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Ajowan

Alchmetall, n. Aich( s) metal (Cu-Zn-Fe alloy). Ajowandl, Ajorandl, n. ajowan oil. ajustieren, v.t. adjust. [Pg.16]

Mehta RE, Zayas JF, Yang S-S. Ajowan as a Source of Natural Lipid /Antioxidant. Journal of Agricultural and Food Chemistry. 1994 42(7) 1420-1422. [Pg.119]

Determination of the phenols is of special importance in the analysis of hop (carvacrol), thyme, ajOwan (thymol), aniseed, badiana, fennel (anethole), clove bud and stem (eugenol) and sassafras oils (safrole). [Pg.282]

Ajowan Trachyspermum ammi (L.) Sprague Seed Persia and India... [Pg.6]

Ajowan possesses a harsh thyme-like flavour with a bit of a kick, leaving a milder, pleasant aftertaste (http //www.theepicentre. com/Spices/ajowan.html Malhotra and Vijay, 2004). [Pg.312]

Ajowan is an annual herbaceous, 30-70 cm (1-2 ft) in height, bearing feathery leaves and red flowers. When the seeds are ripe, they are dried and threshed. Ajowan is native to India, but is also cultivated in Iran, Egypt, Pakistan and Afghanistan. [Pg.312]

Table 16.1. Export of ajowan seed from India from 1996/97 to 2000/01 (quantity in tonnes and value in US million). Table 16.1. Export of ajowan seed from India from 1996/97 to 2000/01 (quantity in tonnes and value in US million).
Raw ajowan smells almost exactly like thyme because it also contains thymol, but is more aromatic and less subtle in taste, as well as slightly bitter and pungent. Even a small amount of raw ajowan will dominate the flavour of a dish completely. [Pg.313]

Flatulence caused by beans is reduced when ajowan is cooked with the beans. It may be used as a substitute for cumin as well. It is also known traditionally as a digestive... [Pg.313]

The characteristic odour of ajowan oil is due to the high content of thymol (61%). Thymol easily crystallizes out from the oil and is sold in Indian markets as ajowan ka-phool, or sat-ajowan, and is much valued in medicines. Thymol is used as an ingredient of deodorants, mouthwashes, toothpastes and many pharmaceutical preparations. The leftover residue after distillation contains 15-17% protein and 20-25% fat and is valued as cattle feed. The major processed products are ajowan oil, oleoresin, thymol, thymol crystals, dethymolized oil (thymene) and fatty oils (Malhotra and Vijay, 2004). [Pg.313]

Ajowan oleoresin prepared from seeds gives a warm, aromatic and pleasing flavour to food products and is used in processed foods, snacks, sauces and various vegetable preparations. Ajowan oil can be treated with aqueous alkaline solution to extract thymol (Pruthi, 2001). Fatty oils produced from ajowan seed have their use in various pharmaceutical and cosmetic industries, are used in the soap industry for flavouring and as a deodorant. They are also used for perfuming disinfectant soaps and as an insecticide. A thymol-free fraction of the oil, known as thymene , finds application in soap perfumes (Malhotra and Vijay, 2004). [Pg.314]

Ajowan seed contains generally 8.9% moisture, 15.4% protein, 18.1% fat (ether extract), 11.9% crude fibre, 38.6% carbohydrates, 7.1% mineral matter, 1.42% calcium, 0.30% phosphorus and 14.6mg/100g iron, with a calorific value of 379.4 per 100g. The percentage of seed oil extracted with n-hex-ane is 31.80%, while that with ethanol is 28%. The neutral lipid component of the oil includes hydrocarbons, esters, sterol esters, triglycerides, free fatty acids, diglycerides, sterols and monoglycerides, whereas the polar lipid components are phosphatidyl ethanolamines and phosphatidyl cholines (Qasim and Khan, 2001). [Pg.314]

The oleoresin yield of ajowan is 24.66%, containing 12.15% volatile oil and 87.85% non-volatile material. The oleoresin samples can be kept cold (8-10°C), as well as at ambient temperature (25-30°C), for 60 days without any significant changes in their quality (Nagalakshmi et al., 2000). [Pg.314]

The chemical composition of ajowan (ground spice) is given in Table 16.2. [Pg.314]

Ajowan oil is extracted from the seed by the steam distillation method. The two kinds of oils, i.e. essential oil (volatile oil) and non-volatile fatty oils, are extracted. Two... [Pg.314]

