INQUINOA   21218
INSTITUTO DE QUIMICA DEL NOROESTE
Unidad Ejecutora - UE
artículos
Título:
COMPARATIVE STUDY OF CHEMICAL COMPOSITION AND ANTIOXIDANT ACTIVITY OF FRESH AND DRIED RHIZOMES OF TURMERIC (CURCUMA LONGA Linn.)
Autor/es:
G. SINGH, I. P. S. KAPOOR, P. SINGH, C. S. DE HELUANI, M. P. DE LAMPASONA, C. A. N. CATALÁN
Revista:
FOOD AND CHEMICAL TOXICOLOGY
Editorial:
Elsevier
Referencias:
Año: 2010 vol. 48 p. 1026 - 1031
ISSN:
0278-6915
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%), alphaturmerone (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.