Nutritional characterization of cinnamon and turmeric with special reference to their antioxidant profile
Paper Details
Nutritional characterization of cinnamon and turmeric with special reference to their antioxidant profile
Abstract
This study investigates the integrated approach of spices against different life-threatening ailments. The cinnamon and turmeric were investigated for their nutritional composition, phenolic profile and antioxidant properties. Compositional analysis showed that both spices are an excellent source of protein and minerals. Regarding bioactive molecules extraction with ethanol exhibited highest polyphenols than that of methanol and water. The Most abundant phenolic contents were detected at 60 minutes’ extraction time. The turmeric extracts showed highest β-carotene, DPPH, FRAP and total phenolic contents values in comparison with cinnamon and combination of both spices. The turmeric extracts showed higher β-carotene, DPPH, FRAP and total phenolic contents values in comparison with cinnamon and combination of both spices. Nine types of chicken soups were prepared after adding turmeric powder and cinnamon powder at 1.5, 2.5, 3.5 and 4.5g/100mL of each powder and 3.0g turmeric+ 3.0g cinnamon powder/100mL serving, correspondingly along with control. The supplementation of combined turmeric and cinnamon powder was found useful in enhancing the insulin secretion under hypercholesterolemic diet group. Furthermore, the values of kidney and liver functions tests were within the normal range showing the safety of turmeric and cinnamon supplementation. The turmeric powder performed better to control cholesterol, LDL and triglyceride. Besides, the combination of turmeric and cinnamon powder reduced glucose and enhanced insulin activity in hypercholesterolemic and hyperglycemic diet conditions. From the prompt investigation, it is inferred that turmeric and cinnamon based products are successful in decreasing lifestyle related disorders.
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Saima Sana, Muhammad Umair Arshad, Farhan Saeed, RabiaShabir Ahmad, Ali Imran, Tabussam Tufail (2019), Nutritional characterization of cinnamon and turmeric with special reference to their antioxidant profile; IJB, V15, N4, October, P178-187
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