Publication: Different brewing methods of tea infusions of Curcuma Longa-Comparative Phytochemical Analysis
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2020
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Plants having medicinal value would be the best source to attain an expansion of drugs. Turmeric has been historically
used in Asian nations as a clinical herb because of its antioxidant, anti-inflammatory, antimicrobial and anticancer properties. The
objective of the present work was to assess the antioxidant activityt of turmeric(Curcuma longa) . Different techniques were used for
turmeric tea infusions by the use of distilled water as a solvent. Four types of infusions soft infusion ,Hard infusion, ambient infusion
and cold infusion had been analyzed for phytochemicals such as with Flavonoids, Tannins, Saponins, Proteins, Alkaloids, Steroids,
Phenols, Terpenoid, Glycoside ,Reducing sugars, Resins, Balsams , Anthraquinones, Chalcone, Pholobatannis, Anthocyanins, Coumarin
,Emodin. Cold infusion confirmed the lowest antioxidant activity, while ambient infusion showed moderate whereas soft and hard
infusions indicated highest antioxidant activity. Flavonoid content was estimated quantitatively in hard,soft and ambient infusions with
Folin -Ciocalteu assay and by proposed method using boric acid . Hard infusion showed maximum amount of Flavoniods. Total
flavonoid content in the hard extract was observed to be 8.79±0.08as quercetin equivalents. Antimicrobial activity of the extracts against
selected microorganisms was also investigated .
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Jagasia, Pooja V.(2020).Different brewing methods of tea infusions of Curcuma Longa-Comparative Phytochemical Analysis,The International journal of analytical and experimental modal analysis,12(4), p141-151