Turmeric Research Articles

Effect of Casing Mixtures along with Turmeric Powder on the Growth Parameters and Yield of White Button Mushroom [Agaricus bisporus (Lange) Imbach

Protein is one of the nutrients that is included in balance diet for proper growth and development of humankind. The amount of food that is needed for human consumption is insufficient. Agaricus bisporus (Lange) Imbach commonly known as white button mushroom, is the most widely accepted food globally with nutritional and medicinal properties. The present experiment was conducted during the Rabi season 2023 at Mushroom crop room, Department of Plant Pathology, SHUATS, Prayagraj, Uttar Pradesh to evaluate the effect of Turmeric powder at different concentrations (0.5%, 1%, 1.5%, 2% and 2.5%) incorporated into three different casing mixture viz., FYM + Cocopeat + Sawdust (1:1:1) with an objective to monitor the growth and yield aspects of white button mushroom. Turmeric at concentration 2% shows significant increase of weight of fruiting bodies, enhances stalk length, stalk diameter and pileus diameter. These results were also observed at 2.5% concentration but it also inhibited the growth of mold fungus as well as A. bisporus. Among all treatments used in the study, the results revealed that minimum average time taken for completion of spawn run (15.28 days) and pinhead initiation (17.29 days) as well as maximum pileus diameter (4.87 cm), stalk length (3.32 cm), stalk diameter (2.36 cm), yield (583.33 g) and biological efficiency (13.56) highest recorded in T4 [FYM + Cocopeat + Sawdust (1:1:1) + Turmeric powder @ 2%.

Using Azolla (Azolla microphylla) leaf meal and phytonutrient powder on rumen fermentation efficiency and nutrient degradability using in vitro technique.

This work was to investigate the effect of using Azolla (Azolla microphylla) leaf meal and phytonutrient powder on rumen fermentation efficiency and nutrient degradability using in vitro technique. All respective treatments were imposed in a 2 × 4 × 2 Factorial arrangements according to a completely randomized design (CRD). The first factor was two ratios of roughage to concentrate (R:C at 60:40, and 40:60), the second factor was Azolla (Azolla microphylla) powder (AMP) supplementation levels (0%, 3%, 6%, and 9% of the total substrate) and the third factor was Turmeric (Curcuma longa) powder (TUP) supplementation levels (0% and 2% of the total substrate). Cumulative gas production at 96 h, was affected by R:C and numerically increased by AMP and TUP supplementation (p<0.05). Gas production kinetics increased with the increasing ratio of concentrate and AMP supplementation whereas TUP supplement reduced gas production. In vitro DM degradability was remarkably increased (p<0.05) by the R:C ratio, AMP and TUP supplementation. However, increasing R:C ratio, AMP and TUP supplementation resulted in the concentration of propionate (C3) significantly increasing (p<0.05). Acetate (C2), C2:C3 ratio, and protozoal population were improved (p<0.05), while the methane production decreased. Under this study, the results were obtained under the supplementation level of 9% AMP and 2% TUP of total substrate, hence, the combined use is potentially beneficial. These results revealed a potential use of AMP and TUP as a supplement to improve rumen fermentation for ruminant feeding. Nevertheless, in vivo feeding trials should be further investigated using AMP and TUP as a source of protein and phytonutrient.

Artificial neural network models for forecasting the extracted yield of essential oils from Curcuma longa L. by hydro-distillation

Abstract Turmeric is commonly acknowledged in traditional medical practices for its strong healing properties. In the present work, hydro-distillation was employed to extract essential oils from turmeric powder. The response surface methodology (RSM) was applied to investigate the effects of various parameters, including evaporation rate (0.23, 0.5, 0.8, 0.97, 1.36, 2 ml/min), solid/liquid ratio (4:100, 6:100, 8:100, 1:10, 11:100 g/ml), and extraction duration (13–250 min) on the yield of essential oils. The central composite design (CCD) proved to be an effective tool for evaluating the extraction yield of essential oils. A three-layer artificial neural network (ANN) was utilized to develop the extraction model, employing the Levenberg–Marquardt (LM) optimization algorithm. The neural network’s input layer comprised the solid/liquid ratio, evaporation rate, and extraction time, while the output layer indicated the yield of essential oil extraction. The most appropriate model included a hidden layer with 16 neurons, achieving R 2 and MSE values of 0.9989 and 0.0013, respectively. This investigation indicates that an artificial neural network prediction model serves as an effective method for estimating essential oil yield.

