Valorisation of Ginger and Turmeric Peels as Source of Natural Antioxidants
The antioxidant activity of ginger and turmeric powders derived from freeze-dried rhizomes and peels as well as commercial spices has been evaluated by two spectrophotometric assays based on electron transfer such as DPPH and FRAP. The phenolic characterization has been also carried out by detecting total polyphenols through Folin-Ciocalteu method and HPLC analysing 6-gingerol and curcumin. Ginger and turmeric peels showed greater antioxidant activity than commercial powders because of their higher phenolic yields. Hence, ginger and turmeric peels can be considered a rich source of phytochemicals which contribute to the antioxidant effects of these agro-food wastes.
KeywordsAntioxidant activity Bioactive compounds Peels Ginger Turmeric
The authors gratefully thank Stefania Zannoni, Dr. Massimo Rizzo, and Dr. Melissa Mari for their technical assistance. This work was financially supported by Research Project DOR1617532 University of Padova.
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Conflict of Interest
The authors declare that they have no conflict of interest.
Human and Animal Studies
This article does not contain any studies with human or animal subjects.
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