→ 한국식품과학회지2017 ; 49(06): 693-698
Changes in chemical properties and cytotoxicity of turmeric pigments by microwave treatment
마이크로파처리에 의한 심황색소의 화학안정성 및 세포독성 변화
EiSeul Song and Jungil Hong*
Division of Applied Food System, College of Natural Science, Seoul Women’s University
서울여자대학교 자연과학대학 식품응용시스템학부
Turmeric is a yellow food-coloring spice containing curcuminoids, curcumin, demethoxycurcumin (DMC), and bisdemethoxycurcumin (BMC), which have several physiological effects. In the present study, the effect of microwave irradiation on the chemical properties, antioxidant activity, and cytotoxicity of turmeric were investigated. Degradation of turmeric pigments was accelerated upon increase in irradiation time or intensity at 405 nm. Residual levels of curcumin, DMC, and BMC after 5 minutes of irradiation at 700 W were 11.3, 34.4, and 71.2%, respectively. Scavenging activities of turmeric pigment against 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-azobis (2-amidinopropane) dihydrochloride (AAPH) peroxyl radical and nitrite were enhanced significantly after microwave radiation. However, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity remained unaffected. Cytotoxic activity of turmeric was significantly reduced, and hydrogen peroxide generated from turmeric increased after microwave irradiation. The results obtained indicate that microwave irradiation affects chemical stability and bioactivity of turmeric pigment. Hence, these effects should be considered when processing foods containing turmeric pigments.
turmeric, curcuminoids, microwave irradiation, antioxidant activity, cytotoxicity
한국식품과학회지 2017 Dec; 49(06): 693 - 698