Antioxidant activities of curcumin, demethoxycurcumin and bisdemethoxycurcumin.

Jayaprakasha, G. K. and Jaganmohan Rao, L. and Sakariah, K. K. (2006) Antioxidant activities of curcumin, demethoxycurcumin and bisdemethoxycurcumin. Food Chemistry, 98 (4). pp. 720-724. ISSN 0308-8146

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Abstract

Consumers are now increasingly aware of diet-related health problems and therefore, demanding natural ingredients which are expected to be safe and health-promoting. Recently, many studies on health benefits associated with curcumin have been reported. In the present study, an attempt has been made to test individual curcuminoids, such as curcumin, bisdemethoxycurcumin and demethoxycurcumin, for their antioxidant activities by in vitro model systems, such as the phosphomolybdenum and linoleic acid peroxidation methods. Antioxidant capacities of the extracts, as ascorbic acid equivalent (μmol/g) were in the order: curcumin > demethoxycurcumin > bisdemethoxycurcumin. In comparison with butylated hydroxyl toluene (BHT), at 100 ppm, the antioxidant activity, by linoleic acid peroxidation, was found to be highest with curcumin, followed by demethoxycurcumin and bisdemethoxycurcumin. The data obtained by the in vitro models clearly establish the antioxidant potencies of individual curcuminoids. This is the first report on antioxidant activity of individual curcuminoids using the phosphomolybdenum method and linoleic acid peroxidation method.

Item Type:	Article
Additional Information:	Copyright of this article belongs to Elsevier Ltd.
Uncontrolled Keywords:	Curcuma longa; Turmeric; Antioxidant activity; Curcumin; Demethoxycurcumin; Bisdemethoxycurcumin
Subjects:	600 Technology > 08 Food technology > 30 Spices/Condiments 600 Technology > 08 Food technology > 32 Antioxidants
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	07 Apr 2007
Last Modified:	16 Jan 2017 12:21
URI:	http://ir.cftri.res.in/id/eprint/541

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