Tropical Journal of Pharmaceutical Research

Original Research Article | OPEN ACCESS

Diversity of curcuminoids, bioactive compounds and antioxidant activities in three species of Curcuma

Chanakran Papayrata¹, Theeraphan Chumroenphat², Piyaporn Saensouk^3,4, Surapon Saensouk^1,4

¹Walai Rukhavej Botanical Research Institute, Mahasarakham University, Kantarawichai District, Maha Sarakham 44150, Thailand; ²Aesthetic Sciences and Health Program, Faculty of Thai Traditional and Alternative Medicine, Ubon Ratchathani Rajabhat University, Ubonratchathani 34000, Thailand; ³Department of Biology, Faculty of Science, Kantarawichai District, Mahasarakham University, Kantarawichai District, Maha Sarakham 44150, Thailand; ⁴Diversity of Family Zingiberaceae and Vascular Plant for its Applications Research Unit, Walai Rukhavej Botanical Research Institute, Mahasarakham University, Kantarawichai District, Maha Sarakham 44150, Thailand.

For correspondence:- Surapon Saensouk Email: surapon.s@msu.ac.th Tel:+66880293958

Accepted: 28 July 2024 Published: 31 August 2024

Citation: Papayrata C, Chumroenphat T, Saensouk P, Saensouk S. Diversity of curcuminoids, bioactive compounds and antioxidant activities in three species of Curcuma. Trop J Pharm Res 2024; 23(8):1291-1298 doi: 10.4314/tjpr.v23i8.8

© 2024 The authors.
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Abstract

Purpose: To investigate the physical characteristics, bioactive compounds and antioxidant activities of curcuminoids, phenolic acids, and flavonoid compounds in three Curcuma species (C. mangga, C. zedoria, and C. longa).

Methods: Rhizomes of three Curcuma species (C. mangga, C. zedoria, and C. longa) were collected, and then curcuminoids, phenolics and flavonoid acids were determined using high performance liquid chromatography (HPLC) and liquid chromatography-mass spectroscopy. Antioxidant activities were assessed by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) assays.

Results: Variations in colour metrics such as lightness (L*), red-green (a*), and yellow-blue (b*) indicated different bioactive compounds. C. longa exhibited significantly higher concentration of curcuminoids (333.2 µg/g DW), total phenolic content (TPC, 116.7 mg GAE/g DW) and total flavonoid content (TFC, 16.1 mg RE/g DW) compared to C. mangga, and C. zedoria (p < 0.05). Furthermore, C. longa exhibited significantly higher antioxidant activity than C. mangga, and C. zedoria (p < 0.05).

Conclusion: The results indicate significant variations in bioactive composition between the three species of the genus Curcuma. Curcuma longa shows significantly higher concentration of curcuminoids, TPC, and TFC as well as antioxidant activity compared to C. mangga and C. zedoria. Future studies are required to examine the impact of natural variables, growing conditions, and processing techniques on the prevalence of bioactive chemicals and correlation with biological activities.

Keywords: Curcumin, Phenolic acids, Flavonoids, Zingiberaceae