ASIA unversity:Item 310904400/19253
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    題名: Composition and Antioxidant Properties of Essential Oils from Curcuma Rhizome
    作者: Tsai, Snu-Yao;Huang, Shih-Jeng;Chyau, Charng-Cherng;Tsai, Ching-Hsuan;Weng, Chu-Chun;Mau, Jeng-Leun
    貢獻者: Department of Health and Nutrition Biotechnology, Asia University;Department of Nutrition and Health Science, Chungchou Institute of Technology;Department of Biotechnology, HungKuang University;Department of Food Science and Biotechnology, National Chung-Hsing University
    關鍵詞: Curcuma;folk medicine;essential oil;antioxidant activity;scavenging ability
    日期: 2011-06
    上傳時間: 2012-11-28 13:34:08 (UTC+8)
    摘要: 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 were identified 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, and ar-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.
    關聯: Asian Journal of Arts and Sciences 2(1):57-66
    顯示於類別:[Asian Journal of Arts and Sciences ] v.2 n.1

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