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Improving antioxidant potential of turmeric: Effect of some micronutrients on diffarent germplasmas

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    Available in PDF - DJVU Format | Improving antioxidant potential of turmeric: Effect of some micronutrients on diffarent germplasmas.pdf | Language: ENGLISH
    Nilima Karmar (Author), Kaushik Das (Author), Arunabha Chakravarty (Author)

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Turmeric, obtained from the genus Curcuma (Fam. Zingiberaceae), is one of the best known as seasoning, food preservative and is of high value in traditional system of medicine. Turmeric and it’:s active principle curcumin have unique antitumorigenic, anticarcinogenic, anti-inflammatory, antimicrobial and antioxidant properties. From turmeric some other reported antioxidants are curcumin, ascorbic acid, vitamin A E and bioflavonoid phenolics. A field experiment with eight germplasm of turmeric (Curcuma longa) viz. Sugandham, PCT-13 (Suguna), PTS-43, Nimbombong , Rh-5 Rajendra Sonia, kalimpong and Armoor was laid out in RBD with three replications at Horticultural Research Station, Mondauri, Bidhan Chandra Krishi Viswavidyalaya, Nadia during 2007-2008, to evaluate their performance and to select the superior genotype(s)in respect of the content of antioxidant components and activities of antioxidative enzymes.Following the Principal Component Analysis culivar 7 (Kalimpong) could be the best performing cultivar in Gangetic Alluvial Zone.
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