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Physiological Effects of Curcumin Extracted by Supercritical Fluid from Turmeric (Curcuma longa L.)
Abstract
Physiological effects of curcumin, major yellow-colored pigment in tumeric (Curcuma longa L.), extracted by traditional extracting methods, ethanol and hot-water extractions, and supercritical fluid extraction (SFE) using supercritical carbon dioxide as new extracting method. Antioxidative activity of ethanol extract was higher than those of SFE and hot-water extracts. Results of Ames mutagenicity test on SFE, ethanol, and hot-water extracts revealed no mutagen in the extracts. Antimutagenicity rates of SFE, ethanol, and hot-water extracts against direct mutagen, 2-nitrofluorene (2-NF), were 20.1, 9.3, and 15.2%, respectively. Antimutagenicity rate of SFE extract against TA98 derived from indirect mutagen, 2-acetamidofluorene (2-AF), was 12.2%, whereas none was observed in ethanol and hot-water extracts. Nitrite-scavenging ability of SFE extract was higher than those of ethanol and not-water extracts.
... Curcumine, the yellow pigment found in ginger, is insoluble in cold water but dissolves well in warm water and is vulnerable to heat (Kim, 2007). Thus, the extraction of curcumine into the hot water seems to have resulted in a lower b* value of ginger slices (Jung et al., 2004;. Fig. 1 shows the ΔE and browning index (BI) of the non-treated sample and treated samples. ...
This study was conducted to determine the optimal hydrothermal pretreatment conditions for manufacturing processed ginger products. Ginger slices heated at different temperatures (60-100°C for 1 h) for varying durations (1-5 h at 80°C) were compared in terms of their physiochemical properties, antioxidant activities, and functional compound contents. The pH and soluble solid content decreased with increasing hydrothermal treatment temperature. Browning occurred at temperatures > 80°C. The 2,2-diphenyl-1-picrahydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging were highest after heating at 80°C for 1 h, and the total phenolic compound content showed a similar trend. As the hydrothermal treatment temperature and duration increased, the 6-gingerol content decreased and the 6-shogaol content generally increased. Based on sensory testing of ginger jeonggwa (with sugar syrup) prepared using hot water-treated ginger slices, the optimal hot water treatments were conducted at 70 and 80°C for 1 h, with no significant difference between these temperatures in terms of smell, taste, and texture. Therefore, hydrothermal treatment of ginger at 70-80°C for 1 h was a suitable to improve the functionality and antioxidant ability while maintaining the sensory quality. Therefore, this may be used in the production of processed ginger.
... Turmeric (Curcuma longa L.) has been used widely as a spice, but its applications are limited due to its pungent flavor [1]. Many traditional medicines have utilized turmeric as a beneficial ingredient, and recent studies identified the major functional components, which are curcuminoids, essential oils, fixed oils, and various volatile oils including turmerone, alantone, and zingiberone [2]. ...
Turmeric (Curcuma longa L.) is known for its health benefits. Several previous studies revealed that curcumin, the main active compound in turmeric, has antioxidant capacity. It has been previously demonstrated that puffing, the physical processing using high heat and pressure, of turmeric increases the antioxidant and anti-inflammatory activities by increasing phenolic compounds in the extract. The current study sought to determine if high hydrostatic pressure extraction (HHPE), a non-thermal extraction at over 100 MPa, aids in the chemical changes and antioxidant functioning of turmeric. 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS), and ferric reducing antioxidant power (FRAP) analyses were conducted and assessed the content of total phenol compounds in the extract. The chemical changes of curcuminoids were also determined by high performance liquid chromatography (HPLC). Among the three variables of ethanol concentration, pressure level, and treatment time, ethanol concentration was the most influential factor for the HHPE of turmeric. HHPE at 400 MPa for 20 min with 70% EtOH was the optimal extraction condition for the highest antioxidant activity. Compositional analysis revealed that 2-methoxy-4-vinylphenol was produced by puffing. Vanillic acid and ferulic acid content increased with increasing HHPE time. Synergistic effect was not observed on antioxidant activity when the turmeric was sequentially processed using puffing and HHPE.
... Curcuma longa L. (turmeric) is a perennial herbaceous plant belonging to the genus Curcuma in the Zingiberaceae family and is cultivated throughout Asia. In addition to its use as a food spice, turmeric has long been used as a traditional medicine in India [1]. Recent studies have identified its major active compounds to include 4-6% curcuminoids, 2-4% essential oils, and 2-3% fixed oils [2]. ...
