Comparison of Curcuminoid Contents of Turmeric (Curcuma longa L.) according to Color, Drying Temperature, and Extraction Conditions 강황의 색상, 건조온도 및 추출조건에 따른 커큐민 함량 비교
Turmeric (Curcuma longa L.) is attracting attention for various health benefits, such as immune-promoting function with the aging population and the spread of COVID-19. In this study, the curcuminoid contents of turmeric were compared according to color (light, medium, and dark orange), drying tempe...
Turmeric (Curcuma longa L.) is attracting attention for various health benefits, such as immune-promoting function with the aging population and the spread of COVID-19. In this study, the curcuminoid contents of turmeric were compared according to color (light, medium, and dark orange), drying temperature (50℃, 60℃, 70℃, and 80℃), and extraction conditions (water or ethanol) for the development. The Hunter a value of turmeric was highly positively correlated (R2>0.99) with the curcuminoid contents; the dark orange sample had the highest curcuminoid content. The higher dry temperature resulted in a higher Hunter a value and a lower Hunter L value and curcuminoid contents, but there was no significant difference in dry temperature of > 70°C. The yield of the water extract was higher than that of the ethanol extract. The ethanol extract had a higher curcuminoid contents compared to the water extract. These findings could be used to develop blending tea using turmeric material.
Turmeric (Curcuma longa L.) is attracting attention for various health benefits, such as immune-promoting function with the aging population and the spread of COVID-19. In this study, the curcuminoid contents of turmeric were compared according to color (light, medium, and dark orange), drying temperature (50℃, 60℃, 70℃, and 80℃), and extraction conditions (water or ethanol) for the development. The Hunter a value of turmeric was highly positively correlated (R2>0.99) with the curcuminoid contents; the dark orange sample had the highest curcuminoid content. The higher dry temperature resulted in a higher Hunter a value and a lower Hunter L value and curcuminoid contents, but there was no significant difference in dry temperature of > 70°C. The yield of the water extract was higher than that of the ethanol extract. The ethanol extract had a higher curcuminoid contents compared to the water extract. These findings could be used to develop blending tea using turmeric material.
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