Abstract
The effect of drying on antiradical activity of Zingiber officinale (ginger) and Curcuma longo (turmeric) were studied by total phenolic content (TPC), total reducing power (TRP), 2,2'-azino-bis(3-ethyl benz thiazoline-6-sulphonicacid) (ABTS), 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and superoxide radical scavenging assays. Comparing fresh and dried rhizome, optimum antiradical activity was observed in dry ginger and in fresh turmeric. The drying phenomenon diminished the scavenging capacity especially in turmeric and also ginger rhizome was exhibited highest superoxide radical scavenging solely at fresh state. The extraction parameters were standardized for maximum recovery of phenolics. The Zingiberene of ginger and curcumin of turmeric rummaged the free radicals energetically.
Highlights
The culinary spices are the rich sources of phenolic compounds [1] which exhibiting antiradical properties [2]
The antiradical activity of various parts of ginger and turmeric were studied by different assay methods such as total phenolic content (TPC), total reducing power (TRP), DPPH, azinobis(3-ethyl benz thiazoline-6-sulphonicacid) (ABTS), and superoxide radical scavenging activity
The optimum extraction was obtained with methanol and acetone (Table 7)
Summary
The culinary spices are the rich sources of phenolic compounds [1] which exhibiting antiradical properties [2]. Ginger and turmeric spices are having an effect on the nature, colour and taste of foods and are practiced as a medicine for dermatologic diseases, infection, stress and depression [3] in India and China since old folk times [4] due to the presence of phenolics [5]. They grow from an aromatic tuber like underground stem. The present study aims the effect of drying on phenol extracts for making natural antiradical agents
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