Curcuma longa L. (turmeric) is used as a food spice; however, its strong taste restricts wider applications as a food ingredient despite its well-known health benefits. To develop an effective yet simple process for enhancing its antioxidant and anti-inflammatory activities, turmeric was gun-puffed at various pressures. Puffed turmeric exhibited an increase in its brown color and porous structures, indicating the occurrence of the Maillard reaction and vaporization during the process. Proximal analysis revealed that puffing did not alter the major constituents, although a very small decrease in crude fat extraction was observed under some circumstances. Total phenolic compounds in the extract were significantly increased after puffing, and subsequent assessment of antioxidant capacity, as determined using independent 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS), and ferric reducing antioxidant power (FRAP) assays, demonstrated enhanced antioxidant capacity in a puffing-pressure-dependent manner. Turmeric extract was further tested for the regulation of inflammatory responses in the murine macrophage RAW264.7 cell line. Suppression of pro-inflammatory cytokines interleukin (IL)-6 and tumor necrosis factor (TNF)-α in lipopolysaccharides (LPS)-induced macrophages was amplified using puffed-turmeric extracts compared to the control extract. Furthermore, macrophage-activation assessment revealed downregulated expression of inflammation-relevant cluster of differentiation (CD)80 and CD86 using puffed-turmeric extract in a puffing-pressure-dependent manner. However, expression of major histocompatibility complex (MHC)-II, which controls adoptive immunity, was not affected by treatment with any of the turmeric extracts. Overall, the current study demonstrated that puffing is a promising and simple method for enhancing the antioxidant and anti-inflammatory properties of turmeric.
... After 3 and 7 days of storage, the TBARS value was highest for the control compared to the other treatments. Jung (2004) suggested that curcumin and fragrance components, which have phenol groups, are closely related to antioxidant activity. In this study, the observed antioxidative activity of curcumin, a physiologically active substance found in turmeric, is thought to account for the antioxidative properties of pyeonyuk, consistent with the suppression of oxidation observed in pork sausage with the addition of licorice and turmeric (Jo et al., 2006). ...
The composition of turmeric powder (TP) can affect the quality properties and storage characteristics of pyeonyuk; however, the appropriate addition level of TP in pyeonyuk has not been established. To address this, an experiment was designed with one control and three TP treatments: control (TP 0%), T1: (TP 0.1%), T2: (TP 0.3%), and T3: (TP 0.5%). All the TP treatments markedly increased protein and ash contents compared to the control. The water holding capacity was equally retained with the control and T3 treatments, but was significantly lower with the T1 and T2 treatments in pyeonyuk (p<0.05). Lightness and redness values were both reduced with the addition of TP, whereas the yellowness value increased. Values for 2-thiobarbituric acid reactive substances and the total microbial count for pyeonyuk with added TP showed an improvement over time. As a result, the addition of TP did not have a significant negative influence on the quality characteristics of the pyeonyuk with addition of 0.5% TP being particularly effective for water retention capacity and inhibition of lipid oxidation.
... Also, it has the DPPH radical scavenging effects with IC 50 values of 2.8 M [94]. Curcumin can also increase the activity of SOD, which is considered to be associated with induction or progression of many diseases closely [94][95][96]. ...
Curcumae Rhizoma
, known as Ezhu (Chinese: 莪术), and
Curcumae Radix
, known as Yujin (Chinese: 郁金), are different plant parts coming from three same species according to China Pharmacopoeia. Actually, they are used in different ways in TCM clinical treatment.
Curcumae Rhizoma
is mainly used as antitumor drug, while
Curcumae Radix
has been used as antidepressant and cholagogue.
Curcumae Rhizoma
and
Curcumae Radix
are confused in variety and source, even in clinical trials by some nonprofessional workers. So it is important for us to make them clear. This review is aimed at summarizing the ethnopharmacology, phytochemical, and pharmacological differences between
Curcumae Radix
and
Curcumae Rhizoma
by SciFinder, CNKI, and so on, to use them exactly and clearly. Further studies on
Curcumae Rhizoma and Curcumae Radix
can lead to the development of new drugs and therapeutics for various diseases on the basis of the TCM theory.
