Zagórska Justyna, Kukula-Koch Wirginia, Czop Marcin, Iłowiecka Katarzyna, Koch Wojciech
Department of Food and Nutrition, Medical University of Lublin, 4a Chodzki Str., 20-093 Lublin, Poland.
Department of Pharmacognosy with Medical Plants Garden, Medical University of Lublin, 1 Chodzki Str., 20-093 Lublin, Poland.
Foods. 2023 Aug 17;12(16):3086. doi: 10.3390/foods12163086.
L. (Zingiberaceae), known as turmeric, is a perennial tuberous plant from the genus , which includes about 100 plant species. The chemical composition of the turmeric rhizome is very diverse. Diarylheptanoid derivatives, also known as curcuminoids (of which curcumin, demethoxycurcumin and bisdemethoxycurcumin are the most important representatives), are the major active constituents of the plant rhizome. Many extracts used in the food and pharmaceutical industries are produced from thermally processed rhizome, when there are significant changes in the composition of the main compounds. Therefore, the aim of the study was to compare how the type of thermal treatment affects the content of curcuminoids and the antioxidant properties of the rhizome. The plant material was subjected to three different methods of thermal processing-microwave heating, boiling and frying in different time intervals. The chemical composition and antioxidant activity of the processed rhizome was evaluated using LC-MS (liquid chromatography-mass spectrometry), HPLC (high-performance liquid chromatography) and spectrophotometric methods (a DPPH test and TPC assay). Obtained results revealed that curcumin was the major curcuminoid present in all samples (113.92 mg/g of the fresh rhizome). Significant correlation between the type and time of the thermal processing and the composition of turmeric samples was revealed. A traditional boiling process lasting for 10 min was the most beneficial process in terms of the curcuminoid content (204 mg/g of curcumin) and antioxidant activity of the samples.
姜黄属（姜科）植物，被称为姜黄，是一种多年生块茎植物，该属约有100个植物物种。姜黄根茎的化学成分非常多样。二芳基庚烷类衍生物，也被称为姜黄素类化合物（其中姜黄素、去甲氧基姜黄素和双去甲氧基姜黄素是最重要的代表），是植物根茎的主要活性成分。食品和制药行业使用的许多提取物是由经过热处理的根茎制成的，此时主要化合物的成分会发生显著变化。因此，本研究的目的是比较热处理方式如何影响姜黄素类化合物的含量以及根茎的抗氧化性能。将植物材料进行三种不同的热处理方法——微波加热、煮沸和在不同时间间隔油炸。使用液相色谱 - 质谱联用仪（LC - MS）、高效液相色谱仪（HPLC）和分光光度法（DPPH测试和总酚含量测定）评估处理后根茎的化学成分和抗氧化活性。所得结果表明，姜黄素是所有样品中主要的姜黄素类化合物（鲜根茎中含量为113.92毫克/克）。揭示了热处理的类型和时间与姜黄样品成分之间存在显著相关性。就姜黄素类化合物含量（204毫克/克姜黄素）和样品的抗氧化活性而言，持续10分钟的传统煮沸过程是最有益的处理方式。
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