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.
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Subject |
Curcumin, DPPH, ethanol extract, phosphomolybdenum, turmeric processing
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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. Not Available |
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Date |
2019-10-19T09:43:01Z
2019-10-19T09:43:01Z 2012-10-18 |
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Type |
Research Paper
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Identifier |
Not Available
Not Available http://krishi.icar.gov.in/jspui/handle/123456789/23659 |
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Language |
English
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Relation |
Not Available;
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Publisher |
SPC
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