... 그 외 유효성분 추출에 초임계유체 추출(supercritical fluid extraction)공정이 사용 되고 있다 [30][31][32] . 이는 물질의 임계점 이상 압력과 온도를 설정하여서 액체상의 용해력과 기체상의 확산계수와 점도 특성을 지니게 하여, 신속하면서 선택 추출이 가능한 방 법이다 33,34) . 특히 초임계유체 추출에 다용되는 용매인 이 산화탄소는 비용이 저렴하며, 무독성이고 불연성 등의 특 성이 있어 식품산업체에서 친환경적 추출용매로 적용가능 성이 제시되고 있다 35,36) . ...
The study indicated that antimicrobial activity about gram positive and gram negative bacteria of ginger-oleoresin(GO) extract with the condition of ethanol and supercritical fluid extractions. As the concentration of extraction increases, the clear zone of GO ethanol extract also increased dependently. This led the antimicrobial activity of gram positive bacteria to take bigger place than gram negative bacteria especially in Listeria monocytogenes. There was a high antimicrobial activity in E-III treatment where the ratio of the ginger powder extract to ethanol extraction was 1:6. It was quite effective to treat the antimicrobial activity of GO ethanol extract under and there was not big difference in the intervals which were the extraction time - 1 to 7 hours. The antimicrobial activity of supercritical fluid extract seemed to take the biggest place in Listeria monocytogenes. From the supercritical fluid extract, it was shown the strong ability of antimicrobial activity in the condition with 100 bar , 250 bar and 250 bar . Furthermore, according to the case of solvent extract, there was not any significant difference in the antimicrobial activity with condition of extraction. However, there was significant antimicrobial activity in E-III treatment of 100 bar and 500 bar of extraction pressure, and and of extraction temperature.
... ). 노란 색소는 curcumin이 주성분 이며 tumerone은 울금의 특이한 냄새를 갖게 하는 정유 성분으로 α-, γ-tumerone으로 쉽게 바꿔진다(Jung et al., 2004; Kim et al., 2005). 울금의 생리활성에 관한 연구를 보면 항암(Kuttan et al., 1985), 항돌연변이(Palasa et al., 1992), 항염증(Kumara et al., 2006), 항균성 작용(Choi, 2009) 및 울금의 주요성 분 중 하나인 curcumin의 항산화작용이 확인되었다(Masuda et al., 2001). ...
We investigated the optimal cultivation system and dry processing method of rhizomes from Curcuma longa L. in Suncheon, the southern area of Korea. The experimental results are summarized as followings. Curcma longa rhizomes were transplanted on Apr. 30th, May 10th, and May 20th. The plant height, stem diameter, number of leaves and yield were highest in transplanted on May 10th. The fresh rhizome weight of Curcma longa was the heaviest in November 20 and the optimal dry temperature was . In sensory evaluations, there were significant differences among the Curcuma longa pills in terms of flavor, color, color and texture and overall acceptability, and honey added groups received significantly higher scores than the other groups.
... Curcumin은 오랜 기간 식생활에 사용되어 왔 으며, 미국 FDA에서는 GRAS(Generally Recognized as Safe)로 분류되어 있다 (14,15). 현재 우리나라에서는 울금 에 탄올 추출물의 항산화 활성비교, 흰쥐의 간 손상에 대한 울 금 추출물의 간 기능 개선 효과, 강황에서 초임계 유체 추출 한 curcumin의 생리활성, CO2를 이용한 강황에서의 curcumin 초임계 유체 추출의 최적화 등 이들의 생리활성에 관한 연구가 활발히 이루어지고 있다 (16)(17)(18)(19). ...
This study investigated the cognition-related effects on antioxidant activities, -aminobutyric acid (GABA) contents, and AChE inhibitory activities in ethanol extracts from Zingiber officinale Rosc. (Korea), Curcuma longa L. (Korea), Curcuma longa L. (Myanmar), and Curcuma aromatica Salisb. (India). These extracts were investigated to determine the relationships among total polyphenols as well as DPPH and ABTS radical scavenging activities, GABA contents, and acetylcholinestrase (AChE) inhibitory activity. For the results, C. longa L. from Myanmar exhibited the highest contents of curcumin (97.1 ), total polyphenols (98.4 ), and GABA (1.31 ), as well as the strongest radical scavenging activities and AChE inhibitory activity. In addition, C. aromatica Salisb from India, which had the highest total polyphenol content (98.4 ) and strongest radical scavenging activities, exhibited relatively high AChE inhibitory activity similar to that of C. longa L. from Myanmar. On the other hand, Z. officinale Rosc. and C. longa L. from Korea showed low contents of curcumin (12.2 ) and polyphenols (85.7 ), as well as low AChE inhibitory activities. However, we could detect 1.11 of GABA in these extracts, which was similar to that of C. longa L. from Myanmar. Therefore, GABA content was not correlated with AChE inhibitory activity. Based on the results, AChE inhibitory activity is highly correlated with polyphenol contents in Zingibearceae family. Overall, among the Zingiberaceae tested, C. longa L. from Myanmar might be a strong candidate as a cognitive-enhancing ingredient.
