Phenolic profiles, antioxidant, and antiproliferative activities of turmeric (Curcuma longa)

Yang, Qiong‐Qiong; Cheng, Lizeng; Zhang, Tongze; Yaron, Sima; Jiang, Haixia; Sui, Zhongquan; Corke, Harold

doi:10.1016/j.indcrop.2020.112561

Cited by 42 publications

(20 citation statements)

References 43 publications

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“…In contrast, no differences were found between 80% EtOH and 80% MeOH for turmeric, ginger and galangal, while water extracts showed the lowest values. Compared to the results published by Yang et al, for ABTS values for 80% EtOH turmeric extract, the results obtained in our study were slightly higher [ 69 ]. However, the study by Yang et al, confirmed a positive statistically significant difference in the extraction efficiency of UAE over the conventionally used solid/liquid extraction [ 69 ].…”

Section: Resultscontrasting

confidence: 99%

“…Compared to the results published by Yang et al, for ABTS values for 80% EtOH turmeric extract, the results obtained in our study were slightly higher [ 69 ]. However, the study by Yang et al, confirmed a positive statistically significant difference in the extraction efficiency of UAE over the conventionally used solid/liquid extraction [ 69 ]. In general, our results are in good agreement with the results of Sana et al [ 73 ], who investigated the effect of extraction parameters and extraction solvents on the antioxidant activity of turmeric.…”

Section: Resultscontrasting

confidence: 99%

“…Again, the results can be explained by the practical insolubility in water (<8 µg mL −1 ) of the main bioactive turmeric compounds (curcuminoids), and their good solubility in polar organic solvents, like methanol and ethanol [ 68 ]. However, our results for curcuma were somewhat higher compared to the recently published work of Yang et al [ 69 ]. The disagreement in the results can be explained by differences in the origin of the samples, as we analyzed curcuma sample from India, while Yang et al analyzed a Chinese sample [ 69 ].…”

Section: Resultscontrasting

confidence: 95%

“…However, our results for curcuma were somewhat higher compared to the recently published work of Yang et al [ 69 ]. The disagreement in the results can be explained by differences in the origin of the samples, as we analyzed curcuma sample from India, while Yang et al analyzed a Chinese sample [ 69 ].…”

Section: Resultscontrasting

confidence: 95%

“…Finally, no statistically significant difference was found between the reduction capacity of turmeric and ginger crude extracts ( Figure 3 ). The highest FRAP value for turmeric was observed for ethanolic extract (20.82 ± 0.42 mg Fe 2+ g −1 DW), which was comparable to the results published by Yang et al [ 69 ]. In the case of the ginger rhizome, the same values were determined for ethanolic (20.73 ± 0.70 mg Fe 2+ g −1 DW) and methanolic (20.82 ± 0.42 mg Fe 2+ g −1 DW) extracts, while water was inferior as the extraction solvent with a FRAP value of 11.58 ± 1.26 mg Fe 2+ g −1 DW.…”

Section: Resultssupporting

confidence: 89%

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Comparative Study of Chemical Composition and Antioxidant Activity of Essential Oils and Crude Extracts of Four Characteristic Zingiberaceae Herbs

