TY - JOUR AU - Saeed, Muhammad Khalid AU - Nisa, Alim-un- AU - Ahmad, Ijaz AU - Hina, Sajila AU - Zahra, Naseem AU - Kalim, Imran PY - 2021/03/03 Y2 - 2024/03/29 TI - Physico-chemical Analysis, Total Polyphenolic Content and Antioxidant Capacity of Yellow Dye Extracted from Curcuma longa: Antioxidant Capacity of Yellow Dye JF - Biological Sciences - PJSIR JA - Pakistan Journal of Scientific & Industrial Research VL - 64 IS - 1 SE - Articles DO - 10.52763/PJSIR.BIOL.SCI.64.1.2021.25.29 UR - https://v2.pjsir.org/index.php/biological-sciences/article/view/1713 SP - 25-29 AB - <p>Turmeric (<em>Curcuma longa</em>) 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 <em>Curcuma longa </em>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&nbsp;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.</p><p><strong>&nbsp;</strong></p><p>&nbsp;</p> ER -