• Journal of the Korean Dietetic Association
• /
• v.19 no.3
• /
• pp.195-208
• /
• 2013

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 $4^{\circ}C$ for 20 days. The pH and color values (a and b values) of sausage containing turmeric powder were significantly higher (P<0.05) than the control for both uncooked and cooked sausage. The hardness, chewiness, and gumminess of control sausage significantly changed after 15 days of storage, while the hardness and gumminess of turmeric-supplemented sausages (T) significantly increased after 5 days (until 15 days) for cooked sausages. The total phenolic content and DPPH radical scavenging activity of turmeric-supplemented sausages was significantly higher (P<0.01) than the control for both uncooked and cooked sausage during storage. On the other hand, the acid value of the control was higher than the turmeric-supplemented sausages and the peroxide value of the control was significantly higher (P<0.05) than the turmeric-supplemented sausages after 15 days of storage. Microorganism analysis revealed that total plate counts of uncooked and cooked control sausages were significantly higher (P<0.05) than turmeric-supplemented sausages at 20 days of storage. As a result, sausages prepared with turmeric powder demonstrate antioxidative activity and lipid oxidative stability during storage.

• Advances in environmental research
• /
• v.12 no.1
• /
• pp.65-75
• /
• 2023

The effect of homobrassinolide (HBL) on the nutrient value of Curcuma longa L. (turmeric) rhizome grown in Nizamabad, Telangana State, India was studied. Application of homobrassinolide (HBL) as foliar spray to turmeric plants on the 20^th, 40^th and 60^th day from sowing resulted in enhanced chemical composition of turmeric rhizome. Application of homobrassinolide (HBL) resulted in enhanced total sugars, principal ingredient curcumin, total poly phenol content, total flavonoid content, total tannin content, crude fat, crude fibre and essential oils (turmerone, zingiberene, cineole and p-cymene) present in the turmeric rhizome indicating the ability of homobrassinolide (HBL) as a potential plant growth regulator (PGR).

• Journal of the East Asian Society of Dietary Life
• /
• v.18 no.3
• /
• pp.345-352
• /
• 2008

This study investigated the utilization of tofu stake with turmeric manufacture by analyzing its effects on quality characteristics and shelf-life of tofu made with 0.5 CT(0.5% turmeric power), 1.0 CT(1.0% turmeric power), 1.5 CT(1.5% turmeric power), and 2.0 CT(2.0% turmeric power) in comparison with those ST(standard), In color lightness tofu stake springiness decreased with increasing turmeric power content, while cohesiveness was higher than ST. The gumminess of tofu stake decreased with increasing turmeric power content, while brittleness was higher than ST. Water content of turmeric power tofu stake was higher than ST. Weight of tofu stake increased with increasing turmeric power content, while cooking loss decreased with increasing turmeric power content. Thiobarbituric acid content of turmeric power tofu stake decreased with increasing turmeric power content. For overall acceptability, $0.5{\sim}1.0%$ turmeric power tofu stake attained the highest score.

• Food Science and Preservation
• /
• v.21 no.3
• /
• pp.301-307
• /
• 2014

The purpose of this study was to examine the potential of turmeric (Curcuma longa L.) to inhibit 7,12-dimethylbenz[a]anthracene (DMBA)-induced mammary carcinogenesis in rats. Female Sprague Dawley rats were fed a control diet (NC and DC) or an ethanol extract of turmeric (DT) diet until the end of the experiment. The rats in the DC and DT groups were administered a single dose of DMBA (50 mg/Kg) by oral gavages at 50 days of age. The turmeric ethanol extracts decreased the incidence and multiplicity of DMBA-induced mammary tumor. The turmeric ethanol extract significantly decreased the tumor cell proliferation. The turmeric also significantly decreased the tumor grade based on the degree of the tubule formation. The results suggest that the ethanol extract of turmeric has an inhibitory effect against mammary carcinogenesis, and that such chemopreventive effect may be related to the inhibition of the initiation and the proliferation of tumor cells.

• Journal of the Korean Applied Science and Technology
• /
• v.35 no.3
• /
• pp.622-632
• /
• 2018

The aim of the present study was to evaluate of turmeric (Curcuma longa L.) on the physiological activities and oxidation inhibitory action. The effects of various solvents (distilled water DW, 70% ethanol and n-butanol) on the total phenolics content (TPC) of turmeric and their corresponding biological activity were studied. Bioactive compound of total saponin $7.506{\pm}0.349mg\;SE/g$ dry weight. Turmeric extracts yield were DW (17.11%), 70% ethanol (15.26%) and n-butanol (4.12%), respectively. Oxidation inhibitory action of the samples exhibited a dose-dependent increase. However, in the current study, none of the samples evaluated showed activity as strong as the BHA, ascorbic acid and EDTA. Results showed that extraction solvent had significant effects on TPC and oxidation inhibitory action (DPPH radical scavenging activity, ABTS radical scavenging activity, reducing power and ferric reducing antioxidant power) of n-butanol. Turmeric exhibited the antioxidant properties, which suggests that the plant material could be used for further studies as a potential source for bioactive and natural antioxidant.