Highly fluorescent nitrogen doped carbon dots as analytical probe for sensitive detection of curcumin through smartphone integrated 3D-printed platform: A new horizon in food safety

COVID-19 pandemic has significantly influenced the dietary habits of humans, emphasizing the incorporation of natural ingredients to enhance immunity towards viral and bacterial infections. Curcumin (Cur), a widely used traditional medicine in various Asian countries and a natural coloring agent, has gained popularity, leading to surge in its usage specially in post COVID-19 era. This surge has led to increased scrutiny of the potential side effects of excessive Cur use, with recent reports suggesting it may result in inactivation of DNA and reduce adenosine triphosphate levels, leading to health risks. In this work, we synthesized highly fluorescent nitrogen-doped carbon dots with a photoluminescence quantum yield of 72.9 % for the sensitive and selective detection of Cur. The developed fluorescent probe exhibits excellent sensory response towards Cur within a concentration range of 0.081–51.45 µM, achieving an ultra-low detection limit of 15.91 nM. The sensor was successfully tested on real food samples like ginger powder, turmeric powder, and curry powder, demonstrating good recovery rates. To assess the practicality of the sensor system, we developed a 3D-printed smartphone-integrated device platform for curcumin detection through fluorescence image analysis. This developed platform exhibited promising results, achieving a limit of detection (LoD) of 132.28 nM across a curcumin concentration range of 0.13–54.00 µM. This device platform holds significant potential for the development of efficient sensors for real-time detection of Cur in food samples.

Dietary effect of turmeric and ginger powder supplementation on growth performance of Common carp (Cyprinus carpio)

A study was conducted with the aim to find out the effect of ginger and turmeric supplementation on the growth performance of Common carp fingerlings. A total of 270 fingerlings were divided into 6 groups including control (C). The group C was fed with basal feed and the treatment groups T5, T5B5, G2, G5, G8 were fed with turmeric powder @0.5%, turmeric @0.5% + black pepper powder @0.5 %, ginger powder @2%, 5% and 8%, respectively. The growth parameters, i.e Gain in weight, Feed Conversion Ratio (FCR), Specific Growth Rate (SGR), Relative Growth Ratio (RGR), Protein Efficiency Ratio (PER) and Feed Efficiency Ratio (FER) were recorded for 60 days. Measurements were taken for gain in total length (TL) and body depth (BD) after 60 days of trial. Turmeric powder supplementation @0.5% showed significantly better growth performance in Common carp fingerlings. The fingerlings of T5 group showed highest gain in weight (48.7), SGR (1.35), RGR (126), FER (48.17), PER (1.24) and improved FCR (2.23). This group also gained significantly higher TL (3.74) and BD (1.42). There was no significant difference observed in survival per cent, moisture and acid insoluble ash content of fish muscle. T5 showed the highest crude protein concentration (78.29) and significantly highest total fat concentration (11.59). Fish muscles of all the treatments had significantly higher total mineral content as compared to that of the control group.

Impact of Turmeric Powder and Black Pepper Capsules on the Small Intestine Profile and Product Quality of Kampung Unggul Balitnak (KUB) Chickens

This study aimed to improve the quality of KUB chicken eggs and meat through dietary supplementation. Fifty KUB chickens, aged three months, were reared for three months. The treatments were as follows: P0 (control) = basal ration (BR), P1 = BR + 0.4 g/head/day turmeric flour, P2 = BR + 0.4 g/head/day turmeric powder + 1 black pepper capsule (0.2 g/head/day), P3 = BR + 0.4 g/head/day turmeric flour + 2 black pepper capsules (0.4 g/head/day), and P4 = BR + 0.4 g/head/day turmeric flour + 3 black pepper capsules (0.6 g/head/day). Parameters measured included the digestive tract profile, lactic acid bacteria (LAB) count in the cecum, egg quality, egg cholesterol, and unsaturated fatty acid content in meat. Results indicated that while most treatments did not affect the relative weight and length of the small intestine, P1 significantly increased the relative weight of the duodenum by 57.4% compared to the control. P1 also improved LAB counts and egg quality. P2 reduced egg cholesterol by 27.1%, and P4 increased unsaturated fatty acid content in meat by 14.4% over the control. These findings suggest that turmeric powder and black pepper supplementation can enhance egg and meat quality as well as the overall performance of KUB chickens.

