Studies on curcumin and curcuminoids XVII. Variation in the content of curcuminoids inCurcuma longa L. from Nenal during one season

Summary The content of curcuminoids inCurcuma longa L. before, during and after a normal harvesting period was investigated. The plant material was grown in the Kathmandu area. Bis-demethoxycurcumin was found to be the main constituent. No significant change in the curcuminoid content was observed during a 17-week sampling period.

---

Studien über Curcumin und Curcuminoide. XVII. Veränderung des Gehaltes an Curcuminoiden inCurcuma longa L. (Zingiberaceae) aus Nepal warend der Ernte

Zusammenfassung Der Gehalt an Curcuminoiden inCurcuma longa L. (Zingiberaceae) wurde vor, während und nach der normalen Erntezeit untersucht. Das Pflanzenmaterial stammt aus dim Kathmandu-Tal in Nepal. Der Hauptinhaltsstoff ist Bisdemethoxycurcumin. Im Laufe von 17 Wochen konnten keine signifikante Schwankungen observiert werden.

     

Studies on curcumin and curcuminoids XXI. Variation in the content of curcuminoids in Curcuma longa L. and Curcuma aromatica Salisb. from India during one season

Summary Three varieties ofCurcuma longa andC. aromatica were investigated during a growth period of 17 weeks with respect to the content of curcuminoids in the bulbs and fingers. A decrease in pigment production as a function of maturity of the rhizomes was observed. The total content of curcuminoids was equal inC. longa andC. aromatica, but with a slight difference in distribution between the fingers and bulbs in the two species. Taking the biomass into account, the fingers will be more beneficial for the isolation of curcuminoids than the respective bulbs.

---

Studien über Curcumin und Curcuminoide XXI. Unterschiede des Gehaltes an Curcuminoiden bei Curcuma longa L. und Curcuma aromatica Salisb. aus Indien während einer Saison

Zusammenfassung Drei Typen vonCurcuma longa undC. aromatica wurden während einer Wachstumsperiode von 17 Wochen auf ihren Curcuminoidgehalt in den Knollen und im Wurzelstock untersucht. Eine Abnahme der Pigmentproduktion in Abhängigkeit von dem Entwicklungsstadium der Rhizome wurde festgestellt. Der Gesamtgehalt an Curcuminoiden beiC. longa undC. aromatica war der gleiche, doch bestand ein geringer Unterschied in der Verteilung dieser zwischen Knolle und Wurzelstock bei den beiden Spezies. Bei Betrachtung der Biomasse ist der Wurzelstock für die Isolation von Curcuminoiden besser geeignet als die Knollen.

     

Composition of the caecal microflora, faecal bile acids and serum proteins of rats fed turmeric (Curcuma longa L.) and its alcoholic extract

Wistar strain albino rats were fed turmeric (Curcuma longa L.) powder (100 mg rat⁻¹ day⁻¹) and its alcoholic extract (20 mg rat⁻¹ day⁻¹). The caecal contents were analysed after 3 months and 2 years. Colony counts of lactobacilli and total aerobes were decreased and of coliforms, total anaerobes and Clostridium perfringens were increased in the caecal contents of rats fed turmeric and its alcoholic extract for 3 months. A similar trend was also observed after 2 years feeding, except that the coliform count apparently decreased. Concomitantly faecal deoxycholic acid was increased and serum globulins were decreased as compared to those of rats fed a control diet.     

Quality and antioxidant properties of bread containing turmeric (Curcuma longa L.) cultivated in South Korea

Turmeric (Curcuma longa L.) powder was used to substitute 0%, 2%, 4%, 6% and 8% of wheat flour for making turmeric wheat breads. Proximate composition, physical quality, functional components (curcumin and total phenols) and antioxidant properties of breads containing turmeric were analysed and compared with those of wheat bread. Hardness, crumb colour a and b values, curcumin content and total phenolic contents of breads significantly increased with the addition of turmeric powder. Water activity, specific volume and crumb colour L value of breads decreased with the addition of turmeric powder. Breads containing turmeric powder also showed good antioxidant activity as tested by the β-carotene-linoleate bleaching assay. A 4% substitution of wheat flour with turmeric powder showed acceptable sensory scores which were comparable to wheat bread. Breads containing turmeric powder can thus be developed as a health-promoting functional food.     

