Phytochemical Properties, Proximate and Mineral Composition of Curcuma longa Linn. and Zingiber officinale Rosc.: A Comparative Study

Taoheed, A. Abdulsalam; Tolulope, Alade; Saidu, Adamu Bio; Odewumi, Olaifa Gabriel; Sunday, Rita Maneju; Usman, Memunetu

doi:10.9734/jsrr/2017/32623

Cited by 17 publications

(24 citation statements)

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“…The proximate analysis had shown that the bulbs and rhizome of galic and ginger respectivelty and roots were low in carbohydrates when compared to plants such as Acalypha sp.and Tithonia diversifolia where the carbohydrate contents ranged between 38.2 and 52.3% (Iniaghe et al, 2009;Olayinka et al, 2015). The carbohydate contents of Allium sativum is higher than those recorded for Curcuma longa with mean value of 16.23% (Taoheed et al, 2017). The moisture contents of the two spices were very high and this would made them sucesptibele to the growth of microorganisms and therefore reduce their shelf life (Adeyeye and Ayejuyo, 1994).…”

Section: Discussionmentioning

confidence: 87%

Comparative Analysis of Phytochemical and Proximate Composition of Allium sativum L. and Zingiber officinale Rosc.

Lawal¹,

Olayinka²,

Murtadha³

et al. 2018

Nig. J. Basic Appl. Sci.

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Allium sativum and Zingiber officinale are spices with great potentials as food additives and medicinal values. In this study, the phytochemical and proximate composition of the two spices were evaluated and compared. The results of phytochemical screening revealed the presence of saponins, tannins, terpenoids, flavonoids, glycosides and phenols in both the bulb of Allium sativum and rhizome of Zingiber officinale. The bulb of Allium sativum contained significantly higher amount of saponins, tannins and phenols when compared to the rhizome of Zingiber officinale. Zingiber officinale is rich in glycosides and flavonoids as compared to Allium sativum bulb. Terpenoids was the highest phytochemical detected in both spices while phenol recorded the least amount. The proximate composition of both spices showed moisture, protein, ash, fat fibre, and carbohydrate contents with values that ranged between 60.35 ± 0.23-76.48 ± 0.05%,7.52 ± 0.respectively. Protein and carbohydrate were significantly higher in Allium sativum bulb as compared to the rhizome Zingiber officinale. Significant differences were not recorded for all constituents analysed except for moisture. The energy content of Allium sativum bulb was higher than that observed for the Zingiber officinale rhizome. The present investigation therefore indicated that variations exist in both the phytochemical and proximate composition of the two spices, thus their use in food recipe should be encourage.

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Section: Discussionmentioning

confidence: 87%

Comparative Analysis of Phytochemical and Proximate Composition of Allium sativum L. and Zingiber officinale Rosc.

Lawal¹,

Olayinka²,

Murtadha³

et al. 2018

Nig. J. Basic Appl. Sci.

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“…Tiger nut non-dairy milk with turmeric extract (T34) was observed to have the lowest values in the four minerals analyzed. Although it has been documented that Curcuma longa and Zingiber officinale have similar levels for sodium, potassium, calcium and potassium (Taoheed et al, 2017) it is unclear why these minerals are significantly reduced in the milk with turmeric extract.…”

Section: Enterobacteriaceaementioning

confidence: 99%

Preservative Effects of Ginger (Zingiber officinale), Tumeric (Curcuma longa) Extract and Citric Acid and Pasteurization on the Nutritional Quality and Shelf Life of Tiger-Nut Non-Dairy Milk

Ajayi

I.Bankole

2020

Journal of Food Technology Research

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“…39 Turmeric contains antioxidants that function to eradicate free radicals. 40 Secondary antioxidants in turmeric are vitamin E and vitamin C. Secondary antioxidants are compounds that function to capture free radicals and prevent chain reactions so that greater damage does not occur. Turmeric contains 0.7 mg of vitamin C and 4.43 mg of vitamin E. Vitamin C or ascorbic acid needed in the body for men is 90 mg/day, women 75 mg/day, and a maximum of 2,000 mg/day.…”

Section: Discussionmentioning

confidence: 99%

Potential of Turmeric (Curcuma Longa) in Increasing Hemoglobin Levels: Systematic Literature Review

Nadirah

Mulyantoro

Wahyuni

2020

sjik

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According to WHO, 30% of the world's population is anemic, 27% of anemia occurs in developing countries and 6% occurs in developed countries. The handling of anemia by the government has not been maximized so that companion therapy is needed. Objective: To see the potential of turmeric (curcuma longa) to increase hemoglobin. Methods: Search methods from Scopus, Pubmed, Elsevier, Willy and Google Scholar. Published 2010 2020. RCT research with prism technique. Analysis of 25 articles related to blood loss diseases. 2 articles on hemodialysis patients, 7 articles on thalassemia patients, 3 NAFLD patients, 4 ulcerative colitis patients, 1 prehypertension patient, 3 diabetes patients, 1 metabolic syndrome patient, 1 alanine transaminase elevated patient, 2 arthritis patients and 1 breast cancer patient. There are only 3 articles that show an increase in Hb levels, so it can be concluded that curcuma longa is not effective in increasing hemoglobin levels.

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Phytochemical Properties, Proximate and Mineral Composition of Curcuma longa Linn. and Zingiber officinale Rosc.: A Comparative Study

Cited by 17 publications

References 0 publications

Comparative Analysis of Phytochemical and Proximate Composition of Allium sativum L. and Zingiber officinale Rosc.

Comparative Analysis of Phytochemical and Proximate Composition of Allium sativum L. and Zingiber officinale Rosc.

Preservative Effects of Ginger (Zingiber officinale), Tumeric (Curcuma longa) Extract and Citric Acid and Pasteurization on the Nutritional Quality and Shelf Life of Tiger-Nut Non-Dairy Milk

Potential of Turmeric (Curcuma Longa) in Increasing Hemoglobin Levels: Systematic Literature Review

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