Efficacy of a pharmaceutically alginate-coated phytoremedy (black garlic and turmeric) for the control of natural coccidia infestation in turkeys

In searching for herbal alternatives for treating coccidiosis in turkeys, this trial aimed to evaluate whether minced black garlic (Allium sativa) or turmeric powder (Curcuma longa) or their combination, included in dried alginate beads, controlling clinical coccidiosis in turkey male poults. A total of 150 twelve-day-old male turkeys were randomly distributed into 15 pens of 10 turkeys per pen. Groups were: CTR = control untreated turkeys; GAR = turkeys fed 4 % of their diet with minced garlic included in dried alginate beads; CUR = treated fed 4 % powder curcuma, also prepared as dried alginate beads; GA = containing only alginate), and GC= turkeys fed 8 % of their diet with the mixture of minced black garlic plus powder curcuma (4 %), entrapped in dried alginate beads. Treatments were incorporated as feed-dressing, considering their mean feed intake. Results reveal that turkeys in group GC showed a significant decrease in oocysts per gram of feces during the first six weeks of age compared to values found in the CTR group and the other treatments. These results identify that in turkey poults, there is a statistically significant anticoccidial activity of the combination of minced garlic plus powder curcuma, included in alginate beads and administered as 4 % of their feed intake. Additionally, better productive variables were recorded for this combination compared to the other three groups (P &lt; 0.05). The use of vehicles for the digestive tract of turkeys may improve the effectiveness of plant extracts for the control of coccidiosis.

The Impact of Turmeric, Curcuma, and Ginger Feed Additives on the Productivity of Kaur Cattle as a Genetic Resource in Bengkulu

Kaur cattle, a local breed in Bengkulu, represent a valuable genetic resource that requires preservation and effective utilization to enhance livestock production. Turmeric, curcuma, and ginger are plants known for their essential oils and curcumin content, which offer numerous proven benefits. This study aimed to evaluate the impact of these feed additives on the productivity of Kaur cattle. A quantitative research method employing a completely randomized design was used, consisting of four treatments and four replications. The diet comprised wild grass (10% of body weight) and palm kernel meal in an 80:20 ratio. The treatments were as follows: P0 (control: wild grass and palm kernel meal), P1 (wild grass, palm kernel meal, and turmeric powder Curcuma xanthorrhiza Roxb.), P2 (wild grass, palm kernel meal, and curcuma powder Curcuma longa L.), and P3 (wild grass, palm kernel meal, and ginger powder Zingiber officinale Rosc.). The study involved 16 male Kaur cattle aged 1.5-2 years, with an average body weight of 160-180 kg, observed over 60 days. The variables measured included average daily weight gain, forage consumption, total feed consumption, feed efficiency, and cost efficiency. Data were analyzed using a one-way ANOVA. The results showed that the mean daily weight gain (kg/head/day) was P0=0.35±2.57, P1=0.47±2.39, P2=0.50±2.46, and P3=0.49±2.88, with no significant differences between treatments. The mean feed efficiency (%) was P0=0.12±4.44, P1=0.25±4.71, P2=0.27±5.22, and P3=0.26±4.38, also showing no significant differences. The mean cost efficiency for feed use was P0=35,869±7.47, P1=34,281±7.08, P2=33,220±7.39, and P3=35,410±7.21, with no significant differences observed. Overall, the addition of turmeric, curcuma, and ginger powders to the feed did not significantly impact the productivity of Kaur cattle.

