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CURCUMA LONGA L.) OILS from DIFFERENT SOURCES Yongxiang Yu Clemson University, [email protected]

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CURCUMA LONGA L.) OILS from DIFFERENT SOURCES Yongxiang Yu Clemson University, Yongxia@Clemson.Edu View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Clemson University: TigerPrints Clemson University TigerPrints All Theses Theses 12-2006 COMPARISON OF BIOACTIVITIES AND COMPOSITION OF CURCUMIN-FREE TURMERIC (CURCUMA LONGA L.) OILS FROM DIFFERENT SOURCES Yongxiang Yu Clemson University, [email protected] Follow this and additional works at: https://tigerprints.clemson.edu/all_theses Part of the Food Science Commons 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 This Thesis is brought to you for free and open access by the Theses at TigerPrints. It has been accepted for inclusion in All Theses by an authorized administrator of TigerPrints. For more information, please contact [email protected]. COMPARISON OF BIOACTIVITIES AND COMPOSITION OF CURCUMIN- FREE TURMERIC (CURCUMA LONGA L.) OILS FROM DIFFERENT SOURCES A Thesis Presented to the Graduate School of Clemson University In Partial Fulfillment of the Requirements for the Degree Master of Science Food, Nutrition and Culinary Science by Yongxiang Yu December 2006 Accepted by: Dr. Feng Chen, Committee Chair Dr. Xi Wang Dr. Felix H Barron Dr. Jeff Adelberg 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 in the DPPH* free radical scavenging assay and high reducing powers in the reducing power assay compared with standard antioxidants such as BHT and commercial rosemary oil (RO). The free radical scavenging effect of 20 μL/mL TOA is comparable to that of 70 μL/mL TOB, comparable to that of 10 mM BHT and better than that of 100 μL/mL RO (p<0.0001). The order of reducing powers is: 100 μL/mL TOA > 100 μL/mL TOB > 10 mM BHT > 100 μL/mL RO (p<0.0001). 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. DEDICATION I would like to dedicate this work to my husband, Shenghua Fan and my lovely daughter, Jiejie, with great thanks, love, and pride. ACKNOWLEDGEMENTS I would like to express my deepest appreciation and gratitude to my major advisor, Dr. Feng Chen for providing me the opportunity to work with him and for his encouragement, support, guidance, and trust throughout the course of my master program. I would like to appreciate my committee members Dr. Xi Wang (Department of Genetics and Biochemistry), Dr. Jeff Adelberg (Department of Horticulture), and Dr. Felix H. Barron (Department of Food Science and Human Nutrition), for their helpful assistance and advice. Especially, I am thankful to Dr. Xi Wang for her guidance in my cell culture research. Thanks are extended to Dr. Ronald D. Galyean and Dr. Brandon Moore for allowing me to use their instruments. I also would like to thank Mr. Foster B. Wardlaw, Mrs. Elizabeth S. Halpin and all staffs and faculties of Department of Food Science and Human Nutrition for their friendship and help. Also, special thanks to my colleagues Dr. Hyun-jin Kim, Miss Yen- hui Chen and Dr. (Hank) Huaping Zhang for their friendship and technical help. TABLE OF CONTENTS Page TITLE PAGE.......................................................................................................... i ABSTRACT............................................................................................................ ii DEDICATION........................................................................................................ iii ACKNOWLEDGEMENTS.................................................................................... iv LIST OF TABLES.................................................................................................. viii LIST OF FIGURES ................................................................................................ ix CHAPTER 1. LITERATURE REVIEW........................................................................ 1 Introduction........................................................................................ 1 Four Products of Turmeric................................................................. 2 Ground Turmeric ......................................................................... 2 Curry Powder............................................................................... 3 Turmeric Oleoresin...................................................................... 3 Turmeric Oil................................................................................. 3 Composition of Turmeric Oil............................................................. 4 Main Compounds in Turmeric........................................................... 4 Curcumin and Curcuminoids ....................................................... 4 Ar-turmerone and Turmerone...................................................... 12 Other Bioactive Compounds........................................................ 14 Importance of the Project................................................................... 14 Reference........................................................................................... 15 2. COMPOSITION AND BIOACTIVITIES OF CURCUMIN- FREE TURMERIC (Curcuma longa L.) OILS FROM DIFFERENT SOURCES ................................................................... 29 Abstract.............................................................................................. 29 Introduction........................................................................................ 30 Materials and Methods....................................................................... 31 Materials and Chemicals.............................................................. 31 HPLC Analysis............................................................................ 32 vi Table of Contents (Continued) Page GC-MS Identification.................................................................. 33 Antioxidative Capacity................................................................ 33 MTS Assay................................................................................... 35 Statistical Analysis............................................................................. 36 Results................................................................................................ 36 Confirming Absence of Curcumin or Curcuminoids in TOA and TOB ..................................................................... 36 Identification of Volatile Compounds in TOA and TOB................................................................................... 37 Comparing Antioxidant Activity of TOA and TOB.................... 37 Comparing Anti-cancer Activity of TOA and TOB .................... 38 Discussion.......................................................................................... 39 Conclusion......................................................................................... 42 Reference........................................................................................... 42 3. EVALUATION OF ANTIOXIDANT ACTIVITY OF CURCUMIN-FREE TURMERIC (Curcuma longa L.) AND IDENTIFICATION OF ITS ANTIOXIDANT CONSTITUENTS .................................................. 56 Abstract.............................................................................................. 56 Introduction........................................................................................ 57 Materials and Methods....................................................................... 59 Materials and Chemicals.............................................................. 59 HPLC Profile of Curcumin Standard and Crude TO ................................................................................. 59 Fractionation and Identification of Antioxidants From Crude TO....................................................................... 59 Antioxidative Capacity................................................................ 61 Statistical Analysis............................................................................. 62 Results and Discussion...................................................................... 62 Confirming No Curcumin or Curcuminoids in Crude TO ................................................................................. 62 Determination of Antioxidant Capacity of Crude TO ................................................................................. 63 Separation and Identification of Antioxidants in Crude TO ................................................................................. 64 Identification of Antioxidants in TO-I and TO-II Separated by Spherisorb Silica HPLC ..................................... 65 Reference ..........................................................................................
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