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Effects of an extrusion process on the chemical properties and pigment stability of turmeric

압출성형처리에 의한 강황의 화학적 특성 및 색소 안정성 변화

  • Sung, Yunkyung (Division of Applied Food System, College of Natural Science, Seoul Women's University) ;
  • Son, Heejin (Maiim Co. Ltd.) ;
  • Hong, Jungil (Division of Applied Food System, College of Natural Science, Seoul Women's University)
  • 성연경 (서울여자대학교 자연과학대학 식품응용시스템학부) ;
  • 손희진 (마임(주)) ;
  • 홍정일 (서울여자대학교 자연과학대학 식품응용시스템학부)
  • Received : 2018.07.12
  • Accepted : 2018.09.26
  • Published : 2018.10.31

Abstract

Various health benefits of turmeric have been reported. Therefore, an innovative application of turmeric as a functional food was explored. In the current study, effects of an extrusion process on the chemical properties and antioxidant activities of turmeric were investigated. Extrusion of turmeric was performed at $150^{\circ}C$ using screw revolution speeds of 500, 1,000, 1,300, and 1,600 rpm. A significant reduction in turmeric pigments and the formation of browning compounds occurred due to the extrusion. The degradation of pigments was proportional to the increase in screw speed. Infusion yields were significantly increased after the extrusion. The content of proteins and polyphenols, as well as the content of flavonoids in infusions and EtOH extracts were significantly reduced by the extrusion. Scavenging activities of turmeric against DPPH and ABTS radicals were also significantly reduced following the extrusion. These results indicate that the extrusion process caused a significant loss of pigments and decreased the antioxidant activities of turmeric. Therefore, further study related to the development of a proper extrusion process is to be needed.

Keywords

turmeric;curcuminoid;extrusion;infusion;antioxidant

Acknowledgement

Supported by : 한국연구재단, 서울여자대학교

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