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Antioxidant and Antimicrobial Activities of Curcuma aromatica Salisb. with and without Fermentation
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 Title & Authors
Antioxidant and Antimicrobial Activities of Curcuma aromatica Salisb. with and without Fermentation
Ra, Ha Na; Kim, Hae Young;
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 Abstract
Purpose: Curcuma aromatica Salisb., commonly known as turmeric, has long been used as a powerful health-promoting anti-inflammatory or antioxidant that supports cellular health of the human body. The objective of this study was to compare the antioxidant and antimicrobial activities of the samples with or without fermentation. Methods: Antioxidant activities of the samples were compared using total phenol, flavonoid contents, 2,2`-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radical scavenging activity and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. Antimicrobial activities were also examined using the paper disc method and minimum inhibitory concentration (MIC). Results: Organic acid content of the C. aromatica Salisb. fermented with Aspergillus oryzae (FCAS) showed a significantly higher value of 0.41% than that of the typical sample without fermentation (CAS) which showed a value of 0.27% (p<0.001). Total phenol and flavonoid contents of the CAS and FCAS did not show significant differences. However, ABTS cation radical scavenging activity and DPPH radical scavenging activity were significantly increased in the samples with fermentation (p<0.001, p<0.01), respectively. The samples of the disc showed inhibited growth of gram positive Bacillus cereus (FCAS 3.70 cm and CAS 2.73 cm) and Staphylococcus aureus (FCAS 2.70 cm and CAS 1.97 cm). MIC of the FCAS (0.25-0.50, 0.5-1.00 mg/mL) was higher than that of the CAS (1.00-2.00, 2.00-3.00 mg/mL), respectively. Conclusion: C. aromatica Salisb. with fermentation showed higher antioxidant and antimicrobial activities in this study. Thus we conclude that fermentation can be a helpful process for more effective application of C. aromatica Salisb. with fermentation in the health-promoting food industry.
 Keywords
Curcuma aromatica Salisb.;Aspergillus oryzae;fermentation;antioxidant;antimicrobial;
 Language
Korean
 Cited by
1.
발효강황 첨가 선식의 항산화적·관능적 및 미생물적 품질 특성,오수보;김은경;라하나;변양수;김혜영;

한국식품조리과학회지, 2016. vol.32. 5, pp.600-608 crossref(new window)
2.
복분자, 오디 및 블루베리 첨가 그레이비소스의 품질특성 및 항산화 활성,라하나;김남근;

한국식품조리과학회지, 2016. vol.32. 4, pp.458-465 crossref(new window)
1.
Antioxidant Activity, Sensory Characteristics, and Microbial Safety of Sunsik with Fermented Turmeric Powder, Korean Journal of Food & Cookery Science, 2016, 32, 5, 600  crossref(new windwow)
2.
Antioxidant Activities and Quality Characteristics of Gravy Sauce Added with Bokbunja (Rub coreanus Miquel), Mulberry and Blueberry, Korean Journal of Food & Cookery Science, 2016, 32, 4, 458  crossref(new windwow)
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