

method

Acc.49 IISR varada

C D C D

5.6 4.5 4.7 2.9

5.0 4.4 3.6 2.5

5.9 4.8 3.7 2.7

4.0 4.3 3.9 3.0

4.9 4.4 3.8 3.0

Mean 5.6 4.6 3.9 2.8

CV 11.0 4.5 9.7 5.0

C= Conventional D= Dosi fiber

Evaluation of ginger germplasm accessions for gingerol content

Fifty germplasm accessions were evaluated for oil, oleoresin, crude fibre and the

pungent principles of oleoresin 6-gingerol and 8 gingerol Acc. 197 had 2.4% oil and

7.5% oleoresin. Acc 141 and 22 had high 6-gingerol the main pungent principle present

in oleoresin (Table 14)

Table 14. Evaluation of ginger germplasm accessions for gingerols

Acc. No. Ess.oil (%) Oleoresin

(%)

C.fiber (%) 6-gingerol 8-gingerol

2 1.4 4.7 2.0 14.3 2.0

141 2.1 5.7 3.3 17.6 3.1

50 2.0 5.7 2.5 12.7 2.3

22 1.7 6.0 3.3 21.5 2.1

57 2.2 6.6 2.0 12.8 2.1

86 2.0 4.9 4.4 14.0 3.0

217 2.2 4.8 2.8 3.0 1.5

197 2.4 7.5 2.5 10.1 4.1

130 1.5 6.1 2.5 10.9 5.0

26 1.8 6.8 3.8 11.3 4.5

60 1.6 6.0 4.0 14.2 13.3

135 1.8 5.8 2.7 10.6 2.9

Changes during Rhizome Development in Ginger

Sixteen ginger accessions were harvested 150, 170, 190 and 240 days after

planting and analysed for oil and oleoresin. It was observed that accumulation of

secondary metabolites were maximum during 170 to 190 days after planting. However,

varietal variation was noticed. For instance Acc 35 gave maximum oleoresin at 150 days

while Acc. 15 gave higher oleoresin at 170 days of maturity (Table 15a).

Table 15a. Level of chemical constituents at Different maturity stages in selected

accessions

150 days 170 days 190 days Accn. No.

Ess. oil

(%)

Oleoresin

(%)

Ess. oil

(%)

Oleoresin

(%)

Ess. oil

(%)

Oleoresin

(%)

179 2.0 4.3 2.2 5.7 1.2 2.7

415 1.7 4.8 2.2 5.7 1.6 3.4

294 1.3 4.9 2.5 6.6 1.1 3.0

117 1.3 5.8 2.5 7.2 1.4 4.4

49 1.8 11.2 3.5 8.7 2.2 5.5

Maran 1.8 9.5 2.7 7.3 2.0 5.0

3573 1.5 6.5 2.4 6.4 1.6 5.0

116 1.8 4.9 2.0 5.8 1.2 3.8

244 2.7 7.3 2.7 9.8 1.6 5.7

15 3.4 8.5 3.6 12.0 2.4 6.8

142 1.9 4.7 2.0 6.3 2.0 6.2

27 1.8 4.2 2.3 6.0 1.1 3.1

64 2.3 6.9 2.3 7.2 1.7 4.3

204 2.6 6.4 2.7 6.9 1.5 4.8

35 3.0 12.8 3.5 3.1 3.3 3.8

71 3.3 9.0 2.9 2.0 2.0 6.2

Three varities viz. Maran, Varada and Sabarimala (wild type) were evaluated for

its dry recovery, essential oil and oleoresin at monthly intervals from forth month after

planting (Table 15b).

Table 15b. Level of chemical constituents at Different maturity stages in ginger

varieties

Parameter Variety/Maturity

(Days)

120 150 180 210 240

Dry

recovery

Maran

Sabarimala

Varada

6.0

9.0

10.0

7.0

9.5

11.0

13.0

15.0

19.8

16.0

19.7

21.0

22.0

24.7

22.0

Essential

oil

Maran

Sabarimala

Varada

5.5

7.0

7.5

4.4

4.4

3.4

2.8

3.2

2.0

3.6

2.7

1.9

2.4

3.1

2.1

Oleoresin Maran

Sabarimala

Varada

11.8

14.8

16.0

12.0

8.6

7.1

7.4

6.4

4.1

5.5

4.5

3.5

5.6

5.5

4.2

Dry recovery of all the three varieties increased as the maturity-increased. Varada

reached maximum dry recovery by 180-200 days while Maran and Sabarimala took 230

to 240 days to achieve the same. The three varieties showed maximum oleoresin and oil

around 120 days after planting even though yield was negligible at that stage. The level

of these constituents decreased and become stable at 210 to 230 days after planting.

