강황의 색상, 건조온도 및 추출조건에 따른 커큐민 함량 비교

• 영문명: Comparison of Curcuminoid Contents of Turmeric (Curcuma longa L.) according to Color, Drying Temperature, and Extraction Conditions
• 발행기관: 한국차학회
• 저자명: 이유석 위지향 이선경 지수현 김표현 이성현 마경철 이진우
• 간행물 정보: 『한국차학회지』제28권 제3호, 48~55쪽, 전체 8쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2022.09.30

영문 초록

Turmeric (Curcuma longa L.) is attracting attention for various health benefits, such as immune-promoting function with the aging population and the spread of COVID-19. In this study, the curcuminoid contents of turmeric were compared according to color (light, medium, and dark orange), drying temperature (50℃, 60℃, 70℃, and 80℃), and extraction conditions (water or ethanol) for the development. The Hunter a value of turmeric was highly positively correlated (R2>0.99) with the curcuminoid contents; the dark orange sample had the highest curcuminoid content. The higher dry temperature resulted in a higher Hunter a value and a lower Hunter L value and curcuminoid contents, but there was no significant difference in dry temperature of > 70°C. The yield of the water extract was higher than that of the ethanol extract. The ethanol extract had a higher curcuminoid contents compared to the water extract. These findings could be used to develop blending tea using turmeric material.

키워드

Curcuma longa curcuminoid color drying extract