English

Abstract

Amongst scientific communities, use of dietary therapies, natural antioxidants from fruits & vegetables and herbs & spices has been rising. Epidemiological studies have exposed that frequent inclusion of natural antioxidants in daily menu is responsible to prevent lifestyle related malfunctions. However, generation of reactive oxygen species (ROS) is an innate phenomenon that damages the integrity of biomolecules in case if balance between free radicals and antioxidants get devastated (Lim and Han, 2016). Polyphenols are the dominant group of phytoceutics present in plant based edibles such as fruits & vegetables, cereal and spices (Sardar et al., 2012). The active ingredients in these edibles are associated with health boosting and diseases preventive agents (Suleria et al., 2015). In this context, spices are worth considering for their antioxidant potential as corroborated by various efficacy studies with special reference to cinnamon, turmeric, cloves and anise (Kochhar, 2008; Suleria et al., 2013). Moreover, there are strong evidences supporting the presence of phytoceutics in spices and their positive health impact besides serving as culinary ingredients (Srinivasan, 2005; Aggarwal et al., 2009; Kunwar et al., 2011). Basically, spices are seasonings with aromatic properties and often incorporated in the traditional culinary (Suleria et al., 2015). Amongst, turmeric is one of the important herbs i.e. widely used as spice, culinary additive, medicine, condiment, dye and cosmetic (Lal, 2012). Turmeric (Curcuma longa), botanically belongs to Zingiberaceae family and extensively cultivated in China, India, Pakistan, Bangladesh and other tropical regions of South Asia. In Pakistan, it is grown in Kasoor, Lahore, Okara, Bannu and Mirpurkhas; however, its per hectare production is low due to poor agricultural practices (Kiran et al., 2013). Turmeric rhizome have plethora of secondary metabolites. The principal bioactive moieties of turmeric rhizome are curcuminoids; complex of three analogues, curcumin I, II & III depending on structural configuration and essential oil. The compositional analysis showed variations from 3-5% in curcuminoids in addition to vitamin C, E and β-carotene (Balasasirekha and Lakshmi, 2012). Phytotherapies based on turmeric bioactives tends to improve the health of the individuals through the scavenging free radicals. Chemical analysis elucidated that α, β-unsaturated carbonyl groups of turmeric polyphenols i.e. curcumin are involved in neutralizing nucleophiles. As curcumin exhibits diketone structure, it tends to tautomerize between ketonic and enolic forms that are important for antioxidant potential (Manjunatha and Srinivasan, 2007; Kelkel et al., 2010). The antioxidant power of curcumin was attributed to its functional Pak. J. Agri. Sci., Vol. 53(3), xxx-xxx; 2016 ISSN (Print) 0552-9034, ISSN (Online) 2076-0906 DOI:10.21162/PAKJAS/16.5361 http://www.pakjas.com.pk