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ANTIOXIDANT PROPERTIES OF ETHANOLIC AND HOT WATER EXTRACTS FROM THE RHIZOME OF CURCUMA AROMATICA
Author(s) -
LEE YULING,
WENG CHUCHUN,
MAU JENGLEUN
Publication year - 2007
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.2007.00143.x
Subject(s) - rhizome , antioxidant , curcuma , traditional medicine , chemistry , nutraceutical , food science , medicine , biochemistry
Curcuma aromatica Salisb. has long been used as a medicinal plant and a spice, and has various physiological functions, including relieving pain and inflammation, contributing flavor and preventing cancer. In the present study, ethanolic extracts from its rhizome exhibited better antioxidant activity in the conjugated diene method, reducing power and scavenging ability on 1,1‐diphenyl‐2‐picrylhydrazyl radicals. In addition, hot water extracts from its rhizome were beneficial for scavenging ability on hydroxyl radicals and chelating ability in ferrous ions. Total phenols were the major antioxidant components found and their contents of ethanolic and hot water extracts were 53.34 and 14.08 mg/g, respectively. Based on the results obtained, both extracts exhibited good antioxidant properties and has the potential to be developed into dietary supplements and nutraceuticals.PRACTICAL APPLICATIONS Curcuma aromatica Salisb., also called Yu‐jin in Chinese, has long been used as a medicinal plant, for relieving pain and inflammation in Taiwan and for the treatment of cancer and lung diseases in India, and as a spice, for contributing flavor in India and Taiwan. In addition, C. aromatica 's oily components have shown antifungal activity, anti‐inflammatory activity, and antitumor and pharmacologic effects. According to previous studies, the rhizome of C. aromatica has better beneficial physiologic functions, but it is used as an ointment or a powder. Therefore, the extracts from the rhizome of C. aromatica has the potential to be developed into new health foods.