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Antimicrobial Activity and Antioxidant Effect of Curcuma longa, Curcuma aromatica and Curcuma zedoaria
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  • Journal title : Korean Journal of Food Preservation
  • Volume 18, Issue 2,  2011, pp.219-225
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2011.18.2.219
 Title & Authors
Antimicrobial Activity and Antioxidant Effect of Curcuma longa, Curcuma aromatica and Curcuma zedoaria
Kim, Hyun-Jin; Lee, Jung-Won; Kim, Yong-Doo;
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 Abstract
We investigated the antimicrobial and antioxidant activities. and total polyphenol contents of Curcuma longa. Curcuma aromatica. and Curcuma zedoaria. In antimicrobial activity assays of solvent extracts, ethanol extract showed the highest activity compared with other extracts. The antimicrobial activity of ethanol extract of C. longa showed higher than those of C. aromatica, and C. zedoaria. Antimicrobial substance in ethanol extract of C. longa was maintained after heating at for 30 min and not affected by changes in pH. DPPH free radical scavenging activity of solvent extracts were high in the order of ethanol, ethylacetate, ether, water, and hexane fractions, C. longa showed greater DPPH free radical scavenging activity than those of the C. aromatica, and C. zedoaria. Total polyphenol content of C. longa and C. aromatica exhibited were similar levels, whereas C. zedoaria was slightly lower concentration.
 Keywords
Curcuma longa Linne;Curcuma aromatica;Curcuma zedoaria;antimicrobial activity;antioxidant activity;
 Language
Korean
 Cited by
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