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Elaboração de filmes biodegradáveis a partir do resíduo da extração do pigmento de Cúrcuma; Development of biodegradable films from the residue of the extraction of the pigment from turmeric.

Maniglia, Bianca Chieregato
Fonte: Biblioteca Digitais de Teses e Dissertações da USP Publicador: Biblioteca Digitais de Teses e Dissertações da USP
Tipo: Dissertação de Mestrado Formato: application/pdf
Publicado em 04/10/2012 PT
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Este trabalho teve como objetivo estudar o potencial do uso de farelo obtido do resíduo da extração do pigmento de cúrcuma (Cúrcuma longa L.) na elaboração de filmes biodegradáveis. Primeiramente, foi conduzido um estudo da extração de corante de cúrcuma por método Soxhlet para simular o processo industrial, dessa forma, utilizaram-se dois tipos de solventes, etanol: isopropanol (1:1) e metanol: acetona (1:1). A partir das tortas foi feito um processo de moagem e peneiragem na tentativa de isolar o amido presente, apesar de não ter obtido sucesso, este processo permitiu obter diferentes frações de farelo de cúrcuma. As frações foram divididas em 80 (F1), 200 (F2), 270 (F3), 400 (F4) mesh e fração centrifugada (F5). A caracterização das tortas de cúrcuma e das frações consistiu em análise da composição centesimal, MEV, difração de raios X e FTIR. A partir destas frações foram elaborados filmes pela metodologia casting. Os filmes foram caracterizados por MEV, difração de raios X, FTIR, análise antioxidante, propriedades mecânicas, solubilidade em água, umidade e permeabilidade ao vapor de água. Os filmes feitos a partir das frações (metanol:acetona) apresentaram melhores propriedades mecânicas e de barreira do que os feitos a partir da frações (etanol:isopropanol)...

Poder antioxidante da cúrcuma (Curcuma longa L.) nos parâmetros neuroquímicos em ratos induzidos a depressão; Antioxidant power of turmeric (Curcuma longa L.) on neurochemical parameters in rats induced depression

Barankevicz, Gizele Bruna
Fonte: Biblioteca Digitais de Teses e Dissertações da USP Publicador: Biblioteca Digitais de Teses e Dissertações da USP
Tipo: Dissertação de Mestrado Formato: application/pdf
Publicado em 19/01/2015 PT
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A cúrcuma tem despertado grande interesse na indústria de alimentos devido as suas propriedades funcionais, dentre elas sua ação antioxidante e antidepressiva. Há vários relatos da atividade antidepressiva de extratos vegetais e suas substâncias ativas. A Organização Mundial da Saúde (OMS) estima que futuramente, a segunda maior causa de comprometimento funcional serão os transtornos depressivos, perdendo somente para as doenças coronarianas. Pesquisas mostram que o estresse crônico moderado e imprevisível (ECMI) é considerado um modelo preditivo para a depressão e que modelos animais são amplamente utilizados em estudos pré-clínicos para avaliação de antidepressivos. Dessa forma, faz-se necessário a investigação sobre as propriedades funcionais da cúrcuma, dentre elas sua atividade antioxidante e testes in vivo para demonstrar as possíveis propriedades antidepressivas desse alimento. Assim este trabalho teve como objetivo avaliar a atividade antioxidante por meio da metodologia de superfície de resposta e a ação antidepressiva da cúrcuma em pó em um modelo animal. Foi constatado que a atividade antioxidante da cúrcuma pelos métodos de DPPH e ABTS, apresentou significativo potencial antioxidante, O tratamento com cúrcuma em animais submetidos ao protocolo de ECMI não ocasionou diminuição do volume cerebral...

