• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.10
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• pp.1444-1451
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• 2009

This study was to examine the shelf life and qualities of castellas added with mixture of Morus alba root bark (MA), Ecklonia stolonifera (ES), and Curcuma aromatica (CA) extracts (MECE). The result of total microbial cell count showed that castellas with MECE were increasing storage time, especially at the rate of MA : ES : CA＝0.75:0.75:0.5, and was reduced about 3 log cycle as compared to that of control. Also castellas with MECE were shown to have the highest antioxidant effect by Rancimat method. In the color, redness of castellas diminished with increasing amounts of MECE in castellas while conversely, lightness and yellowness increased. In sensory evaluation, the castella containing MA 0.25%, ES 0.25% and CA 0.125% were preferred than the control. These results suggest that the addition of MA 0.25%, ES 0.25% and CA 0.125% in castella positively improved the preservation and development of quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.4
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• pp.612-617
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• 2014

Anti-inflammatory effects of turmeric (Curcuma longa L.) rich in polysaccharides, as well as free of curcuminoids and turmerones were investigated in acute and chronic inflammatory models. Activity against the acute phase of inflammation was evaluated in carrageenan-induced paw edema and xylene-induced ear edema models. The results showed that turmeric extract significantly decreased paw edema volume in the first and third hours after carrageenan injection ($P{\leq}0.05$). Turmeric extract at all dose levels also significantly inhibited xylene-induced ear edema formation ($P{\leq}0.05$). Activity against chronic inflammation was also evaluated in cotton pellet-induced granuloma model. Turmeric extract significantly ($P{\leq}0.05$) decreased the weight of granuloma tissue on cotton pellets in a dose-dependent manner when compared to the vehicle control. Thus, the findings of the study suggest that turmeric extract in effective against both acute and chronic inflammation.

• Food Science and Preservation
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• v.18 no.2
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• pp.219-225
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• 2011

We investigated the antimicrobial and antioxidant activities. and total polyphenol contents of Curcuma longa. Curcuma aromatica. and Curcuma zedoaria. In antimicrobial activity assays of solvent extracts, ethanol extract showed the highest activity compared with other extracts. The antimicrobial activity of ethanol extract of C. longa showed higher than those of C. aromatica, and C. zedoaria. Antimicrobial substance in ethanol extract of C. longa was maintained after heating at $100^{\circ}C$ for 30 min and not affected by changes in pH. DPPH free radical scavenging activity of solvent extracts were high in the order of ethanol, ethylacetate, ether, water, and hexane fractions, C. longa showed greater DPPH free radical scavenging activity than those of the C. aromatica, and C. zedoaria. Total polyphenol content of C. longa and C. aromatica exhibited were similar levels, whereas C. zedoaria was slightly lower concentration.

• The Korean Journal of Mycology
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• v.39 no.2
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• pp.105-110
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• 2011

This study was carried out to examine the electron donating ability (EDA), nitrite scavenging, tyrosinase inhibition, ACE inhibition and fibrinolytic activity of culture extracts from Fomitella fraxinea which was grown added rice bran, pine needles and turmeric in brown rice. Electron donating ability was higher in the extract by hot water than ethanol. Nitrite scavenging activity was the highest from ethanol extract of culture products added to the pine needles, showed the scavenging activity was approximately 50%. Tyrosinase inhibition activity was highest in the extract by hot water, showed inhibition rate of rice bran was 72.49%, pine needles 87.34% and turmeric powder 82.75%, respectively. ACE inhibition activity were very low effective at all water and ethanol extracts. Fibrinolytic activities were similarly strong in the rice bran, pine needles and turmeric powder. Especially, when the rice bran and turmeric powder were added, showed the activities were increased about 10% than plasmin. Therefore, it may be used for the food and cosmetic industry as natural source of bioactive compound after further investigation such as in vivo experiment.

• Food Science and Preservation
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• v.14 no.2
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• pp.207-212
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• 2007

The antimicrobial activity of Curcuma aromatica Salab. was investigated. The Curcuma aromatica Salab. extract showed antimicrobial activity against six pathogens tested. These were Listeria monocytogenes ATCC 19115, Pseudomonas fluorescens ATCC 21541,Staphylococcus aureus ATCC 29273, Salmonella typhimurium ATCC 21541, vibrio parahaemolyticus ATCC 17802, and Aeromonas hydrophila KCTC 2358. Antimicrobial activity was alsonoted when the extract was tested against four isolates of Bacillus sp. purified from spoiled tofu. The growth of various pathogens was significantly inhibited (100 10,000-fold) upon growth in tryptic soy broth containing 0.05 0.2%(w/v) Curcuma aromatica Salab. extract(CE), after incubation for 12hr at $37^{\circ}C$. The growth of the four Bacillus isolates was also significantly inhibited in nutrient broth containing 0.05 0.2% CE after incubation for 24hr at $37^{\circ}C$. Although the antimicrobial activity of CE was decreased by heat treatment at temperatures above $80^{\circ}C$, the activity remained relatively high after heat treatment at $121^{\circ}C$ for 15min. The minimum inhibitory concentrations of CE were 0.1 0.3%(v/v culture) for the six pathogens, and 0.2 0.25% for the Bacillus isolates, respectively.

