Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato 80, 13083-862 Campinas, SP, Brazil; Institute of Food Technology, Av. Brasil 2880, Jd. Chapadão, P.O. Box 139, Campinas, SP 13070-178, Brazil; Adolfo Lutz Institute, Rua São Carlos, 720, Vila Industrial, Campinas, SP 13035- 420, Brazil.
Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato 80, 13083-862 Campinas, SP, Brazil.
Food Res Int. 2024 Nov;196:115028. doi: 10.1016/j.foodres.2024.115028. Epub 2024 Sep 2.
Turmeric (Curcuma longa L.) is valued for its coloring properties, flavor enhancement, functionality, as well as antioxidant and anti-inflammatory effects, which help prevent various diseases. This study aimed to evaluate the levels of curcumin and trace elements (Cr, Co, Ni, As, Mo, Cd, Sb, Ba, Hg, and Pb) in 30 samples of turmeric capsules. The quantification of curcumin was performed by spectrophotometry, with results ranging from 0.03 g/100 g to 37.6 g/100 g. The concentration of trace elements was determined by ICP-MS after acid digestion of the samples. Except for the elements Sb and Hg, which showed levels below the quantification limits (0.002 and 0.008 mg/kg, respectively), the results were: Cr (<0.008-0.083 mg/kg), Co (<0.003-0.78 mg/kg), Ni (<0.008-1.61 mg/kg), As (<0.003-0.083 mg/kg), Mo (<0.008-1.21 mg/kg), Cd (<0.002-0.076 mg/kg), Ba (<0.008-23.48 mg/kg), and Pb (<0.008-0.619 mg/kg). The interaction between curcumin and the trace elements was complex, with no direct relationship found between them. The estimated daily intake (EDI) of curcumin varied from 0.004 to 2.684 mg/kg of body weight, with 13 samples below 10 % of the acceptable daily intake (ADI), 12 samples between 10 % and 50 % of the ADI, and three samples above 50 %. For trace elements, Co showed the highest contribution, corresponding to 2.72 % of the health-based guidance value established by EFSA. A careful approach in marketing turmeric-based products is fundamental to ensure their quality, efficacy, and safety for consumers.
姜黄（Curcuma longa L.）因其着色性能、调味增强作用、功能性以及抗氧化和抗炎作用而受到重视，这些作用有助于预防各种疾病。本研究旨在评估 30 个姜黄胶囊样品中姜黄素和微量元素（Cr、Co、Ni、As、Mo、Cd、Sb、Ba、Hg 和 Pb）的水平。通过分光光度法测定姜黄素的含量，结果范围为 0.03 g/100 g 至 37.6 g/100 g。样品经酸消解后，采用 ICP-MS 测定微量元素的浓度。除 Sb 和 Hg 元素的水平低于定量限（分别为 0.002 和 0.008 mg/kg）外，结果为：Cr（<0.008-0.083 mg/kg）、Co（<0.003-0.78 mg/kg）、Ni（<0.008-1.61 mg/kg）、As（<0.003-0.083 mg/kg）、Mo（<0.008-1.21 mg/kg）、Cd（<0.002-0.076 mg/kg）、Ba（<0.008-23.48 mg/kg）和 Pb（<0.008-0.619 mg/kg）。姜黄素与微量元素之间的相互作用复杂，两者之间没有直接关系。姜黄素的估计日摄入量（EDI）从 0.004 至 2.684 mg/kg 体重不等，13 个样品低于可接受日摄入量（ADI）的 10%，12 个样品在 10%至 50%ADI 之间，3 个样品高于 50%ADI。对于微量元素，Co 的贡献最大，相当于 EFSA 建立的基于健康的指导值的 2.72%。在销售基于姜黄的产品时，谨慎的方法对于确保消费者的质量、功效和安全性至关重要。
