• Korean Journal of Medicinal Crop Science
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• v.26 no.5
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• pp.354-361
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• 2018

Background: This study was conducted to investigate the growth characteristics, root yield and curcuminoid content of turmeric (Curcuma longa L.), cultivated using mother seed rhizomes (MR) and finger seed rhizome (FR) of different sizes. MR are attached to the stem, and FR are connected to the MR, and are used as a general seed rhizome. Methods and Results: Seed rhizomes of different types and sizes were used: large, medium and small for FR, and large, half-sized, and small for MR. These were assigned to the experimental groups and cultivated under greenhouse conditions. The growth characteristics, root yield, and curcuminoid content did not show clear difference between MR and FR, but suggest that the larger seed rhizomes (above 30 g) could have higher root yields. On average, harvested mother rhizomes (HMR) contained more curcuminoid than harvested finger rhizomes (HFR), while the yield of HFR was higher than that of HMR. The higher weight of harvested roots correlated significantly with elevated curcuminoid content. Conclusions: The two seed rhizomes, MR and FR, did not differ in root yield and curcuminoid contents, but larger seed rhizomes may produce better root yields. This suggest that the optimum seed rhizome is larger FR, to produce higher yields and quality in turmeric root production.

• Journal of Applied Biological Chemistry
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• v.56 no.2
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• pp.101-107
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• 2013

Physicochemical properties of kochujang prepared with different concentration of turmeric were compared. The number of yeast and bacteria in the kochujang were low in the group with more than 1% of turmeric while the amylase and protease activity increased in the group with less than 1% of turmeric. The L- and b-values increased as the concentration of turmeric increased, however a-value decreased. The titratable acidity was low in the high percentage of turmeric added group. Oxidation-reduction potential increased in the later stage of fermentation with decrease in Aw. Reducing sugar and alcohol were high in than higher turmeric added group. Amino- and ammonia-type nitrogen were the highest in the 0.5% turmeric added group. The overall acceptability of kochujang was significantly more favorable (p<0.05) in the 0.25% turmeric added group than over 1% turmeric added one.

• The Plant Pathology Journal
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• v.34 no.3
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• pp.218-235
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• 2018

Plant growth promoting rhizobacteria and endophytic bacteria were isolated from different varieties of turmeric (Curcuma longa L.) from South India. Totally 50 strains representing, 30 PGPR and 20 endophytic bacteria were identified based on biochemical assays and 16S rDNA sequence analysis. The isolates were screened for antagonistic activity against Pythium aphanidermatum (Edson) Fitzp., and Rhizoctonia solani Kuhn., causing rhizome rot and leaf blight diseases in turmeric, by dual culture and liquid culture assays. Results revealed that only five isolates of PGPR and four endophytic bacteria showed more than 70% suppression of test pathogens in both assays. The SEM studies of interaction zone showed significant ultrastructural changes of the hyphae like shriveling, breakage and desication of the pathogens by PGPR B. cereus (RBacDOB-S24) and endophyte P. aeruginosa (BacDOB-E19). Selected isolates showed multiple Plant growth promoting traits. The rhizome bacterization followed by soil application of B. cereus (RBacDOB-S24) showed lowest Percent Disease Incidence (PDI) of rhizome rot and leaf blight, 16.4% and 15.5% respectively. Similarly, P. aeruginosa (BacDOB-E19) recorded PDI of rhizome rot (17.5%) and leaf blight (17.7%). The treatment of these promising isolates exhibited significant increase in plant height and fresh rhizome yield/plant in comparison with untreated control under greenhouse condition. Thereby, these isolates can be exploited as a potential biocontrol agent for suppressing rhizome rot and leaf blight diseases in turmeric.

• Korean Journal of Food Science and Technology
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• v.36 no.2
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• pp.317-320
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• 2004

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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.4
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• pp.612-617
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• 2014

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 ($P{\leq}0.05$). Turmeric extract at all dose levels also significantly inhibited xylene-induced ear edema formation ($P{\leq}0.05$). Activity against chronic inflammation was also evaluated in cotton pellet-induced granuloma model. Turmeric extract significantly ($P{\leq}0.05$) 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.

• Korean Journal of Medicinal Crop Science
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• v.24 no.2
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• pp.121-128
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• 2016

Background: Turmeric (Curcuma longa L.) that is used as a food material has antioxidant, anticancer and anti-inflammatory properties. Recently the demand for functional foods and drugs has increased. The present study was carried out to determined of contents of residual sulfur dioxide, heavy metals, ash, acid insoluble ash and curcuminoids in turmeric from the Seoul Yak-ryeong market. Methods and Results: A total of 31 samples were obtained. Residual sulfur dioxide was not detected in any samples. Heavy metals (arsenic, cadmium, lead and mercury) were analyzed by ICP-MS (Inductively Coupled Plasma Mass Spectrometer) and a mercury analyzer and were detected in the ranges of 0.00 - 0.28, 0.00 - 0.07, 0.00 - 0.29 and 0.002 - 0.027mg/g respectively. No significant difference were observed between the average heavy metal contents of domestic and imported tumeric. However, average content of ash in domestic samples (7.8%) were significantly higher than that in imported samples (6.1%), whereas that of curcuminoids was significantly higher in imported samples (47.6mg/g) than in domestic samples (11.2mg/g). The average content of acid insoluble ash was not significantly different between two sample types (0.9% in each). Conclusions: There are no specific standards for turmeric used as food materials. Therefore, this study can be provided as basic data for the establishment of quality standards for turmeric.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.12
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• pp.1908-1914
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• 2013

