Comparison and effect of storage and boiling on the antioxidant activities of native ginger (Zingiber officinale) Rhizome extract, and Turmeric (Curcuma longa) Rhizome extract.
Date
4-2012
Degree
Bachelor of Science in Chemistry
College
College of Arts and Sciences (CAS)
Adviser/Committee Chair
Rodriguez, Myrna S.
Committee Member
Fajardo, Norma N.
Abstract
A comparison and effect of storage and boiling on the antioxidant activities of native ginger (Zingiber officinale) rhizome extract and turmeric (Curcuma longa) rhizome extract was done. Antioxidant properties in terms of ability to scavenge DPPH radicals, to reduce Fe3+ ions, and to chelate iron were determined. Determination of total phenolic content (TPC) showed that the fresh turmeric sample has higher TPC with a value of 119.592 mg GAE/100 g FW than the fresh native ginger sample having 47.426 mg GAE/100 g FW. Boiling and storage tend to increase the total phenolic content of native ginger while in turmeric storage and boiling tend to decrease the total phenolic content. The fresh turmeric sample was found to have higher DPPH Scavenging Capacity (SC), higher Reducing Power (RP), and higher Metal Chelating Capacity (CC) of 93.534%, 96.159% and 87.185% respectively than the fresh native ginger sample having 72.625% SC, 38.687% RP and 6.828% CC. Boiling and storage tend to increase the DPPH Scavenging Capacity, Reducing Power, and Metal Chelating Capacity of native ginger while in turmeric storage and boiling tend to decrease its DPPH Scavenging Capacity, Reducing Power, and Metal Chelating Capacity. The findings indicated that fresh turmeric samples have higher total phenolic content than fresh native ginger. However, storage and boiling resulted in increased amounts of antioxidants in native ginger and can thus continue to be rich source of antioxidants. These antioxidants have high capacity to scavenge free radicals and can reduce metal ions.
Language
English
Location
UPLB Main Library Special Collections Section
Call Number
LG 993.5 2012 C4 /R49
Recommended Citation
Reyes, Florelli Mae Yabes, "Comparison and effect of storage and boiling on the antioxidant activities of native ginger (Zingiber officinale) Rhizome extract, and Turmeric (Curcuma longa) Rhizome extract." (2012). Undergraduate Theses. 309.
https://www.ukdr.uplb.edu.ph/etd-undergrad/309
Document Type
Thesis