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KMID : 1007520160250051449
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Food Science and Biotechnology
2016 Volume.25 No. 5 p.1449 ~ p.1455
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Changes in the chemical properties and anti-oxidant activities of curcumin by microwave radiation
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Jung Yu-Na
Kang Smee
Lee Bo-Hyun
Kim Joo-Hyoun
Hong Jung-Il
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Abstract
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Curcumin is a dietary phenolic compound that has numerous beneficial health effects. In the present study, changes in the chemical properties and anti-oxidant activities of curcumin by microwave radiation were investigated. Degradation of curcumin dissolved in distilled water was accelerated according to the increase in radiation time or radiation intensity. Residual levels of curcumin after 5 min radiation at 500 W were 24-29%. Scavenging activities of curcumin against DPPH radical decreased by microwave radiation; those of curcumin against ABTS and AAPH radicals and nitrite were rather significantly enhanced. Conventional heating at 95oC also increased scavenging activities of ABTS, AAPH, and nitrite of curcumin but to a lesser extent. Fluorescence intensity of curcumin increased by regular heating but decreased by microwave heating. Among curcuminoids, bisdemethoxycurcumin was most resistant under microwave radiation as compared to curcumin or demethoxycurcumin.
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KEYWORD
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curcumin, curcuminoid, microwave radiation, anti-oxidant activity, heating
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