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Effects of Various Extracts from Turmeric (Curcuma longa L.) on Antioxidant Activity

  • Kim, Gyeong-Hwuii (Department of Biological Science and Technology, Yonsei University) ;
  • Duan, Yishan (Department of Food Science and Technology, Pusan National University) ;
  • Kim, Han-Soo (Department of Food Science and Technology, Pusan National University)
  • Received : 2016.05.01
  • Accepted : 2016.09.26
  • Published : 2016.09.30

Abstract

The antioxidant activity of 70% methanol, 70% ethanol and chloroform-methanol (CM, 2:1, v/v) extracts from turmeric (Curcuma longa L.) was investigated in this study. The antioxidant potential of various extracts of turmeric was evaluated by using different antioxidant tests, namely DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity, ABTS [2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt] radical scavenging activity, ferric reducing antioxidant power and ${\beta}$-carotene bleaching assays as well as total phenol content and total flavonoid content. All extracts exhibited abundant total phenol content, total flavonoid content and strong antioxidant activity. Particularly, higher activity was exhibited by CM extract with $46.32{\pm}0.35mgCAE/g$ and $15.58{\pm}0.39 mgQE/g$ of total phenol content and total flavonoid content. Generally, antioxidant activity of various extracts from turmeric increased in the following order: 70% methanol extract, 70% ethanol extract and CM extract, respectively. Results suggested that turmeric could be widely used as a source of antioxidant and a kind of functional material in food.

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