Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Changes in the Chemical Stability and Antioxidant Activities of Curcuminoids under Various Processing Conditions

다양한 가공 조건에서 curcuminoid의 화학안정성 및 항산화능 변화

  • Lee, Bo-Hyun (Division of Food Science, College of Natural Science, Seoul Women's University) ;
  • Kim, Da-Ram (Division of Food Science, College of Natural Science, Seoul Women's University) ;
  • Kang, S-Mee (Division of Food Science, College of Natural Science, Seoul Women's University) ;
  • Kim, Mi-Ri (Division of Food Science, College of Natural Science, Seoul Women's University) ;
  • Hong, Jung-Il (Division of Food Science, College of Natural Science, Seoul Women's University)
  • 이보현 (서울여자대학교 자연과학대학 식품과학부) ;
  • 김다람 (서울여자대학교 자연과학대학 식품과학부) ;
  • 강스미 (서울여자대학교 자연과학대학 식품과학부) ;
  • 김미리 (서울여자대학교 자연과학대학 식품과학부) ;
  • 홍정일 (서울여자대학교 자연과학대학 식품과학부)
  • Received : 2009.09.09
  • Accepted : 2009.10.09
  • Published : 2010.02.28
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Abstract

Curcuminoids are polyphenolic compounds and include curcumin and its derivatives possessing a yellow color. In the present study, changes in the chemical stability and antioxidant activities of curcuminoids, including curcumin, demethoxycurcumin (DMC), and bisdemethoxycurcumin (BMC), were investigated under various processing conditions. The yellowness of a mixture of the curcuminoids (79.4% curcumin, 16.8% DMC, and 3.8% BMC) at 405 nm was proportional to their amounts analyzed by HPLC. The curcuminoids became less stable with increases of pH and temperature during storage. Exposing a solution of the curcuminoids to autoclave conditions ($121^{\circ}C$, 1.2 atm for 15 min) decreased residual curcuminoid levels by 80-90%; however, as a powder under the same conditions the curcuminoids were much more stable with less than 10% loss. After autoclave treatment, scavenging activities of the curcuminoids for DPPH and ABTS radicals were reduced by 10.3 and 33.4%, respectively, whereas nitric oxide scavenging activity was slightly increased. The residual levels of curcumin, DMC, and BMC after autoclaving were 0.7, 1.4, and 0.9%, respectively, indicating that curcumin was the most sensitive to autoclave treatment. The results indicate that under processing conditions, pH and temperature markedly affect the stability of curcuminoids and major losses of curcuminoids occur after autoclaving. These conditions should be considered when processing foods containing curcuminoids.

생리활성 물질로 알려진 curcuminoid의 다양한 가공조건에서의 화학안정성 및 항산화능의 변화를 조사하였다. Curcuminoid의 화학안정성은 pH와 온도에 의해 크게 영향 받았으며, 온도 및 pH의 증가는 curcuminoid의 황색도 및 화학안정성을 감소시켰다. 특히 일반적인 멸균조건($121^{\circ}C$, 1.2기압)에서 액상의 curcuminoid를 고압가열처리 하였을 경우 80-90%의 황색도 감소 및 구조적 파괴를 초래하였다. 하지만 분말상태 curcuminoid 시료의 고압가열처리 시는 10% 미만의 감소가 있었다. 고압가열처리 후 curcumonoids의 DPPH 및 ABTS 라디칼 소거능은 각각 10.3 및 33.4%의 활성 감소를 보였으며, nitric oxide 소거능은 약간 증가하였다. 고압가열처리 후 각 curcuminoid의 잔류량의 분석 결과, curcumin이 99% 이상 감소하여 고압가열처리에 가장 민감한 것으로 나타났고 BMC는 16.5% 잔류하였다. 본 연구는 생리활성 증강의 목적으로 식품 중에 첨가된 curcuminoid가 다양한 가공, 조리 과정을 통해 화학적 변화 및 활성의 변화를 가져올 수 있음을 보여주며, 이와 같은 생리활성 물질의 안정화를 위한 적절한 가공, 조리 방법들이 신중하게 고려되어야 함을 제시하고 있다.

Keywords

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