Turmeric plays a pivotal role in human health. It has manifold benefits such as antioxidant and antiinflammatory effects. Curcumin isolated from turmeric (Curcuma longa L.) exhibited manifold health benefits. Similarly, noncurcuminoids such as turmerones, furanodiene (FN), bisacurone, germacrone, calebin A (CA), curdione, elemenes, and curcumol showed appreciable anticancer activities in numerous studies. However, low bioavailability impedes their success. This chapter highlights the pros and cons of a variety of curcuminoids and noncurcuminoids. It primarily throws light on anticancer and antiinflammatory properties of the above mentioned compounds.
The optimization of lactic acid fermentation was conducted to produce an old antler fortified with functional ingredients. For the over-production of gamma aminobutyric acid (GABA), the extract of old antlers (OA) was fermented by Lactobacillus plantarum EJ2015 with 0.5% YE, 1.5% glucose, and 3.5% MSG at 30°C for 7 days. The lactic acid fermented OA showed high viable cell counts of 2.0×10⁸ CFU/mL, pH 6.56 and 0.77% acidity after 7 days. Addition of Auricularia auricula-judae (AAJ) enhanced the cell growth of L. plantarum EJ2014, resulting in higher viable cell counts of 2.0×10⁹ CFU/mL and acid production after fermentation for 1 day. In particular, acidity was greatly decreased after fermentation for 3 days and 1.4% GABA was produced by converting efficiently mono sodium glutamate as a substrate. Fermented OA/AAJ mixture indicated the reduced cytotoxicity compared with that of unfermented OA. The fermented OA/AAJ mixture indicated anti-inflammatory effect with less production of NO in microphage cells. The production of NO dropped to 17.75 μM at 4 mg/mL, and to 5.58 μM at 6 mg/mL old antler after fermentation. Thus, lactic acid fermented OA with AAJ could fortify GABA, probiotics and dietary fiber.
This study was performed to investigate the storage properties of emulsion-type sausage added with Glycyrrhiza uralensis and Curcula longa hot water extracts (GCHE) extracted at 10^{\circ}C for 35 days. The TBARS values of sausages containing 1.0 and 5.0% GCHE were lower than that of control. The bacterial count and VBN contents of all the samples were significantly increased during the storage periods, except the group with 5.0% GCHE. The redness of all the samples was lower than that of control, while yellowness of all the samples was higher than that of control. The nitrite scavenging abilities of the sausages containing 1.0 and 5.0% GCHE were higher than that of the control. It is suggested that the addition of 1.0% hot water extracts extracted from these plants may be a potential substitute for the use of nitrite to extend shelf-life of sausages.
The purpose of this experiment was designed to investigate the effects of medicinal herbs (MH) extracts on dementia induced by trimethyltin chloride (TMT) in rats. Six-week-old male Sprague-Dawley rats were randomly divided into five groups; normal group (group 1), control group (group 2), MH extracts group (250, 500 mg/kg) (group 3, group 4) and positive control group (tacrine group, group 5). In the control group to induce dementia, a 2.5 mg/kg of TMT intraperitoneal injection was used for 14 days (1 per day) in the rats. In the MH extracts group 250 mg/kg and 500 mg/kg of MH extracts were medicated in an oral inoculation for 20 days (1 per day). After 30 minutes, a 2.5 mg/kg of TMT intraperitoneal injection, which causes dementia, was used for 14 days (1 per day). In the positive control group (Tacrine group) 10 mg/kg of Tacrine, the dementia treatment, was medicated in an oral inoculation. After 30 mintues, 1 mg/kg of TMT intraperitoneal injection, which causes dementia, was used for 14 days (1 per day). The present author observed the passive avoidance performance test, and memory ability test (Y maze test), the values of MDA, acetlycholinesterase (AchE) activity in the brain and antioxidant enzyme in serum. MH extracts significantly improved memory of AD model rats in the Y-maze test, and also significantly improved memory of AD model rats in the passive avoidance test. MH extracts significantly reduced AChE activity, and significantly increased the SOD level, but not catalase and MDA. From the results above, MH extracts is thought to be effective in the improvement of antioxidant enzymes and memory ability.
