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PHYSICOCHEMICAL AND ANTIOXIDANT PROPERTIES OF TURMERIC (Curcuma longa) AND GINGER (Zingiber officinale)
| Content Provider | Semantic Scholar |
|---|---|
| Author | Ifesan, Beatrice O. T. |
| Copyright Year | 2015 |
| Abstract | The physicochemical properties of two spices, Curcuma longa and Zingiber officinale and the antioxidant activities of their oils were investigated. Proximate composition analysis revealed that the spices were rich in carbohydrates, followed by protein content of 10.68% for C. longa and 9.84% for Z. officinale. Twenty grams of the spices yielded percentage oil contents of about 13.0%. In addition, oils extracted from C. longa and Z. officinale had peroxide values of 7.01meqKOH/g and 6.25meqKOH/g and iodine values of 46.95I2/100g and 44.95I2/100g respectively. About 15.85% and 14.18% vitamin E were present in C. longa and Z. officinale respectively. The antioxidant activities of the extracted oils were examined by incorporating them into groundnut oil at varying concentrations and stored at 63°C for 20days. The results showed that antioxidant activities of the extracted oils were significantly lower than that of butylated hydroxytoluene (BHT) but significantly higher than that of the untreated sample, the control. |
| Starting Page | 60 |
| Ending Page | 64 |
| Page Count | 5 |
| File Format | PDF HTM / HTML |
| Volume Number | 15 |
| Alternate Webpage(s) | https://www.futa.edu.ng/journal/home/downloadpdf/paper_3_1509535418 |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
