Date of Award


Document Type


Degree Name

Master of Science (MS)

Legacy Department

Food, Nutrition, and Culinary Science

Committee Chair/Advisor

Chen, Feng


Composition, antioxidant capacities and cell inhibition properties of curcumin-free turmeric (Curcuma longa L.) oils from different sources were evaluated by chromatographic method, two different in vitro antioxidative activity assays (DPPH* free radical scavenging assay and reducing power assay) and two different cancer cell lines (Caco-2 and MCF-7). Turmeric oil A (TOA) contains zingiberene, turmerone, and ar-turmerone, while turmeric oil B (TOB) contains 1-phellandrene and α-terpinolene as the major compounds. The antioxidant tests showed that both turmeric oils possessed strong free radical scavenging activities and high reducing powers compared with standard antioxidants such as BHT and commercial rosemary oil (RO). Among the complex constituents in the crude TOA, ar-turmerone, turmerone, curlone and α-terpineol were isolated and found with strong antioxidant activities. The anticancer activity results showed that both turmeric oils possessed high inhibitive capacity against cancer cell lines (ie. Caco-2 and MCF-7) at 20 μL/mL.

Included in

Food Science Commons



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