Protective effects of fermented Curcuma longa L. (CL) against alcoholic liver damage were investigated in HepG2/2E1 cells. Fermented CL was extracted by cold water (FCC), hot water, 80% ethanol, and methanol. Of the four extracts, the strongest hepatoprotective effect against ethanol-induced oxidative stress was observed in FCC. Pretreatment with FCC also reduced intracellular reactive oxygen species formation compared to ethanol-alone treated cells. FCC also enhanced catalase, glutathione-S-transferase, glutathione reductase, glutathione peroxidase, and superoxide dismutase, and non-enzymatic antioxidative activities such as glutathione compared to alcohol-treated HepG2/2E1 cells. Our findings suggest that FCC might be considered as a useful agent in the prevention of liver damage induced by oxidative stress by increasing the antioxidant defense mechanism. © 2016, Korean Society of Food Science and Nutrition. All rights reserved.
This study was performed to investigate the antiproliferative activities of supercritical extracts from phalsak(Citrus hassaku Hort ex Tanaka) and yeagam(Citrus iyo Hort. ex Tanaka) against human cervical carcinoma HeLa cells and the chemical compositions of the extracts. The anticancer properties of supercritical extracts were demonstrated using the MTT assay and Hoechst 33342 staining and the compositional analyses were conducted by using gas chromatography-mass spectrometry(GC-MS). The peel extracts of both species exhibited similar antiproliferative effect. The antiproliferative activity of the flesh extracts was not detected up to 400?g/mL, whereas peel extracts of phalsak and yeagam reduced cell viability with 87.16% and 92.95% at 400?g/mL, respectively. There was a dramatic increase of the apoptotic body formation in the cell treated with peel extracts while no apoptotic body formation detected in the cell treated with flesh extracts at 100, 200?g/mL. By GC-MS analysis, 27 and 31 kinds of compounds identified in flesh and peel of phalsak, while 27 and 29 kinds of compounds were identified in flesh and peel of yeagam, respectively. 1,1,4,4-Tetramethyl-2-tetralone(20.86%), alloimperatorin(8.15%), limonene(11.23%), and auraptene(7.29%) were major in peel of phalsak, whereas limonene(22.19%), linalool(11.23%), and {\gamma}-sitosterol(9.12%) were major in peel of yeagam.
Anti-inflammatory effects of turmeric (Curcuma longa L.) rich in polysaccharides, as well as free of curcuminoids and turmerones were investigated in acute and chronic inflammatory models. Activity against the acute phase of inflammation was evaluated in carrageenan-induced paw edema and xylene-induced ear edema models. The results showed that turmeric extract significantly decreased paw edema volume in the first and third hours after carrageenan injection (P≤0.05). Turmeric extract at all dose levels also significantly inhibited xylene-induced ear edema formation (P≤0.05). Activity against chronic inflammation was also evaluated in cotton pellet-induced granuloma model. Turmeric extract significantly (P≤0.05) decreased the weight of granuloma tissue on cotton pellets in a dose-dependent manner when compared to the vehicle control. Thus, the findings of the study suggest that turmeric extract in effective against both acute and chronic inflammation.
Three major curcuminoids in turmeric (Curcuma longa), curcumin, demethoxycurcumin, and bisdemethoxycurcumin, were efficiently extracted by optimizing extraction condition and simultaneously analyzed and identified using reverse phase highperformance liquid chromatography, thin-layer chromatography, and liquid chromatography-mass spectrometry method. The highest yield of extraction amount 0.279 g, 9.30% was obtained by dipping method with extraction time of 7 h.
Curcuma longa L. leaf was extracted by water at 60^{\circ}C for 12 hours after being treatment of Ultra High Pressure under 500 MPa for 5-15 minute. The high pressure extraction for 15 minute (HPE15) was measured the highest extraction yield of 25.48% (w/w), compared to those from conventional extraction methods. The HPE15 showed the lowest cytotoxicity as 11.97% in adding 1.0mg/m{\ell} of concentration. Also, HPE15 was measured the highest inhibition of hyaluronidase as 44.48% in adding 1.0mg/m{\ell}. In addition, The production of NO from macrophages was measured as 7.06?M in adding 1.0mg/m{\ell} of HPE15, which was lower than the those from others processes. Finally, HPE15 significantly reduced up to 649.44pg/m{\ell} of ProstaglandinE_2 production from UV-irradiation. These results suggest that the Curcuma longa Linne leaf extract from high pressure process might enhance the skin immune activities possibly by high elution of active components than other processes.