Production of turmeric oleoresin microcapsules by complex coacervation with gelatin-gum arabic

Zuanon, Larissa Angélica Cirelli; Malacrida, Cassia Roberta; Telis, Vania Regina Nicoletti
Fonte: Universidade Estadual Paulista Publicador: Universidade Estadual Paulista
Tipo: Artigo de Revista Científica Formato: 364-373
ENG
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Turmeric oleoresin is a colorant prepared by solvent extraction of turmeric (Curcuma longa L.). Curcumin, the major pigment present in turmeric, has been described as a potent antioxidant, anti-inflammatory and anticarcinogenic agent. Turmeric pigments are lipid soluble and water insoluble and are sensitive to light, heat, oxygen and pH, which can be overcome by microencapsulation of turmeric oleoresin. The aim of this work was to investigate microencapsulation of turmeric oleoresin by complex coacervation using gelatin and gum Arabic as encapsulants and freeze-drying as the drying method. The coacervation process was studied by varying the concentration of biopolymer solution (2.5, 5.0 and 7.5%) and the core material: total encapsulant ratio (25, 50, 75 and 100%). Microcapsules were evaluated for encapsulation efficiency, morphology, solubility and stability to light. Encapsulation efficiency ranged from 49 to 73% and samples produced with 2.5% of wall material and 100% core: encapsulant ratio showed better stability to light. © 2012 Wiley Periodicals, Inc.

Stability at different temperatures of turmeric oleoresin encapsulated in maltodextrin/gelatin matrices by freeze-drying

Malacrida, Cassia Roberta; Ferreira, Sungil; Telis, Vania Regina Nicoletti
Fonte: Universidade Estadual Paulista Publicador: Universidade Estadual Paulista
Tipo: Artigo de Revista Científica Formato: 100-105
ENG
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Turmeric (Curcuma longa L.), which has been used for long time as a spice, food preservative and coloring agent, is a rich source of beneficial phenolic compounds identified as curcuminoids. These phenolic compounds are known for their antioxidant, anti-inflammatory and antimutagenic properties, among others. On the other hand, they are very susceptible to oxidation, requiring protection against oxygen, light and heat. This protection can be achieved by microencapsulation. In this work, the characteristics and the stability of turmeric oleoresin encapsulated by freeze-drying using mixtures of maltodextrin and gelatin as wall materials were studied. Encapsulated turmeric oleoresin was stored at –20, 25 and 60 °C, in the absence of light, and analyzed over a period of 35 days for curcumin and total phenolic contents and color. Results showed that the samples produced with 26% maltodextrin/0.6% gelatin and 22% maltodextrin/3% gelatin presented good encapsulation efficiencies and solubility. In general, the method of encapsulation employed originated products with satisfactory thermal stability, although the encapsulated materials with a higher proportion of maltodextrin in relation to gelatin had better stabilities, especially at –20 and 25 °C temperatures.

Synergistic and antimicrobial properties of commercial turmeric (Curcuma longa) essential oil against pathogenic bacteria

Antunes,Sara Albino; Robazza,Weber da Silva; Schittler,Liziane; Gomes,Gilmar de Almeida
Fonte: Sociedade Brasileira de Ciência e Tecnologia de Alimentos Publicador: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/09/2012 EN
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Several studies have shown the antimicrobial and antioxidant properties of turmeric (Curcuma longa), widely used in food industry as a colorant, among other functions. The aim of this study was to determine the antioxidant and antimicrobial properties of turmeric essential oil against pathogenic bacteria and to study the influence of the addition of ascorbic acid on the prevention of polyphenols oxidation. The commercial turmeric essential oil alone did not show bactericidal activity against the microorganisms studied, Listeria monocytogenes and Salmonella typhimurium, but when combined with ascorbic acid, it showed significant antibacterial activity. The highest antimicrobial activity of turmeric essential oil against Salmonella typhimurium was 15.0 ± 1.41 mm at the concentration of 2.30 mg.mL-1 of essential oil and 2.0 mg.mL-1 of ascorbic acid. With regard to Listeria monocytogenes, the largest zone of inhibition (13.7 ± 0.58 mm) was obtained at the same concentrations. The essential oil showed antioxidant activity of EC50 = 2094.172 µg.mL-1 for the DPPH radical scavenging method and 29% under the concentration of 1.667 mg.mL-1 for the β-carotene bleaching method.

