Exploring the biochemical and antioxidant potential of ginger (Adric) and turmeric (Haldi)

References

• Ares, G.; Gimenez, A.; Gambaro, A. Consumer Perceived Healthiness and Willingness to Try Functional Milk Desserts. Influence of Ingredient, Ingredient Name and Health Claim. Food Qual. Preference. 2009, 20(1), 50–56. DOI: 10.1016/j.foodqual.2008.07.002.
   Web of Science ®Google Scholar
• Tapsell, L.-C.; Hemphill, I.; Cobiac, L.; Sullivan, D.-R.; Fenech, M.; Patch, C.-S.; Williams, P.-G. Health Benefits of Herbs and Spices: The Past, the Present, the Future. 2006,185, 4–21.
   Google Scholar
• Potawale, S.; Sinha, S.; Shroff, K.; Dhalawat, H.; Boraste, S.; Gandhi, S.; Tondare, A. Solanum Nigrum Linn: A Phytopharmacological Review. Pharmacologyonline. 2008, 3, 140–163.
   Google Scholar
• Venkatesh, S.; Reddy, G.-D.; Reddy, B.-M.; Ramesh, M.; Rao, -A.-A. Antihyperglycemic Activity of Caralluma Attenuata. Fitoterapia. 2003, 74(3), 274–279.
   PubMed Web of Science ®Google Scholar
• Rivlin, R.-S. Historical Perspective on the Use of Garlic. J. Nutr. 2001, 131(3), 951S–954S. DOI: 10.1093/jn/131.3.951S.
   PubMed Web of Science ®Google Scholar
• Funk, J.-L.; Oyarzo, J.-N.; Frye, J.-B.; Chen, G.; Lantz, R.-C.; Jolad, S.-D.; Timmermann, B.-N. Turmeric Extracts Containing Curcuminoids Prevent Experimental Rheumatoid Arthritis. J. Nat. Prod. 2006, 69(3), 351–355. DOI: 10.1021/np050327j.
   PubMed Web of Science ®Google Scholar
• Viasan, A.; Nirmala Menon, A.; Madhusudhana Rao, I.; Narayanan, C.; Mathew, A. Chemical Analysis of Some Sultivars of Curcuma Longa Linn. J. Food Sci. Technol. 1989, 26(5), 293–295.
   Web of Science ®Google Scholar
• Frankel, E.-N.; Meyer, A.-S. The Problems of Using One‐dimensional Methods to Evaluate Multifunctional Food and Biological Antioxidants. J. Sci. Food Agric. 2000, 80(13), 1925–1941. DOI: 10.1002/1097-0010(200010)80:13<1925::AID-JSFA714>3.0.CO;2-4.
   Web of Science ®Google Scholar
• AACC. Approved Methods of Analysis, 10th ed.; American Association of Cereal Chemists. Inc: St. Paul, MN, 2000.
   Google Scholar
• Singleton, V.-L.; Orthofer, R.; Lamuela-Raventós, R.-M. [14] Analysis of Total Phenols and Other Oxidation Substrates and Antioxidants by Means of Folin-ciocalteu Reagent. Methods Enzymol. 1999, 299, 152–178. Elsevier
   Web of Science ®Google Scholar
• Ordonez, A.; Gomez, J.; Vattuone, M. Antioxidant Activities of Sechium Edule (jacq.) Swartz Extracts. Food Chem. 2006, 97(3), 452–458. DOI: 10.1016/j.foodchem.2005.05.024.
   Web of Science ®Google Scholar
• Müller, L.; Fröhlich, K.; Böhm, V. Comparative Antioxidant Activities of Carotenoids Measured by Ferric Reducing Antioxidant Power (FRAP), ABTS Bleaching Assay (αTEAC), DPPH Assay and Peroxyl Radical Scavenging Assay. Food Chem. 2011, 129(1), 139–148. DOI: 10.1016/j.foodchem.2011.04.045.
   Web of Science ®Google Scholar
• Yuan, Y.; Velev, O.-D.; Lenhoff, A.-M. Mobility of Adsorbed Proteins Studied by Fluorescence Recovery after Photobleaching. Langmuir. 2003, 19(9), 3705–3711. DOI: 10.1021/la026368m.
   Web of Science ®Google Scholar
• Steel, R.-G.-D.; Torrie, J.-H.; Dickey, D. Principles and Procedures of Statistics: A Biometrical Approach, 3rd ed.; McGraw Hill Book Co. Inc.: New York, 1997.
   Google Scholar
• Osabor, V.; Bassey, F.; Umoh, U. Phytochemical Screening and Quantitative Evaluation of Nutritional Values of Zingiber Officinale (ginger). Am. Chem. Sci. J. 2016, 8(4), 1–6. DOI: 10.9734/ACSJ/2015/16915.
   Google Scholar
• Tanweer, S.; Shahzad, A.; Ahmed, W. Compositional and Mineral Profiling of Zingiber Officinale. Pak. J. Food Sci. 2014, 24(1), 21–26.
