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標題: Antioxidant properties of ethanolic and hot water extracts from the rhizome of Curcuma aromatica
作者: Lee, Y.L.
Weng, C.C.
Mau, J.L.
關鍵字: essential oils;curcuminoids;cells;acid
Project: Journal of Food Biochemistry
期刊/報告no:: Journal of Food Biochemistry, Volume 31, Issue 6, Page(s) 757-771.
Curcuma aromatica Salisb. has long been used as a medicinal plant and a spice, and has various physiological functions, including relieving pain and inflammation, contributing flavor and preventing cancer. In the present study, ethanolic extracts from its rhizome exhibited better antioxidant activity in the conjugated diene method, reducing power and scavenging ability on 1,1-diphenyl-2-picrylhydrazyl radicals. In addition, hot water extracts from its rhizome were beneficial for scavenging ability on hydroxyl radicals and chelating ability in ferrous ions. Total phenols were the major antioxidant components found and their contents of ethanolic and hot water extracts were 53.34 and 14.08 mg/g, respectively. Based on the results obtained, both extracts exhibited good antioxidant properties and has the potential to be developed into dietary supplements and nutraceuticals.
ISSN: 0145-8884
DOI: 10.1111/j.1745-4514.2007.00143.x
Appears in Collections:食品暨應用生物科技學系

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