Ameliorating effects of natural herbal supplements against water-borne induced toxicity of heavy metals on Nile tilapia, (Oreochromis niloticus)

The efficacy of herbal supplements in mitigating heavy metals (HMs) toxicity was investigated using a widely grown fish, the Nile tilapia (Oreochromis niloticus). The experiment was conducted over two phases: during the stress phase, the experimental fishes were exposed to sub-lethal concentrations of HMs, including lead, cadmium, zinc, and copper for 15 days; following which during the feeding phase, herbal supplements were given for 70 days to ameliorate their effects. Seven groups were established: the control negative group (CON−ve), control positive group (CON+ve, without any treatment), and five groups with supplementation of 1% turmeric (TUR), cinnamon (CIN), ginger (GIN), garlic (GAR), and their mixture (MIX), respectively. A total of 315 fishes were distributed evenly in experimental tanks (15 fishes per tank, in triplicates). The results revealed that exposure to HMs led to significant (p < 0.05) alterations in all the tested parameters, i.e., liver damage and growth reduction. The herbal supplements, especially the MIX groups, ameliorated the harmful effects of HMs and restored fish growth, digestibility, carcass composition, and liver health. In conclusion, the study demonstrated that the herbal supplements were effective in reducing the HMs-linked toxicity in Nile tilapia. Future studies pertaining to the mechanisms facilitated by the various herbal bioactive substances-linked tolerance to HMs in fishes are warranted.

Effect of feed supplementation with Curcuma longa and Zingiber officinale spices on the zootechnical, biochemical, and microbiological parameters of broiler chickens

In recent years, there has been a significant trend to improve poultry zootechnical performances by biological methods to avoid the unwanted chemical growth factor's introduction into breeding process. Medicinal plants and their derivatives are good candidates to achieve this goal. Thus, this work aimed at evaluating the effect of poultry feed supplementation with the spices Curcuma longa and Zingiber officinale on the zootechnical performance, serological, and microbiological parameters of Ross 308 chicken. To achieve this purpose, 180 chicks divided into five groups and reared for 12 days. The experimental groups consisted of a control group receiving a conventional feed without antibiotics and four groups receiving a conventional feed with 0.5 and 1% turmeric and ginger doses, respectively. Results of the experiment revealed that supplementing the feed with 0.5% turmeric powder increased live weight, and average daily gain and decreased feed conversion compared to the other groups. Turmeric powder supplement (0.5 and 1%) affected blood serum parameters by decreasing triglyceride and aspartate aminotransferase (AST) concentrations. In comparison, the incorporation of 0.5% ginger in the diet decreased triglyceride concentrations, cholesterol, aspartate aminotransferases (ASAT), and alanine aminotransferases (ALAT). Cecum bacteriological analysis showed a total absence of coliforms, Salmonella sp., Clostridium sp., and lactic acid bacteria in the chick groups supplemented with different doses of turmeric and ginger (0.5 and 1%, respectively). Within this study’s limits, using these two studied spices as additives in poultry feed allowed us to conclude that supplementing with 0.5% turmeric powder positively impacted the evaluated parameters.

Comparative effects of curcumin, nano curcumin and their combination on reproductive traits and spawning performance of red tilapia (Oreochromis Niloticus X O. Mossambicus)

Curcumin, the main polyphenol component of turmeric powder, has garnered increasing attention as an effective supplement in fish diets. A comparative trial was conducted to evaluate the impacts of dietary supplementation with different forms of curcumin (free, in combination, or nanoparticles) on hemato-biochemical parameters, reproductive capacity, and related gene expressions of red tilapia (Oreochromis niloticus x O. mossambicus) broodstock. Fish (n = 168) were fed an isonitrogenous (30% CP), isocaloric (18.72 MJ kg − 1) diet containing basal diet (Control), 60 mg kg-1 of either free curcumin (Cur), curcumin/nano-curcumin blend (Cur/NCur), or nano-curcumin (NCur) for 56 days. Red tilapia broodstock (155 ± 5.65 g) were stocked at a male: female ratio of 1:3. Blood samples and gonads were collected to assess hemato-biochemical parameters, reproductive capacity, and related gene expression at the end of the feeding trial. The results indicated that the values of hematological parameters (RBCs, WBCs, hemoglobin), total protein, albumin values, and reproductive hormones (T, LH, and FSH) were significantly increased, while liver function enzymes were decreased in the NCur group (P < 0.05). Reproductive performances (GSI, gonad maturation, total number of fry per female) were significantly improved in the NCur group compared with those in other groups (p < 0.05). The expression of reproductive genes (CYP19A1A, FSHR, LHR, FOXL2A, ESR1, ESR2A, and PGR) were significantly up‐regulated in the gonads of fish fed NCur. Collectively, feeding red tilapia diets containing NCur led to noticeably better results followed by Cur/NCur blend, then free Cur compared to the control diet. These results indicate the superiority of NCur over its free or blended form, suggesting that a diet containing about 60 mg/kg of NCur is beneficial for enhancing hemato-biochemical parameters, improving reproductive performance, and enhancing the gonadal architecture of red tilapia.