   Google Scholar
• Ereifej, K.-I.; Feng, H.; Rababah, T.-M.; Tashtoush, S.-H.; Al-U’datt, M.-H.; Al-Rabadi, G.-J.; Alkasrawi, M. Microbiological Status and Nutritional Composition of Spices Used in Food Preparation. Food Nutr. Sci. 2015, 6(12), 1134. DOI: 10.4236/fns.2015.612118.
   Google Scholar
• Ikpeama, A.; Onwuka, G.; Nwankwo, C. Nutritional Composition of Tumeric (curcuma Longa) and Its Antimicrobial Properties. Int. J. Sci. Eng. Res. 2014, 5(10), 1085–1089.
   Google Scholar
• Goyal, R.; Korla, B. Changes in the Quality of Turmeric Rhizomes during Storage. J. Food Sci. Technol. 1993, 30, 362–364.
   Web of Science ®Google Scholar
• Mandal, V.; Mohan, Y.; Hemalatha, S. Optimization of Curcumin Extraction by Microwave Assisted in Vitro Plant Cell Bursting by Orthogonal Array Designed Extraction Process and HPTLC Analysis. Pharmacogn. Mag. 2007, 3(11), 132.
   Google Scholar
• Shan, B.; Cai, Y.-Z.; Sun, M.; Corke, H. Antioxidant Capacity of 26 Spice Extracts and Characterization of Their Phenolic Constituents. J. Agric. Food Chem. 2005, 53(20), 7749–7759. DOI: 10.1021/jf051513y.
   PubMed Web of Science ®Google Scholar
• Wong, -C.-C.; Li, H.-B.; Cheng, K.-W.; Chen, F. A Systematic Survey of Antioxidant Activity of 30 Chinese Medicinal Plants Using the Ferric Reducing Antioxidant Power Assay. Food Chem. 2006, 97(4), 705–711. DOI: 10.1016/j.foodchem.2005.05.049.
   Web of Science ®Google Scholar
• Cai, Y.; Luo, Q.; Sun, M.; Corke, H. Antioxidant Activity and Phenolic Compounds of 112 Traditional Chinese Medicinal Plants Associated with Anticancer. Life Sci. 2004, 74(17), 2157–2184. DOI: 10.1016/j.lfs.2003.09.047.
   PubMed Web of Science ®Google Scholar
• Wojdyło, A.; Oszmiański, J.; Czemerys, R. Antioxidant Activity and Phenolic Compounds in 32 Selected Herbs. Food Chem. 2007, 105(3), 940–949. DOI: 10.1016/j.foodchem.2007.04.038.
   Web of Science ®Google Scholar
• Maizura, M.; Aminah, A.; Wan Aida, W. Total Phenolic Content and Antioxidant Activity of Kesum (polygonum Minus), Ginger (zingiber Officinale) and Turmeric (curcuma Longa) Extract. Int. Food Res. J. 2011, 18, 2.
   Google Scholar
• Huang, G.; Fang, M.; Wu, Q.; Zhou, L.; Liao, X.; Wong, J. Co-composting of Pig Manure with Leaves. Environ. Technol. 2001, 22(10), 1203–1212. DOI: 10.1080/09593332208618207.
   PubMed Web of Science ®Google Scholar
• Öztürk, M.; Aydoğmuş-Öztürk, F.; Duru, M.-E.; Topçu, G. Antioxidant Activity of Stem and Root Extracts of Rhubarb (rheum Ribes): An Edible Medicinal Plant. Food Chem. 2007, 103(2), 623–630. DOI: 10.1016/j.foodchem.2006.09.005.
   Web of Science ®Google Scholar
• Kaur, C.; Kapoor, H.-C. Anti-oxidant Activity and Total Phenolic Content of Some Asian Vegetables. Int. J. Food Sci. Technol. 2002, 37(2), 153–161. DOI: 10.1046/j.1365-2621.2002.00552.x.
   Web of Science ®Google Scholar
• Fuhrman, B.; Volkova, N.; Rosenblat, M.; Aviram, M. Lycopene Synergistically Inhibits LDL Oxidation in Combination with Vitamin E, Glabridin, Rosmarinic Acid, Carnosic Acid, or Garlic. Antioxid. Redox Signaling. 2000, 2(3), 491–506. DOI: 10.1089/15230860050192279.
   PubMed Web of Science ®Google Scholar
• Ghasemzadeh, A.; Jaafar, H.-Z.; Rahmat, A. Antioxidant Activities, Total Phenolics and Flavonoids Content in Two Varieties of Malaysia Young Ginger (zingiber Officinale Roscoe). Molecules. 2010, 15(6), 4324–4333. DOI: 10.3390/molecules15064324.
   PubMed Web of Science ®Google Scholar
• Osman, H.; Rahim, A.; Isa, N.; Bakhir, N. Antioxidant Activity and Phenolic Content of Paederia Foetida and Syzygium Aqueum. Molecules. 2009, 14(3), 970–978. DOI: 10.3390/molecules14030970.
   PubMed Web of Science ®Google Scholar