As there is variation in oil, oleoresin and dry recovery in relation to maturity a

study was conducted to see the impact on starch content in relation to rhizome growth.

The result is depicted in table 15c.

Table 15c. Effect of maturity in starch content in ginger

% starch Days

Maran Varada Himachal

90 26.8 28.8 29.12

120 30.5 31.7 32.7

150 33.5 37.8 39.8

180 40.8 43.7 45.5

210 46.9 47.8 49.2

It can be seen from the table that in all the three varieties shows a steady increase

in starch content as the maturity increases. However high accumulation of starch takes

place from 180 days onwards which is in tune with the maximum accumulation of oil and

oleoresin at 180 days of maturity.

Preparation of salted ginger

It is prepared by keeping ginger without much fibre in birne (~30%) containing

citric acid (1%) for about 14 days. It is very staple item popular in Japan and other

Middle East countries. Three varieties Maran, Varada and Sabarimala were evaluated to

select a suitable variety to prepare this item. The ideal maturity to prepare this item was

between 140 days to 170 days after planting. A special planting system may be devised

to prepare this item. Bold rhizomes are preferred for this item. Among fifteen accessions

evaluated for salted ginger, based on colour, appearance, texture and taste accessions 35,

179, 64, 71, 117, 116 and 294 are found ideal for preparing salted ginger.

Location studies in ginger

Ginger accessions cultivated at Moovattupuzha and Calicut were evaluated for

oil, oleoresin and crude fibre. Accn 251 performed well at both places indicated by its

high oil and oleoresin at both places. Accns 51, 53, 65 and 151 expressed high quality

only at Calicut.

Table 16. Comparison of crude fibre content of ginger from two locations

Cultivar Kerala* Bramhavar

Wynad 5.7 3.7

Thingpui 5.5 3.1

Karaikal 5.7 3.5

Maran 6.1 2.9

Himachal 3.8 3.2

Narasapattom 5.3 4.3

Nadan - 3.6

Suruchi 3.8 3.4

Tura 6.3 3.7

• Reported from published literature

Fifteen ginger accessions each from Moovattupuzha and Peruvannamuzhi, 16

from Mananthody, 25 from Ambalavayal, 83 germplasm samples and 27 samples from

Brahmavar (Karnataka) were analysed for crude fibre and oleoresin. The results are as

follows. Accessions with 3-7% crude fibre are 287, 288, 22, 18, 13, 35, 51, 151 & 228

and 3-5% crude fibre are 51, 63, 295, 64, 151, 215, 249 & 250. Accessions with high

oleoresin are 11, 141, 238, 164, 7 and 20.

Ginger samples cultivated at Caliocut and Moovattupuzha were evaluated for

crude fibre, essential oil and oleoresin. Accn. 71 contained 11% oleoresin, 2.9% oil and

6% crude fibre. Some of the low fibre accessions are 250, 64, 226 and 106. They have

about 3% fibre.

Twenty seven ginger samples cultivated at Bramhwar (Karnataka) were evaluated

for crude fibre and oleoresin. Crude fibre content of some of the popular cultivars was

low compared to the reported values (Table 16).

TURMERIC

Turmeric germplasm

47 germplasm accessions were evaluated for curcumin. Accn 257, 356, 237, 352,

358, 142, 123, 351, 210, 156 and 249 contained more than 6% curcumin and Accn. 351

and 249 had about 8% curcumin.

Nine accessions which were identified as high curcumin accessions based on their

yield and quality were re evaluated for curcumin. Accn. 109 and 126 contained 7%

curcumin. On analysis it was found that high curcumin accessions contained high

oleoresin too. Accn. 360 which were consistently showing high curcumin contained

about 11% oleoresin.

225 accessions were evaluated for curcumin and oleoresin. Accessions 109, 126, 199,

210 and 257 contained more than 6% curcumin. Accessions 126, 199, 210 and 257

contained more than 6% curcumin. Accessions 126, 199 and 361 contained more than

15% oleoresin. High curcumin turmeric accessions from Peruvannamuzhi are 584, 295,

361, 657, 360, 656, 585, 165, 121 & 593 (5.9-7.0%). Alleppey finger turmeric

collections with 6.3-8.3% curcumin are 584, 595, 591, 585, 609, 587, 596, 588, 603, 607,

579, 593, 577, 575 and 582. Some of the other high curcumin lines are Acc. 173, 126,

42, 319, 330, 295 and 109 (7.6-8.6% curcumin).

