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Journal of Food Quality
Volume 2017 (2017), Article ID 8471785, 8 pages
Research Article

Antioxidant Properties of Popular Turmeric (Curcuma longa) Varieties from Bangladesh

1Laboratory of Preventive and Integrative Biomedicine, Department of Biochemistry and Molecular Biology, Jahangirnagar University, Savar, Dhaka 1342, Bangladesh
2Veterinary Drug Residue Analysis Division, Institute of Food & Radiation Biology, Atomic Energy Research Establishment, Savar, Dhaka 1349, Bangladesh
3Department of Agricultural Biology, Faculty of Agriculture, University of Ruhuna, Mapalana, Matara, Sri Lanka
4School of Pharmacy, Pharmacy Australia Centre of Excellence, The University of Queensland, Woolloongabba, QLD 4102, Australia
5Human Genome Centre, School of Medical Sciences, Universiti Sains Malaysia, 16150 Kubang Kerian, Kelantan, Malaysia

Correspondence should be addressed to Md. Ibrahim Khalil and Nurul Karim

Received 19 February 2017; Revised 4 April 2017; Accepted 20 April 2017; Published 31 May 2017

Academic Editor: Ignacio García-Estévez

Copyright © 2017 E. M. Tanvir et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


We investigated the aqueous and ethanolic extracts of different forms (local names: mura and chora) of turmeric (Curcuma longa) from the Khulna and Chittagong divisions of Bangladesh for their antioxidant properties and polyphenol, flavonoid, tannin, and ascorbic acid contents. The antioxidant activity was determined using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical-scavenging activity and ferric reducing antioxidant power (FRAP) values. The ethanolic extract of Chittagong’s mura contained the highest concentrations of polyphenols (16.07%), flavonoids (9.66%), and ascorbic acid (0.09 mg/100 g) and chora resulted in high yields (17.39%). The ethanolic extract of Khulna’s mura showed a higher DPPH radical-scavenging activity with the lowest 50% inhibitory concentration (IC50) (1.08 μg/mL), while Khulna’s chora had the highest FRAP value (μM Fe per 100 g). Overall, the ethanolic extract had higher antioxidant properties than those in the aqueous extract. However, the tannin concentration was lower in the ethanolic extract. We conclude that the turmeric varieties investigated in this study are useful sources of natural antioxidants, which confer significant protection against free radical damage.