Ginger and turmeric starches hydrolysis using subcritical water + CO2: the effect of the SFE pre-treatment

Moreschi,S. R. M.; Leal,J. C.; Braga,M. E. M.; Meireles,M. A. A.
Fonte: Brazilian Society of Chemical Engineering Publicador: Brazilian Society of Chemical Engineering
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/06/2006 EN
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In this work, the hydrolysis of fresh and dried turmeric (Curcuma longa L.) and ginger (Zingiber officinale R.) in the presence of subcritical water + CO2 was studied. The hydrolysis of ginger and turmeric bagasses from supercritical fluid extraction was also studied. The reactions were done using subcritical water and CO2 at 150 bar, 200 °C and reaction time of 11 minutes; the degree of reaction was monitored through the amount of starch hydrolyzed. Process yields were calculated using the amount of reducing and total sugars formed. The effects of supercritical fluid extraction in the starchy structures were observed by scanning electron microscopy. Higher degree of hydrolysis (97- 98 %) were obtained for fresh materials and the highest total sugar yield (74%) was established for ginger bagasse. The supercritical fluid extraction did not significantly modify the degree of hydrolysis in the tested conditions.

Turmeric root and annato seed in second-cycle layer diets: performance and egg quality

Laganá,C; Pizzolante,CC; Saldanha,ESPB; Moraes,JE de
Fonte: Fundação APINCO de Ciência e Tecnologia Avícolas Publicador: Fundação APINCO de Ciência e Tecnologia Avícolas
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/09/2011 EN
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The objective of this study was to evaluate the effects of the inclusion of annato (Bixa orellana L.) and turmeric (Turmeric longa L.) in layer feeds on live performance, egg quality, and yolk pigmentation and depigmentation time. A number of 144 layers were distributed in a completely randomized experimental design, with four treatments with six replicates of six birds each. In the basal diet, sorghum replaced 50% of corn, and was supplemented or not with natural pigments to composse the following treatments: Control (0% pigments), AS (2.0% annato), TR (2% turmeric) and ASTR (1% annato and 1% turmeric). Egg weight (g), egg production (%), egg mass (%), feed intake (g), feed conversion ratio (kg/dz and kg/kg) and mortality were evaluated. The following egg quality parameters were evaluated: specific gravity (SG); yolk, albumen, and eggshell percentages, and yolk color. The treatments did not influence layer performance or egg quality parameters, except for egg production and yolk color. The dietary inclusion of 1% turmeric root and 1% annato seed promoted higher egg production. Diets containing annato resulted in more saturated, more intense, and redder yolk color, with increasing pigment deposition after day 10, with maximum values obtained on day 28. Dried turmeric root did not promote good yolk pigmentation...

Effects of cinnamon, thyme and turmeric infusions on the performance and immune response in of 1- to 21-day-old male broilers

Sadeghi,GH; Karimi,A; Padidar Jahromi,SH; Azizi,T; Daneshmand,A
Fonte: Fundação APINCO de Ciência e Tecnologia Avícolas Publicador: Fundação APINCO de Ciência e Tecnologia Avícolas
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/03/2012 EN
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This study was conducted to investigate the effects of the replacement of drinking water by herb infusions on the performance, relative weight of internal organs, hematocrit and immune response to Newcastle disease virus of broiler chickens. A total of 540 male broiler chicks (Ross 308) were divided into five groups, corresponding to four different treatments and one control group. Treatments were replicated eight times, and the control group four times. Experimental treatments included infusions (5 grams per liter) of cinnamon, thyme and turmeric in equal ratios in replacement of drinking water. Experimental period lasted 21 days and all chicks were fed with a corn-soybean based diet. Results showed that all herbs infusions caused significant (p<0.05) decrease in live body weight compared with the control group at 21 days of age. Mix treatment significantly decreased relative carcass weight relative to the control group (p<0.05). Herbs infusions increased the relative weight of some organs. None of herb additives affected hematocrit in comparison to control group. Cinnamon and herb mix infusion significantly improved bird immune response to the NDV vaccine in comparison to the control group and those that received only turmeric infusion. When all in-water additives were compare to each other...

