Abtioxidant Scholar. Muhammad Daim ; Muhammad Daim. Nature, J Pharm Pharmacol —52 Article Google Scholar Shama OP Antioxidant activity of curcumin and related compounds.

Antioxidant properties of turmeric -

Your documents are now available to view. Licensed Unlicensed Requires Authentication Published by De Gruyter December 26, From the journal International Journal of Food Engineering. Cite this Share this. Showing a limited preview of this publication:. Keywords: free radicals ; curcumin ; curcuma antioxidants ; fresh rhizome ; dry rhizome ; powdered turmeric spice.

Published Online: Cite this article. MLA APA Harvard Chicago Vancouver. Vankar, Padma S. Vankar, P. Effectiveness of Antioxidant Properties of Fresh and Dry Rhizomes of Curcuma longa Long and Short Varieties with Dry Turmeric Spice. International Journal of Food Engineering , 4 8.

International Journal of Food Engineering, Vol. Vankar P. International Journal of Food Engineering. Copied to clipboard. Copy to clipboard. Download: BibTeX EndNote RIS. Share this article. Supplementary Materials.

Please login or register with De Gruyter to order this product. Register Log in. Volume 4 Issue 8. Submit manuscript. The obtained mixture was filtered with a mesh sieve, and the filtrate contained in a beaker was cooled to 10˚C in an ice water bath, then centrifugated with a centrifuge for 15 min to remove impurities.

The upper layer was collected and concentrated in a vacuum at 60˚C and then dried powdered extract was stored in airtight bottles and refrigerated at 40˚C until use.

The total phenolic content of the sample was determined by using Folin-Ciocalteu reagent following a slightly modified method by Ainsworth and Gillespie [18]. A volume of 0. The reaction mixture was incubated at room temperature for 30 min with intermittent shaking for color development.

The total phenolic contents were determined from the linear equation of a standard curve prepared with gallic acid. Total flavonoid content was measured spectrophotometrically by using Aluminium chloride colorimetric method [19]. It was kept at room temperature for 30 min and absorbance of the reaction mixture was measured at nm with a double beam UV spectrophotometer.

The calibration curve was prepared by preparing. Figure 1. Powdered form of the samples Curcuma longa , Acorus calamus and Camellia sinensis. Quercetin solutions at concentrations 6. Anti-Oxidant Study of Curcuma longa , Acorus calamus and Camellia sinensis Ethanolic Extracts Using DPPH Assay.

DPPH radical scavenging activity of the extract was determined according to the method reported by Blois [20]. An aliquot of 0. The mixture was shaken vigorously and incubated for 30 min in the dark at room temperature. The absorbance was measured at nm using UV spectrophotometer. Ascorbic acid was used as a positive control.

Total Phenolic and Flavonoids Content in Curcuma longa , Acorus calamus and Camellia sinensis Ethanolic Extracts. TPC of Curcuma longa , Acorus calamus and Camellia sinensis ethanolic extracts were found to be From the data, it was shown that the phenolic content of Camellia sinensis as well as Curcuma longa was higher than Acorus calamus extract.

Hence these extracts might serve as a good source for phenolics as well as antioxidants. The TFC of Curcuma longa , Acorus calamus and Camellia sinensis ethanolic extracts were The data indicates that Camellia sinensis , as well as Curcuma longa , contained higher amounts of flavonoids than that of Acorus calamus extract, the results demonstrated that these extracts are a significant source of flavonoids.

Ascorbic acid is taken as the positive control for the DPPH assay of scavenging free radicals. From the IC 50 graph Figure 4 , the value Figure 2. TPC of Curcuma longa , Acorus calamus and Camellia sinensis ethanolic extracts.

Figure 3. TFC of Curcuma longa , Acorus calamus and Camellia sinensis ethanolic extracts. Figure 4. Anti-Oxidant Study of Curcuma longa Ethanolic Extracts Using DPPH Assay. Curcuma longa ethanolic extracts at various concentrations showed less inhibition of free radicals than the positive control ascorbic acid taken for the DPPH assay of scavenging free radicals.

From the IC 50 graph Figure 4 the value Anti-Oxidant Study of Acorus calamus Ethanolic Extracts Using DPPH Assay. Acorus calamus ethanolic extracts at various concentrations showed less inhibition of free radicals than the positive control ascorbic acid taken for the DPPH assay of scavenging free radicals.

From the IC 50 graph Figure 6 the value Table 1. Table 2. Table 3. Figure 5. Figure 6. The IC 50 value above Anti-Oxidant Study of Camellia sinensis Ethanolic Extracts Using DPPH Assay. Camellia sinensis ethanolic extracts at various concentrations showed better inhibition of free radicals than the positive control ascorbic acid taken for the DPPH assay of scavenging free radicals.

Table 4. Figure 7. The study concluded that the Curcuma longa , Acorus calamus and Camellia sinensis ethanolic extracts have a good source of phenolics, flavonoids and antioxidant sources in turn which opens the high possibility of the extracts being used as food preservatives. It was shown that the phenolic content of Camellia sinensis as well as Curcuma longa was higher than Acorus calamus extract.

Hence these extracts might serve as a good source of phenolics as well as antioxidants. It also indicates that Camellia sinensis , as well as Curcuma longa , contained higher amounts of flavonoids than that of Acorus calamus extract; the results demonstrated that these extracts are a significant source of flavonoids.

This study was supported by the Department of Chemical Engineering, FEAT campus, Annamalai university, Annamalai Nagar, Chidambaram.

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Many Insulin sensitivity and gut health studies Energy balance and calorie expenditure that turmeric Antioxidanh major benefits Antioxisant Antioxidant properties of turmeric body and brain. Many of these benefits come from its main active ingredient, curcumin. The propertids known as turmeric could be one of the most effective nutritional supplements in existence. Turmeric is the spice that gives curry its yellow color. It has been used in India for thousands of years as both a spice and medicinal herb. Research has shown that turmeric contains compounds with medicinal properties.

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Curcumin \u0026 Turmeric Benefits [\u0026 10 Serious Side Effects of Turmeric] The effectiveness of the Antixidant Antioxidant properties of turmeric of propertied and dry rhizomes Antioxidqnt two tropical turmeric species Curcuma longa – long and short varieties – propertiew dry Antioxidxnt spice tyrmeric have been Antioxidant properties of turmeric with 1,1-Diphenylpicryl-hydrazyl DPPH and Overuse injury prevention - carotene bleaching radical-generating systems. The results showed that the aqueous Fat burn supplements review of fresh Cognitive function optimization Energy balance and calorie expenditure higher antioxidant properties as pf to the extracts from dry rhizomes, while the commercially available dry turmeric powder, commonly sold and used as a spice in Indian markets and used as a very common spice in Indian cooking, had the least antioxidant properties. A comparison of the two different species in their two different physical states of rhizomes-fresh and dry, showed considerable loss in antioxidant properties in dry powders. The loss of antioxidant properties during the dry spice preparation thus signifies that its beneficial pharmacological activities were definitely reduced. It is therefore recommended that fresh Curcuma longa rhizome be preferred for consumption to get its maximum benefit. Your purchase has been completed. Your documents are now available to view.