Browse > Article

Antimicrobial Activity of UlGeum (Curcuma longa L.) Extract and Its Microbiological and Sensory Characteristic Effects in Processed Foods  

Choi, Hae-Yeon (Department of Food and Nutrition, Sookmyung Women's University)
Publication Information
Korean journal of food and cookery science / v.25, no.3, 2009 , pp. 350-356 More about this Journal
Abstract
In order to develop a natural food preservative, UlGeum (Curcuma longa L.) powder was extracted with ethanol, and its antimicrobial activity was investigated. This ethanol extract showed antimicrobial activity against Bacillussubtilis, Escherichiacoli, and Staphylococcus aureus, and the resulting inhibition zones against the microorganisms by the extract (4 mg/disc) were 11, 10, and 8.5 mm, respectively. To test for further food preservation effects, solutions of the extract were added to rice cakes and noodles at concentrations of 0%, 0.25%, 0.50%, 0.75%, and 1.00%, respectively. Microbial growth was less in the UlGeum ethanol extract-added groups than in the control group. In sensory evaluations, there were significant differences among the groups of rice cakes and noodles in terms of color, taste, flavor, chewiness, and overall acceptability (p<0.05), and the 0.5% added groups received significantly higher scores than the other groups. Furthermore, as storage time increased, the sensory scores of the rice cakes and noodles significantly decreased in all groups (p<0.05). These results suggest that UlGeum is effective for increasing the shelf-life of rice cakes and noodles.
Keywords
UlGeum (Curcuma longa L.); natural preservative; antimicrobial activity; rice cakes, noodles;
Citations & Related Records
Times Cited By KSCI : 4  (Citation Analysis)
연도 인용수 순위
1 Kim IS, Jin SK, Park KH, Jeong KJ, Kim DH, Yang MR, Chung YS. 2007. Quality characteristics of low-fat sausage containing curcumin extract during cold storage. Korean J Food Sci Ani Resour 27(3):255-261   과학기술학회마을   DOI
2 Kim KS, Choung MG, Park SH. 2005. Quantitative determination and stability of curcuminoid pigment from turmeric (Curcuma longa L.) root. Korean J Crop Sci 50(1):211-215
3 Ryu GY, No KH, Ryu SR, Yang HS. 2005. Study of separation and analysis method an effective component from UlGeum (Curcuma longa) and a contained curcumin as product of national and partial region cultures. Appl Chem 9(1):57-60
4 Speck ML. 1984 Compendium of methods for the microbiological examination of foods, 2nd edn. Washington DC. American Public Health Association
5 Lim YS, Park KN, Lee SH. 2007. Effect of tumeric(Curcuma aromatica Salab.) extract on shelf life of cooked Rice. Korean J Food Preserv 14(5):445-450
6 Lee HS. 2006. Antiplatelet property of Curcuma longa L. rhizome-derived ar-turmerone. Bioresour Technol. 97(12):1372-1376   DOI   PUBMED   ScienceOn
7 Ferreira LAF, Henriques OB, Andreoni AAS, Vital GRF, Campos MMC, Harbermehl GG. 1992. Antivenom and biological effects of ar-tumerone isolated from Curcuma longa zingiberaceae. Toxicon 30(10):1211-1218   DOI   ScienceOn
8 Meilgaard M, Civille GV, Carr BT. 1999. Sensory evaluation techniques. CRC Press, Inc. Boca Raton, Florida. U.S.A. pp21-52
9 Cho SS, Song HS, Kim BH. 1997. The dye ability properties of some yellow natural dyes (Part II). J Korean Soc Clothing and Textiles 21(2):1051-1059
10 Geoffrey NR, Amitahb C, Muraleedharan. 1998. Novel bioactivities of Curcuma longa Constituents. J Nat Products 61(4):542-545   DOI   ScienceOn
11 Chu YJ, Soh HO. 1996. The study of Curcuma Longa L. dyeing. J Korean Soc Clothing and Textiles 20(3):429-435
12 Klindworth KJ, Davidson DM, Brekke CJ, Brekke AL, Branen AL. 1979. Inhibition of Clostridium perfringens by butylated hydroxyanisole. J Food Sci 44(2):564-569   DOI
13 Lee YK. 1995. Identification and antimicrobial activity of cinnamon and clove extracts on food spoilage microorganisms. Doctorate thesis. Sookmyung Women's Uni. pp 123-161
14 Jayaprakasha GK, Jagan M, Rao L, Sakariah KK. 2005. Chemistry and biological activities of C. longa. Trends Food Sci Technol 16(12):533-548   DOI   ScienceOn
15 지형준. 1997. 천연식물과 식용색소. 식품과 기술 10(2):55-61   과학기술학회마을
16 Park KN, Jeong EJ, Lee SH. 2007. Antimicrobial activity of tumeric(Curcuma aromatica Salab.) extracts against various pathogens and spoilage bacteria isolation from Tofu. Korean J Food Preserv 14(2):207-212
17 Kim KH. 1999. Isolation and identification of antimicrobial compounds from danelions and plantains and their effects when added to processed foodstuffs. Doctorate thesis. Sookmyung Women's Uni. pp 90-98
18 Kim YS. 1998. Effect of poria cocos powder on wet noodle quality. Agric Chem Biotechnol 41(7):537-544
19 Lee SH, Choi WJ, Lim YS, Kim SH. 1997. Antimicrobial effect of ethanol extract from Curcuma aromatica S. J Food Sci and Technol 9:161-167
20 Davidson PM, Parish ME. 1989. Methods for testing the efficacy of food antimicrobials. Food Technol 43(1):148-155
21 Andrew MA, Matthew SM, Ram SM. 2000. Isolation of curcuma from tumeric. J. Chem, Educ 77(3):359-362   DOI   ScienceOn
22 Kim SI, Han YS. 1997. Isolation and identification of antimicrobial compound from Sancho (Zanthoxylum Schinifolium). Korean J Soc Food Sci 13(1):56-63   과학기술학회마을
23 Masuda T, Isobe T, Jito A, Nakatani N. 1992. Antioxidative curcuminoids from rhizones of Curcuma Xanthorrhiza. J. phytochem 31(10):3645-3649   DOI   ScienceOn
24 송재철, 조원대. 1997. 가공식품과 식용색소. 식품과 기술 10(2):62-80   과학기술학회마을
25 Kim BW, Yoon SJ, Jang MS. 2005. Effects of addition Baekbokryung(White Poria cocos Wolf)powder on the quality characteristics of Sulgidduk. Korean J Food Cookery Sci 21(6):895-907   과학기술학회마을
26 Negi PS, Jayaprakasha GK, Jagan Mohan Rao L, Sakariah KK. 1999. Antibacterial activity of tumeric oil : A byproduct from curcumin. Agric Food Chem 47(10):4297-4301   DOI   ScienceOn
27 Osman A, Musa S. 2002. Effects of turkish spice extracts at various concentrations on the growth of Escherichia coli O157:H7. J Microbiol Biotechnol 19(5):473-480
28 Russell LR. 1988. High performance liquid chromatographic separation and spectral characterization of the pigments in tumeric and anatto. J Food Science 53(6):1823-1826   DOI
29 Hwang JS. 2000. The identification and the effects of antimicrobial compounds from P. japonica and P. suffruticosa, and their effects of processed foods. Doctorate thesis. Sookmyung Women's Uni. pp 94-99
30 Lee KA. 1999. Effect of wild plants addition on the shelf-life and characteristics of rice cake. Master's thesis. Sookmyung Women's Uni. pp 53-61