Turmeric accessions from Andhra Pradesh, Alleppey finger turmeric collections

and the high curcumin lines selected by Dr. (Mrs) Ratnambal were evaluated by

curcumin content. Accessions with more than 6% curcumin are listed below. Turmeric

lines with 6.3-7.0% curcumin from A.P are Acc. 691, 680, 657, 658, 656, 669 and 691.

High curcumin (6.8-7.0%) Alleppey collections are acc. 576, 583, 585, 599, 605 and 630.

Among the 400 turmeric accessions evaluated for quality Acc. 593, 547, 575, 227,

264, 435, 124, 201, 548, 295 and 544 had more than 12% oleoresin. Only three

accessions 240, 593 and 592 contained 5.5% curcumin. Acc. 547, 575, 422, 103, 114,

334, 540, 413, and 548 had more than 5% essential oil.

Curcuma aromatica from N.E region:

Among the 32 aromatica collections accn. 330 contained more than 7% curcumin.

Among the 22 turmeric collections from North East region accn. 290 recorded more than

8% curcumin. Other promising accessions are 303, 295, 329, 330, 318 and 319.

Effect of location on curcumin content

Curcumin content of Alleppey, Suguna, Sudarsana, Acc 360 and 361 at different

locations viz Peruvannamuzhi, Moovattupuzha, Coimbatore, Jagtial and Solan (H.P)

were studied. About 35-40% decrease in curcumin content is observed in Coimbatore

and Jagtial.

Some of the released and popular cultivars were evaluated at different locations of

Karnataka such as Niyamthi, Haveri and Bharamsagar. Prabha recorded 4.9 to 5.2%,

Alleppey (5.6%), Acc 126 (6.4%), and Prathibha (5.3 to 6.4%) curcumin at these

locations.

Turmeric samples from AICRP centers like Chinthappally, Kumarganj and

Pundibari were evaluated for curcumin. Acc. 360 and 361 gave 3.35 curcumin at

Kumarganj (U.P).

Table 17. Curcumin levels in turmeric cultivated at sangli

Sample % Curcumin

Alleppey 4.9

691 6.5

Prathibha 3.8

Prabha 4.1

295 5.0

585 4.4

126 5.8

584 4.8

591 3.9

Selam 1.8

Rajapuri 3.4

Curcumin analysis of samples from Moovattupuzha and Calicut

Turmeric samples cultivated at Moovattupuzha were evaluated for curcumin.

Accessions 352, 360 and 361 contained more than 7% curcumin.

Curcumin content of Turmeric varieties and cultivars planted at Sangli

(Maharastra) were evaluated for Curcumin. (Table 17)

Comparison of Curcumin levels of Bulb and Fingers

Acc 360 and 361 had same levels of curcumin both in mother and primary

rhizomes. Mother rhizomes of Suguna and Sudarsana had more curcumin than primary.

Effect of different dates of planting and harvesting of turmeric on driage and

curcumin content

The three released turmeric varieties viz. Suvarna, Suguna and Sudarsana were

planted in April, first and second half of May and June along with Alleppey as control at

Experimental Farm, Peruvannamuzhi. These were harvested during last week of

November, first and 2nd half of December and January and February. The dry recovery

of Alleppey increased with maturity. The maximum dry recovery obtained in Suvarna

was 19% followed by Suguna and Sudarsana (15%). This was obtained when the crop

had a maturity of 250-270 days.

Curcumin content decreased as the maturity increased in all four varieties.

Planting in May and harvesting in November recorded the highest curcumin. The

decrease in curcumin at High maturity can be attributed to the increase in starch and fibre

content during that period.

Effect of storage of fresh turmeric rhizomes on curcumin content and driage

The effect of storage of turmeric rhizomes on the level of curcumin and oleoresin

was evaluated. The turmeric varieties Suvarna, Suguna and Sudarsana were harvested

and stored for a period of nine months. Samples were analysed for curcumin and

oleoresin at monthly intervals. The results have clearly established that storage of fresh

rhizomes do not affect curcumin and oleoresin significantly.

CINNAMON AND CASSIA

Nineteen Cassia selections were evaluated for bark oil, bark oleoresin and leaf oil.

Selections D-1, D-3 and D-5 contained about 5% bark oil with about 90%

cinnamaldehyde. A-1, A-6 and A-7 had more than 10% bark oleoresin. Leaf oils of most

of the selections contained more than 70% cinnamaldehyde.

