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Sulfur Dioxide, Heavy Metal and Curcumin Contents in Market-Available Turmeric (Curcuma longa L.)
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 Title & Authors
Sulfur Dioxide, Heavy Metal and Curcumin Contents in Market-Available Turmeric (Curcuma longa L.)
Lee, Young Ju; Kim, Ae Kyung; Kim, Ouk Hee; Lee, Chun Young; Lee, Hyun Kyung; Jung, Sun Ok; Lee, Sae Ram; Kim, Hee Sun; Kim, Il Young; Yu, In Sil; Jung, Kweon;
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 Abstract
Background: Turmeric (Curcuma longa L.) that is used as a food material has antioxidant, anticancer and anti-inflammatory properties. Recently the demand for functional foods and drugs has increased. The present study was carried out to determined of contents of residual sulfur dioxide, heavy metals, ash, acid insoluble ash and curcuminoids in turmeric from the Seoul Yak-ryeong market. Methods and Results: A total of 31 samples were obtained. Residual sulfur dioxide was not detected in any samples. Heavy metals (arsenic, cadmium, lead and mercury) were analyzed by ICP-MS (Inductively Coupled Plasma Mass Spectrometer) and a mercury analyzer and were detected in the ranges of 0.00 - 0.28, 0.00 - 0.07, 0.00 - 0.29 and 0.002 - 0.027mg/g respectively. No significant difference were observed between the average heavy metal contents of domestic and imported tumeric. However, average content of ash in domestic samples (7.8%) were significantly higher than that in imported samples (6.1%), whereas that of curcuminoids was significantly higher in imported samples (47.6mg/g) than in domestic samples (11.2mg/g). The average content of acid insoluble ash was not significantly different between two sample types (0.9% in each). Conclusions: There are no specific standards for turmeric used as food materials. Therefore, this study can be provided as basic data for the establishment of quality standards for turmeric.
 Keywords
Curcuma longa L.;Curcuminoids;Heavy Metals;HPLC;Sulfur Dioxide;Turmeric;
 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)
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)
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