• Korean Journal of Food Science and Technology
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• v.52 no.5
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• pp.482-486
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• 2020

Cases of inflammatory bowel diseases including ulcerative colitis are increasing in Korea and development of non-steroidal anti-inflammatory drugs (NSAIDs) are widely investigated. Natural products with anti-inflammatory properties are rising as safe candidates for NSAIDs. The extract of turmeric or puffed turmeric mixed with herbal extract (goji berry, liquorice, lycium root, and dong quai) was treated to acute colitis mice by oral gavage. The symptoms of colitis, i.e., body weight loss, fecal score, and shortened colon length, were significantly attenuated by puffed turmeric extract with the herbal extract. Non-puffed turmeric extract with herbal extract, however, exhibited a very marginal recovery. Tissue culture supernatant of colons further revealed that both puffed turmeric and non-puffed turmeric extracts with herbal extract suppressed pro-inflammatory cytokine production at a comparable level. These results indicate that puffing is a simple and promising process of turmeric for enhancement of anti-inflammatory properties.

• Journal of the Korean Society of Clothing and Textiles
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• v.21 no.6
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• pp.1051-1059
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• 1997

The objectives of this study were to investigate the effects of mordants and dyeing: on the dyeability and color fastness of the fabrics dyed with the extract from Turmeric. The following results were drawn from the data obtained. 1. The wavelengths of the strongest absorption band of Turmeric extract were 400 nm respectively and the wavelengths were 440 nm after the mordants were added in the color extract. The bands of Turmeric extract shifted to long wave length side as pH increased. In all cases, the abosorbancies were increased as pH increased. 2. The main color substance in extract from Turmeric were expected to be curcumin respectively by spectrophotometric and HPLC studies. 3. As to the concentration of color extract for dyeing, about 20 g/L was the optimum concentration to dye silk and cotton fabrics with extract. 4. The K/S values of dyed fabrics were increased gradually as the concentration of mordants increased, and the highest K/S values were obtained at 5∼10%. When using the mordanting methods, silk fabric by premordanting and cotton fabric by premordanting and synmordanting had influenced upon K/S valse. 5. The color fastness of fabrics dyed with Turmeric extract against dry cleaning, washing, rubbing and perspiration was improved 1 level or so but light fastness was remained.

• Journal of the Korean Society of Food Culture
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• v.34 no.1
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• pp.68-74
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• 2019

This study was conducted to evaluate the effects of adding gradually increasing concentrations of turmeric extract (0, 0.1, 0.2, and 0.4%) to smoked duck meat on its chromaticity, antibiosis, and antiseptic degree against food poisoning bacteria, number of bacteria, lipid rancidity, sensory evaluation, and preference. The brightness, red color intensity and yellow color intensity changed significantly when 0.2% turmeric extract was added and the sodium nitrate concentration was reduced. Additionally, no antibiosis or antiseptic activities against food poisoning bacteria were observed in any turmeric treated samples, whereas the number of bacteria was increased in control samples compared to turmeric treated samples after 10 days of preservation. The TBARS value decreased during storage when turmeric extract concentration increased, resulting in positive sensory evaluation of its color, succulence, taste and hardness. In the preference test, the surface and meat color increased as the concentration of turmeric extracts increased. Hardness was highest at 0.2%, whereas taste was highest between 0.2 and 0.4%. The overall preference test was highest for the 0.2% extract samples. Overall, the results indicated that addition of 0.2% turmeric to smoked duck meat will lead to better nutrition, function, and overall preference.

