Analysis reveals sun and oven drying methods affect antioxidant properties and micronutrient levels in turmeric, suggesting differences between these techniques.
Curcuma longa, also known as turmeric, is commonly preserved using drying method. This study was therefore designed to assess the effects of two drying methods on some nutrients and antioxidant properties of turmeric. Standard procedures were used to prepare turmeric flours, and the parameters of interest were analysed using standard methods. The result showed that calcium (Ca) (19.78 – 26.37mg/100g), potassium (K) (1402 – 1522mg/100g), sodium (Na) (85.43 – 90.25mg) and beta carotene (2450 – 2970mcg/100g) were significantly higher in sun-dried and oven-dried samples. Other element found in significant amounts in the dried samples was selenium (Se) (0.045 – 0.054mg/100g). Values of vitamin C (13.39mg/100g), DPPH (52.39%) and FRAP (48.12%) were significantly higher in fresh turmeric. The study showed that drying (particularly oven drying) concentrates the minerals and beta-carotene contents of turmeric but reduces the vitamin C and its antioxidant properties.
No takes yet. Share an insight, caveat, or question.
Okoli et al. (2025) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: