ANTIOXYGENIC ACTIVITY OF TURMERIC (CURCUMA-LONGA] IN SUNFLOWER OIL AND GHEE

Authors
SEMWAL AD SHARMA GK ARYA SS
Citation
Ad. Semwal et al., ANTIOXYGENIC ACTIVITY OF TURMERIC (CURCUMA-LONGA] IN SUNFLOWER OIL AND GHEE, Journal of Food Science and Technology, 34(1), 1997, pp. 67-69
Citations number
7
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of Food Science and Technology → ACNP
ISSN journal
00221155
Volume
34
Issue
1
Year of publication
1997
Pages
67 - 69
Database
ISI
SICI code
0022-1155(1997)34:1<67:AAOT(I>2.0.ZU;2-Y
Abstract
The anti-or pro-oxygenic activity of turmeric, its fractions extracted using various solvents, volatile oil and curcumin were determined in refined sunflower oil and ghee at 37 degrees C. The ground spice and w ater-soluble fraction of the spice showed antioxygenic activity. On th e other hand, curcumin, water insoluble fraction, acetone soluble, eth anol soluble and insoluble fractions of turmeric showed moderate pro-o xidant activity. Volatile oil of turmeric also exhibited slight antiox ygenic activity. alpha-tocopherol exhibited marginal antioxygenic effe ct in ghee, but a combination of alpha-tocopherol and curcumin, showed moderate pro-oxygenic activity.