Chemoprofiling and antioxidant activity of edible curcuma species

Abstract

The objective of the study was to perform chemoprofiling and determine antioxidant property of Curcuma longa, Curcuma caesia, and Curcuma aromatica. Curcuma species with the highest antioxidant activity were selected for further studies. The phyto-constituent structures and ethanol fraction chemo-profiling were analysed using GC-MS/MS and Fourier transform infrared spectroscopy. Results showed DPPH radical scavenging activity (92.12%), lipid peroxidation (85.13 ± 0.23%), nitric oxide (NO), total reducing power (700.83 ± 8.14 μg/mg), and ferric reducing power of plant extract. It was found that the ethanolic extract of C. aromatica had exceptionally high levels of antioxidant activity (ECA). It was shown that the concentrations of ABTS•+ and phosphomolybdate significantly varied amongst Curcuma species, with values ranging from 67.53% to 98.57%. There was also a wide range in total phenolic and flavonoid concentrations, from 3.63 ± 1.06–545.77 ± 2.76 μg/mg eq GAE and from 21.18 to 101.29 μg/mg eq QUE, respectively. All three types of Curcuma extracts demonstrated the most antioxidant activity with ethanolic extract. The phyto-constituents that were extracted showed promising in vitro antioxidant activity. The curcuminoids identified in different solvents of curcuma was mostly responsible for antioxidant activity. The study suggested that Curcuma species could be a valuable bioresource for the development of anti-oxidant drugs.