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Changes in Organic acid, Mineral, Color, Curcumin and Bitter Substance of Curcuma longa L. and Curcuma atomatica Salib According to Picking Time  

Kang, Seong-Koo (Department of Food Science and Technology, Sunchon National University)
Publication Information
Food Science and Preservation / v.14, no.6, 2007 , pp. 633-638 More about this Journal
Abstract
Changes in organic acid, mineral, color, curcumin and bitter taste of Curcuma longa L. (autumn woolgeom in Korean) and Curcuma atomatica Salib (spring woolgeom) were investigated according to picking time. Oxalic and lactic acid were gradually increased, and then malic acid and malonic acid were decreased by extending the picking time. Total organic acid was increased by extending the picking time and then decreased after January of the coming year. Minerals were increased by extending the picking time and decreased slightly after the coming year. Hunter color index, L, a and b, was increased by extending the picking time. Contents of curcumin in spring woolgeom was slowly increased by extending the picking time and autumn woolgeom was $1.8{\sim}2.5$ times higher than spring woolgeom. Intensity of bitter taste in two woolgeoms were not different by picking time and extracting solvents. Bitterness of spring woolgeom was strong as compared to autumn woolgeom.
Keywords
Curcuma longa L.; Curcuma atomatica Salib; woolgeom; organic acid; mineral; color; curcumin;
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Times Cited By KSCI : 5  (Citation Analysis)
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