Functional properties and the antioxidant activity of Curcuma longa cultivated in Côte D’Ivoire

This study investigated some quality attributes of the functional properties turmeric rhizome flour cultived in Côte d’Ivoire. It consisted comparing powder with film (PWF) and without (PWAF) to identify nutritionally technologically appropriate uses. In terms properties, PWAF had best water absorption rates (1032.156 ± 34.016%), stability (74.3%), solubility index (19.50%) very good wettability (21.33 S 0.58). Furthermore, dispersibility (21.3% 41.2%), hydrated density (1.17 0.14g / ml) oil capacity (300% 975%) fell within range PWF. The revealed that powders can be recommended food formulations but most suitable is PWAF. Regarding antioxidant activity, PWF highest value total vitamin E (1167.07 0.62), α-tocopherol (2.72 0.02) γ-tocopherol (1134.22 0.55). On other hand, a high δ-tocopherol (43.83 0.06) low (443.54 0.65) (1.078 0. 03). contents polyphenols flavonoids are raised respectively 179, 16 0, 61 mg/100g 25, 68 32 for PWP flour. As C, it gave values 137.67 0.58 while provided 112.17 mg/100g. DPPH FRAP tests showed richer anti-free radical activity than IC50s extracts on 0.032 mg ml 0.049 ml. research proved plus oxidizing make food.