• Korean Journal of Medicinal Crop Science
• /
• v.28 no.1
• /
• pp.47-55
• /
• 2020

Background: Curcuma longa L., a perennial crop originating from tropical and subtropical region, including India, is noted for its important medicinal properties. However, C. longa plants are unable to endure the winter season in Korea, and its rhizomes were invariably succumb to fungal infection when stored in polyvinyl bags. In this study, we accordingly sought to develop a C. longa variety capable of producing high rhizome yields and to identify stable conditions under which rhizomes can be stored in Korea. Methods and Results: We evaluated the agronomic characteristics of nine C. longa germplasms and examined the effects of storing rhizomes at different temperatures (4℃ to 24℃) in paper bags or plastic baskets. We found that the finger rhizomes was higher in CUR02, CUR03, and CUR06 germplasms than those of other groups. Furthermore, in terms of yield per 1 ㎡, the weights of the finger rhizomes and tuberous roots were significantly higher in CUR09 (3.4 ㎏/㎡) and CUR04 (678.7 g/㎡) than those of other groups. Therefore, we consider that these C. longa germplasms might be useful as breeding material. Although the fresh weights of the rhizomes were slightly reduced when stored in paper bags and a plastic baskets at 10℃ to 15℃, there was no evidence of fungal decomposition or sprouting, which is observed when using a conventional storage method. Conclusions: The results of this study indicate that the selected C. longa germplasms can provide a useful source of breeding material for the development of high yielding varieties and that a temperature ranging from 10℃ to 15℃ and the use of paper bags or plastic baskets provide stable post-harvest storage conditions for C. longa rhizomes.

• Journal of the Korean Society of Food Culture
• /
• v.28 no.2
• /
• pp.204-211
• /
• 2013

The purpose of this study was to determine the optimal mixing conditions for two different amounts of turmeric (Curcuma longa L.) powder and olive oil for the processing of chicken sausage. The experiment was designed according to the central composite design of response surface methodology, with ten experimental points, including two replicates for turmeric powder and olive oil. The physicochemical and mechanical analysis of each sample, including water holding capacity, moisture content, lightness, redness, yellowness, hardness, chewiness, gumminess, and cohesiveness, showed significant differences. The results from sensory evaluations also showed very significant differences in color, flavor, tenderness, chewiness, and overall quality. The optimal formulation, calculated by numerical and graphical methods, was 1.89 g of turmeric powder and 9.77 g of olive oil. Under these conditions, the model predicted pH-6.01, salinity-0.20, WHC-94.88, $L^*$ value-61.13, $b^*$ value-37.45, hardness-$36.66{\times}10^2$ (N), springiness-8.70 (mm), chewiness-$26.88{\times}10^3$ ($N{\times}mm$).

• Nutrition Research and Practice
• /
• v.10 no.5
• /
• pp.487-493
• /
• 2016

BACKGROUND/OBJECTIVES: Turmeric (Curcuma longa L.) has been reported to have many biological functions including anti-obesity. Leptin, peptide hormone produced by adipocytes and its concentration is increased in proportion to the amount of the adipocytes. In the present study, we examined the effects of Korean turmeric on the regulation of adiposity and leptin levels in 3T3-L1 adipocytes and rats fed a high-fat and high-cholesterol diet. MATERIALS/METHODS: Leptin secretion, free fatty acid and glycerol contents in 3T3-L1 adipocytes were measured after incubation of cells with turmeric for 24 hours. Rats were divided into four experimental groups: a normal diet group (N), a high-fat and high-cholesterol diet group (HF), a high-fat and high-cholesterol diet group supplemented with 2.5% turmeric extracts (TPA group) and a high-fat and high-cholesterol diet group supplemented with 5% turmeric extracts (TPB group). Serum samples were used for the measurement of leptin concentration. RESULTS: Contents of free fatty acid and glycerol showed concentration dependent increase in response to turmeric extracts. Effects of turmeric extracts on reduction of lipid accumulation in 3T3-L1 cells were examined by Oil Red O staining. Treatment with turmeric extracts resulted in increased expression levels of adipose triglyceride lipase and hormone-sensitive lipase mRNA. The concentration of leptin from 3T3-L1 adipocytes was significantly decreased by turmeric. Proportional abdominal and epididymal fats weights of the turmeric 5% supplemented group, TPB has significantly decreased compared to the HF group. The serum levels of leptin in the TPA and TPB groups were significantly lower than those of the HF group. CONCLUSIONS: Based on these results, we suggested that Korean turmeric may contribute to the decreasing of body fat and regulating leptin secretion.

• Proceedings of the Korean Society of Crop Science Conference
• /
• 2006.04a
• /
• pp.484-485
• /
• 2006

• Proceedings of the Korean Society of Crop Science Conference
• /
• 2006.04a
• /
• pp.486-487
• /
• 2006

• Proceedings of the Korean Society of Crop Science Conference
• /
• 2004.04a
• /
• pp.242-243
• /
• 2004

• Journal of the Korean Society of Food Culture
• /
• v.35 no.1
• /
• pp.117-125
• /
• 2020

The antioxidant, physicochemical, and sensory properties of muffins using fermented Curcuma longa L. were investigated. Sensory properties of the samples were examined, and the correlation between the physicochemical, antioxidant, and sensory properties was studied. The pH of the samples was pH 7.26-7.42, which was the optimal pH range for the air formation of the dough, color, or volume. The antioxidant activities of the sample group were significantly higher than the control (p<0.05). In the sensory intensities, the 1.0 and 1.5%-added sample groups showed a similar savory aroma, sweet aroma, savory taste, sweet taste, and texture to those of the control. Samples containing 1.0 and 1.5% showed similar overall acceptance values to the control. The muffin containing 1.0 or 1.5% fermented Curcuma longa L. powder was developed successfully, and it was concluded that the developed muffin with the fermented turmeric powder could be a highly valued product in the increasingly competitive muffin food industry.

• Journal of Life Science
• /
• v.24 no.10
• /
• pp.1132-1136
• /
• 2014

A yellow-colored pigment is found in turmeric, or Curcuma longa L. (Zingiberaceae), a perennial herb distributed mainly throughout tropical and subtropical regions. C. longa has potent antiviral, antimutagenic, anti-inflammatory, anticancer, and antioxidant properties. However, pharmacological mechanisms of ethanol extract derived from C. longa remain poorly understood. The aim of this study was to investigate the potential acute toxicity of C. longa (Curcuma longa L.) extract in BALB/c mice administered a single oral dose of 0, 20, 200, and 2,000 mg/kg by gavage. After the administration of the agent, signs of toxicity were observed every hour for the first 6 hr and every day for 14 days. No mortality, abnormal clinical signs, or pathological changes were observed compared to a control group, and there were no differences in the body weights of the control and treatment groups. Biological serum activities were not significantly changed in the treatment group compared to the control group. These results indicate that a single oral administration of C. longa extract does not exert any toxic effects at a dose of 2,000 mg/kg body weight and that the $LD_{50}$ of C. longa extract is greater than 2,000 mg/kg body weight. Accordingly, C. longa appears to have potential in various functional agents or foods, without toxicity.

• Bulletin of the Korean Chemical Society
• /
• v.35 no.7
• /
• pp.2201-2204
• /
• 2014

• Journal of the Korean Chemical Society
• /
• v.53 no.3
• /
• pp.377-381
• /
• 2009