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Plant Foods for Human Nutrition

, Volume 74, Issue 3, pp 443–445 | Cite as

Valorisation of Ginger and Turmeric Peels as Source of Natural Antioxidants

  • Federica Tinello
  • Anna LanteEmail author
Short Communication

Abstract

The antioxidant activity of ginger and turmeric powders derived from freeze-dried rhizomes and peels as well as commercial spices has been evaluated by two spectrophotometric assays based on electron transfer such as DPPH and FRAP. The phenolic characterization has been also carried out by detecting total polyphenols through Folin-Ciocalteu method and HPLC analysing 6-gingerol and curcumin. Ginger and turmeric peels showed greater antioxidant activity than commercial powders because of their higher phenolic yields. Hence, ginger and turmeric peels can be considered a rich source of phytochemicals which contribute to the antioxidant effects of these agro-food wastes.

Keywords

Antioxidant activity Bioactive compounds Peels Ginger Turmeric 

Notes

Acknowledgements

The authors gratefully thank Stefania Zannoni, Dr. Massimo Rizzo, and Dr. Melissa Mari for their technical assistance. This work was financially supported by Research Project DOR1617532 University of Padova.

Compliance with Ethical Standards

Conflict of Interest

The authors declare that they have no conflict of interest.

Human and Animal Studies

This article does not contain any studies with human or animal subjects.

Supplementary material

11130_2019_748_MOESM1_ESM.docx (20 kb)
ESM 1 (DOCX 19.8 kb)

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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  1. 1.Department of Agronomy, Food, Natural Resources, Animals, and Environment – DAFNAE, AgripolisUniversity of PadovaLegnaroItaly

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