• Journal of the Korean Applied Science and Technology
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• v.33 no.3
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• pp.521-528
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• 2016

The antioxidant activity of 70% methanol, 70% ethanol and chloroform-methanol (CM, 2:1, v/v) extracts from turmeric (Curcuma longa L.) was investigated in this study. The antioxidant potential of various extracts of turmeric was evaluated by using different antioxidant tests, namely DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity, ABTS [2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt] radical scavenging activity, ferric reducing antioxidant power and ${\beta}$-carotene bleaching assays as well as total phenol content and total flavonoid content. All extracts exhibited abundant total phenol content, total flavonoid content and strong antioxidant activity. Particularly, higher activity was exhibited by CM extract with $46.32{\pm}0.35mgCAE/g$ and $15.58{\pm}0.39 mgQE/g$ of total phenol content and total flavonoid content. Generally, antioxidant activity of various extracts from turmeric increased in the following order: 70% methanol extract, 70% ethanol extract and CM extract, respectively. Results suggested that turmeric could be widely used as a source of antioxidant and a kind of functional material in food.

• Food Science and Preservation
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• v.21 no.3
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• pp.301-307
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• 2014

The purpose of this study was to examine the potential of turmeric (Curcuma longa L.) to inhibit 7,12-dimethylbenz[a]anthracene (DMBA)-induced mammary carcinogenesis in rats. Female Sprague Dawley rats were fed a control diet (NC and DC) or an ethanol extract of turmeric (DT) diet until the end of the experiment. The rats in the DC and DT groups were administered a single dose of DMBA (50 mg/Kg) by oral gavages at 50 days of age. The turmeric ethanol extracts decreased the incidence and multiplicity of DMBA-induced mammary tumor. The turmeric ethanol extract significantly decreased the tumor cell proliferation. The turmeric also significantly decreased the tumor grade based on the degree of the tubule formation. The results suggest that the ethanol extract of turmeric has an inhibitory effect against mammary carcinogenesis, and that such chemopreventive effect may be related to the inhibition of the initiation and the proliferation of tumor cells.

• Journal of the Korea Fashion and Costume Design Association
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• v.8 no.1
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• pp.49-57
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• 2006

Turmeric is aromatic, perennial herb, up to 1m high and distributed in East Asia. Parts used of it Rhizomes and is known to be used a medicinal stuff yellow dye stuff from past to nowadays in the Oriental region. The objectives of this study were to investigate and to compare to the dyeability of Turmeric according to pH, temperature, mordants, and the antimicrobial properties of wool dyed with turmeric. The results of this study are as follows: The wavelengths of the strongest absorption of Turmeric extract were 420 nm respectively. The extracted dye from Turmeric has affinity to wool. The dyeing rates are decreased according to diluting times and the dyeing rates are increased according to high temperature. The color of pH 3-7 is yellow green, over pH 9 is turned to orange yellow. The color of the non-mordant sample is yellow but it changed to bright yellow by Al, to orange yellow by Cu mordant, and to brown yellow by Fe mordant. The launder fastness and is not good, 2-4 grade and the light fastness is bad, 2-3 grade, but the dry-cleaning fastness is generally good, 4-5 grade. The fabrics dyed with Turmeric extract showed high antibacterial property on Staphylococcus aureus.

• Food Science of Animal Resources
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• v.37 no.6
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• pp.889-897
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• 2017

In this study, a nanoemulsion formulation for encapsulating turmeric extract was developed and its physicochemical characteristics including particle diameter, zeta potential, polydispersity index, and stability were determined. The turmeric nanoemulsion (TE-NE) droplets exhibited small diameter (165 nm), low PDI (0.17), and high zeta potential (-31.80 mV), all desirable characteristics in nanoemulsions, as well as stability in a wide range of pH. The TE-NE was spray-dried as a means to allow its incorporation into food products and reduce potential transport and storage costs. The resulting powder exhibited a pale yellowish appearance and had a curcuminoids content of 0.39 mg/g. The spray-dried TE-NE powder was incorporated into minced pork to make canned ham, and the sensory characteristics of the ham were evaluated. As a result, the canned ham incorporating TE-NE powder received the same overall acceptability score as the control, and only exhibited slight yellowing. By contrast, ham incorporating turmeric extract exhibited substantial yellowing, and its appearance was considered less acceptable by the panelists. Therefore, the TE-NE formulation could be incorporated into canned ham and other meat products without substantially affecting their sensory qualities.

