Exploring the biochemical and antioxidant potential of ginger (Adric) and turmeric (Haldi)

International Journal of Food Properties

Muhammad Tahir Nadeem¹  Muhammad Umair Arshad¹  Farhan Saeed¹  Ahsan Javed¹  Muhammad Haseeb Ahmed¹  Zunaira Mushtaq¹  Huma Bader Ul Ain¹  Shahzad Hussain²  Faqir Muhammad Anjum³ 

[1] Government College University Faisalabad;King Saud University;The University of the Gambia;

关键词: turmeric;    ginger;    arthritis;    curcumin;    anti-inflammatory;    gingerol;   

DOI  :  10.1080/10942912.2019.1666138

来源: DOAJ

【 摘 要 】

The aim of this present study was to explore antioxidant and bioactive profile of ginger and turmeric. For the purpose, turmeric and ginger (Haldi and Adric) were procured from University of Agriculture, Faisalabad, Punjab-Pakistan. The study was comprised of different phases. Both of the spices were characterized for their chemical composition and mineral profile. Bioactive compound was extracted by using solvent followed by quantification through the high-pressure liquid chromatography. Furthermore, antioxidant potential including total phenolics content, free radical scavenging activity (DPPH assay) and Ferric reducing antioxidant power test (FRAP assay) was analyzed. Results revealed that the antioxidant profile including free radical scavenging activity (47.67 ± 0.19 mg/100 g) and DPPH (80.16 ± 0.23%) of turmeric ginger powder extract was much higher than turmeric and ginger powder extract. Similarly, total phenolics content (103.39 ± 0.58 mg of GAE/g) and flavonoids (4.27 ± 0.05 mg CE/100 g) were much higher in turmeric ginger powder as compared to turmeric powder and ginger powder, respectively. Conclusively, turmeric ginger powder showed higher antioxidant potential.

【 授权许可】

Unknown