• The Journal of the Convergence on Culture Technology
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• v.8 no.3
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• pp.291-296
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• 2022

This study was conducted on curcumin which had increased bioavailability as a potential AChE inhibitor for the treatment of neurodegenerative diseases. The purpose of this study is to confirm the in vitro neuroprotective effect on Aricumin (turmeric extract). To confirm the neuroprotective effect, AChE inhibition for Aricumin was evaluated, and cell viability was analyzed for HT-22cell, and oxidative stress (glutamate, H₂O₂)-induced HT-22 cytotoxicity was evaluated. As a result of the change in the AChE inhibition rate of Aricumin (Turmeric extract), it was confirmed that Aricumin at a concentration of 39.06㎍/ml or higher inhibited AChE activity by about 20% and more. And it was confirmed that the cytotoxicity of HT-22 cells induced by oxidative stress (Gluamate 5 mM and H₂O₂ 500 µM) was significantly inhibited from 0.01 to 0.1 mg/ml concentration (p<005). These results suggest that Aricumin (turmeric extract) have potential neuroprotective effects.

• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.83-89
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• 1996

To evaluate the antioxidative activity of the ethanol extracts from 116 domestic medicinal plants, each extract was added to palm oil and lard in 1,000 ppm level, and the induction time was measured by Rancimat method. Almost all plant extracts tested showed more or less antioxidative activity. The extracts which had strong antioxidative activity to palm oil and lard were Caesalpinia sappan L., Paeonia japonica Miyabe et Takeda, Dendrobium moniliforme (L.) Sw and Crcumae longa L. These extracts were fractionated with chloroform, ethyl acetate, butanol and water. Ethyl acetate layer of Caesalpinia sappan L. and Paeonia japonica Miyabe et Takeda showed marked antioxidative activity, and chloroform layer of Dendrobium moniliforme (L.) Sw and Crcumae longa L. ethanol extract had stronger antioxidative activity than all the other layers.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.5
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• pp.750-756
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• 2010

This study was performed to examine the shelf life and qualities of wet noodle with Morus alba L. root and Curcuma aromatica extracts (MCE) during storage at $4^{\circ}C$. Lightness and redness of wet noodle were decreased with increasing amounts of MCE added in noodle while yellowness was increased. The viable cell and molds count of wet noodle with MCE was reduced about 1~2 log cycle as compared with control during storage time. Also the TBARS (thiobarbituric acid reactive substance) value of wet noodle with MCE was lower than that of control. Hence the wet noodle with MCE has shown remarkable antioxidation effect. In sensory evaluation, the wet noodle containing the ratio of 2.5:0.02 of M. alba : C. aromatica was preferred than the control. From these results, the addition of 2.5% of M. alba and 0.02% of C. aromatica extracts in wet noodle had a good effect on improvement of preservation and development of quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.6
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• pp.771-777
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• 2017

This study investigated the rheological properties of Calrose rice flour dispersions as well as the effects of different thawing methods (steamer, smart oven, and microwave oven) on quality characteristics of frozen turmeric rice. Apparent viscosity, consistency index, and yield stress significantly increased at higher rice flour concentrations. Magnitudes of storage modulus and loss modulus significantly increased with elevation of rice flour concentration. Frozen turmeric rice thawed using a steamer had the highest moisture content and largest size (length, width, and thickness) among all thawing methods. The L values of turmeric rice after thawing using a steamer was significantly higher than those of other thawing methods. The a value of turmeric rice after thawing using a steamer was significantly lower than those of other thawing methods. Textural properties (hardness, adhesiveness, springiness, cohesiveness, brittleness, and chewiness) of frozen turmeric rice after thawing using a steamer were significantly lower than those of other thawing methods. Therefore, it can be concluded that frozen turmeric rice after thawing using a steamer might be desirable for improvement of texture.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.spc1
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• pp.211-215
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• 2005

Three curcuminoids [curcumin (CUR), demethoxycurcumin(DEM), bisdemethoxycurcu in (BIS)] are major yellow pigments in turmleric (Curcuma longa L.) root. Contents of curcuminoids in turmeric roots collected from 6 locations were analyzed using, high performance liquid chromatography (HPLC) equipped with reversed-phase column, an UV-Vis detector at 420nm, and eluted with a mixture of acetonitrile: $0.1\%$ acetic acid in water (50 : 50, v/v) as mobile phase. The stability of curcuminoid pigments in $80\%$ methanol extract solution were investigated during storage in a freezer at $-20^{\circ}C$, room temperature in the dark, and light condition. Calibration curves for the determination of curcuminoids were made with significant linearity $(r^2=0.999**)$. Average content of total curcuminoids was 171.5 mg/g, with 91.6 mg/g of CUR, 56.9 mg/g of DEM, and 23.0 mg/g of BIS. Amount of curcuminoids during storage in a freezer was almost not changed while those in room temperature wert reduced and rapid degradation appeared after 60 days. Within 90 days, about $50\%$ curcuminoid decreased in the dark and about $70\%$ in the light condition, indicating the decomposition of curcuminoid pigments followed under light and heat.