Surveillance of the quality of turmeric powders from city markets of India on the basis of curcumin content and the presence of extraneous colours

Curcumin, the principal curcuminoid of turmeric, is responsible for its yellow colour and serves as a measure of turmeric quality. The Prevention of Food Adulteration (PFA) Act of India allows only Curcuma longa L. for the production of turmeric powder and prohibits addition of any foreign matter/artificial colour, but it does not specify a minimum curcumin content. The present surveillance was undertaken to study the quality of loose versus branded turmeric powders vis-à-vis curcumin content and the presence of unwarranted extraneous colours from city markets in India using a newly developed two-dimensional high-performance thin-layer chromatography (2D-HPTLC) method. The results show that curcumin content in branded samples ranged from 2.2% to 3.7%, while non-branded samples had from 0.3% to 2.6%. Though none of the branded turmeric powders contained artificial colours, 17% of loose powders showed the presence of extraneous colour metanil yellow, in the range 1.0–8.5 mg g^?1, which may pose health threats. Low curcumin content in the analysed samples may be due to mixing of other curcuma species or their curcumin-depleted matrices and foreign starches as cheaper alternatives. This is supported by the fact that major Indian turmeric trade types are known to possess curcumin contents ranging from 2.1% to 8.6%, with an average of 4.8%. There is thus an urgent need to prescribe realistic curcumin limits for turmeric powder, otherwise there is no obligation on the part of traders to stick to any minimum levels and consumers will keep on getting this nutrient-depleted household spice.     

Sequence characterized amplified region markers: A reliable tool for adulterant detection in turmeric powder

Turmeric powder (Curcuma longa L.), an important medicinal spice product traded internationally, is subjected to adulteration by design or default with powders of related curcumin containing wild species like Curcuma zedoaria and Curcuma malabarica leading to toxicity and poor quality of the produce. The present study aims at development of specific, sensitive and reproducible Sequence Characterized Amplified Region (SCAR) markers to detect these adulterants in traded turmeric powder. Two putative RAPD markers, ‘Cur 01’ and ‘Cur 02’, generated by random primers OPA 01 and OPE 18 were identified as C. zedoaria/C. malabarica specific by comparative RAPD analysis of genuine turmeric and market samples of turmeric powder, C. zedoaria and C. malabarica. These specific RAPD markers were cloned and sequenced. Two pairs of SCAR primers were designed from the RAPD markers ‘Cur 01’ and ‘Cur 02’, respectively. Six market samples of turmeric powder and four simulated standards besides the genuine samples were analyzed using the specific SCAR markers. Both the SCAR markers detected the presence of C. zedoaria/C. malabarica adulteration in four market samples and all the simulated standards prepared in different concentrations. The two SCAR markers developed in the study would be potentially useful for the regulatory agencies to detect C. zedoaria/C. malabarica adulteration in traded turmeric powder. The analytical strategy being very simple could be used for large scale screening of turmeric powder samples intended for export and domestic uses.     

Determination of Sudan I and a newly synthesized Sudan III positional isomer in the color additive D&C Red No. 17 using high-performance liquid chromatography

ABSTRACT

Specifications in the Code of Federal Regulations for the color additive D&C Red No. 17 (Colour Index 26100) limit the levels of two subsidiary colors, 1-(phenylazo)-2-naphthol (Sudan I) and 1-[[2-(phenylazo)phenyl]azo]-2-naphthalenol (Sudan III o-isomer), to 3% and 2%, respectively. The present work reports the development of a high-performance liquid chromatography (HPLC) method for the quantitative determination of these subsidiary colors. Since Sudan III o-isomer needed to be synthesized for use as a reference material, a two-step procedure was devised: (i) preparative-scale synthesis of the intermediate 2-aminoazobenzene (2AAB) and its purification by counter-current chromatography and (ii) diazotization of 2AAB and coupling with 2-naphthol. Characterization of the newly synthesized Sudan III o-isomer is also reported. Sudan I and Sudan III o-isomer were quantified by using five-point calibration curves with data points ranging from 0.108 to 3.240% and 0.077 to 2.227% by weight, respectively. The HPLC method is rapid (14 min for the total analysis cycle) and simple to implement. It was applied to the analysis of test portions from 25 batches of D&C Red No. 17 submitted to the U.S. Food and Drug Administration (USFDA) for certification, and it has recently been implemented by USFDA for routine batch certification of that color additive.     

High-efficient column chromatographic extraction of curcumin from Curcuma longa

Curcumin is an important food additive and a potential therapeutic agent for various diseases from turmeric, the rhizome of Curcuma longa L. High-efficient column chromatographic extraction (CCE) procedures were developed for the extraction of curcumin from turmeric. Turmeric powder was loaded into a column with 2-fold 80% ethanol. The column was eluted with 80% ethanol at room temperature. For quantitative analysis with a non-cyclic CCE, 8-fold eluent was collected as extraction solution. For large preparation with a cyclic CCE, only the first 2-fold of eluent was collected as extraction and other eluent was sequentially circulated to the next columns. More than 99% extraction rates were obtained through both CCE procedures, compared to a 59% extraction rate by the ultrasonic-assisted maceration extraction with 10-fold 80% ethanol. The CCE procedures are high-efficient for the extraction of curcumin from turmeric with minimum use of solvent and high concentration of extraction solution.     