Antimicrobial effect of turmeric (Curcuma longa) on chicken breast meat contamination

Lourenço,TC; Mendonça,EP; Nalevaiko,PC; Melo,RT; Silva,PL; Rossi,DA
Fonte: Fundação APINCO de Ciência e Tecnologia Avícolas Publicador: Fundação APINCO de Ciência e Tecnologia Avícolas
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/06/2013 EN
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The aim of this study was to evaluate the efficacy of turmeric (Curcuma longa), also known in Brazil as saffron, on the reduction of Staphylococcus aureus and Escherichia coli counts in chicken meat. Forty breast meat samples were divided in two groups (A and B). In group A, 10³-10(4)E. coli (ATCC 25922) cells were inoculated and group B samples were inoculated with 10(4)-10(5)S. aureus (ATCC 9801) cells, after which each group was divided in three samples. The first sample was analyzed immediately after inoculation. The second sample (control group) was stored at 4 ºC for 48 hours and turmeric at 1% (w/w) was added to the third sample, which was homogenized and then stored under the same conditions as the second sample. E. coli and S. aureus were enumerated in all samples. Mean bacterial counts determined for the control samples and for the samples with turmeric addition after 48h of storage were 1.83 x 10(4) CFU g-1 and 1.80 x 10(4) CFU g-1 for S. aureus, and 9.36 x 10³ CFU g-1 and 7.25 x 10³ CFU g-1 for E. coli, respectively. The results showed that there was no significant reduction in bacterial counts with the addition of 1% turmeric to chicken breast meat.

Chemical analysis of turmeric from Minas Gerais, Brazil and comparison of methods for flavour free oleoresin

Souza,Cyleni R. A.; Glória,Maria Beatriz Abreu
Fonte: Instituto de Tecnologia do Paraná - Tecpar Publicador: Instituto de Tecnologia do Paraná - Tecpar
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/01/1998 EN
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Chemical analysis of turmeric (Curcuma longa L) cultivated in eight different cities in the state of Minas Gerais, Brazil was carried out. The levels of curcuminoid pigments varied from 1.4 to 6.14 g/100 g and of volatile oil from 0.97 to 7.55 mL/100 g (dry basis). Samples from Patrocínio, Arinos and Brasilândia contained higher pigment levels compared to the others. The sample from Patrocínio contained the highest volatile oil content. The mean levels of ethyl ether extract, protein, fiber, ash and starch were 8.51, 7.01, 7.22, 7.81 and 39.87 g/100 g dry basis, respectively. Laboratory extraction of flavour free oleoresin was performed in triplicate. A higher yield of pigment in the oleoresin was obtained when the volatile oil was extracted with water vapor and the oleoresin with ethanol. The oleoresin obtained was free of flavour and could be used in a wider range of food applications.

Influence of post harvest processing conditions on yield and quality of ground turmeric (Curcuma longa L.)

