The Indian Journal of Nutrition and Dietetics

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Turmeric - The Yellow Tinge of Prophylactic Safety to your Cooking Oil


Affiliations
1 Department of Biochemistry, Jawaharlal Institute of Postgraduate Medical Education and Research (JIPMER), Puducherry-695 006, India
     

   Subscribe/Renew Journal


The study is on the effect of turmeric on heat-induced lipid peroxidation of edible oils. Samples of coconut oil and sunflower oil were subjected to different heating conditions with and without turmeric supplementation and different oxidant and anti-oxidant parameters were estimated. Malondialdehyde (MDA) was assayed by HPLC while Conjugated Diene (CD) and Total Antioxidant Status (TAS) were estimated by spectrophotometric methods. It was found that MDA and CD levels were significantly lower and TAS level was significantly higher in oils treated with turmeric when compared to the samples in which turmeric was not added. Therefore this study shows that a household practice of adding a pinch of turmeric to oil before heating retards the heat induced lipid peroxidation thereby reducing the ill-effects of oxidants on health. The levels of MDA, CD and TAS were relatively higher in case of sunflower oil in comparison with coconut oil.

Keywords

Turmeric, Curcumin, HPLC, Vegetable Oils, Lipid Peroxidation.
User
Notifications

  • Iqbal, S. and Bhanger, M.I. Stabilization of sunflower oil by garlic extract during accelerated storage. Fd. Chem., 2006, 100, 246.

  • Gil, B., Cho, Y.J. and Yoon, S.H. Rapid determination of polar compounds in frying fats and oils using image analysis. Lebensm Wiss Technol, 2004, 37, 657.

  • Tyagi, V.K. and Vasishtha, A.K. Changes in the characteristics and composition of oils during deep fat frying, J. Am. Oil Chem. Soc, 1996, 73, 499.

  • Innawong, B., Mallikarjunan, P. and Marcy, J.E. The determination of frying oil quality using a chemosensory system, Lebensm Wiss Technol, 2004, 37, 35.

  • Chattopadhyay, I., Biswas, K., Bandyopadhyay, U. and Banerjee, R. Turmeric and curcumin: biological actions and medical applications. Curr. Sci., 2004, 87, 44.

  • Hou, D.X. Potential mechanism of cancer chemoprevention by anthocyanin. Curr. Mol. Med., 2003, 3, 149.

  • D'souza, H. and Ramachandra Prabhu, H. In vitro inhibition of lipid peroxidation in fish by turmeric, Ind. J. Clin. Biochem., 2006, 21, 138.

  • Tsaknis, J., Lalas, S., Hole, M., Smith, G. and Tychopoulos, V. Rapid High performance liquid chromatographic method of determining malondialdehyde for evaluation of rancidity in edible oils. Analyst, 1998, 123, 325.

  • Bergamo, P., Fedele, E., Balestrieri, M., Abrescia, P. and Ferrera, L. Measurement of malondialdehyde levels in food by High Performance Liquid Chromatography with fluorometric detection, J. Agri. Fd. Chem., 1998, 46, 2171.

  • Ronald, B. Pegg, Measurement of primary lipid oxidation products, Curr. Pro. Fd. Anal. Chem., 2001, D2.1.1-D2.1.15.

  • Satish Rao, B.S., Shanbhoge, R., Upadhya, D., Jagetia, G.C., Adiga, S.K., Kumar, P., Guruprasad, K. and Gayathri, P. Antioxidant, anticlastogenic and radioprotective effect of Coleus aromaticus on Chinese hamster fibroblast cells (V79) exposed to gamma radiation, Mutagenesis, 2006, 21, 237.

  • Navas, J.A., Tres, A., Bou, R., Codony, R. and Guardiola, F. Optimization of analytical methods for the assessment of the quality of fats and oils used in continuous deep fat frying, Grasas Y Aceites, 2007, 58, 148.