The purpose of this study was to evaluate the quality characteristics of chicken sausage prepared with turmeric (Curcuma longa L.) powder (T) during storage at for 20 days. The pH and color values (a and b values) of sausage containing turmeric powder were significantly higher (P
In order to optimize the supercritical fluid extraction (SFE) conditions of ginger oleoresin (GO), we conducted an evaluation of quality properties such as yield (%), color, volatile flavor compounds and gingerol components. The extraction yield gained by SFE increased as extraction pressure and temperature increased. The highest yield was at 500 bar extraction condition. The total color difference () values decreased at high pressure. In case of the 100 bar pressure conditions, -values increased as the temperature went up. The analysis of the 6-gingerol, 8-gingerol, 10-gingerol, 6-shogaol and curcumin contents decreased at high temperature conditions of identical pressure and increased at high pressure conditions. The volatile flavor compounds were detected in zingiberene, -sesquiphellandre, -phellandre, -curcumene, 2,3-butandiol, -bisabolene and so on. Also volatile component contents showed difference in each of extraction conditions.
This study examined the improvement of bread quality with Curcula longa and Glycyorrhiza uralensis extract (CGE). When counted, the viable cell number in bread with 5% of CGE dramatically was decreased by about 1 log cycle as compared to that of bread without CGE. With regard to oxidation, the content of malonaldehyde diminished in breads with increasing amounts of CGE. Breads with 1 and 5% of CGE were shown to have the highest antioxidative effect. The moisture contents of bread with CGE and bread without CGE were not much different during the early storage period. After six days of storage, however, the moisture contents of bread without CGE and bread with 0.5% of CGE decreased about 16%. On the other hand, the moisture contents of bread with 1% and 5% of CGE did not change dramatically. Their moisture content was decreased by only 4% during the same storage period. Although color, lightness and redness gradually diminished with increasing amounts of CGE in bread, conversely yellowness increased. In the sensory evaluation, bread with 0.5% and 1% of CGE scored the highest: 3.66 and 3.67 out of 5, respectively. Bread with 5% of CGE scored the lowest of the various bread tested. From these results, the addition of 1% CGE in bread had a good effect on improvement of preservation and development of quality.
The effects of curcumin extract on the physicochemical, microbial and sensory properties of low-fat sausages during refrigerated storage were studied. Sausage products were produced with three different formulations including 0%, 2.5%, and 5.0% curcumin extract. Low-fat sausages made with the addition of curcumin extract had lower (p<0.05) crude fat content, pH and TBARS values than the control sample. The addition of curcumin extract did not affect the water holding capacity, cooking loss, shear force, meat color, texture profile, and total bacterial count in low-fat sausages duringstorage (p>0.05). With regard to sensory evaluation, 2.5% curcumin extract added to low-fat sausages resulted in a high overall acceptability (p<0.05). In conclusion, low-fat sausages with added 2.5% curcumin extract had a higher acceptability and lipid oxidative stability during storage than products without curcumin extract.
Changes in proximate composition, amino acid, free sugar, reducing sugar and vitamin contents of Curcuma longa L. (autumn woolgeom in Korean) and Curcuma atomatica Salib (spring woolgeom) were investigated according to picking time. Moisture, crude ash, crude protein and crude lipid were increased and non nitrogen substances was decreased by extending the picking time. Contents and ratio of total amino acid to essential amino acids was increased by extending the picking time. Free amino acid was increased by extending the picking time. Ratio of essential amino acids to total amino acids was decreased. Fructose was gradually increased, and then glucose, sucrose and total free sugars were decreased by extending the picking time. Amino acid and sugar contents of Curcuma longa. L. were higher than those of Curcuma atomatica Salib. In contents of vitamin C and , Curcuma longa L. was decreased and Curcuma atomatica Salib was increased by extending the picking time.
