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Nguyen HT, Wu S, Ootawa T, Nguyen HC, Tran HT, Pothinuch P, Pham HTT, Do ATH, Hoang HT, Islam MZ, Miyamoto A, Nguyen HTT. Effects of Roasting Conditions on Antibacterial Properties of Vietnamese Turmeric ( Curcuma longa) Rhizomes. Molecules 2023; 28:7242. [PMID: 37959661 PMCID: PMC10647697 DOI: 10.3390/molecules28217242] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2023] [Revised: 10/12/2023] [Accepted: 10/22/2023] [Indexed: 11/15/2023] Open
Abstract
Processing with heat treatment has been reported to alter several therapeutic effects of turmeric. In Vietnamese traditional medicine, turmeric has been long used for bacterial infections, and roasting techniques are sometimes applied with this material. However, there have been no studies investigating the effects of these thermal processes on the plant's antibacterial properties. Our study was therefore performed to examine the changes that roasting produced on this material. Slices of dried turmeric were further subjected to light-roasting (80 °C in 20 min) or dark-roasting (160 °C in 20 min) processes. Broth dilution and agar-well diffusion methods were applied to examine and compare the effects of ethanol extracts obtained from non-roasted, light-roasted and dark-roasted samples, on a set of 6 gram-positive and gram-negative bacteria. In both investigations, dark-roasted turmeric was significantly less antibacterial than non-roasted and light-roasted materials, as evident by the higher values of minimum inhibitory concentrations and the smaller diameters of induced inhibitory zones. In addition, dark-roasting was also found to clearly reduce curcumin contents, total polyphenol values and antioxidant activities of the extracts. These results suggest that non-roasting or light-roasting might be more suitable for the processing of turmeric materials that are aimed to be applied for bacterial infections.
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Affiliation(s)
- Hai Thanh Nguyen
- Department of Plant Biotechnology, Faculty of Biotechnology, Vietnam National University of Agriculture, Trau Quy Crossing, Gia Lam District, Hanoi 131000, Vietnam; (H.T.N.); (H.T.T.P.); (A.T.H.D.)
| | - Siyuan Wu
- Department of Veterinary Pharmacology, Joint Faculty of Veterinary Medicine Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan; (S.W.); (T.O.); (M.Z.I.)
| | - Tomoki Ootawa
- Department of Veterinary Pharmacology, Joint Faculty of Veterinary Medicine Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan; (S.W.); (T.O.); (M.Z.I.)
| | - Hieu Chi Nguyen
- National Institute for Control of Vaccines and Biologicals, Hoang Mai District, Hanoi 128100, Vietnam; (H.C.N.); (H.T.T.)
| | - Hong Thi Tran
- National Institute for Control of Vaccines and Biologicals, Hoang Mai District, Hanoi 128100, Vietnam; (H.C.N.); (H.T.T.)
| | - Pitchaya Pothinuch
- Faculty of Food Technology, Rangsit University, 52/347 Muang-Ake Pahonyontin Road, Lak-Hok, Pathum Thani 12000, Thailand;
| | - Hang Thi Thu Pham
- Department of Plant Biotechnology, Faculty of Biotechnology, Vietnam National University of Agriculture, Trau Quy Crossing, Gia Lam District, Hanoi 131000, Vietnam; (H.T.N.); (H.T.T.P.); (A.T.H.D.)
| | - Anh Thi Hong Do
- Department of Plant Biotechnology, Faculty of Biotechnology, Vietnam National University of Agriculture, Trau Quy Crossing, Gia Lam District, Hanoi 131000, Vietnam; (H.T.N.); (H.T.T.P.); (A.T.H.D.)
| | - Hao Thanh Hoang
- Department of Veterinary Pharmacology, Faculty of Veterinary Medicine, Vietnam National University of Agriculture, Trau Quy Crossing, Gia Lam District, Hanoi 131000, Vietnam;
| | - Md. Zahorul Islam
- Department of Veterinary Pharmacology, Joint Faculty of Veterinary Medicine Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan; (S.W.); (T.O.); (M.Z.I.)
- Department of Pharmacology, Faculty of Veterinary Science, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
| | - Atsushi Miyamoto
- Department of Veterinary Pharmacology, Joint Faculty of Veterinary Medicine Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan; (S.W.); (T.O.); (M.Z.I.)
| | - Ha Thi Thanh Nguyen
- Department of Veterinary Pharmacology, Joint Faculty of Veterinary Medicine Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan; (S.W.); (T.O.); (M.Z.I.)
- Department of Veterinary Pharmacology, Faculty of Veterinary Medicine, Vietnam National University of Agriculture, Trau Quy Crossing, Gia Lam District, Hanoi 131000, Vietnam;
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Zagórska J, Kukula-Koch W, Czop M, Iłowiecka K, Koch W. Impact of Thermal Processing on the Composition of Curcuma longa Rhizome. Foods 2023; 12:3086. [PMID: 37628084 PMCID: PMC10453412 DOI: 10.3390/foods12163086] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2023] [Revised: 08/03/2023] [Accepted: 08/15/2023] [Indexed: 08/27/2023] Open
Abstract
Curcuma longa L. (Zingiberaceae), known as turmeric, is a perennial tuberous plant from the genus Curcuma, which includes about 100 plant species. The chemical composition of the turmeric rhizome is very diverse. Diarylheptanoid derivatives, also known as curcuminoids (of which curcumin, demethoxycurcumin and bisdemethoxycurcumin are the most important representatives), are the major active constituents of the plant rhizome. Many extracts used in the food and pharmaceutical industries are produced from thermally processed rhizome, when there are significant changes in the composition of the main compounds. Therefore, the aim of the study was to compare how the type of thermal treatment affects the content of curcuminoids and the antioxidant properties of the rhizome. The plant material was subjected to three different methods of thermal processing-microwave heating, boiling and frying in different time intervals. The chemical composition and antioxidant activity of the processed rhizome was evaluated using LC-MS (liquid chromatography-mass spectrometry), HPLC (high-performance liquid chromatography) and spectrophotometric methods (a DPPH test and TPC assay). Obtained results revealed that curcumin was the major curcuminoid present in all samples (113.92 mg/g of the fresh rhizome). Significant correlation between the type and time of the thermal processing and the composition of turmeric samples was revealed. A traditional boiling process lasting for 10 min was the most beneficial process in terms of the curcuminoid content (204 mg/g of curcumin) and antioxidant activity of the samples.
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Affiliation(s)
- Justyna Zagórska
- Department of Food and Nutrition, Medical University of Lublin, 4a Chodzki Str., 20-093 Lublin, Poland; (J.Z.); (K.I.)
| | - Wirginia Kukula-Koch
- Department of Pharmacognosy with Medical Plants Garden, Medical University of Lublin, 1 Chodzki Str., 20-093 Lublin, Poland;
| | - Marcin Czop
- Department of Clinical Genetics, Medical University of Lublin, 11 Radziwiłłowska Str., 20-080 Lublin, Poland;
| | - Katarzyna Iłowiecka
- Department of Food and Nutrition, Medical University of Lublin, 4a Chodzki Str., 20-093 Lublin, Poland; (J.Z.); (K.I.)
| | - Wojciech Koch
- Department of Food and Nutrition, Medical University of Lublin, 4a Chodzki Str., 20-093 Lublin, Poland; (J.Z.); (K.I.)
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