Int. J. Biosci.15(4), 178-187, October 2019
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.
Gibson GR, Probert HM, Van Loo J, Rastall RA, Roberfroid M. 2004. Dietary modulation of the human colonic microbiota: updating the concept of prebiotics. Nutrition Research Reviews 17, 259-75.
Shahidi F. 2009. Nutraceuticals and functional foods: Whole versus processed foods. Trends in Food Science and Technology 20(9), 376-387.
Mishra N, Behal KK. 2011. Chemopreventive activity of some spices against selected cell line. Der Pharmacia Sinica 2(1), 31-33.
Kline W. 2006.Core curriculum in nephrology, Renal Function Testing. American Journal of Kidney Disease 47, 174–183.
Balsano C, Alisi A. 2009. Antioxidant effects of natural bioactive compounds. Current Pharmaceutical Design 15, 3063–73.
Abou-Elkhair R, Ahmed HA, Selim S. 2014. Effects of Black Pepper (Piper Nigrum), Turmeric Powder (Curcuma Longa) and Coriander Seeds (Coriandrum Sativum) and Their Combinations as Feed Additives on Growth Performance, Carcass Traits, Some Blood Parameters and Humoral Immune. Asian-Australasian journal of animal sciences 27(6), 847-854.
Karami M, Alimon AR, Sazili AQ, Goh YM, Ivan M. 2011. Effects of dietary antioxidants on the quality, fatty acid profile, and lipid oxidation of longissimus muscle in Kacang goat with aging time. Meat Science 88, 102-108.
Negi PS, Jayaprakasha GK, Jagan MRL. Sakariah KK. 1999. Antibacterial activity of turmeric oil: a byproduct from curcumin manufacture. Journal of Agricultural and Food Chemistry 47(10), 4297-4300.
Vinitha M, Ballal M. 2008. In vitro anticandidal activity of Cinnamomumverum. Journal of Medical Sciences 8, 425-428.
Rafehi H, Ververis K, Karagiannis TC. 2012. Controversies surrounding the clinical potential of cinnamon for the management of diabetes. Diabetes, Obesity and Metabolism 14(6), 493-499.
Kannapan S, Jayaraman T, Rajasekar R, Ravichandran M, Anuradha C. 2006. Cinnamon bark extract improves glucose metabolism and lipid profile in the fructose fed rat. Singapore Medical Journal 47, 858-863.
Mishra A, Bhatti R, Singh A, Singh-Ishar MP. 2010. Ameliorative effect of the cinnamon oil from Cinnamomumzeylanicumupon early stage diabetic nephropathy. Planta Medica 76(5), 412–417.
Shen Y, Fukushima M, Ito Y, Muraki E, Hosono T, Seki T, Ariga T. 2010.Verification of the antidiabetic effects of cinnamon Cinnamomumzeylanicum, using insulin-uncontrolled type 1 diabetic rats and cultured adipocytes. Bioscience, Biotechnology, and Biochemistry 74, 2418-25.
El-Desoky GE, Aboul-Soud MAM, Al-Numair KS. 2012. Antidiabetic and hypolipidemic effects of Ceylon cinnamon (Cinnamomumverum) in alloxan-diabetic rats. Journal of Medicinal Plants and Research 6(9), 1685-1691.
Allen RW, Schwartzman E, Baker WL, Coleman CI, Phung OJ. 2013. Cinnamon use in type 2 diabetes: an updated systematic review and meta-analysis. The Annals of Family Medicine 11, 452-459.
AACC. 2000. Approved methods of the American Association of Cereal Chemists 10th ed. AACC, St. Paul, MN, USA.
AOAC. 2011. Official methods of analytical chemist 18th ed. Gaithersburg (MA): AOAC International, 100-105.
Rusak G, Komes D, Likic S, Horzic D, Kovac M. 2008. Phenolic content and antioxidative capacity of green and white tea extracts depending on extraction conditions and solvent used. Food Chemistry 110, 852-858.
Singleton VL, Orthofer R, Lamuela-Raventos RM. 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods in Enzymology 299, 152-178.
Muller L, Frohlich K, Bohm V. 2011. Comparative antioxidant activities of carotenoids measured by ferric reducing antioxidant power (FRAP), ABTS bleaching assay (αTEAC), DPPH assay and peroxyl radical scavenging assay. Food Chemistry 129, 139-148.
Taga MS, Miller EE, Pratt DE. 1984. China seeds as source of natural lipid antioxidation. Journal of the American Oil Chemists’ Society 61, 928-931.
Nisar T, Iqbal M, Raza A, Safdar M, Iftikhar F, Waheed M. 2015. Estimation of total phenolics and free radical scavenging of turmeric (Curcuma longa). American Eurasian Journal Agricultural and Environmental Science 15, 1272-1277.
Kim S, Yang M, Lee O, Kang S. 2011. Antioxidant activities of hot water extracts from various spices. International Journal of Molecular Sciences 12, 4120-4131.
Kaur C, Kapoor HC. 2002. Antioxidant activity and total phenolic content of some Asian vegetables. International Journal of Food Science & Technology 37, 153-161.
Tacouri DD, Ramful-Baboolall D, Puchooa D. 2013. In vitro bioactivity and phytochemical screening of selected spices used in Mauritian foods. Asian Pacific Journal of Tropical Disease 3(4), 251-268.
Bozin B, Mimica-Dukic N, Samojlik I, Goran A, Igic R. 2008. Phenolics as antioxidants in garlic (Allium sativum L., Alliaceae). Food chemistry 111(4), 925-929.
Frankel EN, Meyer AS. 2000. The problems of using one dimensional method to evaluate multifunctional food and biological antioxidants. Journal of Science, Food and Agriculture 80, 1925-1941.
Wang H, Helliwell K. 2001. Determination of flavonols in green and black tea leaves and green tea infusions by high-performance liquid chromatography. Food Research International 34, 223–227.
Maizura M, Aminah A, Wan Aida WM. 2011. Total phenolic content and antioxidant activity of kesum (Polygonum minus), ginger (Zingiber officinale) and turmeric (Curcuma longa) extract. International Food Research Journal 18, 529-534.
Druzynska B, Stepniewska A, Wolosiak R. 2007. The influence of time and type of solvent on efficiency of the extraction of polyphenols from green tea and antioxidant properties obtained extracts. ACTA Scientiarum Polonorum Technologia Alimentaria 6(1), 27-36.
Mustafa A, Trevino LM, Turner C. 2012. Pressurized hot ethanol extraction of carotenoids from carrot by-products. Molecules 17, 1809-1818.