We investigated the antimicrobial and antioxidant activities. and total polyphenol contents of Curcuma longa. Curcuma aromatica. and Curcuma zedoaria. In antimicrobial activity assays of solvent extracts, ethanol extract showed the highest activity compared with other extracts. The antimicrobial activity of ethanol extract of C. longa showed higher than those of C. aromatica, and C. zedoaria. Antimicrobial substance in ethanol extract of C. longa was maintained after heating at for 30 min and not affected by changes in pH. DPPH free radical scavenging activity of solvent extracts were high in the order of ethanol, ethylacetate, ether, water, and hexane fractions, C. longa showed greater DPPH free radical scavenging activity than those of the C. aromatica, and C. zedoaria. Total polyphenol content of C. longa and C. aromatica exhibited were similar levels, whereas C. zedoaria was slightly lower concentration.
This study was performed to examine the shelf life and qualities of wet noodle with Morus alba L. root and Curcuma aromatica extracts (MCE) during storage at . Lightness and redness of wet noodle were decreased with increasing amounts of MCE added in noodle while yellowness was increased. The viable cell and molds count of wet noodle with MCE was reduced about 1~2 log cycle as compared with control during storage time. Also the TBARS (thiobarbituric acid reactive substance) value of wet noodle with MCE was lower than that of control. Hence the wet noodle with MCE has shown remarkable antioxidation effect. In sensory evaluation, the wet noodle containing the ratio of 2.5:0.02 of M. alba : C. aromatica was preferred than the control. From these results, the addition of 2.5% of M. alba and 0.02% of C. aromatica extracts in wet noodle had a good effect on improvement of preservation and development of quality.
Anti-inflammatory effects of turmeric (Curcuma longa L.) rich in polysaccharides, as well as free of curcuminoids and turmerones were investigated in acute and chronic inflammatory models. Activity against the acutephase of inflammation was evaluated in carrageenan-induced paw edema and xylene-induced ear edema models. The results showed that turmeric extract significantly decreased paw edema volume in the first and third hours after carrageenan injection (P≤0.05). Turmeric extract at all dose levels also significantly inhibited xylene-induced ear edema formation (P≤0.05). Activity against chronic inflammation was also evaluated in cotton pellet-induced granuloma model. Turmeric extract significantly (P≤0.05) decreased the weight of granuloma tissue on cotton pellets in a dose-dependent manner when compared to the vehicle control. Thus, the findings of the study suggest that turmeric extract in effective against both acute and chronic inflammation.
Turmeric is a medicinal herb with various pharmacological activities. Curcumin, demethoxycurcumin(DMC) and bisdemethoxycurcumin(BDMC) were extracted from turmeric by dipping and ultrasonic wave method. And extraction efficiency was identified using solid phase extraction(SPE). The extracted sample were simultaneously separated and analyzed from three kinds of commercial reversed-phase high performance liquid chromatography using water and acetonitrile as mobile phase with isocratic elution mode. Flow rate 1.0mL/min, injection volume and column oven temperature at 425nm wavelength has been conducted. From the experimental results, the optimum mobile phase composition of water/acetonitrile 50/50vol% using RS tech column. It is evident that the amount of curcuminoids extracted(extraction time 4h) by 100% MeOH was higher than any aqueous MeOH composition. Finally, in 100% water extraction, the amount(mAUmim) of curcuminoids extracted by SPE was 14.3 and 24.5 times respectively higher than ultrasonic wave and dipping method. The shown results can be applied as sources for pharmaceuticals and functional material.
The degradation of nitrite and the inhibition towards formation of carcinogenic nitrosamines by melanoidins, produced from the glucose-glycine system were investigated at various conditions. The degradation of nitrite was highest at pH 1.2 (29%), when the ratio of melanoidins to nitrite was 1: 3. The inhibition towards formation of nitrosamines by melanoidins had the same tendency as the degradation of nitrite, the inhibition also being highest at pH 1.2 (99%). In addition, melanoidins after nitrite treatment exhibited a little higher mutagenicity and much stronger desmutagenicity than those of the original melanoidins. The change of the structure of melanoidins after treating with nitrite was also investigated by HPLC and CP-MAS NMR.
