Effect of γ-irradiation on the antioxidant activity of turmeric (Curcuma longa L.) extracts

被引：18

作者：

Chatterjee, S ^{[1
]}

Desai, SRP ^{[1
]}

Thomas, P ^{[1
]}

机构：

[1] Bhabha Atom Res Ctr, Food Technol Div, Mumbai 400085, India

来源：

FOOD RESEARCH INTERNATIONAL | 1999年 / 32卷 / 07期

关键词：

turmeric (curcuma longa); antioxidants; gamma-irradiation;

D O I：

10.1016/S0963-9969(99)00120-9

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Effect of gamma-irradiarion (10KGy) on the antioxidant property of turmeric extracts was investigated, gamma-irradiated as well as nonirradiated turmeric samples were subjected to successive solvent extraction using hexane, benzene, and 80% aq. methanol. Benzene extract, containing mainly curcuminoids were subjected to column fractionation in order to isolate the individual curcuminoids. The curcuminoid analogues as well as the above fractions were then tested for their antioxidant activity by measuring thiobarbituric acid Value (TBAV) and peroxide value (PV) based on the air oxidation of linoleic acid. gamma-irradiation at a dose of 10KGy did not affect the antioxidant activity of turmeric extracts studied. (C) 2000 Canadian Institute of Food Science and Technology. Published by Elsevier Science Ltd. All rights reserved.

引用

页码：487 / 490

页数：4

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