Bioactive Compounds of Turmeric (Curcuma longa L.)

Filho, Josemar Gonçalves de Oliveira; Almeida, Micael José de; Sousa, Tainara Leal de; Santos, Daiane Costa dos; Egea, Mariana Buranelo

doi:10.1007/978-3-030-44578-2_37-1

Cited by 5 publications

(3 citation statements)

References 99 publications

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“…Therefore, the current study was performed to examine the changes that this thermal process induced on the effects of turmeric with bacteria. In addition, because the three main types of curcuminoids, including bisdemethoxycurcumin, demethoxycurcumin and curcumin, are usually considered as bioactive compounds responsible for turmeric's medicinal uses [2,12], we also determined their contents, so as to verify if the changes in their concentrations are responsible for the alterations in antibacterial properties. In addition to that, polyphenol contents and antioxidant activities were measured, as these twophytochemical values have been reported to have relationships to the therapeutic uses of turmeric [13].…”

Section: Introductionmentioning

confidence: 99%

Effects of Roasting Conditions on Antibacterial Properties of Vietnamese Turmeric (Curcuma longa) Rhizomes

Nguyen,

Wu,

Ootawa

et al. 2023

Molecules

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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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Section: Introductionmentioning

confidence: 99%

Effects of Roasting Conditions on Antibacterial Properties of Vietnamese Turmeric (Curcuma longa) Rhizomes

Nguyen,

Wu,

Ootawa

et al. 2023

Molecules

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“…Curcuminoids, a subclass of diarylheptanoids, include curcumin and its derivatives such as bisdemethoxycurcumin and demethoxycurcumin, which are natural phenols with therapeutic potential [6,7]. Curcumin, one of the most abundant curcuminoids with a long history of medicinal importance, is present in the Curcuma species.…”

Section: Introductionmentioning

confidence: 99%

Metabolome Mining of Curcuma longa L. Using HPLC-MS/MS and Molecular Networking

Budhathoki,

Timilsina,

Regmi

et al. 2023

Metabolites

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Turmeric, Curcuma longa L., is a type of medicinal plant characterized by its perennial nature and rhizomatous growth. It is a member of the Zingiberaceae family and is distributed across the world’s tropical and subtropical climates, especially in South Asia. Its rhizomes have been highly valued for food supplements, spices, flavoring agents, and yellow dye in South Asia since ancient times. It exhibits a diverse array of therapeutic qualities that encompass its ability to combat diabetes, reduce inflammation, act as an antioxidant, exhibit anticancer properties, and promote anti-aging effects. In this study, organic extracts of C. longa rhizomes were subjected to HPLC separation followed by ESI-MS and low-energy tandem mass spectrometry analyses. The Global Natural Product Social Molecular Networking (GNPS) approach was utilized for the first time in this ethnobotanically important species to conduct an in-depth analysis of its metabolomes based on their fragments. To sum it up, a total of 30 metabolites including 16 diarylheptanoids, 1 diarylpentanoid, 3 bisabolocurcumin ethers, 4 sesquiterpenoids, 4 cinnamic acid derivatives, and 2 fatty acid derivatives were identified. Among the 16 diarylheptanoids identified in this study, 5 of them are reported for the first time in this species.

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“…Edible films for food, in addition to their passive protective function, may also play a bioactive role in transporting compounds of interest to human health. In recent years, a new generation of edible food packaging has been developed to incorporate functional ingredients that can have beneficial health effects on consumers [ 7 , 8 ].…”

Section: Introductionmentioning

confidence: 99%

Edible Bioactive Film with Curcumin: A Potential “Functional” Packaging?

Filho

Egea

2022

IJMS

Self Cite

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Edible packaging has been developed as a biodegradable and non-toxic alternative to traditional petroleum-based food packaging. Biopolymeric edible films, in addition to their passive protective function, may also play a bioactive role as vehicles for bioactive compounds of importance to human health. In recent years, a new generation of edible food packaging has been developed to incorporate ingredients with functional potential that have beneficial effects on consumer health. Curcumin, a bioactive compound widely used as a natural dye obtained from turmeric rhizomes (Curcuma longa L.), has a broad spectrum of beneficial properties for human health, such as anti-inflammatory, anti-hypertensive, antioxidant, anti-cancer, and other activities. To demonstrate these properties, curcumin has been explored as a bioactive agent for the development of bioactive packaging, which can be referred to as functional packaging and used in food. The aim of this review was to describe the current and potential research on the development of functional-edible-films incorporating curcumin for applications such as food packaging.

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Bioactive Compounds of Turmeric (Curcuma longa L.)

Cited by 5 publications

References 99 publications

Effects of Roasting Conditions on Antibacterial Properties of Vietnamese Turmeric (Curcuma longa) Rhizomes

Effects of Roasting Conditions on Antibacterial Properties of Vietnamese Turmeric (Curcuma longa) Rhizomes

Metabolome Mining of Curcuma longa L. Using HPLC-MS/MS and Molecular Networking

Edible Bioactive Film with Curcumin: A Potential “Functional” Packaging?

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