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| dc.contributor.author | Gedam, Tafere Taye | |
| dc.date.accessioned | 2021-09-01T10:58:21Z | |
| dc.date.available | 2021-09-01T10:58:21Z | |
| dc.date.issued | 2021-07 | |
| dc.identifier.uri | http://ir.bdu.edu.et/handle/123456789/12549 | |
| dc.description.abstract | Free radicals generate in a living cells and is the part of normal cellular function. However, excess free radicals cause of oxidative damage to molecules and thus are involved the initiation phase of diseases. Here anti oxidative mechanism of these excess free radicals is required. Turmeric is one of the most important natural anti oxidative spices. Use this spices as alternative or supplementary medicine to reduce the burden of high cost, side effects and progressively increasing drug resistance of pathogens. This study was carried out to determine the optimal experimental conditions of maceration extraction method and to investigate the anti-oxidative activity of the bioactive compounds from turmeric using Design expert software. Three main factors effect on yield from dried turmeric that include: ethanol concentration (60, 70 and 80 %), duration (1, 2 and 3 hr) and extraction temperature (60, 70 and 80oc). The ash, moisture, fiber, fat, protein and carbohydrate content were 5.359, 7.886, 15.95, 16.59, 5.552 and 48.663, respectively. Significance of the extraction parameters were analyzed by analysis of variance. Response surface method was applied to investigate their interaction effect on the crude extraction yield and to find the optimum yield. As the result of response surface method optimization, the optimum yield (40.2408%) was found at an optimum extraction temperature of 69.95 oC, and ethanol concentration of 78.87%, and extraction time of 2.32hr. At these optimum condition the turmeric phytopharmaceutical intermediate products such as total flavonoids, total phenol and antioxidant content were 71.678 mgQUE/g DW, 4.551mg GAE/g DW and 189.971mg AAE/g DW, respectively. The above evidences suggest that turmeric rhizome is a potential source of natural antioxidant and can be used to prevent diseases associated with free radicals. | en_US |
| dc.language.iso | en_US | en_US |
| dc.subject | CHEMICAL AND FOOD ENIGINEERING | en_US |
| dc.title | Optimization and Investigation of Anti-Oxidative Activity of Crude Yield from Curcuma Longa (Turmeric Rhizome) | en_US |
| dc.type | Thesis | en_US |