Ivanović

Makoter

Razboršek

2021

Plants

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The ginger family (Zingiberaceae) includes plants that are known worldwide to have a distinctive smell and taste, which are often used as spices in the kitchen, but also in various industries (pharmaceutical, medical, and cosmetic) due to their proven biological activity. The aim of this study was to investigate and compare the chemical composition and antioxidant activity (AA) of essential oils (EOs) of four characteristic ginger species: Elettaria cardamomum L. Maton (cardamom), Curcuma Longa L. (turmeric), Zingiber Officinale Roscoe (ginger), and Alpinia Officinarum Hance (galangal). Furthermore, the total phenolic content (TPC) and AA of crude extracts obtained after using ultrasound-assisted extraction (UAE) and different extraction solvents (80% ethanol, 80% methanol and water) were evaluated. A total of 87 different chemical components were determined by GC-MS/MS in the EOs obtained after hydrodistillation, 14 of which were identified in varying amounts in all EOs. The major compounds found in cardamom, turmeric, ginger, and galangal were α-terpinyl acetate (40.70%), β-turmerone (25.77%), α-zingiberene (22.69%) and 1,8-cineol (42.71%), respectively. In general, 80% ethanol was found to be the most effective extracting solvent for the bioactivities of the investigated species from the Zingiberaceae family. Among the crude extracts, ethanolic extract of galangal showed the highest TPC value (63.01 ± 1.06 mg GA g−1 DW), while the lowest TPC content was found in cardamom water extract (1.04 ± 0.29 mg GA g−1 DW). The AA evaluated by two different assays (ferric-reducing antioxidant power-FRAP and the scavenging activity of the cationic ABTS radical) proved that galangal rhizome is the plant with the highest antioxidant potential. In addition, no statistical difference was found between the AA of turmeric and ginger extracts, while cardamom rhizome was again inferior. In contrast to the crude extracts, the EOs resulted in significantly lower ABTS and FRAP values, with turmeric EO showing the highest AA.

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Section: Resultscontrasting

confidence: 99%

Section: Resultscontrasting

confidence: 99%

Section: Resultscontrasting

confidence: 95%

Section: Resultscontrasting

confidence: 95%

Section: Resultssupporting

confidence: 89%

See 3 more Smart Citations

Comparative Study of Chemical Composition and Antioxidant Activity of Essential Oils and Crude Extracts of Four Characteristic Zingiberaceae Herbs

Ivanović

Makoter

Razboršek

2021

Plants

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Fermentation, functional analysis, and biological activities of turmeric kombucha

Khazi,

Liaqat,

Liu

et al. 2023

J Sci Food Agric

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BackgroundKombucha is a popular fermented drink with therapeutic benefits. The purpose of this study was to examine the fermentation of turmeric‐infused kombucha and evaluate its biological activities and functional properties.ResultsThe study of pH dynamics during fermentation found that turmeric kombucha has a lesser pH decrease than standard kombucha, with the lowest pH of 3.1 was observed in 0.1% turmeric kombucha and the maximum pH of 3.8 was found in 1% turmeric kombucha. The research shows that the symbiotic consortia of bacteria and yeast alters during the fermentation process with turmeric. GC‐MS analysis revealed that turmeric kombucha is abundant in terpenes, ketones, alcohols, aldehydes, phenols, and fatty acids, with higher levels of active ingredients than regular kombucha. The kombucha with 0.6% turmeric had the highest overall acceptance score (9.0) in sensory evaluation. The total phenolic content after fermentation was in the range of 0.2 – 0.8 mg GAE/mL. Increasing turmeric concentrations increased the antioxidant, cytotoxic, and antibacterial activity of kombucha analogues, with the highest antioxidant activity (89%) observed at 0.8% turmeric, and the maximum cytotoxicity (74%) and antibacterial activity (zones of inhibition of 17.7 mm and 15.6 mm against S. aureus and E. coli, respectively) observed at 1% turmeric.ConclusionThe fermentation of kombucha infused with turmeric enhanced its biological activities, making it a healthier alternative to traditional kombucha and presenting new opportunities in the field of functional foods. Further investigations into the mechanisms underlying these effects and in vivo studies are warranted to fully comprehend the impact of turmeric kombucha consumption on human health.This article is protected by copyright. All rights reserved.

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Bioactive Compounds of Turmeric (Curcuma longa L.)

Filho

Almeida

Sousa

et al. 2021

Reference Series in Phytochemistry

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Phenolic profiles, antioxidant, and antiproliferative activities of turmeric (Curcuma longa)

Cited by 42 publications

References 43 publications

Comparative Study of Chemical Composition and Antioxidant Activity of Essential Oils and Crude Extracts of Four Characteristic Zingiberaceae Herbs

Comparative Study of Chemical Composition and Antioxidant Activity of Essential Oils and Crude Extracts of Four Characteristic Zingiberaceae Herbs

Fermentation, functional analysis, and biological activities of turmeric kombucha

Bioactive Compounds of Turmeric (Curcuma longa L.)

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