فعالية تضاد الأكسدة، المحتوى الفينولي الكلي لمستخلصات درنات نبات الكركم و بطرق استخلاص مختلفة

Abstract EN

Ultrasonic, hot water, ethanol and hexane used as solvents for prepare the curcuma longa fruit extracts (Ultrasonic, hot water, ethanol and oily) respectively and the extracts evaporate and driede.

Evaluation the qualitative chemical test of the active groups was carried.

The results was noticed contain the major active groups (Tannins, Flavones, Phenols, Terpenoids, Saponins).

The extracts were quantitatively and qualitatively different in their active groups.

Tannic acid was further analyzed to determine their total phenolic content by Folin- Ciocalteau method.

The alcoholic extract was found to have highest percent of total phenolic content, The antioxidant activity of curcuma longa extracts were tested through detected peroxide, free fatty acid and total nitrogen values methods, the four extracts along with the reference samples, tannic acid were further analysized to determine their total phenolic content by Folin-Chocalteau method.

noticed antioxidant activity at different percent, The ethanol extract of the curcumin fruits was giving highly significant antioxidant activity (P≤0.05), The peroxide number of the with ethanolic extract 0.5% about 11.6 milliequivalent of O2/Kg and the total nitrogen quantity 7.03 milligram nitrogen/ 100g, The percent of free fatty acid 4.3%, in comparison to the positive control (without extract) and reached 37 milliequivalent of O2/Kg, 27 milligram nitrogen /100g and 40%, respectively.

The antioxidant activity result of hot water extract and ultrasonic extracts from curcumin plants were approach one another, while the oil extract showed the lowest activity.

and the significant difference in antioxidant activity among the extracts were found to be due to the polarity of the solvents used for extraction as curcuma longa fruit contains relatively larger quantity of non-polar antioxidant compounds.