In the present study, the levels of phenolic compounds and flavonoids, as well as activities of radical scavenging (DPPH and ABTS radical scavenging activity) and anti-obesity were assessed with cold water (CLC), hot water (CLH), and methanolic (CLM) extracts of Curcuma longa L. (turmeric). Our results showed that the phenolic compounds of CLC, CLH and CLM were $3.68{\pm}0.80%$, $3.94{\pm}0.74%$ and $9.01{\pm}0.73%$, respectively. The DPPH and ABTS radical scavenging activities of the CLM were significantly higher than that of the water extracts (CLC and CLH). During the adipocyte differentiation, the treatment of CLM more significantly inhibited lipid accumulation in 3T3-L1 cells than that of the water extracts. These results indicate that the stimulation of radical scavenging potential and the inhibition of adipogenesis were brought on by the lipophilic compounds of turmeric.

• Korean Journal of Environmental Agriculture
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• v.29 no.2
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• pp.138-145
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• 2010

Curcuma longa L. (turmeric) is an important medicinal plant that has been historically used in herbal medicine and in the health food throughout Asia etc. Recently, the demands on rhizome of turmeric are increasing greatly by well-being boom, but there is not enough to meet the demands. To fulfill increasing demands, cultivation system strategies using the organic fertilizers are required to produce a greater amount of rhizome with good quality and yield. A field experiment was conducted to determine the effect of composts, NPK fertilizer(control, F), NPK + swine manure(SM) and NPK + fermentation manure from the wasted oriental medicine materials(OMWM), on rhizome yield and the content of bioactive components for quality. Our results showed that two compost applications can increase both rhizomes(24.1-25.9%) and curcumin(21.7-41.0%) yields, respectively, compared to F control. The content of amino acids increased significantly by SM and OMWM treatments. SM and OMWM application also increased the total phenol yields 7.8 and 8.7 g/10a compared with control 6.3 g/10a, the flavonoid yields 6.3 and 7.3 g/10a compared with control 5.3 g/10a, and also antioxidant activity 21.7 and 41%, respectively, as compared to the control. Especially, OMWM was more effective in total rhizomes yields and bioactivities and in the biosynthesis of curcumin and bioactive components than SM treatments, but the biological pathway was not clear, still. This experiment suggests that curcumin or bioactive components affected by adding SM and OMWM could increase the yields and quality of turmeric.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.6
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• pp.1039-1045
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• 2008

In this study, the sensory characteristics of various fruit(pineapple, orange, grape, strawberry, kiwi, apple and banana) demi-glace sauces were compared. The viscosity of banana sauce was higher than the controls (7.03). Additionally, the sensory characteristics of other fruit sauces were lower than those of the controls, and additionally the viscosity as significantly different from the controls. The pH values of the fruit sauces were lower than the control values (4.40), and the brix of the fruit sauces was higher than that of he controls. The L-values of the controls (22.69) were higher than those of the banana sauce (25.20), and orange sauces (23.15). The a-values of the demi-glace sauce were higher than those of the fruit sauces. The b-values of the 8 types of demi-glace sauce ranged from 6.92 to 14.31. In the sensory evaluation of overall acceptability, the demi-glace sauce, kiwi sauce, orange sauce, and grape sauce achieved the highest scores. with regard to the overall acceptability of tofu steak with turmeric and fruit sauces, the kiwi sauce, pineapple sauce, and apple sauces achieved the highest scores.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.spc1
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• pp.211-215
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• 2005

Three curcuminoids [curcumin (CUR), demethoxycurcumin(DEM), bisdemethoxycurcu in (BIS)] are major yellow pigments in turmleric (Curcuma longa L.) root. Contents of curcuminoids in turmeric roots collected from 6 locations were analyzed using, high performance liquid chromatography (HPLC) equipped with reversed-phase column, an UV-Vis detector at 420nm, and eluted with a mixture of acetonitrile: $0.1\%$ acetic acid in water (50 : 50, v/v) as mobile phase. The stability of curcuminoid pigments in $80\%$ methanol extract solution were investigated during storage in a freezer at $-20^{\circ}C$, room temperature in the dark, and light condition. Calibration curves for the determination of curcuminoids were made with significant linearity $(r^2=0.999**)$. Average content of total curcuminoids was 171.5 mg/g, with 91.6 mg/g of CUR, 56.9 mg/g of DEM, and 23.0 mg/g of BIS. Amount of curcuminoids during storage in a freezer was almost not changed while those in room temperature wert reduced and rapid degradation appeared after 60 days. Within 90 days, about $50\%$ curcuminoid decreased in the dark and about $70\%$ in the light condition, indicating the decomposition of curcuminoid pigments followed under light and heat.