Convection combined microwave drying affect quality of volatile oil compositions and quantity of curcuminoids of turmeric raw material

Monton, Chaowalit; Luprasong, Chitradee; Charoenchai, Laksana

doi:10.1016/j.bjp.2019.04.006

Cited by 27 publications

(10 citation statements)

References 17 publications

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“…These authors found that: the contents of curcumin, demethoxycurcumin, bisdemethoxycurcumin, and total curcuminoids were 6.61–7.67, 2.76–3.33, 2.64–3.47, and 12.02%–14.36% w/w, respectively. However, our turmerics contained a higher amount of curcuminoids than those found by Monton et al (2019a) who reported that their turmeric powders contained 2.3%–3.6% curcumin, 1.0%–1.6% demethoxycurcumin, 1.5%–2.3% bisdemethoxycurcumin and 4.8%–7.3% (w/w) total curcuminoids.…”

Section: Resultscontrasting

confidence: 72%

Impact of cooking and drying operations on color, curcuminoids, and aroma ofCurcuma longaL.

Yin

Weil

Avallone

et al. 2022

Food Processing Preservation

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Effects of cooking and drying on color, curcuminoids, essential oil, and aroma compounds of Curcuma longa L. were assessed. Sliced fresh turmeric rhizomes were air‐dried at 60°C directly or after cooking at 95°C for 3 or 90 min. Microscopic observations showed that curcuminoids and essential oil are located in different dedicated cells. Curcuminoids and essential oil of dried turmeric were both around 10% db. After processing, curcuminoids were dispersed throughout the matrix. Drastic cooking and drying operations decreased chromatic values more than smooth cooking. Cooking had no impact on curcuminoid and essential oil contents and slightly modified the aromatic profile of essential oils. Drying decreased the curcuminoid (<38%) and essential oil (<13%) contents. Turmeric starchy matrix preserves the curcuminoids and essential oil during the process. We recommend a preliminary smooth cooking step to reduce the drying time, save energy consumption and preserve turmeric quality. Novelty impact statement Our study brings us to propose better practices for turmeric processing. A smooth cooking (95°C/3 min) before drying is recommended to preserve the quality of the turmeric as the curcuminoids and essential oil are preserved during cooking. This protection could be linked to the starchy structure of the turmeric matrix.

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Section: Resultscontrasting

confidence: 72%

Impact of cooking and drying operations on color, curcuminoids, and aroma ofCurcuma longaL.

Yin

Weil

Avallone

et al. 2022

Food Processing Preservation

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“…They indicated that the data distribution was within 95% confident interval. It could be confirmed that the prediction by Design-Expert® software was stable [32][33][34][35][36]. Figure 7(a) shows that contour plots of the desirability of the optimal condition provided the simultaneous minimizing CI of the extraction yield and total content of the four phenolic compounds.…”

mentioning

confidence: 59%

Investigation of the Interaction of Herbal Ingredients Contained in Triphala Recipe Using Simplex Lattice Design: Chemical Analysis Point of View

Monton

Wunnakup

Suksaeree

et al. 2020

International Journal of Food Science

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The aim of this work was to investigate the interaction of herbal ingredients contained in Triphala recipe (Terminalia chebula, Terminalia bellirica, and Phyllanthus emblica in equal proportion) using simplex lattice design. This work focused on chemical analysis of four phenolic compounds including gallic acid, corilagin, chebulagic acid, and chebulinic acid by validated high-performance liquid chromatography. The effect of the extraction technique (decoction vs. infusion) and gamma irradiation was also examined. The combination index was used as a tool for determination of interaction of the ingredients contained in the herbal recipe. Results showed that the extraction technique and gamma irradiation slightly altered the content of some phenolic compounds as well as the combination index. The positive interaction seems to be found at the equal proportion of the three plants. This work scientifically supported the suitable formula of the Triphala recipe in the traditional use.

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“…A different trend was observed by Gounder et al, who reported the higher activity of cured (fresh rhizome boiled in water, dried in shade and polished) and dried rhizome oils over fresh ones [ 165 ], probably due to the lower percentage of ar-turmerone and β-turmerone. Anyway, the control of the drying conditions constitutes an important parameter in order to obtain the highest content of essential oil in the minimum time possible [ 166 , 167 ]. The sun and mechanical drying coexist as drying methods of C. longa rhizomes [ 156 ].…”

Section: Chemical Analysis Of the Essential Oil Obtained From mentioning

confidence: 99%

Curcuma longa L. Rhizome Essential Oil from Extraction to Its Agri-Food Applications. A Review

Ibáñez

Blázquez

2020

Plants

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Curcuma longa L. rhizome essential oil is a valuable product in pharmaceutical industry due to its wide beneficial health effects. Novel applications in the agri-food industry where more sustainable extraction processes are required currently and safer substances are claimed for the consumer are being investigated. This review provides information regarding the conventional and recent extraction methods of C. longa rhizome oil, their characteristics and suitability to be applied at the industrial scale. In addition, variations in the chemical composition of C. longa rhizome and leaf essential oils regarding intrinsic and extrinsic factors and extraction methods are also analysed in order to select the most proper to obtain the most efficient activity. Finally, the potential applications of C. longa rhizome oil in the agri-food industry, such as antimicrobial, weedicide and a food preservative agent, are included. Regarding the data, C. longa rhizome essential oil may play a special role in the agri-food industry; however, further research to determine the application threshold so as not to damage crops or affect the organoleptic properties of food products, as well as efficient encapsulation techniques, are necessary for its implementation in global agriculture.

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Convection combined microwave drying affect quality of volatile oil compositions and quantity of curcuminoids of turmeric raw material

Cited by 27 publications

References 17 publications

Impact of cooking and drying operations on color, curcuminoids, and aroma ofCurcuma longaL.

Impact of cooking and drying operations on color, curcuminoids, and aroma ofCurcuma longaL.

Investigation of the Interaction of Herbal Ingredients Contained in Triphala Recipe Using Simplex Lattice Design: Chemical Analysis Point of View

Curcuma longa L. Rhizome Essential Oil from Extraction to Its Agri-Food Applications. A Review

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