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Physiological Effects of Curcumin Extracted by Supercritical Fluid from Turmeric (Curcuma longa L.)  

Jung, Seung-Hyeon (Ottogi Co. Ltd.)
Chang, Kyu-Seob (Department of Food Science and Technology, Chungnam National University)
Ko, Kyung-Hee (Ottogi Co. Ltd.)
Publication Information
Korean Journal of Food Science and Technology / v.36, no.2, 2004 , pp. 317-320 More about this Journal
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.
Keywords
physiology effects; curcumin; turmeric; supercritical fluid extraction;
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