Bark oil content of Cinnamomum cassia vary from 1 to 7% and oleoresin vary

from 5.0 to 11.0%. Some of the high quality accessions are listed below. Acc. A2, D3

and C1 with 5-6% bark oil and 8-11% barks oleoresin.

Thirty one Cassia lines were screened for leaf oil, bark oil and bark oleoresin.

Accessions with high leaf oil are A3, C4, C5, C7, A6 and D5 (1.5%).

Accessions with high bark bark oil are D-3, B-1, D-8, B-2, B-6, C-4, D-1 and B-5 (>4%).

Accessions with high bark oleoresin A-7, D-4, D-6 and D-2 (>9%).

Pedang cassia contained 2.8% oil and 11.75% oleoresin. Cinnamomum lourerii

contained 3.3% oil.

Analysis of accessions (progeny) 189 and 63 for leaf oil and bark oleoresin gave

bark oil 0.4% and Oleoresin 3% compared to 2.7% and 8% respectively of the parents.

Accn 53, 63 and 189 of C. verum were evaluated for the bark oil, bark oleoresin

and leaf oil. All the accessions contained 2.7% bark oil. Bark oil of Acc 53 possessed

68% cinnamaldehyde and 6% eugenol and Acc 189 contained 58% cinnamaldehyde and

5% eugenol. All the three accessions contained 8-9% oleoresin. Accn 53 and 189

contained 3.2% leaf oil with 75% eugenol and 14% cinnamaldehyde. Accn 53 and 189

are released as Navasree and Nityasree.

CLOVE

25 accessions of clove bud samples were evaluated for its oil, eugenol and

eugenyl acetate. Accn 135 contained 20% oil followed by 180, 45 and 112 with 19% oil.

Accn 69 possessed highest eugenol (88%).

ALLSPICE

Fourteen trees were taken for leaf oil analysis. Oil content ranged form 1.8 to

3.3%. Eugenol content ranged from 58 to 62%. About 26 C. Cassia leaf samples were

also analyzed for leaf oil and eugenol content.

PUBLICATIONS

1. A. Gopalam, T. John Zachariah, K. Nirmal Babu and A. Ramadasan, 1990. Effect of

different methods of white pepper preparation on the chemical and aroma quality in

selected cultivars of Piper nigrum L. Ind. Perfumer. 34(2): 152-156.

2. A. Gopalam, T. John Zachariah, K. Nirmal Babu, A.K. Sadanandan and A.

Ramadasan, 1991. Chemical Quality of black and white pepper. Spice India. Vol. IV:

8-10.

3. T. John Zachariah and K. Nirmal Babu, 1992. Effect of storage of fresh turmeric

rhizomes on oleoresin and curcumin contents. Journal of Spices and Aromatic Crops

1: 55-58.

4. T. John Zachariah and Regy Lukose 1992, Aroma Profile of selected germplasm

accessions in cardamom (Elettaria cardamomum. M). J. Plantation Crops 20

(Supplement):310-312.

5. B. Krishnamoorthy and T. John Zachariah 1992. Drying black pepper on

polyethylene materials Ind. Cocoa, Arecanut and Spices Journal. Vol XV (3):75.

6. T. John Zachariah, B. Sasikumar and P.N. Ravindran 1993. Variability in gingerol

and shogaol content of ginger accessions. Indian Perfumer 37(1): 87-90.

7. T. John Zachariah 1995 Evaluation of chemical quality in black pepper and turmeric-

a review. Proceedings of the National Seminar on Post Harvest Technology of Spices

13-14 May 1993. Pp. 83-88.

8. T. John Zachariah 1995 Essential oil and its major constituents in selected black

pepper accessions. Plant Physiol & Biochem, 22(2): 151-153.

9. A. Shamina, T. John Zachariah, B. Sasikumar and Johnson K George 1997

Biochemical variability in selected ginger (Zingiber officinale Rosc) germplasm

accessions. Journal of Spices and Aromatic Crops 6(2): 119-127.

10. V.S. Korikanthimath, Ravindra Mulge and T. John Zachariah 1997 Variation in yield

and quality characters of cardamom clones. Journal of Medicinal and Aromatic Plant

Sciences 19(4): 1024-1027.

11. A. Shamina, T. John Zachariah, B. Sasikumar and Johnson K George 1998

Biochemical Variation in turmeric (Curcuma longa Linn) accessions on isozyme

polymorphism. J. Horticultural Science and Biotechnology 73(4): 479-483.

