Evaluation of the bioactivities of turmeric spices of different origins

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dc.contributor.authorCanbolat, Fadime
dc.contributor.authorAteş, Gülçin Özcan
dc.date.accessioned2025-01-27T19:30:23Z
dc.date.available2025-01-27T19:30:23Z
dc.date.issued2023
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractOur study aimed to compare the in vitro bioactivities of turmeric spice samples obtained from three different sources (India, Pakistan, and Indonesia). Our study involved the determination of total phenolic and flavonoid content, in vitro antioxidant activities, tyrosinase enzyme activity, and antimicrobial activity (Escherichia coli, Klebsiella pneumoniae, Staphylococcus aureus, and Candida albicans) analyses in three different spice samples. Each spice sample was dissolved in 250 mL of ethanol and stirred on a magnetic stirrer for 36 hours. After filtering out the solid parts, the residues were dissolved again in 250 mL of ethanol separately. This process was repeated three times. After the filtration steps, all filtrates were combined. The remaining solvents in the filtrate were evaporated using an evaporator. The residue of the extracts was placed in Eppendorf tubes and stored in a freezer until use. It has been determined that turmeric of Indian origin, with its high phenolic and flavonoid content, exhibits more potent antioxidant and antityrosinase effects than those from Indonesia and Pakistan. However, antimicrobial activity could not be detected within the studied concentration range of 10 µg/mL to 400 mg/mL.
dc.identifier.doi10.30616/ajb.1342073
dc.identifier.endpage160
dc.identifier.issn2602-2818
dc.identifier.issue2
dc.identifier.startpage154
dc.identifier.trdizinid1208408
dc.identifier.urihttps://doi.org/10.30616/ajb.1342073
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1208408
dc.identifier.urihttps://hdl.handle.net/20.500.12428/16097
dc.identifier.volume7
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofAnatolian Journal of Botany
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_TRD_20250125
dc.subjectBeslenme ve Diyetetik
dc.subjectMikrobiyoloji
dc.subjectParazitoloji
dc.subjectKimya
dc.subjectTıbbi
dc.subjectBiyoteknoloji ve Uygulamalı Mikrobiyoloji
dc.subjectViroloji
dc.subjectToksikoloji
dc.titleEvaluation of the bioactivities of turmeric spices of different origins
dc.typeArticle

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