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Studies on antioxidant activity of Zingiber zerumbet spent and its constituents through in vitro models

Sreevani, Naga and Hafeeza, Khanum and Sulochanamma, G. and Pura Naik, J. and Madhava Naidu, M. (2013) Studies on antioxidant activity of Zingiber zerumbet spent and its constituents through in vitro models. Wudpecker Journal of Food Technology, 1 (3). pp. 48-55.

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Abstract

Utilization of Zingiber zerumbet spent, obtained after the extraction of the essential oil, as a bioactive was explored. The dried spent afforded the higher yield (7%) when extracted with aqueous ethanol (60:40) at a material to solvent ratio of 1:20. The total polyphenol content of extracts obtained from extraction of zerumbet spent with ethanol, methanol and isopropanol was 11.9, 8.5, 4.9g/100 g gallic acid equivalents respectively. Extracts exhibited good free radical scavenging activities, ranging from 23% to 92%, wherein the activity increased with increasing concentration. Ethanol extract exhibited higher antioxidant activity (92%) than methanol (87%) and isopropanol (76%) extracts at 400 ppm concentration with corresponding value for butylated hydroxyl anisole (BHA) being 93%. The ethanol extract was profiled by HPLC and was found to be enriched in demethoxycurcumin and bisdemethoxycurcumin. Their antioxidant attributes could render them useful as important nutraceuticals. The isolation and identification of curcuminoids in zerumbet spent is reported here for the first time.

Item Type: Article
Uncontrolled Keywords: Zerumbet spent, antioxidant, phenolic compounds, HPLC, curcuminoids
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Sep 2016 07:08
Last Modified: 29 Dec 2016 13:20
URI: http://ir.cftri.com/id/eprint/12341

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