Bambirra,Maria Lúcia A.; Junqueira,Roberto G.; Glória,Maria Beatriz A.
Fonte: Instituto de Tecnologia do Paraná - Tecpar Publicador: Instituto de Tecnologia do Paraná - Tecpar
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/12/2002 EN
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Studies were carried out to evaluate the influence of post harvest processing conditions on yield and quality of ground turmeric. Rhizomes were peeled, cooked (autoclave or immersion) in water or alkaline media, sliced, dehydrated, ground, sieved, packaged in polyethylene bags and stored for 60 days at room temperature. Yields ranged from 9.84 to 14.51 g of powder/100 g of rhizome with moisture varying from 8.84 to 9.86 g/100 g. Peel removal caused 30% mass loss but the powder obtained had higher intensity of yellow and red. Cooking caused a reduction in dehydration time and provided a powder with lower moisture content, higher levels of curcuminoid pigments and higher Hunter CIE L*, a* and b* values. Cooking by immersion provided higher quality powder compared to autoclave. Use of alkaline media resulted in a product with lower curcuminoid content, and higher intensity of yellow. There was no change in pigment and colour characteristics during storage.

Effect of Turmeric and its Active Principle Curcumin on T3-Induced Oxidative Stress and Hyperplasia in Rat Kidney: A Comparison

Samanta, Luna; Panigrahi, Jogamaya; Bhanja, Shravani; Chainy, Gagan B. N.
Fonte: Springer-Verlag Publicador: Springer-Verlag
Tipo: Artigo de Revista Científica
EN
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The present study was designed to compare the potential of turmeric and its active principle curcumin on T3-induced oxidative stress and hyperplasia. Adult male Wistar strain rats were rendered hyperthyroid by T3 treatment (10 μg · 100 g−1 · day−1 intraperitoneal for 15 days in 0.1 mM NaOH) to induce renal hyperplasia. Another two groups were treated similarly with T3 along with either turmeric or curcumin (30 mg kg−1 body weight day−1 orally for 15 days). The results indicate that T3 induces both hypertrophy and hyperplasia in rat kidney as evidenced by increase in cell number per unit area, increased protein content, tubular dilation and interstitial edema. These changes were accompanied by increased mitochondrial lipid peroxidation and superoxide dismutase activity without any change in catalase activity and glutathione content suggesting an oxidative predominance. Both turmeric and curcumin were able to restore the level of mitochondrial lipid peroxidation and superoxide dismutase activity in the present dose schedule. T3-induced histo-pathological changes were restored with turmeric treatment whereas curcumin administration caused hypoplasia. This may be due to lower concentration of curcumin in the whole turmeric. Thus it is hypothesized that regulation of cell cycle in rat kidney by T3 is via reactive oxygen species and curcumin reveres the changes by scavenging them. Although the response trends are comparable for both turmeric and curcumin...

Antidermatophytic Properties of Ar-Turmerone, Turmeric Oil, and Curcuma longa Preparations

Jankasem, Mukda; Wuthi-udomlert, Mansuang; Gritsanapan, Wandee
Fonte: Hindawi Publishing Corporation Publicador: Hindawi Publishing Corporation
Tipo: Artigo de Revista Científica
Publicado em 26/08/2013 EN
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Curcuma longa L. or turmeric of the family Zingiberaceae is widely used in Thai traditional medicines for the treatment of rash, itching, tinea, and ringworm. Previous studies on turmeric oil reported effective antifungal activity against dermatophytes, a group of fungi that causes skin diseases. In this study, turmeric creams containing 6 and 10% w/w turmeric oil were prepared and tested against clinical strains of dermatophytes using broth dilution technique. Minimum fungicidal concentrations of 6 and 10% w/w turmeric creams were found to be 312 μg/mL. Ar-turmerone, a major compound separated from turmeric oil, promoted more effective antidermatophytic activity with the MICs of 1.56–6.25 μg/mL, compared to 3.90–7.81 μg/mL of standard ketoconazole. The results indicated that 6% w/w turmeric oil in the cream was suitable to be formulated as antidermatophytic preparation. Further research should be done on long-term chemical and antifungal stabilities of the preparation.

