Effects of Turmeric (Curcuma longa L.) on the Physicochemical Characteristics of Kochujang during Fermentation

Kim, Donghan

doi:10.3839/jabc.2013.017

Cited by 6 publications

(3 citation statements)

References 2 publications

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“…Turmeric (Curcuma longa L.), belonging to the Zingiberaceae family, has been traditionally used as a medicinal herb, dietary spice, food source, food preservative, and a coloring agent in many Asian countries [1,2]. C. longa L. is a perennial plant with a short stem and large leaves that bears ovate, pyriform, or oblong rhizomes that are brownish-yellow colored and often branched [3].…”

Section: Introductionmentioning

confidence: 99%

Determination of Curcuma longa L. (Turmeric) Leaf Extraction Conditions Using Response Surface Methodology to Optimize Extraction Yield and Antioxidant Content

Kim

et al. 2019

Journal of Food Quality

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Curcuma longa L. (turmeric) has been used as a functional food material, but other parts of it such as leaves are wasted as a byproduct. This work concentrated on developing turmeric leaves as a functional food material by establishing its optimal extraction condition. Response surface methodology was applied to optimize turmeric leaf extraction conditions. Turmeric leaves were pulled out with water and ethanol (10, 30, and 50%). Then, total phenolic compound content, total flavonoid content, and radical-scavenging activity of each extract were quantified to confirm the optimal extracting solvent. According to the results, water was the most efficient solvent to extract antioxidant contents such as total phenolic compounds (3.65 ± 0.02 mg GAE/g) and flavonoids (4.99 ± 0.17 mg QCE/g) content. Radical-scavenging activity was also higher in water extract compared with others such as DPPH (51.10 ± 2.29%), H2O2 (25.39 ± 2.69%), and ABTS (91.08 ± 0.15%). Central composite design was applied to confirm the effect of independent variables such as temperature (X1) and time (X2) to the yield (Y1). After conducting experiments, the extraction condition was established as 150 min with 1 : 25 ratio at 85°C with a 15.58% yield. Proximate compositions of the extract were determined to suggest background data for further research. In conclusion, this study confirmed the antioxidant property of turmeric leaves and developed the optimal extraction condition of the leaves to promote its application in food industry as a new food source.

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Section: Introductionmentioning

confidence: 99%

Determination of Curcuma longa L. (Turmeric) Leaf Extraction Conditions Using Response Surface Methodology to Optimize Extraction Yield and Antioxidant Content

Kim

et al. 2019

Journal of Food Quality

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“…한국식품저장유통학회지 제27권 제1호 (2020) 8 sp.가 발효에 관여 하기 (Park 등, 2000) 때문에, 된장 제조시 국균 koji의 일부를 Bacillus속과 Monascus속 koji를 혼합 (Kim과 Rhyu, 2000)하거나 Rhizopus oryzae koji (Eum 등, 2003)로 대체하기도 하였다. 한편, 소금은 된장의 쓴맛에 도 관여하고 (Okada 등, 1997) (Kim, 1996;Kwak과 Lim, 2003)를 첨가하거나 저장 중에 가열살균 처리 (Kim 등, 1999) (Lee 등, 1997;Choi, 2009) 되었고, 고추장 발효에서도 강황의 항균활성과 변색방지 효과가 검토 (Kim, 2013) See the preparation of 'Doenjang' in Table 1.…”

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Effect of turmeric on the physicochemical characteristics of ‘Doenjang’ during fermentation

Kim¹,

Kim²

2020

Korean J. Food Preserv.

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In order to improve the quality of 'Doenjang', the effects of turmeric on its enzyme activity, microbial and physicochemical properties were investigated over a 12 week fermentation period. As the ratio of turmeric was increased, the numbers of yeast and anaerobic bacteria in the 'Doenjang' during fermentation decreased; its α-amylase and acidic protease activity also decreased in the later stage of fermentation. The addition of turmeric gradually decreased the Hunter L-value, while it increased the b-value (p<0.05); however, the total color difference was low. The pH of the 'Doenjang' decreased slightly during fermentation, and increasing the turmeric concentration resulted in lower titratable acidity. The acid values (p<0.05) and oxidation-reduction potential of 'Doenjang' gradually decreased with the addition of turmeric during fermentation. The Aw value was high in the group with high concentrations of added turmeric. The reducing sugar content increased until 4-6 weeks of fermentation, and was lowered with the addition of turmeric. The alcohol content was high in groups with high concentrations of added turmeric. As the ratio of turmeric was increased, the amount of amino-type nitrogen in the 'Doenjang' became high in the later stage of fermentation, while the amount of ammonia-type nitrogen was low.

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“…Yamamoto et al (1984) reported that if alcohol is used in the preparation of kochujang, the unfavorable activities of microorganisms could well be controlled during aging as well as storage and thus low-salt kochujang could be prepared. There are other reports on kochujang about addition of spices like garlic (Kim and Lee, 2001), mustard and horseradish (Shin et al, 2000;Oh et al, 2006) and also the mixtures of these anti-microbial materials (Kim, 2005;Park and Kim, 2007) during its preparation.…”

Section: Introductionmentioning

confidence: 99%

Quality Characteristics of Kochujang Prepared with Peach Jam and Salt Replacement

Jung¹,

Kim²,

Seo³

et al. 2017

ijSciences

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Kochujang, hot pepper paste, is a widely consumed Korean traditional food and also makes a typical Korean meal. The objective of the present study was to investigate the quality characteristics of kochujang prepared with salt replacement (SR) as a substitute of ordinary salt (OS) since intake of high sodium is not good for health. Reducing sugar (29.35%) and amino nitrogen (82.6%) contents of SR kochujang were significantly high compared to OS kochujang (24.82 and 68.6%, respectively), however, sodium content was significantly lower in SR kochujang (1292.26 mg/100 g) than in OS kochujang (1568.71 mg/100 g). Free sugars like fructose and glucose contents were also significantly high in SR kochujang. Similarly, antioxidant potentials in terms of DPPH and ABTS were significantly high for SR kochujang (30.13 and 27.31%) compared to OS kochujang (27.05 and 24.72%), respectively. In addition, the score for overall acceptance of SR kochujang (4.81) was higher than that of OS kochujang (3.13). Results of the present study suggested that nutritious kochujang having significantly higher antioxidant potentials and lower sodium content could be prepared using salt replacement as a substitute of ordinary salt.

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Effects of Turmeric (Curcuma longa L.) on the Physicochemical Characteristics of Kochujang during Fermentation

Cited by 6 publications

References 2 publications

Determination of Curcuma longa L. (Turmeric) Leaf Extraction Conditions Using Response Surface Methodology to Optimize Extraction Yield and Antioxidant Content

Determination of Curcuma longa L. (Turmeric) Leaf Extraction Conditions Using Response Surface Methodology to Optimize Extraction Yield and Antioxidant Content

Effect of turmeric on the physicochemical characteristics of ‘Doenjang’ during fermentation

Quality Characteristics of Kochujang Prepared with Peach Jam and Salt Replacement

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