Antioxidant activity of turmeric (<i>Curcuma longa</i> L.) cultivars

Priyanka, R.; Vasundhara, M.; Rao, Ganga; Thara, BS; Radhika, B; Marappa, N.

doi:10.5958/0975-6892.2017.00029.6

Cited by 4 publications

(5 citation statements)

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“…From the experiment, the amounts of chemical markers obtained from comparing the corresponding standards were less than those specified in the COAs. This might have been due to the decomposition of substances from storage and containers [ 5 , 7 ], emphasizing that re-analysis is highly recommended in order to obtain an exact amount of the active markers.…”

Section: Resultsmentioning

confidence: 99%

“…Chili and turmeric extracts represent an effective treatment of several skin conditions. The main component in turmeric and chili extracts are curcumin and capsaicin, respectively [ 3 , 5 ]. Curcumin has been used to treat psoriasis, atopic dermatitis, iatrogenic dermatitis, wounds, skin cancer, skin infection, herpes, and cellulitis [ 6 , 7 ].…”

Section: Introductionmentioning

confidence: 99%

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Natural Stabilizers and Nanostructured Lipid Carrier Entrapment for Photosensitive Compounds, Curcumin and Capsaicin

Jandang,

Ampasavate,

Kiattisin

2024

Pharmaceutics

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Capsaicin and curcumin, the active components of chili and turmeric, are prone to instability when exposed to light. Therefore, this research aimed to enhance the photostability of both extracts via the use of antioxidants, natural sunscreen, and nanostructured lipid carriers (NLCs). NLCs were chosen for this this study due to their advantages in terms of stability, drug loading capacity, occlusive effect, skin penetration, and controlled release. The photostability of each extract and extracts mixed with antioxidants, including grape seed extract, tea extract, and chlorogenic acid, were determined. Chlorogenic acid can enhance the photostability of capsaicin from 6.79 h to 16.50 h, while the photostability of curcumin increased from 9.63 h to 19.25 h. In addition, the use of natural sunscreen (sunflower oil) also increased the photostability of capsaicin and curcumin. The mixed extracts were then loaded into NLCs. The particle size of the formulation was 153.73 nm with a PDI value of 0.25. It exhibited high entrapment efficiency (more than 95%). In addition, it effectively reduced the decomposition of capsaicin and curcumin. Importantly, the natural stabilizers chosen for NLC fabrication significantly improved the photostability of curcumin and capsaicin by 600% and 567% compared to the unstabilized counterparts. This improvement contributes to the sustainability and bioavailability of these compounds in both cosmeceutical and pharmaceutical products.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Natural Stabilizers and Nanostructured Lipid Carrier Entrapment for Photosensitive Compounds, Curcumin and Capsaicin

Jandang,

Ampasavate,

Kiattisin

2024

Pharmaceutics

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“…Processed food products from turmeric rhizomes are limited to powder only due to a lack of storage conditions and handling practices. Consequently, in the market, there are few products like turmeric milk, syrup, pickle and tonic available (Priyanka et al ., 2017). Appropriate processing conditions and pre‐treatments are the main keys to the successful promotion of turmeric‐based products.…”

Section: Introductionmentioning

confidence: 99%

Effect of pre‐treatments on quality and storage stability of turmeric rhizome candy

Basha,

Kaur,

Kumar

et al. 2024

Int J of Food Sci Tech

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SummaryTurmeric rhizome candy, a phytonutrient‐rich shelf‐stable dehydrated and microbiologically stable product was prepared by variation in thermal processing (blanching) and citric acid treatments. It was stored for a period of 90 days and evaluated at an interval of 30 days for chemical, organoleptic, optical, bioactive and textural attributes. FTIR confirmed the significant impact of pre‐treatments on the bioactive compounds of fresh candy. Hardness of the candy increased with decrease in moisture content during storage. Vitamin C, curcumin and total phenols were retained well in the candies up to 90 days of storage study. Addition of citric acid during processing resulted in reduction of hardness and better colour retention. Index of acceptability was maximal for the candy prepared after pre‐treatment T4 (Blanching‐20 min + citric acid 2%). Thus, this investigation can impart the medicinal properties of turmeric in the form of healthy confectionery with good acceptability among consumers.

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“…In India, it is mainly grown in Andhra Pradesh, Odisha, Tamil Nadu, Kerala and West Bengal. In pharmaceutical industries, it is valued for the anti-cancerous, antiinflamatory and antiseptic properties for producing mono-terpenes and sesquiterpenes in dry and fresh rhizomes (Priyanka et al, 2015). The production of turmeric is influenced by various diseases like soft rot, leaf blotch and leaf spot etc.…”

Section: Introductionmentioning

confidence: 99%

Performance of turmeric genotypes for growth, yield and foliar disease incidence under Terai region of West Bengal

Datta,

Sarkar,

Chakraborty

et al. 2024

ijmfmap

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Antioxidant activity of turmeric (Curcuma longa L.) cultivars

Cited by 4 publications

References 0 publications

Natural Stabilizers and Nanostructured Lipid Carrier Entrapment for Photosensitive Compounds, Curcumin and Capsaicin

Natural Stabilizers and Nanostructured Lipid Carrier Entrapment for Photosensitive Compounds, Curcumin and Capsaicin

Effect of pre‐treatments on quality and storage stability of turmeric rhizome candy

Performance of turmeric genotypes for growth, yield and foliar disease incidence under Terai region of West Bengal

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