Free and bound phenolic antioxidants in amla (Emblica officinalis)and turmeric (Curcuma longa).

Suresh Kumar, G. and Harish, Nayaka and Shylaja, M. Dharmesh and Salimath, P. V. (2006) Free and bound phenolic antioxidants in amla (Emblica officinalis)and turmeric (Curcuma longa). Journal of Food Composition and Analysis, 19. pp. 446-452. ISSN 0889-1575

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Abstract

The antioxidant activity of free and bound phenolics of amla (<i>Emblica officinalis</i>) and turmeric (<i>Curcuma longa</i>) was investigated. The <i>Emblica officinalis</i> free (EOFP) and bound phenolics (EOBP) showed between four- to 10-fold higher levels of antioxidant activity as evaluated by both free radical scavenging and reducing power assays compared to that of <i>Curcuma longa</i> free (CLFP) and bound phenolics (CLBP). Higher level of antioxidant activity in <i>E. officinalis</i> has been attributed to the phenolic content (12.9%, w/w, correlation coefficient R=0.74) in them. The free and bound phenolics of <i>E. officinalis</i> showed high content of phenolic compounds (126 and 3.0 mg/g) compared to that of <i>C. longa</i> (29.7 and 1.6 mg/g). Gallic acid and tannic acid were identified as the major antioxidant components in phenolic fractions of <i>E. officinalis</i>. The antioxidant activity of CLFP could be attributed to curcumin and that of CLBP to ferulic acid and p-coumaric acid. Further, the extracts of both <i>E. officinalis</i> and <i>C. longa</i> also exhibited significant protection to DNA against oxidative damage as evidenced by migration of DNA on the agarose gel. Our results clearly suggest the presence of potent antioxidants such as gallic acid in <i>E. officinalis</i> and protocatechuic acid and ferulic acid in <i>C. longa</i>, in addition to the known ascorbic acid and curcumin in <i>E. officinalis</i> and <i>C. longa</i>, respectively.

Item Type:	Article
Additional Information:	Copyright of this artile belongs to Elsevier Inc.
Uncontrolled Keywords:	Emblica officinalis; Curcuma longa; Curcumin; Turmeric; Antioxidant activity; Phenolic acids; Ascorbic acid; Free radical scavenging activity; Reducing power; Gallic acid
Subjects:	600 Technology > 08 Food technology > 30 Spices/Condiments > 07 Turmeric 600 Technology > 08 Food technology > 24 Fruits > 03 Citrus fruits 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:	28 Dec 2011 09:27
URI:	http://ir.cftri.res.in/id/eprint/546

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