Effect of different extraction solvents on the phenolic content and antioxidant activity of turmeric (Curcuma longa) from South-West Region, Cameroon
Journal Title: Food Research - Year 2019, Vol 3, Issue 1
Abstract
The objective of this study was to evaluate the effect of different solvent extraction on the phenolic content and antioxidant activity of turmeric (Curcuma longa). Fresh turmeric roots were dried, grounded and antioxidants extracted by maceration in methanol, ethanol, cold and warm water. The phenolic content of the extracts was determined using the Folin-Ciocalteu Method. A total of three antioxidant tests were done on the extracts: the 2, 2-diphenyl-1-picrylhydrazyl test (DPPH test), the Ferric reducing antioxidant power (FRAP) and the Metal chelation ability (MCA). Results showed that the alcoholic extracts exhibited the highest phenolic content (TPC) (15.71-40.81mg GAE/g) and antioxidant activities (AA). However, the highest TPC (40.81mg GAE/g) and AA were recorded with the ethanolic extract (81.96 to 92.56% for the DPPH test; 0.88 to 2.12 for the FRAP; and 64.87 to 98.12% for the MCA each at concentrations 25 to 200 μg/ml). Among the aqueous extracts, the phenolic content and antioxidant activity of the warm aqueous extract was significantly higher (p<0.05)than that of the cold aqueous extract. Ethanol is best for the extraction of phenolic antioxidant from turmeric compared to methanol and water. For local use, warm water can be recommended, as it extracts more antioxidants than cold water.
Authors and Affiliations
E. J. Array, F. Tonfack Djikeng, E. E. Kinge, H. M. Womeni
Keywords
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- EP ID EP491215
- DOI 10.26656/fr.2017.3(1).227
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