Identifying the degree of cornstarch adulteration in turmeric powder using optimized convolutional neural network

Adulteration in different spices is an emerging challenge in human civilization. It is commonly detected using different analytical and instrumental techniques. Despite good accuracy and precision many of such techniques are limited by their high processing time, skilled manpower requirement, expensive machinery and portability factor. Computer vision methodology driven by powerful convolutional neural network (CNN) architectures can be a possible way to address those limitations. This paper presents a CNN driven computer vision model which can detect cornstarch adulteration in turmeric powder along with the degree of adulteration. The model has been optimized using binary genetic algorithm (BGA) for improved performance and consistency. The experimentations presented in this paper were conducted with an in-house database prepared for 4 levels of adulteration and found to provide about 98% overall accuracy. The less expensive and faster detection capability of the model along with its mobility makes this proposal a promising addition to the existing spice adulteration screening methods.

Studies on quality of turmeric powder influenced by pre–treatments of fresh sliced rhizomes

The curcumin is an active component of turmeric which is highly valued and ingredient of many traditional herbal medicines. The objective of the present experiment was to retain the curcumin in turmeric powder and to improve the quality of turmeric powder. The experiment was laid out in Completely Randomized Design (CRD) with ten different treatments. An attempt was made to to address the concerns about reduction in curcumin content due to the traditional curing and processing methods and to prepare high quality turmeric powder by assessing the effect of various pre–treatments on the chemical and physical parameters. The results indicated that blanching of turmeric rhizomes at 90ºC ±2ºC for 5 minutes significantly impacts the physical, chemical, and sensory properties of the turmeric powder. The beneficial compounds like curcumin, polyphenols, flavonoids, alkaloids, tannins, oleoresins and essential oil in blanched rhizomes was retained in turmeric powder which helps in optimizing the nutritional and medicinal value of turmeric.

In vitro and in vivo evaluation of hypoglycemic potential and acute toxicity of microencapsulated turmeric instant powder

BackgroundCurcuma longa L. (turmeric), traditionally used to treat various ailments including diabetes, has demonstrated beneficial health effects. However, its potential in food formulations requires further investigation. PurposeThis study examined the hypoglycemic effects of an instant powder containing microencapsulated turmeric oleoresin both in vitro and in vivo, alongside an acute toxicity assessment in Holtzman rats. MethodsThis study encompassed both in vitro and in vivo evaluations. In vitro, the α-glucosidase (a digestive enzyme) inhibition assay was employed to determine the powder's effectiveness. In vivo assessments included: (1) evaluation of the hypoglycemic effect in mice; (2) conducted safety testing following international guidelines, administering a 2000 mg/kg dose to rats with subsequent monitoring of biochemical parameters; and (3) histological examination of liver, kidney, and spleen tissues for potential harmful effects. ResultsThe instant powder with turmeric oleoresin microencapsulation demonstrated significant α-glucosidase inhibition in vitro and hypoglycemic effects in vivo. The acute toxicity test at 2000 mg/kg showed no mortality but revealed significant alterations in erythrocyte parameters and hemoglobin percentage. Histological examinations of liver, kidney, and spleen tissues did not differ from those of the control group, though pancreatic tissue was not evaluated in this study. ConclusionAccording to this study, the microencapsulated turmeric oleoresin instant powder exhibited antidiabetic effects without signs of overt toxicity at doses up to 2000 mg/kg in rats.

Effect Of Drying Method On Theantioxidant, Phytochemical, Antinutrient And Selected Chemical Properties Of Turmeric Powder

