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KMID : 0380620200520010019
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Korean Journal of Food Science and Technology
2020 Volume.52 No. 1 p.19 ~ p.25
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Extraction properties and chemical stability of turmeric pigments in salt, sucrose, and acetic acid preservation
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Kang S-Mee
Sung Yun-Kyung
Hong Jung-Il
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Abstract
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Turmeric pigments have been used as coloring agents and functional ingredients. In this study, the extraction property and chemical stability of the pigments were evaluated in several preservative solutions containing NaCl, sucrose, and acetic acid. After 72 h of infusion, the protein and polyphenol levels and antioxidant activity of the turmeric extracts in the solutions were less pronounced than those in water. Acetic acid (12%) was more efficient at extracting curcuminoids from turmeric than water, NaCl (20%), or sucrose (25%). Curcumin was highly abundant in all solutions. The relative yield of bisdemethoxycurcumin (BMC) was the highest in acetic acid, whereas that of curcumin was highest in NaCl and sucrose solutions. Curcuminoids were relatively stable in sucrose and acetic acid; among them, BMC had the highest stability. The stability of the curcuminoid solution decreased based on the increase in NaCl content, whereas it was significantly enhanced in sucrose and acetic acid. The observations from this study can be applied to the processing and storage of turmeric-derived products in these preservative agents.
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KEYWORD
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turmeric, curcuminoid, extraction, stability, preservative solution
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