EXPLORING THE NUTRITIONAL AND ANTIOXIDANT POTENTIALS OF CINNAMON AND TURMERIC
Main Article Content
Keywords
Cinnamon, Turmeric, Proximate, Antioxidant, Minerals
Abstract
The aim of the current study was to examine the physicochemical, nutritional, and antioxidant characteristics of Cinnamon and Turmeric Powders. The spices were thoroughly examined using a multidisciplinary approach that involved analytical chemistry, nutritional analysis, and antioxidant assessments. The nutritional analysis consisted of determining the proximate composition, mineral content, and antioxidant capability. The primary bioactive compounds, namely Cinnamaldehyde, cinnamyl acetate, β-caryophyllene, and coumarin in cinnamon, as well as curcumin, demethoxycurcumin, and bisdemethoxycurcumin in turmeric, were evaluated using the GC-MS technique. The investigation of the proximate composition of cinnamon and turmeric revealed distinct nutritional profiles for each spice, indicating potential health advantages linked to their use. Cinnamon contains bioactive components such as cinnamaldehyde, cinnamyl acetate, β-caryophyllene, and coumarin in concentrations of 61.47±2.15, 2.01±0.48, 1.38±0.05, and 1.01±0.01 µg/g, respectively. Turmeric contains curcumin, demethoxycurcumin, and bisdemethoxycurcumin in concentrations of 4321±21, 1024±17, and 412±14 µg/g, respectively. This research rallies insight of these spices and their use in food, pharmaceutical, and nutraceutical products, making them easier to incorporate into healthy diets.
References
2. 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.
3. 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.
4. Anwar F, Ali M, Hussain AI, Shahid M. 2009. Antioxidant and antimicrobial activities of essential oil and extracts of fennel (Foeniculum vulgare Mill.) seeds from Pakistan. Flav. Frag. J., 24: 170-176.
5. AOAC, 2016. Official methods of analysis of the association of official’s analytical chemists, 17th ed. Association of official analytical chemists, Arlington, Virginia.
6. Balsano C, Alisi A. 2009. Antioxidant effects of natural bioactive compounds. Current Pharmaceutical Design 15, 3063–73.
7. Blois MS, (1958). Antioxidant determinations by the use of a stable free radical. Nature, 181(4617):1199-1200. doi: 10.1038/1811199a0
8. 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.
9. Friedman M, Kozukue N, and Harden LA, 2000. Cinnamaldehyde content in foods determined by gas chromatography-mass spectrometry. Journal of Agricultural and Food Chemistry, 48(11):5702-5709.
10. 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.
11. Ikpeama, A., Onwuka, G. I., & Nwankwo, C. 2014. Nutritional composition of Tumeric (Curcuma longa) and its antimicrobial properties. International Journal of Scientific and Engineering Research, 5(10), 1085-1089.
12. Iniaghe, O. M., Malomo S.O. and Adebayo, J.O. 2009. Proximate composition and phytochemical constituents of leaves of some acalypha species. Pakistan Journal of Nutrition 8: 256- 258.
13. Kaczmarczyk, M. M., Miller, M. J., & Freund, G. G. (2012). The health benefits of dietary fiber: beyond the usual suspects of type 2 diabetes mellitus, cardiovascular disease and colon cancer. Metabolism, 61(8), 1058-1066.
14. 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.
15. Kaul PN, Bhattacharya AK, Rao BRR, Syamasundar KV, Ramesh S. 2003. Volatile constituents of essential oils isolated from different parts of cinnamon (Cinnamomum zeylanicum Blume). Journal of the Sci. Food Agric., 83: 53-55.
16. Kubmarawa, D., Ajoku, G. A., Enwerem, N. M., & Okorie, D. A. 2007. Preliminary phytochemical and antimicrobial screening of 50 medicinal plants from Nigeria. African Journal of Biotechnology, 6(14).
