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한국식품과학회지
→ 한국식품과학회지2018 ; 50(01): 21-27
Changes in chemical properties, antioxidant activities, and cytotoxicity of turmeric pigments by thermal process
가열처리에 의한 심황색소의 화학적 특성, 산화방지 활성 및 세포독성 변화
Eiseul Song, Smee Kang, and Jungil Hong*
Division of Applied Food System, College of Natural Science, Seoul Women’s University
송이슬·강스미·홍정일*
서울여자대학교 자연과학대학 식품응용시스템학부
ABSTRACT
Turmeric oleoresin, extracted from the rhizome of Curcuma longa L., is a widely-used natural food colorant. Curcuminoids, the major pigments in turmeric, which include curcumin, demethoxycurcumin (DMC), and bisdemethoxycurcumin (BMC), possess various physiological activities. In the present study, changes in the chemical properties, antioxidant activities, and cytotoxicity of turmeric pigments upon heating were investigated. Color intensity of turmeric was significantly reduced after heating. Residual levels of curcumin, DMC, and BMC after 15 min of heating at 95°C were 11.9, 37.4, and 77.3% respectively. Scavenging activities of turmeric against 2,2'-azobis-3-ethyl-benz-thiazoline-6-sulfonic acid (ABTS), 2,2-azobis (2-amidinopropane) hydrochloride (AAPH) peroxyl radicals, and nitrite were significantly enhanced after heating, while 2,2-diphenyl-1-picryl-hydrazyl (DPPH) radical scavenging activity remained unaffected. Generation of H2O2 from turmeric was increased via thermal decomposition. Cytotoxicity of turmeric pigments against colon cancer and normal intestinal cells was reduced significantly after heating. The results indicate that thermal processing affects chemical properties and bioactivities of turmeric pigments. These effects should be considered during the processing of foods containing turmeric pigments.
KEYWORD
turmeric, curcuminoid, heating, antioxidant activity, cytotoxicity
한국식품과학회지 2018 Feb; 50(01): 21 - 27
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