Antioxidant properties of curcuminoids isolated from Curcuma longa L.
Department of Nutrition and Food Assessment, Faculty of Chemical and Food Technology,
Radlinského 9, 812 37 Bratislava, Slovakia
a Department of NMR Spectroscopy and Mass Spectrometry, Faculty of Chemical and Food Technology, Radlinského 9, 812 37 Bratislava, Slovakia
b Department of Biochemistry and Microbiology, Faculty of Chemical and Food Technology, Radlinského 9, 812 37 Bratislava, Slovakia
Abstract: The evaluation of antioxidant potential of food has received much attention in recent years. Antioxidant compounds can scavenge free radicals and thereby can protect the human body from free radicals. This study was focused on the isolation of curcuminoids from the dried turmeric rhizome, and studying their antioxidant activity. The presence of curcuminoids was identified in turmeric sample by Nuclear Magnetic Resonance (NMR) analysis. Since neutral curcumin is known to be poorly soluble, the synthesis of curcumin-cyclodextrin and curcumin-phospholipid complexes was also performed. The antioxidant activity of isolated curcuminoids was assessed by two methods (ABTS and FRAP assay) and their scavenging activities were compared with those of prepared complexes. The ability to reduce ABTS radical cation decreased as follows: quercetin > trolox > curcuminoids > curcumin-cyclodextrin complex > curcumin-phospholipid complex. The reducing potential of tested samples in descending order was quercetin > trolox > curcumin-cyclodextrin complex > curcuminoids > curcumin-phospholipid complex.
Keywords: turmeric rhizome, curcuminoids, NMR analysis, ABTS test, FRAP assay
Full paper in Portable Document Format: acs_0253.pdf
Acta Chimica Slovaca, Vol. 9, No. 2, 2016, pp. 130—135, DOI: 10.1515/acs-2016-0022