Functional properties and the antioxidant activity of Curcuma longa cultivated in Côte D’Ivoire

Abstract

This study investigated some quality attributes of the functional properties of turmeric rhizome flour cultived in Côte d’Ivoire. It consisted in comparing the properties of turmeric powder with film (PWF) and powder without film (PWAF) to identify nutritionally and technologically appropriate uses. In terms of functional properties, the PWAF had the best water absorption rates (1032.156 ± 34.016%), the best stability properties (74.3%), the water solubility index (19.50%) and very good wettability (21.33 S ± 0.58). Furthermore, the dispersibility (21.3% to 41.2%), the hydrated density (1.17 ± 0.14g / ml) and the oil absorption capacity (300% to 975%) fell within the range of PWF. The study of the functional properties revealed that turmeric powders can be recommended in food formulations but the most suitable is the PWAF. Regarding the antioxidant activity, the PWF had the highest value of total vitamin E (1167.07 ± 0.62), α-tocopherol (2.72 ± 0.02) and γ-tocopherol (1134.22 ± 0.55). On the other hand, PWAF had a high value in δ-tocopherol (43.83 ± 0.06) but low in total vitamin E (443.54 ± 0.65) and in α-tocopherol (1.078 ± 0. 03). The contents of total polyphenols and total flavonoids are raised respectively 179, 16 ± 0, 61 mg/100g and 25, 68 ± 0, 32 mg/100g for the PWP flour. As for vitamin C, it gave respectively values of 137.67 ± 0.58 mg/100g for the PWP while the PWAF provided 112.17 ± 0.58 mg/100g. The DPPH and FRAP tests showed that turmeric with film is richer in anti-free radical activity than PWAF. The IC50s of the extracts PWF and PWAF on DPPH are respectively 0.032 mg / ml and 0.049 mg / ml. This research proved that functional properties value plus the oxidizing activity, make turmeric flour a functional food.