Date of Award
12-2006
Document Type
Thesis
Degree Name
Master of Science (MS)
Legacy Department
Food, Nutrition, and Culinary Science
Committee Chair/Advisor
Chen, Feng
Abstract
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.
Recommended Citation
Yu, Yongxiang, " COMPARISON OF BIOACTIVITIES AND COMPOSITION OF CURCUMIN-FREE TURMERIC (CURCUMA LONGA L.) OILS FROM DIFFERENT SOURCES" (2006). All Theses. 29.
https://tigerprints.clemson.edu/all_theses/29