Background: Turmeric (Curcumin longa) is one of the known spices that have culinary uses as well as medical and medicinal uses. It is a golden spice derived from the rhizome of curcuma longa plant which belongs to the family of Zingiberaceae. Turmeric is a therapeutic plant that is consumed as a flavouring, preservative and colouring agent. Turmeric has anti-inflammatory, antioxidant and phytochemical properties. The main active ingredient in turmeric is curcumin. Curcumin has free radical scavenging properties. Despite the health benefits of turmeric, few people use it partly because of the cumbersomeness of the preparation, staining and drying out of the tubers during storage. This study produced turmeric powder and evaluated the effect of drying method on the antioxidant, phytochemical, antinutritional and chemical properties of the products in view of ascertaining the best processing method in terms of nutrient retention. Materials and Methods: In this randomized controlled study, three kilograms (3 kg) of turmeric rhizome were cleaned, peeled, sliced thinly and shared into three equal parts. One part was shade dried for 5 days, the second, sun dried for 48 h and the third oven dried at 55±10C for 6 h. The dried samples were milled separately and analyzed for antioxidants (curcumin, beta carotene, vitamins C and E), phytochemicals (flavonoids, total phenol, saponin and alkaloids), antinutrients (phytate, tannin and oxalate) and some chemical properties (moisture, fat, calcium, iron, zinc and iodine). Data obtained were analyzed statistically using one way analysis of variance and means separated using Duncan new multiple range test. Significance was accepted at 5 % probability (p&lt;0.05). Results: The beta carotene, vitamin C, E and curcumin contents were high ranging from 24.54 to 27.78, 662.24 to 1397.55, 12.54 to 17.88 and 16.39 to 17.89 mg/100g, respectively, suggesting antioxidant potential of turmeric. The high flavonoid content (7.23 to 9.28 %) indicated that turmeric may have inhibitory activity against disease causing organisms and may act as biological response modifier. The low values of alkaloid and saponin obtained maybe an indication of potency of the product. The low values of phytate (0.88 to 1.1 2 %), tannin (2.02 to 3.96 %) and oxalate (0.15 to 0.20 %) are suggestive of high nutrient bioavailability. The samples exhibited low calcium, iron, zinc, and high iodine values (1.01 to 1.63 %, 0.20 to 0.31, 1.27 to 3.11 and 7.27 to 25.86 percent respectively. Significant (p&lt;0.05) variations existed among the values indicating drying techniques influence. Conclusion: The results obtained from the study showed that method of drying has significant effect on the parameters analyzed. Sun drying or shade drying are preferred for turmeric powder processing.

Detecting starch-adulterated turmeric using Vis-NIR spectroscopy and multispectral imaging with machine learning

Chemicals are often added to turmeric to increase profits, posing significant health risks to consumers. At the same time, traditional methods for detecting contaminants in turmeric are complicated and time-consuming. This study aimed to develop a more practical approach using visible-near infrared (Vis-NIR) and multispectral imaging (MSI) techniques to detect starch adulteration in turmeric. The turmeric powder was mixed with starch (0.1, 0.5, 1, 2.5, 5, 10, 15, 20, 25, 30, 35, 40, 45, 50, and 100 % (w/w)) to create spectral and MSI datasets within the 400–1050 nm wavelength range. Spectra were corrected using spectral preprocessing techniques such as Savitzky-Golay (SG), Multiplicative Scatter Correction (MSC), and Standard Normal Variate (SNV). Principal Component Analysis (PCA) applied to reduce the dimensions and various machine learning (ML) models for prediction. The Random Forest Regressor (RFR) achieved a coefficient of determination (R²) of 0.999, a root mean squared error (RMSE) of 0.391 mg (w/w), and a residual predictive deviation (RPD) of 92.3 % in regression analysis. For classification, the Random Forest Classifiers (RFC) achieved an F1 score of 96.0 % and a Matthews Correlation Coefficient (MCC) of 94.6 %. In MSI analysis, the DenseNet201 model obtained an F1 score of 92.9 % and an MCC of 91.9 %. Moreover, the robustness of these models was cross-validated using leave-one-out cross-validation (LOOCV) and K-fold methods. The significance of the study lies in several critical areas, such as public health, advancement in technology, etc. The study's findings reveal that Vis-NIR and MSI approaches are excellent in detecting starch adulteration in turmeric with reliability. It has important implications for public health and food safety by offering a reliable tool for verifying the purity of turmeric and other food items.

