Turmeric products have many useful physiological functions and are widely used as health food and food ingredient. Here, we report the use of HPLC-ESI-MS/MS to simultaneously quantify bisacurone and three curcuminoids (curcumin, demethoxycurcumin, and bisdemethoxycurcumin) in turmeric products (high viscosity liquid, granular powder, tablet, and solution). The results showed that the standard values and measured values of curcumin in each product were almost same. Demethoxycurcumin and bisdemethoxycurcumin were contained in each products. Meanwhile, the content of bisacurone differed greatly among the products. In particular, the highest amount of bisacurone was found in the turmeric product A (high viscosity liquid, 9.48 g/100 g product). It would become important to consider the bisacurone content in turmeric products.
Download full-text PDF |
Source |
---|---|
http://dx.doi.org/10.3177/jnsv.68.137 | DOI Listing |
Curr Med Chem
January 2025
School of Pharmacy, Changzhou University, Changzhou, 213164, China.
Curcumin is a natural plant pigment that has been widely used in food production, drug development, and textile engineering. Gaining a deep understanding of the biological activities of curcumin and obtaining high-purity curcumin are of vital importance for basic research and applications of curcumin. In this review, we summarize recent advances in curcumin, mainly focusing on the methods of extracting and purifying curcumin from turmeric as well as applications based on biological activity.
View Article and Find Full Text PDFPlant Physiol Biochem
January 2025
Department of Plantation Products, Spices & Flavour Technology, CSIR-Central Food Technological Research Institute, Mysuru, 570020, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002, India. Electronic address:
This study investigates the effects of silver nanoparticles (Ag NPs), biogenic silver nanoparticles derived from Rhizopus spp. (R.Ag NPs), and Rhizopus (R) elicitors on the yield and bioactive compounds of turmeric (Curcuma longa) using foliar spray and rhizome dipping techniques.
View Article and Find Full Text PDFPlants (Basel)
January 2025
University of Belgrade-Faculty of Chemistry, Department of Analytical Chemistry, Studentski trg 12-16, 11000 Belgrade, Serbia.
This study evaluates the efficiency of 20 Natural Deep Eutectic Solvents (NADES) formulations for extracting curcuminoids and other bioactive compounds from turmeric and emphasize their ability to preserve and enhance antioxidant, antimicrobial, antidiabetic, and skin depigmentation effects. The NADES formulations, prepared using choline chloride (ChCl) combined with sugars, carboxylic acids, glycerol, amino acids, urea, polyols, and betaine, were assessed for their extraction efficiency based on the total phenolic content and curcumin concentration. Fourier transform infrared spectroscopy was employed to characterize the synthesized NADES and confirm their chemical composition.
View Article and Find Full Text PDFFoods
January 2025
Biomedical Technology Research Group for Vulnerable Populations and School of Health Science, Mae Fah Luang University, Muang, Chiang Rai 57100, Thailand.
With the growing consumer demand for natural functional ingredients that promote health and well-being while preventing age-related diseases, this study aimed to develop extruded snacks enriched with (turmeric) microcapsules, recognized for their significant antioxidant properties. Unripe banana flour (Musa ABB cv. Kluai 'Namwa') and rice () flour were employed as a gluten-free base to create this novel extruded snack.
View Article and Find Full Text PDFFood Chem X
January 2025
Collage of Food Science and Technology, Hebei Agricultural University, Baoding, China.
The properties, applications, and in vitro bioactivities of turmeric, turmeric essential oil (TEO), and turmeric essential oil by-products (TEO-BP) were evaluated using sensory analysis, gas chromatography-mass spectrometry (GC-MS), gas chromatography-ion mobility spectrometry (GC-IMS), and electronic nose techniques. A total of 62 and 66 volatile organic compounds (VOCs), primarily terpenoids and sesquiterpenoids, were identified by GC-MS and GC-IMS, respectively. Distillation temperature, particularly at 90 °C, significantly influenced the color and organoleptic properties of TEO, with variations in VOC profiles driving these differences.
View Article and Find Full Text PDFEnter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!