12. T. John Zachariah, B. Chempakam and B. Sasikumar 1998 Crude fiber estimation in

ginger- a retrospect. Proceedings of XIIIth ISAS. National Symposium on Analytical

Techniques- 2001 Pp. 204-207.

13. T. John Zachariah, Ravindra Mulge and M.N Venugopal 1998 Quality of Cardamom

from different accessions. Development in Plantation Crops Research Allied

publishers, New Delhi. Pp. 337-340.

14. KPM. Dhamayanthi and T. John Zachariah 1998 Studies on karyology and essential

oil constituents in two cultivars of ginger. J. Cytol Genet 33(2): 195-199.

15. T. John Zachariah, B. Sasikumar and K. Nirmal Babu 1999 Variation for quality

components in ginger and turmeric and their interaction with environment.

Proceedings of National Symposium on Spices, Medicinal and Aromatic plants

Biodiversity, Conservation and Utilization, Calicut-10-12 August 1998 Pp. 116-120.

16. V.S Korikanthimath, Rajendra Hegde, T. John Zachariah and M.M Hosmani 1999

Quality attributed of cardamom grown under controlled shade as influenced by

nutritional levels. Karnataka Journal Agriculture Science 12(1-4): 6-9.

17. B. Krishnamoorthy, T. John Zachariah, J. Rema and P.A Mathew 1999 Evaluation of

selected Chinese Cassia (Cinnamomum cassia Blume) accessions for chemical

quality Journal of Spices and Aromatic Crops. 8(2): 193-195.

18. M.S Madan, T. John Zachariah and Jose Abraham 2000 White pepper production in

India for export. An apparaisal. Recent advances in plantation crops (eds) N.

Muraleedharan and Rajkumar. Allied publishers limited, New Delhi. Pp. 444-450.

19. T. John Zachariah, S.P Shajiprabha and B. Krishnamoorthy 2000 Major chemical

constituents of nut, mace and leaf of Myristica fragrans. Proceedings of Centennial

Conference on Spices and Aromatic Plants, Calicut-20-23 September 2000. Pp. 297-

300.

20. K.V Peter and T. John Zachariah 2000 Spice oils and oleoresins: Challenges and

opportunities. Journal of Medicinal and Aromatic Plant Sciences. 22: 247-252.

21. T. John Zachariah and V.S Korikanthimath 2002 Harvesting and processing of

Cardamom. In cardamom the genus Elettaria, P.N Ravindran and K.J

Madhusoodanan (Ed.) Taylor and Francis, New York Pp. 207-222.

22. B. Sasikumar, K.V Saji, Alice Antony, Johnson K George, T. John Zachariah and S.J

Eapen 2003 IISR Mahima and IISR Rejatha- two high yielding and high quality

ginger (Zingiber officinale Rosc.) varieties. Journal of Spices and Aromatic Crops

12(1): 34-37.

23. K.M Maya, T. John Zachariah and B. Krishnamoorthy 2003 Lycopene and volatile oil

constituents �changes during storage of mace (Myristica fragrans) powder.

Proceedings of the National seminar on strategies for increasing production and

export of spices, Calicut 24-26 October 2002 Pp. 268-271.

24. B. Sasikumar, P. Haridas, K Johnson Geroge, K.V Saji, T. John Zachariah, P.N

Ravindran, K. Nirmal Babu, B. Krishnamoorthy, P.A Mathew and V.A Parthasarathy

2004 IISR Thevam, IISR Malabar excel and IISR Girimunda three new black pepper

(Piper nigrum) clones. Journal of Spices and Aromatic Crops 13(1): 1-5.

25. K.M Maya, T. John Zachariah and B. Krishnamoorthy 2004 Chemical composition of

essential oil of nutmeg (Myristica fragrans Houtt) accessions. Journal of Spices and

Aromatic Crops 13(2): 135-139.

26. B. Sasikumar, K. Johnson George, K.V Saji, and T. John Zachariah 2005 Two new

high yielding, high curcumin turmeric (Curcuma longa L) varieties � IISR Kedaram

and IISR Alleppey Supreme. Journal of Spices and Aromatic Crops Vol. 14 (1): 71-

74.

RPF III of Jhon ZA · Curcumin content show about 40% reduction in Cv. Prabha, Prathiba at Coimatore, Jagital, Pundibari and Kumarganj. 16. High quality cassia lines are A2, D3, C1,

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