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Title: Extraction and scanning electron microscopic studies of Curcuma angustifolia Roxb. starch
Authors: Rani, Abha
Chawhaan, Pravin H
Keywords: Rhizome;Starch;Starch granules;Curcuma angustifolia;Tikhur
Issue Date: Sep-2012
Publisher: NISCAIR-CSIR, India
IPC Code: Int. cl. (2011.01)—A61K 36/00, C08B 30/04
Abstract: Starch is the main carbohydrate produced by all green plants and is basically found in the seeds, fruits, tubers, roots and stems of various plants, notably corn, potatoes, wheat and rice. Starch varies widely according to its source owing to its granular characteristics. About 50% of starch produced is used in food industry, either as food additive or to improve functional properties and shelf life of food products. Curcuma angustifolia Roxb., commonly known as Tikhur in Hindi, occurs wildly  in  many parts of India. It is traditionally recognized as medicinal plant and also contains starch in its rhizome. In some forest tubers extraction of starch is simple, whereas this is not always so with other tuber starches. Maximum recovery of starch with economical extraction is thus important. Therefore, extraction of the starch in Tikhur was done using 1% ammonium oxalate and 0.03 M ammonia solution and purification of starch was done according to the method of Badenhuizen, 1964. The yield of starch in 0.03 M ammonia solution and 1% ammonium oxalate was obtained 38.46 and 37.64%, respectively. The granular shape and size of starch granules were recorded using Scanning Electron Microscope. The shape of C. angustifolia starch granules were small rounded, oval to elliptical, spherical, elongated and 3.32 m to 32.55 m in length and 2.29 m to 8.47 m in width. The study demonstrated that for extraction of starch from C. angustifolia 0.03 M ammonia solution method described is best and yields significant quantity of starch. The results would aid the authentication and to check the adulteration of starch of this species.
Page(s): 407-410
ISSN: 0976-0512 (Online); 0976-0504 (Print)
Appears in Collections:IJNPR Vol.3(3) [September 2012]

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