Artículo
Comparative study of chemical composition and antioxidant activity of fresh and dry rhizomes of turmeric (Curcuma longa Linn.)
Singh, G.; Kapoor, I. P. S.; Singh, Pratibha; Schuff, Carola; Perotti, Marina Elvira; Catalan, Cesar Atilio Nazareno
Fecha de publicación:
04/2010
Editorial:
Pergamon-Elsevier Science Ltd
Revista:
Food And Chemical Toxicology
ISSN:
0278-6915
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
The phytoconstituents of essential oil and ethanol oleoresin of fresh and dry rhizomes of turmeric (Curcuma longa Linn.) were analyzed by GC-MS. The major constituents were aromatic-turmerone (24.4%), alpha-turmerone (20.5%) and beta-turmerone (11.1%) in fresh rhizome and aromatic-turmerone (21.4%), alpha-santalene (7.2%) and aromatic-curcumene (6.6%) in dry rhizome oil. Whereas, in oleoresins, the major components were alpha-turmerone (53.4%), beta-turmerone (18.1%) and aromatic-turmerone (6.2%) in fresh and aromatic-turmerone (9.6%), alpha-santalene (7.8%) and alpha-turmerone (6.5%) in dry rhizome. Results showed that alpha-turmerone, a major component in fresh rhizomes is only minor one in dry rhizomes. Also, the content of beta-turmerone in dry rhizomes is less than a half amount found in fresh rhizomes. The antioxidant properties have been assessed by various lipid peroxidation assays as well as DPPH radical scavenging and metal chelating methods. The essential oil and ethanol oleoresin of fresh rhizomes have higher antioxidant properties as compared dry ones.
Palabras clave:
Antioxidant Activity
,
Composition
,
Curcuma Longa Linn.
,
Rhizomes
Archivos asociados
Licencia
Identificadores
Colecciones
Articulos(INQUINOA)
Articulos de INST.DE QUIMICA DEL NOROESTE
Articulos de INST.DE QUIMICA DEL NOROESTE
Citación
Singh, G.; Kapoor, I. P. S.; Singh, Pratibha; Schuff, Carola; Perotti, Marina Elvira; et al.; Comparative study of chemical composition and antioxidant activity of fresh and dry rhizomes of turmeric (Curcuma longa Linn.); Pergamon-Elsevier Science Ltd; Food And Chemical Toxicology; 48; 4; 4-2010; 1026-1031
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