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Total Flavonoid Content and Antioxidant Activities of Turmeric (Curcuma longa L.) Extracts in Jindo Korea

진도산 울금(Curcuma longa L.) 추출물의 총 플라보노이드 함량 및 항산화 활성

  • Oh, Da-Young (Department of Food Science and Technology, Pusan National University) ;
  • Kim, Han-Soo (Department of Food Science and Technology, Pusan National University)
  • 오다영 (부산대학교 식품공학과) ;
  • 김한수 (부산대학교 식품공학과)
  • Received : 2019.01.24
  • Accepted : 2019.03.06
  • Published : 2019.04.30

Abstract

The present study were conducted to determine physiological activities and antioxidant effects [2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activity, reducing power, Ferric Reducing Antioxidant Power (FRAP) and Fe2+ (ferrous ion) chelating capacity] of 70% methanol, chloroform:methanol, 2:1 volume ratio (CM) and ethyl acetate extract of turmeric (Curcuma longa L.). Bioactive compound of tannin $0.125{\pm}0.007mg$ Catechin Equivalent (CE)/g dry weight. Turmeric extracts yield were 70% methanol 16.54%, CM 5.64% and ethyl acetate 4.14%, respectively. Antioxidant activity of the samples exhibited a dose-dependent increase. Results showed that extraction solvent had significant effects on total flavonoid content and antioxidant effects of ethyl acetate. But ferrous ion-chelating capacity of 70% methanol extract was higher than CM and ethyl acetate extract. From the results of this study, turmeric can be utilized as a valuable and potential nutraceutical for the functional food industry.

Keywords

Turmeric (Curcuma longa L.);Antioxidant activity;Tannin;Reducing power;Ferrous ion chelate

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