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Antioxidant, antimutagenic and antibacterial activities of curcumin-[beta]-diglucoside

Parvathy, K. S. and Negi, P. S. and Srinivas, P. (2009) Antioxidant, antimutagenic and antibacterial activities of curcumin-[beta]-diglucoside. Food Chemistry, 115 (1). pp. 265-271. ISSN 0308-8146

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Abstract

Curcumin, the yellow colour constituent of turmeric, has several important biological activities but its use as a food colourant is restricted due to its insolubility in water. Curcumin-[beta]-diglucoside (III), prepared by glycosylation of curcumin (I) at the phenolic hydroxyl group, was soluble in water at 10mg/ml concentration. Studies of the radical-scavenging, as well as antioxidant properties, of III at different concentrations showed that these activities were higher than that of I. The mutagenicity studies showed that I, as well as III, afforded high protection against the mutagenicity of sodium azide to Salmonella typhimurium TA 1531 and TA 98. Also, III exhibited higher antibacterial properties against Staphylococcus aureus and Escherichia coli but showed lower activity against Bacillus cereus and Yersinia enterocolitica than did I. The results clearly demonstrate that conjugation of the phenolic hydroxyl group of curcumin to a sugar moiety rendered it water-soluble whilst retaining/enhancing its in vitro antioxidant, antimutagenic and antibacterial properties.

Item Type: Article
Uncontrolled Keywords: Curcumin Curcumin-[beta]-diglucoside Water-soluble Antioxidant Antibacterial Antimutagenic Glycosylation
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: Plantation Products Spices and Flavour Technology
Human Resource Development
Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 17 Jun 2009 09:45
Last Modified: 28 Dec 2011 10:09
URI: http://ir.cftri.com/id/eprint/9058

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