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標題: Composition and antioxidant activity of the essential oil from Curcuma zedoaria
作者: 毛正倫
Mau, J.L.
Lai, E.Y.C.
Wang, N.P.
Chen, C.C.
Chang, C.H.
Chyau, C.C.
關鍵字: Curcuma zedoaria;essential oil;antioxidant activity;reducing power;scavenging effect;chelating effect;lipid-peroxidation;curcuminoids
Project: Food Chemistry
期刊/報告no:: Food Chemistry, Volume 82, Issue 4, Page(s) 583-591.
Curcuma zedoaria (Berg.) Rosc. (Zingiberaceae) has long been used as a folk medicine. The essential oil of its dried rhizome was isolated using simultaneous steam-distillation and solvent-extraction apparatus and its fractions were prepared by silica gel column chromatography. Totally, 36 compounds were identified in the essential oil, including 17 terpenes, 13 alcohols and 6 ketones. The yields of Fractions 2 and 3 were 83.66 and 10.71%, respectively. Epicurzerenone and curzerene were found in the first and second highest amounts (24.1 and 10.4%). At 20 mg ml(-1), the essential oil of C. zedoaria was moderate to good in antioxidant activities by three different methods, good in reducing power and excellent in scavenging effect on 1,1-diphenyl-2-picrylhydrazyl radical but low in chelating effect on ferrous ion. However, after fractionation, with regard to all antioxidant properties assayed, fraction 4 showed consistently better effects than the essential oil did. The compound in fraction 4 responsible for better antioxidant properties might be 5-isopropylidene-3,8-dimethyl-1(5H)-azulenone. (C) 2003 Elsevier Ltd. All rights reserved.
ISSN: 0308-8146
DOI: 10.1016/s0308-8146(03)00014-1
Appears in Collections:食品暨應用生物科技學系

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