Anti-cholelithogenic potential of dietary spices and their bioactives

Dietary hypocholesterolemic spices—curcumin (active compound of turmeric (Curcuma longa)) and capsaicin (active compound of red pepper (Capsicum annuum)), the active principles of spices—turmeric (Curcuma longa) and red pepper (Capsicum annuum), fenugreek (Trigonella foenum-graecum) seeds, garlic (Allium sativum), and onion (Allium cepa) are documented to have anti-cholelithogenic property in animal model. These spices prevent the induction of cholesterol gallstones by lithogenic high cholesterol diet and also regress the pre-established cholesterol gallstones, by virtue of their hypolipidemic potential. The antilithogenic influence of these spices is primarily attributable to their hypocholesterolemic effect. Increased cholesterol saturation index, cholesterol:phospholipid ratio and cholesterol:bile acid ratio in the bile caused by the lithogenic diet was countered by these spices. The antilithogenicity of these hypocholesterolemic spices was considered to be due also to their influence on biliary proteins that have pro-nucleating activity and anti-nucleating activity. Investigations on the involvement of biliary proteins in cholesterol crystal nucleation revealed that in an in vitro bile model, low molecular weight biliary proteins of the lithogenic diet fed animals have a pro-nucleating activity. On the contrary, low molecular weight biliary proteins of the animals fed hypocholesterolemic spices along with lithogenic diet showed a potent anti-nucleating activity.     

Curcumin and Liver Disease: from Chemistry to Medicine

Curcumin, the natural yellow‐colored active principle, also called turmeric yellow, extracted from the perennial herb Curcuma longa L., has potent biological and pharmacological properties such as antioxidant, anti‐inflammatory, antifungal, antibacterial, anti‐ischemic, antitumor, and anticancer actions. The molecular mechanism of the hepatoprotective action of curcumin is due to its antioxidant properties and inhibitory activity against nuclear factor (NF)‐κB that regulates different proinflammatory and profibrotic cytokines. Overall, scientific reports demonstrate that curcumin has high therapeutic ability for treating hepatic disorders. Here is a systematic discussion of the hepatoprotective activity of curcumin and its possible mechanisms of actions.     

Convective heat transfer in herb and spices during open sundrying

Tinospora cordifolia (herb), Curcuma longa L. and Zingiber officinale (spices) were dried in the open sun and their thermal behaviours investigated. Important thermal parameters, such as product temperature, temperature surrounding the product surface and the moisture removal, were studied during the open sundrying. The effect of the temperature difference between the product temperature and the temperature surrounding the product surface on the convective heat transfer coefficient was studied. The maximum values of convective heat transfer coefficient were 3.9, 3.4 and 3.3 W m^?2 K^?1 with experimental errors of 23%, 19% and 17% for T. cordifolia, C. longa L. and Z. officinale under open sundrying, respectively. The predicted values of the temperature and the moisture removal for T. cordifolia, C. longa L. and Z. officinale were close to the experimental values, the coefficients of correlation (R²) and root mean square percent errors (e) varying from 0.986 to 0.999 and 0.42 to 6.55, respectively.     

Effectiveness of electron beam irradiation for microbial decontamination of turmeric powder (Curcuma longa Linne) and analysis of curcuminoid degradation

The effectiveness of electron beam (EB) disinfection and sterilization technology when applied to turmeric powder (Curcuma longa Linne) was investigated. The bacteria in turmeric powder were sensitive to EB irradiation. From an initial turmeric aerobic bacterial count of 10⁷ colony‐forming units per gram (cfu/g), a microbial contamination level of below 1.0 × 10³ cfu/g was obtained at an absorbed dose of more than 7 kGy EB irradiation. EB irradiation at 10 kGy gave a contamination level of less than 10 cfu/g after 1 year of storage at room temperature. At the irradiation level necessary for decontamination of turmeric powder, the amount of dilute ethanol‐soluble extract from the sample was 9% greater than the level from a non‐irradiated turmeric powder. HPLC analysis of an irradiated sample indicated that EB radiolysis of curcuminoids was less than the level detectable by instrumental analysis.

Practical applications

Radiosterilization has been recognized as an effective method for controlling microorganisms and for extending the shelf life of food. In particular, EB irradiation is economically advantageous over gamma irradiation because of the higher EB dose rate. This study evaluates the use of 4.8 MeV EB radiation for the decontamination of turmeric powder for food additive and pharmaceutical uses. This method is found to be effective for sterilization and avoiding degradation of the yellow pigment components.     