Effect of Chitosan on Rhizome Rot Disease of Turmeric Caused by Pythium aphanidermatum

Anusuya, Sathiyanarayanan; Sathiyabama, Muthukrishnan
Fonte: Hindawi Publishing Corporation Publicador: Hindawi Publishing Corporation
Tipo: Artigo de Revista Científica
Publicado em 06/03/2014 EN
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Chitosan was evaluated for its potential to induce antifungal hydrolases in susceptible turmeric plant (Curcuma longa L.). Under field conditions, the application of chitosan (crab shell) to turmeric plants by foliar spray method induces defense enzymes such as chitinases and chitosanases. Such an increase in enzyme activity was enhanced by spraying chitosan (0.1% w/v) on leaves of turmeric plants at regular intervals. Gel electrophoresis revealed new chitinase and chitosanase isoforms in leaves of turmeric plants treated with chitosan. Treated turmeric plants showed increased resistance towards rhizome rot disease caused by Pythium aphanidermatum, whereas control plants expressed severe rhizome rot disease. Increased activity of defense enzymes in leaves of chitosan treated turmeric plants may play a role in restricting the development of disease symptoms. The eliciting properties of chitosan make chitosan a potential antifungal agent for the control of rhizome rot disease of turmeric.

Análise das mudanças sócio-econômicas, tecnológicas e ambientais no APL do Açafrão em Mara Rosa e região Goiás (1997 2009); Analysis of changes in socio-economic, technological and APL environment in the Mara Rosa and Saffron in the region - Goiás (1997 - 2009)

BORGES, Murilo Sousa
Fonte: Universidade Federal de Goiás; BR; UFG; Mestrado em Agronegócio; Ciências Agrárias Publicador: Universidade Federal de Goiás; BR; UFG; Mestrado em Agronegócio; Ciências Agrárias
Tipo: Dissertação Formato: application/pdf
POR
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The municipality of Mara Rosa is located in the state of Goias and is known as the Brazilian capital of turmeric as the largest producer of culture in Goias and Brazil. The activity of turmeric in Mara Rosa received assistance from public and private institutions since 1997, when the executive power of the municipality and the Association of Small Farmers in the region of Pastinho sought the Federal University of Goias to promote the development of the productive chain of turmeric in Goias. In 2004, after the creation of the Permanent Working Group for Local Production, created by the Federal Government, was established the Local Productive Arrangement (LPA) of turmeric in the municipality of Mara Rosa, made possible by the large number of producers of turmeric, in around 300, and the tradition of growing the crop in the region. The objective of this study is to understand the social, technological, economic and environmental changes occurred in LPA turmeric postinstitutional interventions. The theoretical studies were carried out previously directed to agribusiness turmeric authors Milhomem & Teixeira (1998), Marinozzi (2002) and Noronha (2003). The research was based on data collected directly from participants in the agribusiness of turmeric in the region. The survey found that the average yield per hectare had increased up to 50.0% and gross margin achieved by producers in the increased activity of turmeric. The study concludes that the interventions implemented and under implementation in the region have promoted the social...

Desenvolvimento, caracterização, atividade antimicrobiana e estabilidade de microcápsulas de oleorresina de cúrcuma; Development, characterization, antimicrobial activity and stability of microcapsules oleoresin turmeric

Reis, Pamela Cristina de Sousa Guardiano
Fonte: Universidade Federal de Goiás; Brasil; UFG; Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (EAEA); Escola de Agronomia e Engenharia de Alimentos - EAEA (RG) Publicador: Universidade Federal de Goiás; Brasil; UFG; Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (EAEA); Escola de Agronomia e Engenharia de Alimentos - EAEA (RG)
Tipo: Dissertação Formato: application/pdf
POR
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This study aimed to develop general microcapsules containing turmeric oleoresin and cluster derived from turmeric suspended in canola oil from concentrated whey protein, encapsulating material, and evaluate their antimicrobial activity. Turmeric gained fresh in the municipality of Mara Rosa underwent slicing and dehydration in an oven with air circulation. Obtained as a powder after successive washes with ethanol generated containing the ethanol extract of turmeric oleoresin which was rotaevaporado generating the turmeric oleoresin. This extract was subjected to vacuum filtration in order to remove solid fractions, and this filtration gave a cluster of turmeric. Both the extract containing oleoresin such as agglomerated product obtained by filtration were suspended in canola oil and used as core material for developing microcapsules. The microcapsules obtained had good sphericity concluding that the protein concentrate of whey was a good encapsulating material to the core studied. The microcapsules and free oleoresin extract were taken for analysis of antibacterial activity using agar diffusion test and found that the extract of turmeric oleoresin can be regarded as a potential antimicrobial agent, none of the microcapsules showed antimicrobial activity against fungus...

