Total phenolic content and antioxidant activity of kesum (Polygonum minus), ginger (Zingiber officinale) and turmeric (Curcuma longa) extract

M. Maizura, Aminah Abdullah, Wan Aida Wan Mustapha

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103 Citations (Scopus)

Abstract

Herb and spices namely kesum, ginger and turmeric were extracted by using juice extractor without the additional of solvent. These herb and spices were determined for moisture content and the extracts were analyzed for total phenolic content (TPC) and antioxidant activity (DPPH radical scavenging assay and FRAP ferric-reducing antioxidant power assay). The yield of kesum, ginger and turmeric extraction was 23.6%, 58.6% and 66.4%, respectively. The results showed that, there was significant difference (P < 0.05) in total phenolic content and antioxidant activity for kesum, ginger and turmeric extracts. Kesum extract had the highest total phenolic content followed by ginger and turmeric extract. A significant and positive high Pearson's correlations between TPC and DPPH assay (r = 0.86) and between TPC and FRAP assay (r = 0.91) respectively was observed for all plants extracts. This indicated that phenolic compounds were the main contributor of antioxidant activity in plants. However, there was no synergistic effect observed for all plants extract mixture.

Original languageEnglish
JournalInternational Food Research Journal
Volume18
Issue number2
Publication statusPublished - 2011

Fingerprint

Polygonum
Ginger
Curcuma
Zingiber officinale
Curcuma longa
turmeric
ginger
Antioxidants
antioxidant activity
Spices
Plant Extracts
extracts
assays
spices
plant extracts
herbs
extractors
juices
phenolic compounds
water content

Keywords

  • DPPH radical scavenging assay
  • Ferric-reducing antioxidant power assay
  • Ginger
  • Kesum
  • Phenolic content
  • Turmeric

ASJC Scopus subject areas

  • Food Science

Cite this

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title = "Total phenolic content and antioxidant activity of kesum (Polygonum minus), ginger (Zingiber officinale) and turmeric (Curcuma longa) extract",
abstract = "Herb and spices namely kesum, ginger and turmeric were extracted by using juice extractor without the additional of solvent. These herb and spices were determined for moisture content and the extracts were analyzed for total phenolic content (TPC) and antioxidant activity (DPPH radical scavenging assay and FRAP ferric-reducing antioxidant power assay). The yield of kesum, ginger and turmeric extraction was 23.6{\%}, 58.6{\%} and 66.4{\%}, respectively. The results showed that, there was significant difference (P < 0.05) in total phenolic content and antioxidant activity for kesum, ginger and turmeric extracts. Kesum extract had the highest total phenolic content followed by ginger and turmeric extract. A significant and positive high Pearson's correlations between TPC and DPPH assay (r = 0.86) and between TPC and FRAP assay (r = 0.91) respectively was observed for all plants extracts. This indicated that phenolic compounds were the main contributor of antioxidant activity in plants. However, there was no synergistic effect observed for all plants extract mixture.",
keywords = "DPPH radical scavenging assay, Ferric-reducing antioxidant power assay, Ginger, Kesum, Phenolic content, Turmeric",
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AU - Abdullah, Aminah

AU - Wan Mustapha, Wan Aida

PY - 2011

Y1 - 2011

N2 - Herb and spices namely kesum, ginger and turmeric were extracted by using juice extractor without the additional of solvent. These herb and spices were determined for moisture content and the extracts were analyzed for total phenolic content (TPC) and antioxidant activity (DPPH radical scavenging assay and FRAP ferric-reducing antioxidant power assay). The yield of kesum, ginger and turmeric extraction was 23.6%, 58.6% and 66.4%, respectively. The results showed that, there was significant difference (P < 0.05) in total phenolic content and antioxidant activity for kesum, ginger and turmeric extracts. Kesum extract had the highest total phenolic content followed by ginger and turmeric extract. A significant and positive high Pearson's correlations between TPC and DPPH assay (r = 0.86) and between TPC and FRAP assay (r = 0.91) respectively was observed for all plants extracts. This indicated that phenolic compounds were the main contributor of antioxidant activity in plants. However, there was no synergistic effect observed for all plants extract mixture.

AB - Herb and spices namely kesum, ginger and turmeric were extracted by using juice extractor without the additional of solvent. These herb and spices were determined for moisture content and the extracts were analyzed for total phenolic content (TPC) and antioxidant activity (DPPH radical scavenging assay and FRAP ferric-reducing antioxidant power assay). The yield of kesum, ginger and turmeric extraction was 23.6%, 58.6% and 66.4%, respectively. The results showed that, there was significant difference (P < 0.05) in total phenolic content and antioxidant activity for kesum, ginger and turmeric extracts. Kesum extract had the highest total phenolic content followed by ginger and turmeric extract. A significant and positive high Pearson's correlations between TPC and DPPH assay (r = 0.86) and between TPC and FRAP assay (r = 0.91) respectively was observed for all plants extracts. This indicated that phenolic compounds were the main contributor of antioxidant activity in plants. However, there was no synergistic effect observed for all plants extract mixture.

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