The superoxide dismutase(SOD)-like activities for 26 kinds of herbs and spices and 10 kinds of instant curry products were determined by measuring their abilites to reduce nitroblue tetrazolium. All samples showed the SOD-like activities. Rosemary, cassia, tarragon, allspice, oregano, bay leaves, basil, marjoram, thyme and star anise had higher activities than and clove had highest activity of . The SOD-like activities for 10 kinds of instant curry products were in the range of when measured after heat treatment at for 10 min. The water extracts of spices, herbs and curries were obtained by heat treatments of for 60 min or for 10 min, and their nitrite scavenging activity was measured at different pH conditions(1.2, 4.2 or 6.0). The nitrite scavenging activities were higher at acidic pH. However, the effects were not different from two heat treatments. The water extracts from cassia, bay leaves, allspices, oregano, staranise, rosemary, clove and tarragan had high nitrite scavenging activity(>90%) when they were measured at pH 1.2, and those from clove was highest . The pure curry used as raw materials for instant curry products had the nitrite scavenging activity in the range of at pH 1.2 and the activity was not changed during the aging period. The ten brands of instant curry products had the nitrite scavenging activities of at pH 1.2
The effects of topically applied curcumin, chlorogenic acid, caffeic acid, and ferulic acid on 12-O-tetradecanoylphorbol-13-acetate (TPA)-induced epidermal ornithine decarboxylase activity, epidermal DNA synthesis, and the promotion of skin tumors were evaluated in female CD-1 mice. Topical application of 0.5, 1, 3, or 10 mumol of curcumin inhibited by 31, 46, 84, or 98%, respectively, the induction of epidermal ornithine decarboxylase activity by 5 nmol of TPA. In an additional study, the topical application of 10 mumol of curcumin, chlorogenic acid, caffeic acid, or ferulic acid inhibited by 91, 25, 42, or 46%, respectively, the induction of ornithine decarboxylase activity by 5 nmol of TPA. The topical application of 10 mumol of curcumin together with 2 or 5 nmol of TPA inhibited the TPA-dependent stimulation of the incorporation of [3H]-thymidine into epidermal DNA by 49 or 29%, respectively, whereas lower doses of curcumin had little or no effect. Chlorogenic acid, caffeic acid, and ferulic acid were less effective than curcumin as inhibitors of the TPA-dependent stimulation of DNA synthesis. Topical application of 1, 3, or 10 mumol of curcumin together with 5 nmol of TPA twice weekly for 20 weeks to mice previously initiated with 7,12-dimethylbenz[a]anthracene inhibited the number of TPA-induced tumors per mouse by 39, 77, or 98%, respectively. Similar treatment of mice with 10 mumol of chlorogenic acid, caffeic acid, or ferulic acid together with 5 nmol of TPA inhibited the number of TPA-induced tumors per mouse by 60, 28, or 35%, respectively, and higher doses of the phenolic acids caused a more pronounced inhibition of tumor promotion. The possibility that curcumin could inhibit the action of arachidonic acid was evaluated by studying the effect of curcumin on arachidonic acid-induced edema of mouse ears. The topical application of 3 or 10 mumol of curcumin 30 min before the application of 1 mumol of arachidonic acid inhibited arachidonic acid-induced edema by 33 or 80%, respectively.
The human diet contains a great variety of natural mutagens and carcinogens, as well as many natural antimutagens and anticarcinogens.
Many of these mutagens and carcinogens may act through the generation of oxygen radicals. Oxygen radicals may also play a
major role as endogenous initiators of degenerative processes, such as DNA damage and mutation (and promotion), that may be
related to cancer, heart disease, and aging. Dietary intake of natural antioxidants could be an important aspect of the body's
defense mechanism against these agents. Many antioxidants are being identified as anticarcinogens. Characterizing and optimizing
such defense systems may be an important part of a strategy of minimizing cancer and other age-related diseases.
Food additives such as turmeric (Curcuma longa), and active ingredient curcumin (diferuloyl methane), asafoetida (flavouring agent), butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and ellagic acid were found to inhibit the mutagenesis induced by aflatoxin B1 (AFB1) (0.5 microg/plate) in Salmonella tester strains TA 98 and TA 100. Turmeric and curcumin, which were the most active, inhibited mutation frequency by more than 80% at concentrations of 2 microg/plate. Other food additives were also significantly effective. Dietary administration of turmeric (0.05%), garlic (0.25%), curcumin and ellagic acid (0.005% each) to rats significantly reduced the number of gammaglutamyl transpeptidase-positive foci induced by AFB1 which is considered as the precursor of hepatocellular neoplasm. These results indicate the usefulness of antioxidant food additives in ameliorating aflatoxin-induced mutagenicity and carcinogenicity.
The characterization and application of Curcuma longa. L extracts
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Antioxidative property of turmeric (Curcumae Rhizoma) ethanol extract
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Physiological effects of Instant curry and curry raw materials
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