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Essential oil composition and antioxidant activities of Curcuma aromatica Salisb.
Food Chem Toxicol. 2010 Jun; 48(6):1757-60.FC

Abstract

The chemical composition of the hydro-distilled essential oil from leaves of Curcuma aromatica Salisb. was analysed by GC-MS. Twenty-three compounds representing 94.29% of the total oil were identified. The antioxidant activities of the oil and various extracts of C. aromatica were evaluated by using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and superoxide radical-scavenging assays. The oil and methanol extract showed potent DPPH radical-scavenging activities (IC(50)=14.45 and 16.58 microg/ml, respectively), which were higher than butylated hydroxyanisole (IC(50)=18.27 microg/ml). The extracts also exhibited remarkable superoxide radical-scavenging activities (IC(50)=22.6-45.27 microg/ml) and the activity in the methanol extract was superior to all other extracts (IC(50)=22.6 microg/ml). Furthermore, the amount of total phenolic compounds was determined and its content in ethyl acetate extract was the highest as compared to other extracts. The results indicate that the oil and extracts of C. aromatica could serve as an important bio-resource of antioxidants for using in the food industries.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Al-Reza SM
Department of Biotechnology, Daegu University, Kyoungsan, Kyoungbook, Republic of Korea.
Rahman A
No affiliation info available
Sattar MA
No affiliation info available
Rahman MO
No affiliation info available
Fida HM
No affiliation info available

MeSH

AntioxidantsGas Chromatography-Mass SpectrometryOils, VolatileZingiberaceae

Pub Type(s)

Journal Article

Language

eng

PubMed ID

20385198

Citation

Al-Reza, Sharif M., et al. "Essential Oil Composition and Antioxidant Activities of Curcuma Aromatica Salisb." Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association, vol. 48, no. 6, 2010, pp. 1757-60.
Al-Reza SM, Rahman A, Sattar MA, et al. Essential oil composition and antioxidant activities of Curcuma aromatica Salisb. Food Chem Toxicol. 2010;48(6):1757-60.
Al-Reza, S. M., Rahman, A., Sattar, M. A., Rahman, M. O., & Fida, H. M. (2010). Essential oil composition and antioxidant activities of Curcuma aromatica Salisb. Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association, 48(6), 1757-60. https://doi.org/10.1016/j.fct.2010.04.008
Al-Reza SM, et al. Essential Oil Composition and Antioxidant Activities of Curcuma Aromatica Salisb. Food Chem Toxicol. 2010;48(6):1757-60. PubMed PMID: 20385198.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Essential oil composition and antioxidant activities of Curcuma aromatica Salisb. AU - Al-Reza,Sharif M, AU - Rahman,Atiqur, AU - Sattar,M A, AU - Rahman,M Oliur, AU - Fida,Hasan M, Y1 - 2010/04/10/ PY - 2010/01/20/received PY - 2010/04/05/revised PY - 2010/04/06/accepted PY - 2010/4/14/entrez PY - 2010/4/14/pubmed PY - 2010/9/14/medline SP - 1757 EP - 60 JF - Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association JO - Food Chem Toxicol VL - 48 IS - 6 N2 - The chemical composition of the hydro-distilled essential oil from leaves of Curcuma aromatica Salisb. was analysed by GC-MS. Twenty-three compounds representing 94.29% of the total oil were identified. The antioxidant activities of the oil and various extracts of C. aromatica were evaluated by using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and superoxide radical-scavenging assays. The oil and methanol extract showed potent DPPH radical-scavenging activities (IC(50)=14.45 and 16.58 microg/ml, respectively), which were higher than butylated hydroxyanisole (IC(50)=18.27 microg/ml). The extracts also exhibited remarkable superoxide radical-scavenging activities (IC(50)=22.6-45.27 microg/ml) and the activity in the methanol extract was superior to all other extracts (IC(50)=22.6 microg/ml). Furthermore, the amount of total phenolic compounds was determined and its content in ethyl acetate extract was the highest as compared to other extracts. The results indicate that the oil and extracts of C. aromatica could serve as an important bio-resource of antioxidants for using in the food industries. SN - 1873-6351 UR - https://www.unboundmedicine.com/medline/citation/20385198/Essential_oil_composition_and_antioxidant_activities_of_Curcuma_aromatica_Salisb_ DB - PRIME DP - Unbound Medicine ER -