ASIA unversity:Item 310904400/17388
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    Please use this identifier to cite or link to this item: http://asiair.asia.edu.tw/ir/handle/310904400/17388


    Title: Composition and Antioxidant Properties of Essential Oils from Curcuma rhizome
    Authors: Tsai, Sun-yao;Huang, Shih-jeng;Chyau, Charng-cherng;Tsai, Ching-hsuan;Weng, Chu-chun;Mau, Jeng-leun
    Contributors: 保健營養生技學系
    Keywords: Curcuma, folk medicine, essential oil, antioxidant activity, scavenging ability.
    Date: 2011-06
    Issue Date: 2012-11-26 10:32:20 (UTC+8)
    Abstract: Genus Curcuma (Zingiberaceae) has long been used as a folk medicine. The essential oils of dried rhizomes of C. aromatica Salisb., C. longa L. and C. sichuanensis X. X. were isolated using simultaneous steam-distillation and solvent-extraction apparatus. In total, twenty-three compounds wereidentified as essential oils, including ten terpenes, six alcohols, two ketones and five other compounds.The major compounds were curcumol (35.77%) and 1,8-cineole (12.22%) for C. aromatica,ar-turmerone (49.04%), humulene oxide (16.59%) and β-selinene (10.18%) for C. longa, andar-turmerone (43.52%), β-selinene (13.36%) and δ-cadinene (13.22%) for C. sichuanensis. EC50 values of antioxidant activities of the essential oils were 3.19-19.63 mg/mL and the effectiveness was, in descending order: C. longa > C. sichuanensis > C. aromatica. EC50 values of scavenging abilities on 1,1-diphenyl-2-picrylhydrazyl radicals were 8.29-15.54 mg/mL and the effectiveness was in a descending order: C. aromatica > C. longa > C. sichuanensis.
    Relation: Asian Journal of Arts and Sciences, 2(1):57-66.
    Appears in Collections:[Department of Food Nutrition and Healthy Biotechnology] Journal Article

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