Evaluation of Phenolic Content of Turmeric hydroalcoholic Extract in Iran by Singleton Method

Article Persian OPEN
M Bahrami ; Z Afshari ; F Ahmadi ; MJ Mohiti ; BA Jalali-Khanabadi ; A Moradi (2013)
  • Publisher: Shahid Sadoughi University of Medical Sciences
  • Journal: Majallah-i Dānishgāh-i ’Ulūm-i Pizishkī-i Shahīd Ṣadūqī Yazd (issn: 2228-5741, eissn: 2228-5733)
  • Subject: Curcuminoids; Polyphenolic Compounds; Turmeric | Medicine (General) | R5-920

Introduction: Phenolic compounds have an important role as essential metabolites for plants growth and reproduction, as well as protecting agents against pathogens. These compounds are important sources of antioxidants which act as reducing agents and hydrogen donors. Consumption of fruits, vegetables and plants rich in poly phenols is associated with the reduced risk of certain cancer, cardiovascular, diabetes and Alzheimer’s diseases. Curcuma langa or Turmeric is a tropical plant that natively grows in South and Southeast Asia. This plant has been used as a spice as well as a herbal drug in traditional medicine in India. Recently, many studies have been conducted on the medical effects of this plant and still some researches are ongoing. Turmeric possesses a wide range of biological and pharmacological activities including antioxidant, anti-inflammatory and anti-carcinogenic effects. It seems that pharmacological activities of turmeric is related to poly phenolic compounds existing in this plant. Methods: This study was performed on the hydroalcoholic extract of the turmeric rhizome experimentally with a repetition of several times. Results of this study were presented via means±SD. In the present research poly phenolic contents of turmeric extract was evaluated using tannic acid standard. Results: The study findings demonstrated that 1µg hydroalcoholic extract contains 0.59±0.051µmoleTAE of poly phenolic compounds. Conclusion: This study revealed that phenolic contents of turmeric hydroalcoholic extraction is noticeable and it seems that phenolic contents are caused by curcuminoids compounds that exist in this plant.
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