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KMID : 1134820220510101103
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Journal of the Korean Society of Food Science and Nutrition
2022 Volume.51 No. 10 p.1103 ~ p.1108
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In Vitro Antioxidant Activities of Curcuma longa Linne Extracts according to Extraction Solvents
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Yun Jin-Ju
Park Seok-Kyu
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Abstract
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This study investigated the in vitro antioxidant activities of Curcuma longa L. extracts obtained using different solvents (ethanol, chloroform, ethyl acetate, butanol, hexane, and water). We determined that the total polyphenol contents of the 80% ethanol extract and hexane fraction were 192.96 mg GAE/g and 271.60 mg GAE/g, respectively, which were higher than other fractions such as chloroform, ethyl acetate, butanol, and water. In addition, the total flavonoid content was as high as 392.98 and 390.74 mg QE/g in the butanol and hexane fractions, respectively. The DPPH and ABTS radical scavenging activities were significantly higher and similar to the positive control (ascorbic acid) in the butanol fraction (93.05% and 91.31%, respectively). Moreover, the highest reducing power was obtained in the butanol fraction. Overall, the 80% ethanol extract and butanol fraction from Curcuma longa L. showed high total polyphenol and total flavonoid contents and antioxidant activities. Taken together, our results indicate the potential of Curcuma longa L. to be used as a new functional food ingredient with strong antioxidant activity, and its application as functional health food material.
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KEYWORD
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Curcuma longa Linne, antioxidant activities, fraction, polyphenol, flavonoid
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