Comparative analysis of nutraceutical potential of turmeric grown in different areas of Almora, Uttarakhand
Nutraceutical potential of turmeric
DOI:
https://doi.org/10.25081/josac.2021.v30.i2.7333Keywords:
Curcuma longa, antioxidant activity, minerals, curcuminAbstract
Curcuma longa (Turmeric) is an important medicinal condiment, which is known for its unique phytochemicals and biological activities. Seven turmeric powder samples obtained from five different locations of Almora District, Uttarakhand were compared for their nutraceutical potential in terms of proximate composition, phytochemical constituents such as phenolics and flavonoids, along with their antioxidant potential, curcumin, minerals etc. The commercial brand was taken for comparison purposes. Total fat was found highest in Jamradi sample (10.07%) while lowest was found in commercial sample (2.72%). The curcumin (5.13%), total phenolic (2.12 mg GAE 100 mg-1 DW) and flavonoid contents (5.43 mg QE 100 mg-1 DW) were highest in the Tani turmeric sample. DPPH activity of Dharad and Market samples were quite comparable (0.24 mg AAE 100 mg-1 DW), and FRAP activity was highest for Hawalbagh sample (0.44 mg AAE 100 mg-1 DW). Total fat, total moisture, phytic acid and oxalate content were identified as main factors causing difference among the turmeric samples.
Downloads
References
Abaza R H, Blake J T & Fisher E J 1968 Oxalate determination: analytical problems encountered with certain plant species. J. AOAC Int. 51: 963–967.
Agnihotri V, Anjum S & Rana S 2020 Nutraceutical potential of North-West Himalayan spices Allium stracheyi and Angelica glauca and their comparison with commonly used spices. J. Food Meas. Charact. 1–12.
Agnihotri V, Sati P, Jantwal A & Pandey A 2015 Antimicrobial and antioxidant phytochemicals in leaf extracts of Bergenia ligulata: a Himalayan herb of medicinal value. Nat. Prod. Res. 29(11): 1074–1077.
Agrawal S & Goel R K 2016 Curcumin and its protective and therapeutic uses. Natl. J. Physiol. Pharm. Pharmacol. 6(1): 1–8.
Ahamefula I, Onwuka G I & Chibuzo N 2014 Nutritional composition of tumeric (Curcuma longa) and its antimicrobial properties. Int. J. Sci. Eng. Res. 5(10): 1085–1089.
Allen S E 1989 Chemical Analysis of Ecological Materials. Oxford: Blackwell Scientific Publications. 2nd ed.
Anandaraj M, Prasath D, Kandiannan K, Zachariah T J, Srinivasan V et al. 2014 Genotype by environment interaction effects on yield and curcumin in turmeric (Curcuma longa L.). Ind. Crops Prod. 53: 358–364.
Arya R P, Pachauri S P & Srivastava P C 2019 Status of some macro- and micro-nutrients in soils of Almora district of Uttarakhand. Pantnagar J. Res. 17(2): 138–146.
Balakrishnan K V 2007 Postharvest technology and processing of turmeric. In Turmeric: The Genus Curcuma, ed. K P. N. Ravindran, Babu, K. Nirmal, Sivaraman, pp. 214–256. Taylor & Francis Group, LLC.
Baltensperger D D, Cassman K G, Mason S C, Pavlista A D & Blumenthal J M 2008 Importance and Effect of Nitrogen on Crop Quality and Health. Nitrogen Environ. 51–70.
Bamigboye A Y, Adepoju O T & Oladipo P O 2020 Evaluation of physiochemical properties and mineral content of some indigenous spices retailed in Ibadan, Nigera. Int. J. Nutr. 6(1): 20–34.
Bao J, Cai Y, Sun M, Wang G & Corke H 2005 Anthocyanins, flavonols and free radical scavenging activity of Chinese Bayberry (Myrica rubra) extracts and their color properties and stability. J. Agric. Food Chem. 53: 2327–2332.
Benzie I F F & Strain J J 1996 The Ferric Reducing Ability of Plasma (FRAP) as a Measure of ‘“Antioxidant Power”’: The FRAP Assay. Anal. Biochem. 239: 70–76.
Blois M S 1958 Antioxidant determination by the use of stable free radical, Nature, 181: 1199–2000.
Bourdoux S, Li D, Rajkovic A, Devlieghere F & Uyttendaele M 2016 Performance of Drying Technologies to Ensure Microbial Safety of Dried Fruits and Vegetables. Compr. Rev. Food Sci. Food Saf. 15(6): 1056–1066.
Braga M C, Vieira E C S & Oliveira T F de 2018 Curcuma longa L. leaves: Characterization (bioactive and antinutritional compounds) for use in human food in Brazil. Food Chem. 1–26.
Chempakam B & Parthasarathy V A 2008 Turmeric chapter.
Choudhary A K & Rahi S 2018 Organic cultivation of high yielding turmeric (Curcuma longa L.) cultivars: a viable alternative to enhance rhizome productivity, profitability, quality and resource-use efficiency in monkey– menace areas of north-western Himalayas. Ind. Crops Prod. 124: 495–504
Cook N C & Samman S 1996 Flavonoids-Chemistry, metabolism, cardioprotective effects, and dietary sources. Nutr. Biochem. 7: 66–76.
Dohare P, Garg P, Sharma U, Jagannathan N & Madhur R 2008 Neuroprotective efficacy and therapeutic window of Curcuma oil: in rat embolic stroke model. BMC Complement. Altern. Med. 8(55): 1–20.
George J & Latimer W 2016 Official Methods of Analysis of AOAC International. United States of America. 20th ed.
