TY - JOUR
T1 - Antioxidant properties of popular turmeric (Curcuma longa) varieties from Bangladesh
AU - Tanvir, E. M.
AU - Hossen, Md Sakib
AU - Hossain, Md Fuad
AU - Afroz, Rizwana
AU - Gan, Siew Hua
AU - Khalil, Md Ibrahim
AU - Karim, Nurul
N1 - Funding Information:
This research is supported by a TWAS Research Grant (no. 14-385 RG/PH/AS_C-UNESCO FR: 3240283438) and Research and Development (R&D) Project 2015-2016 Research Grant (39.012.002.02.01.018.2015-R&D-59).
Publisher Copyright:
© 2017 E. M. Tanvir et al.
Copyright:
Copyright 2017 Elsevier B.V., All rights reserved.
PY - 2017/5/31
Y1 - 2017/5/31
N2 - We investigated the aqueous and ethanolic extracts of different forms (local names: mura and chora) of turmeric (Curcuma longa) from the Khulna and Chittagong divisions of Bangladesh for their antioxidant properties and polyphenol, flavonoid, tannin, and ascorbic acid contents. The antioxidant activity was determined using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radicalscavenging activity and ferric reducing antioxidant power (FRAP) values. The ethanolic extract of Chittagong’s mura contained the highest concentrations of polyphenols (16.07%), flavonoids (9.66%), and ascorbic acid (0.09mg/100 g) and chora resulted in high yields (17.39%). The ethanolic extract of Khulna’s mura showed a higher DPPH radical-scavenging activity with the lowest 50% inhibitory concentration (IC50) (1.08 μg/mL), while Khulna’s chora had the highest FRAP value (4204.46 ± 74.48 μM Fe [II] per 100 g). Overall, the ethanolic extract had higher antioxidant properties than those in the aqueous extract. However, the tannin concentration was lower in the ethanolic extract.We conclude that the turmeric varieties investigated in this study are useful sources of natural antioxidants, which confer significant protection against free radical damage.
AB - We investigated the aqueous and ethanolic extracts of different forms (local names: mura and chora) of turmeric (Curcuma longa) from the Khulna and Chittagong divisions of Bangladesh for their antioxidant properties and polyphenol, flavonoid, tannin, and ascorbic acid contents. The antioxidant activity was determined using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radicalscavenging activity and ferric reducing antioxidant power (FRAP) values. The ethanolic extract of Chittagong’s mura contained the highest concentrations of polyphenols (16.07%), flavonoids (9.66%), and ascorbic acid (0.09mg/100 g) and chora resulted in high yields (17.39%). The ethanolic extract of Khulna’s mura showed a higher DPPH radical-scavenging activity with the lowest 50% inhibitory concentration (IC50) (1.08 μg/mL), while Khulna’s chora had the highest FRAP value (4204.46 ± 74.48 μM Fe [II] per 100 g). Overall, the ethanolic extract had higher antioxidant properties than those in the aqueous extract. However, the tannin concentration was lower in the ethanolic extract.We conclude that the turmeric varieties investigated in this study are useful sources of natural antioxidants, which confer significant protection against free radical damage.
UR - http://www.scopus.com/inward/record.url?scp=85021674979&partnerID=8YFLogxK
U2 - 10.1155/2017/8471785
DO - 10.1155/2017/8471785
M3 - Article
AN - SCOPUS:85021674979
SN - 0146-9428
VL - 2017
JO - Journal of Food Quality
JF - Journal of Food Quality
M1 - 8471785
ER -