Chemical composition and antioxidant activities of essential oil and oleoresins from Curcuma zedoaria rhizomes, part-74

被引：28

作者：

Singh, Pratibha ^{[1
]}

Singh, Sunita ^{[1
]}

Kapoor, I. P. S. ^{[1
]}

Singh, G. ^{[1
]}

Isidorov, Valery ^{[2
]}

Szczepaniak, Lech ^{[2
]}

机构：

[1] Deen Dayal Upadhyay Gorakhpur Univ, Dept Chem, Gorakhpur 273009, Uttar Pradesh, India

[2] Bialystok Univ, Inst Chem, UI Hurtowa 1, PL-15399 Bialystok, Poland

来源：

FOOD BIOSCIENCE | 2013年 / 3卷

关键词：

Curcuma zedoaria; Essential oil; Oleoresin; Chemical composition; Antioxidant activity;

D O I：

10.1016/j.fbio.2013.06.002

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The chemical composition of essential oil and oleoresins (ethanol, ethyl acetate and isopropanol) from rhizomes of Curcuma zedoaria was analyzed by the Gas Chromatography Mass Spectroscopy technique. The antioxidant studies were carried out by peroxide and thiobarbituric acid values, ferric thiocyanate, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging, metal chelating and reducing power methods. Curzerenone (31.6%) was the major component in the volatile oil, followed by germacrone (10.8%). In ethanol, isopropanol and ethyl acetate oleoresin, a total of 26, 25, and 40 components were identified respectively and the major ones are curzerenone, germacrone, camphor and curcumenol. Essential oil, oleoresins (ethyl acetate and isopropanol) showed potent antioxidant activity in all the experiments. However, the activity of ethanol oleoresin was found to be lower as compared to ethyl acetate and isopropanol oleoresin. (C) 2013 Elsevier Ltd. All rights reserved.

引用

页码：42 / 48

页数：7

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