Nutritional and antioxidant properties of genus curcuma (curcuma caesia and curcuma longa)

This research investigates the nutritional, phytochemical, and antioxidant properties of two economically and medicinally important species of the genus Curcuma, specifically Curcuma caesia (black turmeric) and Curcuma longa (yellow turmeric). Utilizing comparative analytical techniques, the study quantifies key nutritional components, total phenolic content (TPC), total flavonoid content (TFC), and specific curcuminoid concentrations alongside their radical scavenging activities. The findings reveal that while Curcuma longa exhibits a higher concentration of standard curcuminoids and classic antioxidant efficacy, Curcuma caesia demonstrates a unique phytochemical profile enriched with specialized bioactive compounds, bioflavonoids, and distinct antioxidant mechanisms. Furthermore, both species display significant nutritional value, offering high essential mineral content and promising potential for functional food and pharmaceutical applications. The study underscores the industrial and therapeutic potential of integrating Curcuma caesia alongside Curcuma longa in nutraceutical formulations, functional food development, and natural health products.