Preprint / Version 1

Impact of Thermal Processing on the Composition of Curcuma longa Rhizome

Authors

  • Justyna Zagórska Department of Food and Nutrition, Medical University of Lublin, 4a Chodzki Str., 20-093 Lublin, Poland; [email protected] (J.Z.); [email protected] (K.I.)
  • Wirginia Kukula-Koch Department of Pharmacognosy with Medical Plants Garden, Medical University of Lublin, 1 Chodzki Str., 20-093 Lublin, Poland; [email protected]
  • Marcin Czop Department of Clinical Genetics, Medical University of Lublin, 11 Radziwiłłowska Str., 20-080 Lublin, Poland; [email protected]
  • Katarzyna Iłowiecka Department of Food and Nutrition, Medical University of Lublin, 4a Chodzki Str., 20-093 Lublin, Poland; [email protected] (J.Z.); [email protected] (K.I.)
  • Wojciech Koch Department of Food and Nutrition, Medical University of Lublin, 4a Chodzki Str., 20-093 Lublin, Poland; [email protected] (J.Z.); [email protected] (K.I.)

Keywords:

heating, turmeric rhizome, HPLC, curcuminoids

Abstract

Curcuma longa L. (Zingiberaceae), known as turmeric, is a perennial tuberous plant from the genus Curcuma, which includes about 100 plant species. The chemical composition of the turmeric rhizome is very diverse. Diarylheptanoid derivatives, also known as curcuminoids (of which curcumin, demethoxycurcumin and bisdemethoxycurcumin are the most important representatives), are the major active constituents of the plant rhizome. Many extracts used in the food and pharmaceutical industries are produced from thermally processed rhizome, when there are significant changes in the composition of the main compounds. Therefore, the aim of the study was to compare how the type of thermal treatment affects the content of curcuminoids and the antioxidant properties of the rhizome. The plant material was subjected to three different methods of thermal processing—microwave heating, boiling and frying in different time intervals. The chemical composition and antioxidant activity of the processed rhizome was evaluated using LC-MS (liquid chromatography–mass spectrometry), HPLC (high-performance liquid chromatography) and spectrophotometric methods (a DPPH test and TPC assay). Obtained results revealed that curcumin was the major curcuminoid present in all samples (113.92 mg/g of the fresh rhizome). Significant correlation between the type and time of the thermal processing and the composition of turmeric samples was revealed. A traditional boiling process lasting for 10 min was the most beneficial process in terms of the curcuminoid content (204 mg/g of curcumin) and antioxidant activity of the samples. Keywords: heating, turmeric rhizome, HPLC, curcuminoids

Author Biographies

Justyna Zagórska, Department of Food and Nutrition, Medical University of Lublin, 4a Chodzki Str., 20-093 Lublin, Poland; [email protected] (J.Z.); [email protected] (K.I.)

Validation, Investigation, Resources, Data curation, Writing – original draft, Visualization

Wirginia Kukula-Koch, Department of Pharmacognosy with Medical Plants Garden, Medical University of Lublin, 1 Chodzki Str., 20-093 Lublin, Poland; [email protected]

Conceptualization, Methodology, Investigation, Writing – original draft, Writing – review & editing, Visualization

Marcin Czop, Department of Clinical Genetics, Medical University of Lublin, 11 Radziwiłłowska Str., 20-080 Lublin, Poland; [email protected]

Validation, Data curation, Writing – original draft, Writing – review & editing, Visualization

Katarzyna Iłowiecka, Department of Food and Nutrition, Medical University of Lublin, 4a Chodzki Str., 20-093 Lublin, Poland; [email protected] (J.Z.); [email protected] (K.I.)

Writing – original draft, Writing – review & editing, Visualization

Wojciech Koch, Department of Food and Nutrition, Medical University of Lublin, 4a Chodzki Str., 20-093 Lublin, Poland; [email protected] (J.Z.); [email protected] (K.I.)

Conceptualization, Methodology, Software, Validation, Formal analysis, Investigation, Resources, Data curation, Writing – original draft, Writing – review & editing, Visualization, Supervision, Project administration, Funding acquisition

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