Insight into the corrosion resistance of mild steel in an acidic environment in the presence of an organic extract: Experimental and computational approach

Green corrosion inhibitors are crucial in lowering the rate at which metals corrode as well as the negative environmental effects of hazardous substances. Considering this, Curcuma longa (CL) root extract was used as an effective and safe corrosion inhibitor in this study. The inhibitory efficacy was thoroughly investigated using the weight loss (WL), open circuit potential (OCP), electrochemical impedance spectroscopy (EIS), and potentiodynamic polarization (PDP) techniques, respectively. The inhibitor was found to be effective at impeding the rate of deterioration of mild steel in 1 M HCl and 0.5 M H2SO4 environments. In a mixed-type mode, the CL reduced the anodic and cathodic reactions. However, in a 0.5 M H2SO4 environment, CL proved to be slightly more effective compared to a 1 M HCl environment. Inhibition efficiency values of 91.8 % (0.5 M H2SO4) and 89.6 % (1 M HCl) were obtained. The Langmuir adsorption isotherm (LAI) was used to validate the results. Some surface probe analysis such as scanning electron microscopy (SEM), atomic force microscopy (AFM), Fourier transform infrared spectroscopy (FR-IR), and X-ray photoelectron spectroscopy (XPS), were used to complement the electrochemical results. Quantum chemical computations confirmed some active sites on the molecular structures of a few selected active constituents of the CL extract.

Aromatization of olive oil with ginger and turmeric powder or extracts by the co‐processing and maceration methods

AbstractAromatized olive oils were prepared by the addition of ginger and turmeric spices and their combination (ginger + turmeric) with two different forms: powder and extracts. The spices were incorporated to olive paste at kneading stage (co‐processing) or directly to olive oil as infusion (maceration) (5% for powder, 3% for extract; w/w). Aromatization provided a lower peroxide value accompanied by a longer induction period, increased total phenolic content, and enhanced antioxidant activity. The use of turmeric as a powder may be advantageous for use in vegetable oils, especially because the bioactive antioxidant compounds it contains are hydrophobic. In another way, it was also the reason why the alcoholic extract of ginger gave more effective results than turmeric, which had a higher extraction yield than ginger. For both the co‐processing and maceration methods, ginger powder and extract induced the strongest radical scavenging activity in oil. The pungent taste was more marked in turmeric‐aromatized oils and spicy taste in ginger‐aromatized oils. The use of these two spices together incorporated the bioactive components into the oil while balancing the burning effect of ginger, making it more possible to benefit from its high antioxidant effect.Practical Applications: Aromatization of olive oil by maceration and co‐processing not only enriched it with bioactive components but also improved oxidative stability with quality indices such as free acidity and peroxide. In terms of quality indices and oxidative stability, maceration had advantages over co‐processing. However, co‐processing was more effective in terms of total phenolic and radical scavenging activity. At the industrial level, the incorporation of an aromatic material at one step of the process, that is, co‐processing or co‐milling, can be advantageous in terms of application without requiring extra time for the aromatization.

Evaluation of phytochemical compounds and proximate analysis of doum palm fruit (Hyphaene thebaica) blend with turmeric powder (Curcuma longa)

Doum palm and turmeric are traditional medicinal plants with a rich history of use. This study investigated the phytochemical composition, proximate analysis, and GC-MS characterization of doum palm and turmeric blends at different ratios (100%, 80:20%, 60:40%, and 50:50%) using ethanol and warm-water extracts. Phytochemical screening revealed the presence of various bioactive compounds, including alkaloids, anthraquinones, flavonoids, glycosides, saponins, tannins, terpenoids, and phenols, in the blends at ratios of 80:20%, 60:40%, and 50:50%. Alkaloids were absent in the 100% doum palm sample. Proximate analysis showed significant variations in moisture, ash, fat, and protein content among the samples. GC-MS characterization identified at most 30 phytochemical compounds in sample A and more additional 9 bioactive compounds in samples B, C and D, including two new compounds, eucalyptol and carotol, found in the doum palm-turmeric blends. These compounds have been known to possess various antioxidant and therapeutic potential. The findings suggest that doum palm and turmeric blends have improved potential health benefits due to their high content of phytochemical compounds and balanced proximate composition. Further research is warranted to determine the most effective doum palm to turmeric ratio (Optimal Blending Ratios) for specific health applications. This includes identifying the blend ratios that maximize the therapeutic benefits for particular conditions or diseases.

Effects of Moringa oleifera leaf powder and turmeric powder on carcass composition and meat quality of broiler chickens

Effects of Moringa oleifera leaf powder and turmeric powder on carcass composition and meat quality of broiler chickens