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KMID : 0380620220540010059
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Korean Journal of Food Science and Technology
2022 Volume.54 No. 1 p.59 ~ p.65
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Induction of lipid peroxidation and melanoma cell death by turmeric oleoresin through its photosensitizing properties
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Kim Hee-Jeong
Hong Jung-Il
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Abstract
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Curcuminoids in turmeric oleoresin (TO) are known to be effective antioxidants; they exhibit photosensitizing properties under light. In this study, the photoreactive properties of TO and its consequent induction of lipid peroxidation and cytotoxicity were evaluated. TO exhibited photosensitizing activities as evidenced by the reduction of nitro blue tetrazolium and by the decolorization of formazan under light, whereas light-irradiated TO did not enhance the levels of reactive oxygen species. The levels of hydroperoxide and thiobarbituric acid reactive substance (TBARS) were significantly elevated under a fluorescent light (10 W/m2) in corn, canola, and soybean oils containing 10-40 and 20-80 μg/mL of TO (p<0.05) but not in olive oil. Canola oil was the most sensitive to photo-oxidation induced by TO. The level of TBARS from linoleic acid in the oil in water system was, however, decreased by TO under light. The cytotoxicity effect of TO on melanoma cells was also substantially enhanced under light.
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KEYWORD
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turmeric oleoresin, photosensitivity, photo-oxidation, lipid oxidation, cytotoxicity
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