Effect of Boiling and Roasting on the Antioxidants Concentrations in Extracts of Fresh Ginger (Zingiber officinale) and Turmeric (Curcuma longa).
1 Department of Biotechnology, Vinayakrao Patil College, Vaijapur, Dist. Aurangabad, M.S. 431004.India.
Corresponding Author:Vinod Uttamrao Borde
Spices show potential health benefits, as they possess antioxidant activity. Ginger and turmeric are major spices used in Indian cooking. Effects of cooking processes on the levels of antioxidants in ginger and turmeric extracts were studied. Water and acetone extracts of raw, boiled and roasted ginger and turmeric were analyzed using FRAP assay. In the case of ginger, antioxidant activity was found to be lower in extracts prepared after boiling and higher after roasting. The antioxidant activities in turmeric extracts prepared after boiling as well as roasting were higher.
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How to Cite
Borde, V. U. (2011). Effect of Boiling and Roasting on the Antioxidants Concentrations in Extracts of Fresh Ginger (Zingiber officinale) and Turmeric (Curcuma longa).. International Journal of Ayurvedic and Herbal Medicine, 1(2). https://doi.org/vi-2-03
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