Abstract

The effectiveness of the antioxidant properties of fresh and dry rhizomes of two tropical turmeric species (Curcuma longa) – long and short varieties – and dry turmeric spice powder have been evaluated with 1,1-Diphenyl-2-picryl-hydrazyl(DPPH) and beta - carotene bleaching radical-generating systems. The results showed that the aqueous extract of fresh rhizomes showed higher antioxidant properties as compared to the extracts from dry rhizomes, while the commercially available dry turmeric powder, commonly sold and used as a spice in Indian markets and used as a very common spice in Indian cooking, had the least antioxidant properties. A comparison of the two different species in their two different physical states of rhizomes-fresh and dry, showed considerable loss in antioxidant properties in dry powders. The order of reactivity is curcuma-long (dry) < dry spice turmeric powder < curcuma-long (wet) < curcuma-short(dry) < curcuma-short(wet). The loss of antioxidant properties during the dry spice preparation thus signifies that its beneficial pharmacological activities were definitely reduced. It is therefore recommended that fresh Curcuma longa rhizome be preferred for consumption to get its maximum benefit.

Submitted: May 18, 2008 · Accepted: December 9, 2008 · Published: December 26, 2008

Recommended Citation

Vankar, Padma S. (2008) "Effectiveness of Antioxidant Properties of Fresh and Dry Rhizomes of Curcuma longa (Long and Short Varieties) with Dry Turmeric Spice," International Journal of Food Engineering: Vol. 4 : Iss. 8, Article 15.
DOI: 10.2202/1556-3758.1441
Available at: http://www.bepress.com/ijfe/vol4/iss8/art15