Salinity alters curcumin, essential oil and chlorophyll of turmeric (Curcuma longa L.)

Mostajeran, A.; Gholaminejad, A.; Asghari, G.
Fonte: Medknow Publications & Media Pvt Ltd Publicador: Medknow Publications & Media Pvt Ltd
Tipo: Artigo de Revista Científica
Publicado em //2014 EN
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Turmeric (Curcuma longa L.) is a perennial rhizomatous plant from the family of Zingibraceae, native in South Asia. The main components of turmeric are curcuminoids and essential oil which are responsible for turmeric characteristic such as odor and taste. Due to the large areas of saline land in Iran and less information related to cultivation of turmeric, in this research, the effect of salinity on growth, curcumin and essential oil of turmeric was evaluated. Rhizomes were planted in coco peat and perlite for germination. Then uniform germinated rhizomes transferred to hydroponic condition containing Hoagland's solution. Two months old plants were exposed to salinity (0, 20, 60 and 100 mM NaCl) for two months via hydroponic media using Hoagland's solution. Then dry weight of different plant parts, chlorophyll, curcumin and essential oil components of turmeric were determined. The result indicated that, dry weight reductions in 100 mM NaCl were 191%, 141%, 56%, 30% in leaf, pseudo-stem, root and rhizome, respectively (This is almost equal to 6.9, 2.87, 0.34 and 0.23 mg plant-1 mM-1NaCl reduction of dry weight, respectively). The reductions in chlorophyll a and b are almost 3.32 and 0.79 μg/gFW respectively due to one unit addition of NaCl (P < 0.05). The addition of curcumin of rhizome for four months old plant versus three months were almost 5 fold for 0 mM NaCl and 2 fold for 100 mM NaCl due to one month of delay in harvest. Low salinity has positive effect in curcumin production but higher salinity (higher than 60 mM) had adverse effect and causes 24% reduction of curcumin compared to control plants. There were more para-cymene and terpineol in volatile oils of turmeric rhizome than the other components...

Evaluation of natural plant powders with potential use in antimicrobial packaging applications

Cheng, Yujie
Fonte: Rochester Instituto de Tecnologia Publicador: Rochester Instituto de Tecnologia
Tipo: Tese de Doutorado
EN_US
Relevância na Pesquisa
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This study investigates the antimicrobial effects of vanillin, turmeric and curcumin in packaging coating application. Reagent alcohol and DMSO were introduced as two solutions for the three antimicrobial agents. The coating solutions involving these three antimicrobial agents are: vanillin/ Reagent alcohol (10, 5, 2.5 and 1.25% (w/w)), vanillin/DMSO (10, 5, 2.5, 1.25, 0.625 and 0.3125% (w/w)), turmeric/ Reagent alcohol (10, 5, 2.5 and 1.25% (w/w)), turmeric/DMSO (10, 5, 2.5, 1.25, 0.625 and 0.3125% (w/w)), curcumin/ Reagent alcohol (10, 5, 2.5 and 1.25 (w/w)) and curcumin/DMSO (10, 5, 2.5, 1.25, 0.625 and 0.3125% (w/w)). The antimicrobial activity effects of the aforementioned coating solutions were investigated for five types of common pathogens and food spoilage bacteria: Staphylococcus aureus and Listeria monocytogenes representing gram-positive bacteria; Shigella sonnei, Salmonella typhimurium as well as E.coli O157:H7 representing gram- negative bacteria. Significant antimicrobial effects for gram-positive bacteria were observed for curcumin and turmeric in their Reagent alcohol and DMSO solutions. It is also noticed that E.coli O157:H7 was more sensitive over vanillin/ Reagent alcohol solution, however, Listeria monocytogenes was more sensitive over vanillin/ DMSO solutions. The factors that influence the solution's antimicrobial activity were studied. Turmeric is chosen as the antimicrobial agent to be incorporated into polymers. In order to study the antimicrobial effect as packaging application...