The composition of the volatile oil, which determines the odour and flavour characters, has been of particular interest to chemists. Ajowan oil is composed of phenols, terpenes and p-cymene. The essential oil contains more than 27 compounds, of which thymol (61%) is the major one, the others being paracymene (15.6%), y-terpinene (11.9%), (3-pinene (4-5%), dipen-tene (4-6%), camphene and myrcene. The essential oil composition of ajowan seed is given in Table 16.3. [Pg.314]

Saharkhiz et al. (2005) studied the effects of different harvesting stages on the essential oil content and composition of ajowan cultivated in Iran. The essential oils of the fruits were extracted by hydrodistillation and analysed by capillary gas chromatography (GC) and GC-MS. The essential oil content of fruits harvested at pasty and ripe... [Pg.314]

Nagalakshmi et al. (2000) indicated the proximate composition of ajowan seeds... [Pg.315]

Studies on the effect of the interaction of nitrogen and phosphorus on the seed and essential oil yield of ajowan show an increase in the essential oil yield, with increasing levels of P and N interactions. (Krishnamoorthy and Madalageri, 2000). [Pg.315]

Ajowan seed has been popular from ancient times for its use in folk medicines. The seeds contain an essential oil with 50% thymol, which is a strong germicide, antispasmodic and fungicide. Thymol is also used in toothpaste and perfumery. It is used in a steeped liquid form against diarrhoea and flatulence. In India, the seeds are used as a household remedy for indigestion and colic and are used in poultices to relieve asthma and arthritis. It is also reported to have aphrodisiac properties (http //en.wikipedia.org/wiki/Ajwain http //www.theepicentre.com/Spices/ ajowan.html). Thymol isolated from the oil is a powerful antiseptic and an ingredient in a number of skin ointments/powders, deodorants, mouthwashes, toothpastes and gargles. [Pg.316]

Ajowan has long been used in indigenous medicines for the treatment of diarrhoea, dysentery, atonic dyspepsia, cholera, flatulence and indigestion. The oil has properties for using as an expectorant in emphysema, bronchial pneumonia and respiration ailments, and also possesses an anti diuretic effect. Alcoholic extract of ajowan exhibited... [Pg.316]

The antimicrobial activity of ajowan oils against Aspergillus niger, S. cerevisiae, Mycoderma sp., Lactobacillus acidophilus and B. cereus, as estimated by the paper disc agar diffusion method, has been reported by Meena and Sethi (1994). [Pg.316]

The oils of ajowan show excellent antioxidant effects (better than those of the synthetic antioxidant and butylated hydroxytoluene Gurdip et al., 1998). Mehta et al. (1994) demonstrated ajowan as a source of natural lipid antioxidant. Soybean oil treated with meth-anolic extracts has been subjected to storage and heating tests, which showed a marked decrease in oxidation of the oil as measured using peroxide values, conjugated diene... [Pg.316]

Mehta and Zayas (1995) showed antioxidant properties in a methanolic extract of ajowan using linoleic acid. [Pg.317]

Ajowan is known to traditional healers to have hypotensive properties. Bioassay-directed fractionation of seeds results in the isolation of thymol. In anaesthetized rats, thymol (1—lOmg/kg, i.v.) produces dose-dependent reductions in blood pressure and heart rate (Aftab et al., 1995). [Pg.317]

Indian folk remedies suggest that ajowan seed with a little rock salt mixture daily after meals improves indigestion and... [Pg.317]


See other pages where Ajowan is mentioned: [Pg.388]    [Pg.240]    [Pg.15]    [Pg.76]    [Pg.14]    [Pg.312]    [Pg.312]    [Pg.312]    [Pg.312]    [Pg.313]    [Pg.313]    [Pg.313]    [Pg.314]    [Pg.315]    [Pg.315]    [Pg.315]    [Pg.315]    [Pg.315]    [Pg.316]    [Pg.316]    [Pg.317]    [Pg.317]    [Pg.317]    [Pg.317]   
See also in sourсe #XX -- [ Pg.312 , Pg.313 , Pg.314 , Pg.315 , Pg.316 , Pg.317 ]

See also in sourсe #XX -- [ Pg.267 ]

See also in sourсe #XX -- [ Pg.142 , Pg.150 ]




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