• Journal of Environmental Science International
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• v.28 no.4
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• pp.393-401
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• 2019

The present study were conducted to determine physiological activities and antioxidant effects [2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activity, reducing power, Ferric Reducing Antioxidant Power (FRAP) and Fe2+ (ferrous ion) chelating capacity] of 70% methanol, chloroform:methanol, 2:1 volume ratio (CM) and ethyl acetate extract of turmeric (Curcuma longa L.). Bioactive compound of tannin $0.125{\pm}0.007mg$ Catechin Equivalent (CE)/g dry weight. Turmeric extracts yield were 70% methanol 16.54%, CM 5.64% and ethyl acetate 4.14%, respectively. Antioxidant activity of the samples exhibited a dose-dependent increase. Results showed that extraction solvent had significant effects on total flavonoid content and antioxidant effects of ethyl acetate. But ferrous ion-chelating capacity of 70% methanol extract was higher than CM and ethyl acetate extract. From the results of this study, turmeric can be utilized as a valuable and potential nutraceutical for the functional food industry.

• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.266-271
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• 1998

In order to find a novel antioxidant source from nature, the comparison of antioxidative activity was carried out through the CDM(conductometric determination method) with various crude drugs on palm oil, lard and soybean oil. After the preliminary experiment, we concluded that the turmeric (Curcumae Rhizoma) ethanol extract has the strongest antioxidative activity among the ten crude drugs. In case of over 0.05% of concentration turmeric ethanol extract, it has more activity than others athough the turmeric ethanol extract has similar antioxidative activity to tocopherol and rosemary extract up to 0.05% of concentration. The turmeric ethanol extract of 0.01% was more effective in lard (AI=4.59) than in palm oil (AI=1.57) and ineffective in soybean oil. When turmeric ethanol extract was added to various kind of fatty acid methyl esters at 0.05% and 0.1% respectively, the antioxidative index(AI) on oleic acid methyl ester was greatly increased, whereas the antioxidative index on linoleic acid methyl ester was decreased.

• Proceedings of the SCSK Conference
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• 2003.09a
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• pp.387-412
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• 2003

Influence of gelatinase on basement membrane (BM) structure was investigated by using a skin equivalent (SE) model. The results showed that (1) gelatinase produced by cells degraded the BM and (2) the addition of matrix metalloproteinase-specific inhibitor to the SE medium accelerated the formation of BM structure, indicating that gelatinase is involved in BM impairment. The activity of gelatinase was also studied in healthy human facial skin tissues. The result of in situ zymography revealed gelatinase activity around the basal layer of the epidermis, where BM integrity was severely compromised. Therefore, this enzyme was suggested to be associated with BM decomposition in human facial skin. To assess the behavior of gelatinase in stratum corneum (SC) non-invasively, an immunological study was performed. Since positive immunostaining of pro-gelatinase B was observed in SC stripped from sun-exposed skin, whereas no positive staining detected in SC of non-irradiated skin, gelatinase in the epidermis could be non-invasively detected by measuring gelatinase in SC. Gelatinase in SC of healthy female volunteers was monitored using a special film that sensitively and conveniently detects gelatinase. Ninetr percent of SC from facial skin (l00 women, 40's-50's) was gelatinase-positive. On the other hand, SC from non-irradiated skin was negative. These results strongly suggest that (1) gelatinase is constantly produced in the facial epidermis of most middle-aged woman during their daily life, and (2) the enzyme might be involved in the aging-related degeneration of both BM and the matrix fibers of the upper layer of the dermis, acting as a very important aging factor. Strong inhibitory activity against gelatinase was found in turmeric extract and identified curcumin as the major ingredient. Topical application of cream containing turmeric extract significantly decreased the number of gelatinase-positive SC clusters in human facial skins. These results indicated that turmeric is an effective ingredient to prevent skin from photo aging by suppressing chlonically upregulated gelatinase activity by UV and to improve skin condition.