Effect of Herbal Extract Treatment on the Moisture Management Properties of Cotton Knitted Fabrics

ABSTRACT

In this work, the moisture management properties of combination herbal extract treated cotton knitted fabrics were explored. The herbs namely wild turmeric (Curcuma aromatica Salisb.) and holy basil (Ocimum tenuiflorum L.) were used for the study. The pre-treated single jersey cotton knitted fabrics were given finishing treatment with 50%:50% combination herbal extract of wild turmeric and holy basil using pad-dry-cure method. The randomized response surface Box–Behnken design using quadratic model was used for the finishing treatment with process parameters such as combination herbal extract concentration of 1%, 2.5%, and 4%; crosslinking agent concentration of 3%, 5%, and 7%; curing temperature of 80°, 100°, and 120°. The analysis of variance results analysis using Design Expert software shows that the moisture management properties of the treated fabrics are influenced by the finishing process parameters. The study results revealed that the finishing treatment has altered the moisture management properties of the treated fabrics and resulted in excellent accumulative one way transport capability which increased their overall moisture management capability.     

Turmeric (Curcuma longa) a natural source of edible yellow colour

Curcuma longa, L. an important natural sources of yellow colour was successfully extracted with acetone, ethanol and propanol. The liquid colour was developed from concentrated oleoresin (50 mL) by addition of 10 mL of polysorbate. The resultant liquid colour was water‐soluble. The powder colour was prepared by crystallisation of concentrated oleoresin. The best quality of crystals (dry) was formed with petroleum ether. The result of physico‐chemical properties revealed that liquid colour was soluble in all water‐based medium while crystallised colour was fat‐soluble on heating. Both liquid and crystal colour retained >80% of their colour for 6 months. It was concluded that yellow colour in liquid and crystal form could be developed from turmeric with acceptable physico‐chemical properties. Both colour can be used in food products and had good market potential.     

Studies on the stability of an edible film and its use for the preservation of carrot (Daucus carota)

An edible coating was formed by blending turmeric (Curcuma longa) and casein in equal proportions at 95 °C for 12 h. Small quantities of polyvinyl alcohol and propylene glycol were added to encourage film formation and plasticizing respectively. The blend was removed from the reaction vessel and homogenized using Tween‐80 as emulsifier. The homogenized blend was sampled at 2‐h intervals for stability by means of the ‘keeping property’ and ‘accelerated stability’ tests. Stability was also determined by differential scanning calorimetry in which a singlet endotherm indicated molecular mixing (miscibility window) of the components. All three tests indicated that the emulsion was stable after 12 h of blending. Colour, carotenoid content, texture retention and antimicrobial properties remained satisfactory for 10 days in the stable emulsion‐coated carrot whereas the control spoiled after 3 days. Thus turmeric and casein based‐emulsion coating could extend the shelf‐life of carrots by 7 days.     

UPLC-ESI-MS/MS analysis of Sudan dyes and Para Red in food

An analytical method for the simultaneous determination of Sudan dyes (Sudan Red G, Sudan I, Sudan II, Sudan III, Sudan Red 7B and Sudan IV) and Para Red in food by ultra-performance liquid chromatography-electrospray tandem mass spectrometry (UPLC-ESI-MS/MS) was developed. Samples were extracted with acetonitrile, and water added into the extract. The supernatant was analysed by UPLC-MS/MS after refrigeration and centrifugation. The sample was separated on an Acquity BEH C₁₈ column, and detected by MS/MS with the multiple reaction monitoring mode. Matrix calibration was used for quantitative testing of the method. The linear matrix calibrations of Sudan dyes and Para Red were 2–50 and 10–250 ng g^?1, respectively, and the regression coefficients were >0.9945. The recoveries were 83.4–112.3% with good coefficients of variation of 2.0–10.8%. The limits of detection were between 0.3 and 1.4 ng g^?1 for the six Sudan dyes, and between 3.7 and 6.0 ng g^?1 for Para Red. The limits of quantification were between 0.9 and 4.8 ng g^?1 for the six Sudan dyes, and between 12.2 and 19.8 ng g^?1 for Para Red.     

Activity of water-soluble turmeric extract using hydrophilic excipients

Turmeric (Curcuma longa) is extensively used in a number of ailments by the traditional medical practitioners. Traditionally turmeric is extracted with different non-edible organic solvents or supercritical fluid extraction using carbon dioxide and suffers from many drawbacks as it fails to achieve aqueous solubility, acceptable content of active principle in edible form and stability in biofluids. In the present work we report application of food-grade polyglycolized glycerides to obtain water-soluble extract of turmeric, which contains lipophilic curcuminoids in the aqueous phase. Extraction of turmeric using amphiphilic vehicles such as Gelucire 44/14, Gelucire 50/13, and PEG 6000 was able to achieve aqueous solubility. Gelucire 44/14 gives the maximum concentration of curcuminoids than extraction with Gelucire 50/13 and PEG 6000, as quantified with RP-HPLC. Turmeric extract was further screened for in vitro free radical scavenging assays, ROS scavenging ability and cell proliferation activity in cell line.