Physico-chemical Analysis, Total Polyphenolic Content and Antioxidant Capacity of Yellow Dye Extracted from Curcuma longa

Antioxidant Capacity of Yellow Dye

  • Muhammad Khalid Saeed Food and Biotechnology Research Centre (FBRC), PCSIR Laboratories Complex, Ferozepur Road, Lahore-54600, Pakistan
  • Alim-un- Nisa Food and Biotechnology Research Centre (FBRC), PCSIR Laboratories Complex, Ferozepur Road, Lahore-54600, Pakistan
  • Ijaz Ahmad Food and Biotechnology Research Centre (FBRC), PCSIR Laboratories Complex, Ferozepur Road, Lahore-54600, Pakistan
  • Sajila Hina Food and Biotechnology Research Centre (FBRC), PCSIR Laboratories Complex, Ferozepur Road, Lahore-54600, Pakistan
  • Naseem Zahra Food and Biotechnology Research Centre (FBRC), PCSIR Laboratories Complex, Ferozepur Road, Lahore-54600, Pakistan
  • Imran Kalim Food and Biotechnology Research Centre (FBRC), PCSIR Laboratories Complex, Ferozepur Road, Lahore-54600, Pakistan
Keywords: Curcuma longa, curcumin, toxicity, phenolic contents, antioxidant activity

Abstract

Turmeric (Curcuma longa) is a well known condiment of the Asian cuisine and also used as ayurvedic medicine in the content, since ancient times due to its potential therapeutic properties. Main colouring constituent of Curcuma longa is curcumin and curcuminoids. In the present work natural yellow dye was extracted from rhizome of turmeric using an effective low cost method of solvent extraction. The developed natural yellow dye was assessed for physico-chemical analysis, toxicity, polyphenolic content and antioxidant activity. Physico-chemical assay showed good nutritional profile of the extracted natural yellow dye and quite safe at dose level 3.5g/Kg body wt. Significant phenolic content was found to be 63.32 mg GAE/100g, and also showed potent antioxidant capacity (% inhibition) ranging from 5.1-20.4 at 1-5 mg/mL concentration. Animal trials showed no mortality in the mice.

 

 

Published
2021-03-03
How to Cite
Saeed, M. K., Nisa, A.- un-, Ahmad, I., Hina, S., Zahra, N., & Kalim, I. (2021). Physico-chemical Analysis, Total Polyphenolic Content and Antioxidant Capacity of Yellow Dye Extracted from Curcuma longa. Biological Sciences - PJSIR, 64(1), 25-29. Retrieved from https://v2.pjsir.org/index.php/biological-sciences/article/view/1713