Effectiveness of Antioxidant Properties of Fresh and Dry Rhizomes of Curcuma longa (Long and Short Varieties) with Dry Turmeric Spice
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Padma S Vankar
The effectiveness of the antioxidant properties of fresh and dry rhizomes of two tropical turmeric species (Curcuma longa) – long and short varieties – and dry turmeric spice powder have been evaluated with 1,1-Diphenyl-2-picryl-hydrazyl(DPPH) and beta - carotene bleaching radical-generating systems. The results showed that the aqueous extract of fresh rhizomes showed higher antioxidant properties as compared to the extracts from dry rhizomes, while the commercially available dry turmeric powder, commonly sold and used as a spice in Indian markets and used as a very common spice in Indian cooking, had the least antioxidant properties. A comparison of the two different species in their two different physical states of rhizomes-fresh and dry, showed considerable loss in antioxidant properties in dry powders. The order of reactivity is curcuma-long (dry) < dry spice turmeric powder < curcuma-long (wet) < curcuma-short(dry) < curcuma-short(wet). The loss of antioxidant properties during the dry spice preparation thus signifies that its beneficial pharmacological activities were definitely reduced. It is therefore recommended that fresh Curcuma longa rhizome be preferred for consumption to get its maximum benefit.
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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Articles in the same Issue
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- Drying Kinetics of Osmotically Pre-Treated Plum Tomato Pieces
- A Linear Driving Force (LDF) Approximation of Moisture Diffusion Kinetics in White Rice
- Effects of Different Coagulation Temperatures on the Texture and Yield of Soy Paneer (Tofu)
- Study on Immobilization Methods of Acetylcholinesterase
- Osmo-Convective Dehydration of Plum (Prunus salicina L)
- The Transfer of Ingested Plant and Enterobacterial Gene Fragments into Mice Bodies and Their Shift to the Livers of Suckling Mice Through Mother's Milk
- The Effects of Varieties and Moisture Content on Some Physical and Aerodynamic Properties of Sesame Seeds (Sesamum indicum L) as Related to Cleaning
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- The Effect of Additives on Vacuum Dried Honey Powder Properties
- The Purification, Formulation and Drying of Papain
- Antioxidant Activity of the Flower of Nyctanthes arbor tristis L.
- Milk Cholesterol Reduction Using Immobilized Lactobacillus acidophilus ATCC1643 in Sodium-Alginate
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