  • Addis, P.B. The chemistry of polymerized oils, Fd. Chem. Toxicol, 1986, 24, 1021.

  • Aggarwal, B., Kumar, A., Aggarwal, M. and Shishodia, S. Curcumin derived from turmeric (Curcuma longa): a spice for all seasons in Phytopharmaceuticals in Cancer chemoprevention, (CRC Press, Boca Raton) 2005, 349.

  • Masuda, T., Maekawa, T., Hidaka, K., Bando, H., Takeda, Y. and Yamaguchi, H. Chemical studies on antioxidant mechanism of curcumin: Analysis of oxidative coupling products from curcumin and linoleate. J. AgriFd. Chem., 2001, 49, 2539.

  • Pandey Govind, Active principles and median lethal dose of Curcuma Longa Linn. Int. Res. J. Pharma., 2011, 2, 239.

  • Pokorny, J. Substrate influence on the frying process, Grasas Aceites, 1998, 49, 265.

  • Long, J., Liu, C, Sun, L., Gao, H. and Liu, J. Neuronal mitochondrial toxicity of malondialdehyde: Inhibitory effects on respiratory function and enzyme activities in rat brain mitochondria. Neurochem Res., 2009, 34, 786.

  • Marnette, L.J. Lipid peroxidation-DNA damage by malondialdehyde. Mut. Res., 1991, 424, 83.

  • Srivastava, S., Singh, M., George, J., Bhui, K., Saxena, A. and Shukla, Y. Genotoxic and carcinogenic risks associated with the dietary consumption of repeatedly heated coconut oil. Brit. J. Nutr., 2010, 104, 1343.

  • El-Saadani, M., Esterbauer, H., El-Sayed, M., Goher, M., Nassar, A.Y. and Jurgens, G.A. Spectrophotometric assay for lipid peroxides in serum lipoproteins using a commercially available reagent. J. Lipid Res., 1989, 30, 627.

  • Gebicki, J.M. and Guille, J. Spectrophotometric and high-performance chromatographic assays of hydroperoxides by the iodometric technique. Anal. Biochem., 1989, 176, 360.

  • Kochikuzhiyil, B., Kshama Devi and Fattepur, S. Effect of saturated fatty acid rich dietary vegetable oil on lipid profile, antioxidant enzymes and glucose tolerance in diabetic rats. Ind. J. Pharma., 2010, 42, 142.


Abstract Views: 419

PDF Views: 0




  • Turmeric - The Yellow Tinge of Prophylactic Safety to your Cooking Oil

Abstract Views: 419  |  PDF Views: 0

Authors

S. Souparnika
Department of Biochemistry, Jawaharlal Institute of Postgraduate Medical Education and Research (JIPMER), Puducherry-695 006, India
M. G. Sridhar
Department of Biochemistry, Jawaharlal Institute of Postgraduate Medical Education and Research (JIPMER), Puducherry-695 006, India
R. Sripradha
Department of Biochemistry, Jawaharlal Institute of Postgraduate Medical Education and Research (JIPMER), Puducherry-695 006, India

Abstract


The study is on the effect of turmeric on heat-induced lipid peroxidation of edible oils. Samples of coconut oil and sunflower oil were subjected to different heating conditions with and without turmeric supplementation and different oxidant and anti-oxidant parameters were estimated. Malondialdehyde (MDA) was assayed by HPLC while Conjugated Diene (CD) and Total Antioxidant Status (TAS) were estimated by spectrophotometric methods. It was found that MDA and CD levels were significantly lower and TAS level was significantly higher in oils treated with turmeric when compared to the samples in which turmeric was not added. Therefore this study shows that a household practice of adding a pinch of turmeric to oil before heating retards the heat induced lipid peroxidation thereby reducing the ill-effects of oxidants on health. The levels of MDA, CD and TAS were relatively higher in case of sunflower oil in comparison with coconut oil.

Keywords


Turmeric, Curcumin, HPLC, Vegetable Oils, Lipid Peroxidation.

References