Table 2.
Total phenolic content and antioxidant activity of Curcuma species.
| Curcuma Species | Extraction Yield (%) | Total Phenolic Content (mg GAE/g Dry Weight) | Antioxidant Activity (%) 1 |
|---|---|---|---|
| Curcuma Wan Ma-Leung | 6.5 ± 0.4 | 0.9 ± 0.0 | 18.2 ± 0.3 |
| Curcuma mangga | 6.9 ± 0.3 | 0.6 ± 0.3 | 9.6 ± 0.5 |
| Curcuma Wan Ma-Hor | 8.9 ± 0.2 | 0.5 ± 0.1 | 13.2 ± 0.5 |
| Curcuma Wan Khamin-Dam | 13.5 ± 0.2 | 3.9 ± 0.4 | 20.4 ± 0.4 |
| Curcuma Wan Rang- Jud | 6.3 ± 0.3 | 0.4 ± 0.1 | 11.2 ± 0.2 |
| Curcuma aeruginosa | 8.6 ± 0.2 | 3.2 ± 0.3 | 21.5 ± 0.3 |
| Curcuma comosa | 16.8 ± 0.3 | 4.2 ± 0.1 | 90.0 ± 0.3 |
| Curcuma Wan Kanta-Mala | 12.0 ± 1.0 | 4.8 ± 0.1 | 12.7 ± 0.3 |
| Curcuma aurantiaca | 11.9 ± 0.1 | 1.5 ± 0.1 | 15.2 ± 0.4 |
| Curcuma aromatica | 18.5 ± 0.3 | 11.0 ± 0.2 | 20.8 ± 0.1 |
| Curcuma latifolia | 20.3 ± 0.2 | 12.9 ± 0.3 | 58.6 ± 0.0 |
| Curcuma zedoaria | 8.5 ± 0.6 | 9.3 ± 0.7 | 65.7 ± 0.2 |
| Curcuma longa | 21.6 ± 0.5 | 22.3 ± 2.4 | 73.9 ± 0.1 |
| Curcuma parviflora | 11.4 ± 0.5 | 15.3 ± 1.2 | 17.5 ± 0.5 |
| Curcuma angustifolia | 3.2 ± 0.3 | 2.6 ± 0.3 | 3.0 ± 0.2 |
| Curcuma Wan Khabitong | 11.7 ± 0.1 | 4.6 ± 0.1 | 17.0 ± 0.1 |
| Curcuma Wan Pataba | 5.8 ± 0.2 | 3.3 ± 0.1 | 44.5 ± 0.8 |
| Curcuma Wan Kortong | 8.4 ± 0.5 | 3.3 ± 0.1 | 10.4 ± 0.4 |
| Curcuma Wan Na-Natong | 3.7 ± 0.2 | 5.0 ± 0.1 | 91.8 ± 0.6 |
| Curcuma petiolata | 5.5 ± 0.1 | 2.8 ± 0.4 | 11.8 ± 0.4 |
| Curcuma Wan Khamin-Khao-Padtalod | 6.2 ± 0.3 | 1.9 ± 0.8 | 7.7 ± 0.2 |
| Curcuma Wan Chai-Dam | 3.9 ± 0.2 | 8.9 ± 0.2 | 89.8 ± 0.6 |
| Curcuma Wan Khamintong | 8.6 ± 0.2 | 7.7 ± 1.3 | 33.3 ± 0.7 |
1 Antioxidant activity (%): final concentration of sample = 100 µg/mL and ascorbic acid final concentration = 10 µg/mL (95.1 ± 0.2).