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Studies on antioxidant activity of Zingiber zerumbet spent and its constituents through in vitro models

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/12341/
 
Title Studies on antioxidant activity of Zingiber zerumbet
spent and its constituents through in vitro models
 
Creator Sreevani, Naga
Hafeeza, Khanum
Sulochanamma, G.
Pura Naik, J.
Madhava Naidu, M.
 
Subject 30 Spices/Condiments
32 Antioxidants
 
Description Utilization of Zingiber zerumbet spent, obtained after the extraction of the essential oil, as a bioactive
was explored. The dried spent afforded the higher yield (7%) when extracted with aqueous ethanol
(60:40) at a material to solvent ratio of 1:20. The total polyphenol content of extracts obtained from
extraction of zerumbet spent with ethanol, methanol and isopropanol was 11.9, 8.5, 4.9g/100 g gallic
acid equivalents respectively. Extracts exhibited good free radical scavenging activities, ranging from
23% to 92%, wherein the activity increased with increasing concentration. Ethanol extract exhibited
higher antioxidant activity (92%) than methanol (87%) and isopropanol (76%) extracts at 400 ppm
concentration with corresponding value for butylated hydroxyl anisole (BHA) being 93%. The ethanol
extract was profiled by HPLC and was found to be enriched in demethoxycurcumin and bisdemethoxycurcumin.
Their antioxidant attributes could render them useful as important nutraceuticals.
The isolation and identification of curcuminoids in zerumbet spent is reported here for the first time.
 
Date 2013
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/12341/1/Wudpecker%20Journal%20of%20Food%20Technology_2013.pdf
Sreevani, Naga and Hafeeza, Khanum and Sulochanamma, G. and Pura Naik, J. and Madhava Naidu, M. (2013) Studies on antioxidant activity of Zingiber zerumbet spent and its constituents through in vitro models. Wudpecker Journal of Food Technology, 1 (3). pp. 48-55.