Plant-derived health: the effects of turmeric and curcuminoids

Bengmark,S.; Mesa,M.ª D.; Gil,A.
Fonte: Nutrición Hospitalaria Publicador: Nutrición Hospitalaria
Tipo: info:eu-repo/semantics/article; journal article; info:eu-repo/semantics/publishedVersion Formato: text/html; application/pdf
Publicado em 01/06/2009 ENG
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Plants contain numerous polyphenols, which have been shown to reduce inflammation and hereby to increase resistance to disease. Examples of such polyphenols are isothiocyanates in cabbage and broccoli, epigallocatechin in green tee, capsaicin in chili peppers, chalones, rutin and naringenin in apples, resveratrol in red wine and fresh peanuts and curcumin/curcuminoids in turmeric. Most diseases are maintained by a sustained discreet but obvious increased systemic inflammation. Many studies suggest that the effect of treatment can be improved by a combination of restriction in intake of proinflammatory molecules such as advanced glycation end products (AGE), advanced lipoperoxidation end products (ALE), and rich supply of antiinflammatory molecules such as plant polyphenols. To the polyphenols with a bulk of experimental documentation belong the curcuminoid family and especially its main ingredient, curcumin. This review summarizes the present knowledge about these turmericderived ingredients, which have proven to be strong antioxidants and inhibitors of cyclooxigenase-2 (COX-2), lipoxygenase (LOX) and nuclear factor κ B (NF-κB) but also AGE. A plethora of clinical effects are reported in various experimental diseases, but clinical studies in humans are few. It is suggested that supply of polyphenols and particularly curcuminoids might be value as complement to pharmaceutical treatment...

Effects of dietary turmeric supplementation on plasma lipoproteins, meat quality and fatty acid composition in broilers

Daneshyar,M.; Ghandkanlo,M. Alizadeh; Bayeghra,F. Sabzi; Farhangpajhoh,F.; Aghaei,M.
Fonte: South African Journal of Animal Science Publicador: South African Journal of Animal Science
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/01/2011 EN
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An experiment with 200 day-old male broiler chickens was conducted to investigate the effect of the dietary supplementation of turmeric rhizome powder (TRP) on plasma lipoprotein concentrations, and the meat quality and fatty acid composition of the thigh muscle of the broilers. The four treatments were 0% (F.TRP), 0.25% (L.TRP), 0.50% (M.TRP) and 0.75% (H.TRP) TRP in the diets. The pH and the fat, protein, dry matter and ash concentrations of thigh meat did not show significant differences between treatments. There were no significant differences between treatments in the concentrations of plasma triglyceride, total cholesterol and very low-density lipoprotein-cholesterol (VLDL-c) at three weeks, and for plasma low-density lipoprotein (LDL-c) at three and six weeks of age. At week 6, the M.TRP- and H.TRP-fed birds showed lower plasma triglyceride and VLDL-c concentrations than the birds in the other treatments. At weeks 3 and 6 the concentration of plasma high-density lipoprotein-cholesterol (HDL-c) of the M.TRP- and H.TRP-fed birds was significantly higher than that of the F.TRP-fed birds. At week 6, the H.TRP-fed birds had significantly lower concentrations of saturated fatty acids (SFA) in the thigh and total cholesterol in the plasma than the F.TRP-fed birds and the other birds. Moreover...