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Effect of temperature on the antioxidant activity of fresh turmeric (Curcuma longa. L.) rhizome extracts

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Title Effect of temperature on the antioxidant activity of fresh turmeric (Curcuma longa. L.) rhizome extracts
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Creator Shamina Azeez, Krishnamurthy, K.S. and Vani Chitra, V.
 
Subject Curcumin, DPPH, ethanol extract, phosphomolybdenum, turmeric processing
 
Description Not Available
Spices are important sources of natural antioxidants and used in alternate systems of Indian and Chinese medicine for ages. The study compares the antioxidant potential of 23 accessions of fresh turmeric, in hot and cold extracts of water and ethanol, by 1,1-Diphenyl-2-picryl hydrazyl (DPPH) radical scavenging activity and total antioxidant potential by phosphomolybdenum method. DPPH radical scavenging activity was positively correlated with the curcumin content in hot and cold ethanol extracts. Ethanolic extracts had three times higher DPPH radical scavenging activity (84%) compared to water extracts (28%). Curcumin content (which ranged between 0.39 and 5.83%) was positively correlated with total antioxidant potential in hot ethanol (r = 0.3; p = 0.05) and cold water extracts (r = 0.31; p = 0.05); the cold extracts of water and ethanol had twice the values of hot extracts. The turmeric accessions with high DPPH radical scavenging activity and total antioxidant activity, with a correlation to their curcumin content is indicated. The study indicates that antioxidant potential is reduced when turmeric is subjected to heat.
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Date 2019-10-19T09:43:01Z
2019-10-19T09:43:01Z
2012-10-18
 
Type Research Paper
 
Identifier Not Available
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http://krishi.icar.gov.in/jspui/handle/123456789/23659
 
Language English
 
Relation Not Available;
 
Publisher SPC