Hallberg L, Brune M & Rossander L 1989 Iron absorption in man: ascorbic acid and dose dependent inhibition by phytate. Am. J. Clin. Nutr. 49: 140–144.
Himaja M, Ranjitha A, Ramana M V, Anand M & Asif K 2010 Phytochemical screening and antioxidant activity of rhizome part of Curcuma zedoaria. Int. J. Res. Ayurveda Pharm.1(2): 414–417.
Hossain A & Ishimine Y 2005 Growth, yield and quality of turmeric (Curcuma longa L.) cultivated on dark-red soil, gray soil and red soil in Okinawa, Japan. Plant Prod. Sci. 8(4): 482–486.
Kandyliari A, Mallouchos A, Papandroulakis N, Golla J P, Lam T T et al. 2020 Nutrient Composition and Fatty Acid and Protein Profiles of Selected Fish By-Products. Foods. 9(190): 1–14.
Khalandar S D, Adithya T N, Basha S J, Koshma M, Subbareddy U V & Reddy V J S 2018 A current review on Curcuma longa Linn. plant. Int. J. Pharm. Chem. b Bological Sci. 8(1): 68–73.
Kumar N & Sakhya S K 2013 Ethnopharmacological properties of Curcuma longa: A review. Int. J. Pharm. Sci. Res. 4(1): 103–112.
Mohebbati R, Anaeigoudari A & Khazdair M R 2017 The effects of Curcuma longa and curcumin on reproductive systems. Endocr. Regul. 51(4): 220–228.
Murphy J & Riley J P 1962 A modified single solution method for the determination of phosphate in natural waters. Anal. Chim. Acta. 27: 31–36.
Price M L, Scoyoc S Van & Butler L G 1978 A critical evaluation of the vanillin reaction as an assay for tannin in Sorghum grain. J. Agric. Food Chem. 26(5): 1214–1218.
Reddy N R & Salunkhe D K 1980 Effects of fermentation on phytate phosphorus and mineral content in black gram, rice and black gram and rice blends. J. Food Sci. 45: 1708–12.
Sadasivam S & Manickam A 1996 Biochemical Methods. New Delhi: New Age International Publishers. 2nd ed.
Serpa Guerra A M, Gómez Hoyos C, Velásquez-Cock J A, Vélez Acosta L, Gañán Rojo P et al. 2020. The nanotech potential of turmeric (Curcuma longa L.) in food technology: A review. Crit. Rev. Food Sci. Nutr. 60(11): 1842–1854.
Shrishail D, K H H, Ravichandra H, Tulsianand G & Shruthi S D 2013 Turmeric: Nature’s precious medicine. Asian J. Pharm. Clin. Res. 6(3): 10–16.
Singletary K & Eith 2010 Turmeric: An overview of potential health benefits. Nutr. Today. 45(5): 216–225.
Singleton V L & Rossi J A 1965 Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Vitic. 16: 144–158.
Srinivasan V, Thankamani C K, Dinesh R, Kandiannan K, Zachariah T J et al. 2016 Nutrient management systems in turmeric: Effects on soil quality, rhizome yield and quality. Ind. Crop. Prod. 85: 241–250.
Standal B R 1963 Nutritional Value of Proteins of Oriental. J. Nutr. 81: 279–285.
Sumazian Y, Syahida A, Hakiman M & Maziah M 2010 Antioxidant activities, flavonoids, ascorbic acid and phenolic contents of Malaysian vegetables. J. Med. Plants Res. 4(10): 881–890.
Tanvir E M, Afroz R, Karim N, Mottalib M A, Hossain M I et al. 2015 Antioxidant and antibacterial activities of methanolic extract of Bau Kul (Ziziphus mauritiana), an improved variety of fruit from Bangladesh. J. Food Biochem. 1–9.
Tanvir E M, Hossen M S, Hossain M F, Afroz R, Gan S H et al. 2017 Antioxidant properties of popular turmeric (Curcuma longa) varieties from Bangladesh. J. Food Qual. 1–8.
Taoheed A A, Tolulope A A, Saidu A B, Odewumi O G, Sunday R M & Usman M 2017 Phytochemical properties, proximate and mineral composition of Curcuma longa Linn, and Zingiber officinale Rosc .: A comparative study. J. Sci. Res. Reports. 13(4): 1–7.
Tilak J C, Banerjee M, Mohan H & Devasagayam T P A 2004 Antioxidant availability of turmeric in relation to its medicinal and culinary uses. Phyther. Res. 18: 798–804.
Tsai S Y, Huang S J, Chyau C C, Tsai C H, Weng C C & Mau J L 2011 Composition and antioxidant properties of essential oils from Curcuma rhizome. Asian J. Pharm. Sci. 2: 57–66.
Verma R K, Kumari P, Maurya R K, Kumar V, Verma R B & Singh R K 2018 Medicinal properties of turmeric (Curcuma longa L): A review. Int. J. Chem. Stud. 6(4): 1354–1357.
Wheeler E & Ferrel R E 1971 A method for Phytic Acid Determination in Wheat and Wheat Fractions. Cereal Chem. 48: 312–320.
Zhang L, Yang Z, Chen F, Su P, Chen D et al. 2017. Composition and bioactivity assessment of essential oils of Curcuma longa L. collected in China. Ind. Crops Prod. 109: 60–73.
Zhao J, Zhang J, Yang B, Lv G-P & Li S-P 2010 Free radical scavenging activity and characterization of sesquiterpenoids in four species of Curcuma using a TLC bioautography assay and GC-MS analysis. Molecules. 15: 7547–7557.
Zhishen J, Mengcheng T & Jianming W 1999 The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals.
Published
How to Cite
Issue
Section
Copyright (c) 2022 Vasudha Agnihotri, Smita Rana, Sofiya Anjum
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
.