• Journal of the Korean Applied Science and Technology
• /
• v.36 no.2
• /
• pp.383-393
• /
• 2019

The purpose of this study was to investigate the improvement effect of turmeric (Curcuma longa L.) on the hepatic functional enzyme and catalase activity of streptozotocin (STZ)-induced diabetic rats. Sprague-Dawley (SD) male rats were divided into four groups (n=6), and fed experimental diets containing turmeric meal [basal diet+5% turmeric (BT), basal diet+STZ+5% turmeric (ST)], and control (basal diet, BD), BS groups (basal diet+STZ). Serum concentrations of creatinine and blood urea nitrogen (BUN) were significantly decreased (p<0.05) by 5% turmeric supplementation diet. The activities of akaline phosphatase (ALP), lactate dehydrogenase (LDH), aspartate transaminase (AST), alanine transaminase (ALT), amylase and lipase were decreased in the BD, BT and ST group than BS group. The catalase (CAT) activity was significantly increased (p<0.05) in turmeric supplementation diet (BT, ST group) than diabetic group (BS). Furthermore, the activities of amylase and lipase in the sera of turmeric diet group were significantly decreased (p<0.05). In vivo experiments with diabetic rats showed that ingestion of turmeric supplementation diet were effective in creatinine concentration, and hepatic functional enzyme activities.

• Journal of the Korean Applied Science and Technology
• /
• v.36 no.2
• /
• pp.600-608
• /
• 2019

The aim was to determine the physiological activity and antioxidant activity by lipid peroxidation inhibitory action of turmeric (Curcuma longa L.). Bioactive compound of total carotenoid $1.581{\pm}0.005mg$ ${\beta}$-carotene equivalents (BCE)/g dry weight. Total phenol content was the highest in the ethyl acetate (EA) extract, followed by chloroform:methanol (CM, 2:1, v/v) and 70% methanol extracts. Antioxidant effects (nitrogen oxide radical scavenging activity, nitrite scavenging activity, ${\beta}$-carotene bleaching assay, and lipid peroxidation inhibition action) of 70% methanol, CM, and EA extract of turmeric. Turmeric extracts yield were 70% methanol 16.54%, CM 5.64%, and EA 4.14%, respectively. Antioxidant activity of the samples exhibited a dose-dependent increase. However, in the current study, none of the samples evaluated showed activity as strong as the BHA (butylated hydroxyanisole) and trolox. Further, nitrite scavenging activity was the highest for the EA extract. As a result of this experiment, indicating their commercial value and potential applications in food and nutraceuticals.

• Food Science and Biotechnology
• /
• v.18 no.6
• /
• pp.1500-1504
• /
• 2009

Effects of methanol extract from turmeric (Curcuma longa L.) (CME) on underlying mechanisms of lipolysis were investigated in 3T3-L1 adipocytes. Compared to the control, lipid accumulation with 72 hr treatment of CME at the concentration $20\;{\mu}g/mL$ was significantly decreased by 19.9% as quantified by Oil red O dye. Intracellular triglyceride (TG) content was also lowered by 19.3%. To determine the mechanism for TG content reduction, glycerol release level was measured. Incubation of 3T3-L1 adipocytes with 15 and $20\;{\mu}g/mL$ of CME significantly elevated the level of free glycerol released into the cultured medium by 20.4 and 28.6%, respectively. In subsequent measurements using quantitative real-time polymerase chain reaction (PCR), mRNA levels of hormone-sensitive lipase (HSL) and adipose triglyceride lipase (ATGL) were significantly increased by 21.2 and 24.9%, respectively, at the concentration $20\;{\mu}g/mL$. Results indicated that CME stimulated lipolysis through induction of HSL and ATGL mRNA expressions, resulting in increased glycerol release.

• Journal of the Korean Society of Food Culture
• /
• v.34 no.1
• /
• pp.68-74
• /
• 2019

This study was conducted to evaluate the effects of adding gradually increasing concentrations of turmeric extract (0, 0.1, 0.2, and 0.4%) to smoked duck meat on its chromaticity, antibiosis, and antiseptic degree against food poisoning bacteria, number of bacteria, lipid rancidity, sensory evaluation, and preference. The brightness, red color intensity and yellow color intensity changed significantly when 0.2% turmeric extract was added and the sodium nitrate concentration was reduced. Additionally, no antibiosis or antiseptic activities against food poisoning bacteria were observed in any turmeric treated samples, whereas the number of bacteria was increased in control samples compared to turmeric treated samples after 10 days of preservation. The TBARS value decreased during storage when turmeric extract concentration increased, resulting in positive sensory evaluation of its color, succulence, taste and hardness. In the preference test, the surface and meat color increased as the concentration of turmeric extracts increased. Hardness was highest at 0.2%, whereas taste was highest between 0.2 and 0.4%. The overall preference test was highest for the 0.2% extract samples. Overall, the results indicated that addition of 0.2% turmeric to smoked duck meat will lead to better nutrition, function, and overall preference.

• Journal of the Korean Applied Science and Technology
• /
• v.36 no.1
• /
• pp.13-22
• /
• 2019

The aim of the present investigation was to assess the oxidation inhibition by nitrogen oxide scavenging activity and physiological activities. Bioactive compound of proanthocyanidin $69.000{\pm}2.737mg$ catechin equivalents (CE)/g dry weight. Antioxidant effects (nitric oxide radical scavenging activity, nitrite scavenging activity, ${\beta}$-carotene bleaching assay and lipid peroxidation inhibition activity) of distilled water (DW), 70% ethanol and n-butanol extract of turmeric (Curcuma longa L.). Turmeric extracts yield were DW 17.11%, 70% ethanol 15.26% and n-butanol 4.12%, respectively. Oxidation inhibition activity of the samples exhibited a dose-dependent increase. However, in the current study, none of the samples evaluated showed activity as strong as the BHA and trolox. Total flavonoid content was the highest in the n-butanol extract, followed by 70% ethanol and DW extract. Further, nitrite scavenging activity was the highest for the n-butanol extract. As a result of this experiment, the turmeric can be utilized as a valuable and potential natural oxidation inhibition for the functional food industry.