17. Liu, J., Li, K., Chen, Y., Ding, H., Wu, H., Gao, Y., ... & Hu, Y. (2022). Active and smart biomass film containing cinnamon oil and curcumin for meat preservation and freshness indicator. Food Hydrocolloids, 133, 107979.
18. 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.
19. Mishra N, Behal KK. 2011. Chemopreventive activity of some spices against selected cell line. Der Pharmacia Sinica 2(1), 31-33.
20. Mishra, N., & Srivastava, R. (2022). Therapeutic and pharmaceutical potential of cinnamon. In Research Anthology on Recent Advancements in Ethnopharmacology and Nutraceuticals (pp. 698-710). IGI Global.
21. Mohamed, A. E., Abdur, R., & MM, S. A. 2020. Cinnamon bark as antibacterial agent: A mini-review. GSC Biological and Pharmaceutical Sciences, 10(1), 103-108.
22. Muhammad, H. I., & Iyaka, Y. A. 2021. Dietary assessment of some essential trace elements in nigerian fruits, vegetables and spices: A review. Lapai Journal of Science and Technology, 7(1), 133-157.
23. 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.
24. Odimegwu, N. E., Ubbaonu, C. N., Ofoedu, C. E., Akajiaku, L. O., Njoku, N. E., Agunwah, I. M., ... & Iwuh, G. E. 2019. Comparative study on the proximate composition, functional and sensory properties of turmeric (Curcuma longa) and Pawpaw (Carica papaya) custard products. Current Journal of Applied Science and Technology, 33(4), 1-11.
25. Pauli A. 2008. Relationship between lipophilicity and toxicity of essential oils. Int. J. Essential Oil Therapeut., 2: 60-68.
26. 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.
27. Rao PV, Gan SH. Cinnamon: A Multifaceted Medicinal Plant. Evid Based Complement Alternat Med. 2014;2014:642942. doi:10.1155/2014/642942
28. Sana, S., Arshad, M. U., Farhan, S., Ahmad, R., Ali, I., & Tabussam, T. (2019). Nutritional characterization of cinnamon and turmeric with special reference to their antioxidant profile. Int. J. Biosci, 15(4), 178-187.
29. Shahidi F. 2009. Nutraceuticals and functional foods: Whole versus processed foods. Trends in Food Science and Technology 20(9), 376-387.
30. 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.
31. Shumaila G, Mahpara S. 2009. Proximate composition and mineral analysis of cinnamon. Pakistan journal of nutrition. 8: 1456-1460
32. Singh G, Kapoor IS, Singh P, Heluani CS, Lampasona MP, Catalan CAN. 2008. Chemistry, antioxidant and antimicrobial investigation on essential oil and oleoresine of Zingiber officinale. Food Chem. Toxicol., 46: 3295-3302.
33. Singh G, Maurya S, DeLampasona MP, Catalan CAN. 2007. A comparison of chemical, antioxidant and antimicrobial studies of cinnamon leaf and bark volatile oils, oleoresins and their constituents. Food Chem. Toxicol., 45: 1650-1661.
34. Vinitha M, Ballal M. 2008. In vitro anticandidal activity of Cinnamomumverum. Journal of Medical Sciences 8, 425-428.
35. Wang R, Ruijiang W, Bao Y. 2009. Extraction of essential oils from five cinnamon leaves and identification of their volatile compound compositions. Innovative Food Sci. Emerging Technol., 10: 289–292.
Article Sidebar
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
All articles published in JPTCP are licensed under Copyright Creative Commons Attribution-NonCommercial 4.0 International License.
Saima Ishtiaq Warraich
Department of Nutritional Sciences, GCWUF
Saima Tehseen
Department of Food Science and Technology, GCWUF
Huma Umbreen
Department of Nutritional Sciences, GCUF
Nighat Bhatty
Department of Home Economics, GCWUF
Sumera Shaheen
Department of Biochemistry, GCWUF