Effect of extraction techniques and moisture levels on total phenols, flavonoids and antioxidant activity of Clove (Syzygium aromaticum L.) and Turmeric (Curcuma longa L.)
| dc.contributor.advisor | Madan, V.K. | |
| dc.contributor.author | Isha | |
| dc.date.accessioned | 2017-06-03T03:40:40Z | |
| dc.date.available | 2017-06-03T03:40:40Z | |
| dc.date.issued | 2014 | |
| dc.description.abstract | The present study was undertaken to study the effect of extraction techniques viz. maceration followed by mechanical shaking, refluxing, soxhlet extraction and centrifugation using three solvents (acetone, ethanol and water) on phytoconstituents and antioxidant activities of clove buds and turmeric rhizomes of var. BSR-2 & germplasm material. The effect of moisture levels viz. 5% moisture level (more than normal), 10% moisture level (more than normal) and normal moisture level was also studied. In clove buds, highest total phenols (127.26 mg GAE/g), flavonoids (26.72 mg CE/g), total sugars (28.91 mg/g), reducing sugars (28.50 mg/g) and non-reducing sugars (0.41 mg/g) contents were found in extracts obtained by soxhlet technique followed by refluxing, mechanical shaking/centrifugation. In turmeric rhizomes of var. BSR-2 & germplasm material, total phenols (18.47 & 15.78 mg GAE/g), flavonoids (62.98 & 44.48 mg CE/g), total sugars (37.96 & 35.90 mg/g), reducing sugars (10.19 & 9.78 mg/g), nonreducing sugars (27.77 & 26.12 mg/g) and curcumin (2.936 & 2.149 g/100g) contents were highest in extracts obtained by soxhlet technique followed by refluxing, mechanical shaking/centrifugation. For clove buds and turmeric rhizomes of var. BSR-2 & germplasm material, DPPH free radical scavenging activity (range of IC50 in three solvents: 89.9-125.3, 309.9-704.0 & 333.3-875.9 μg/mL) and antioxidant activity (85.86, 67.75 & 66.52%) were found to be highest in extracts obtained by soxhlet technique followed by refluxing, mechanical shaking/centrifugation. Amongst solvents, total phenols, DPPH free radical scavenging activity and antioxidant activity in clove buds were highest in water extracts whereas in turmeric rhizomes these parameters and curcumin contents were highest in acetone extracts. In clove buds & turmeric rhizomes, flavonoids and sugars contents were highest in acetone and water extracts, respectively. In clove buds, the contents of various phytoconstituents at 10%, 5% and normal moisture level after 64 days of storage were 70.89, 73.76 & 96.07 mg GAE/g total phenols, flavonoids (21.02, 23.37 & 38.24 mg CE/g), DPPH free radical scavenging activity (IC50 : 253.0, 231.7 & 124.9 μg/mL) and antioxidant activity (51.05, 55.19 & 84.67%). In turmeric rhizomes of var. BSR-2, the contents of various phytoconstituents at 10%, 5% and normal moisture level after 64 days of storage were 21.05, 21.27 & 24.88 mg GAE/g total phenols, flavonoids (59.22, 64.61 & 87.27 mg CE/g), curcumin (4.432, 4.436 & 4.476 g/100g), DPPH free radical scavenging activity (IC50: 454.3, 421.1 & 307.2 μg/mL) and antioxidant activity (57.00, 59.03 & 78.20%). In turmeric rhizomes of germplasm material, the contents of various phytoconstituents at 10%, 5% and normal moisture level after 64 days of storage were 18.00, 18.17 & 22.68 mg GAE/g total phenols, flavonoids (43.79, 47.70 & 65.50 mg CE/g), curcumin (3.533, 3.541, 3.607 g/100g), DPPH free radical scavenging activity (IC50: 551.3, 500.6 & 332.8 μg/mL) and antioxidant activity (51.90, 54.97 & 77.55%). Sugars contents in clove buds and turmeric rhizomes were also found to be less at 10% moisture level in comparison to 5% and normal moisture levels. Thus, phytoconstituents and antioxidant activity of clove buds and turmeric rhizomes were dependent on extraction techniques & solvent polarity and decreased under moisture conditions during storage. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810014474 | |
| dc.language.iso | en | en_US |
| dc.publisher | CCSHAU | en_US |
| dc.sub | Chemistry | |
| dc.subject | extraction, turmeric, cloves, sugar, antioxidants, aromatic compounds, alcohols, irrigation, budding, phenols | en_US |
| dc.these.type | Ph.D | |
| dc.title | Effect of extraction techniques and moisture levels on total phenols, flavonoids and antioxidant activity of Clove (Syzygium aromaticum L.) and Turmeric (Curcuma longa L.) | en_US |
| dc.type | Thesis | en_US |
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