Abstract
Curcuma longa L. (turmeric) is used as a food spice; however, its strong taste restricts wider applications as a food ingredient despite its well-known health benefits. To develop an effective yet simple process for enhancing its antioxidant and anti-inflammatory activities, turmeric was gun-puffed at various pressures. Puffed turmeric exhibited an increase in its brown color and porous structures, indicating the occurrence of the Maillard reaction and vaporization during the process. Proximal analysis revealed that puffing did not alter the major constituents, although a very small decrease in crude fat extraction was observed under some circumstances. Total phenolic compounds in the extract were significantly increased after puffing, and subsequent assessment of antioxidant capacity, as determined using independent 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS), and ferric reducing antioxidant power (FRAP) assays, demonstrated enhanced antioxidant capacity in a puffing-pressure-dependent manner. Turmeric extract was further tested for the regulation of inflammatory responses in the murine macrophage RAW264.7 cell line. Suppression of pro-inflammatory cytokines interleukin (IL)-6 and tumor necrosis factor (TNF)-α in lipopolysaccharides (LPS)-induced macrophages was amplified using puffed-turmeric extracts compared to the control extract. Furthermore, macrophage-activation assessment revealed downregulated expression of inflammation-relevant cluster of differentiation (CD)80 and CD86 using puffed-turmeric extract in a puffing-pressure-dependent manner. However, expression of major histocompatibility complex (MHC)-II, which controls adoptive immunity, was not affected by treatment with any of the turmeric extracts. Overall, the current study demonstrated that puffing is a promising and simple method for enhancing the antioxidant and anti-inflammatory properties of turmeric.
Highlights
Curcuma longa L. is a perennial herbaceous plant belonging to the genus Curcuma in the Zingiberaceae family and is cultivated throughout Asia
Turmeric underwent morphological changes during puffing, which were apparent in both the Turmeric underwent morphological changes during puffing, which were apparent in both the raw material and ground powder (Figure 1)
Increased browning and expansion of the turmeric were observed as the puffing pressure increased
Summary
Curcuma longa L. (turmeric) is a perennial herbaceous plant belonging to the genus Curcuma in the Zingiberaceae family and is cultivated throughout Asia. (turmeric) is a perennial herbaceous plant belonging to the genus Curcuma in the Zingiberaceae family and is cultivated throughout Asia. In addition to its use as a food spice, turmeric has long been used as a traditional medicine in India [1]. Recent studies have identified its major active compounds to include 4–6% curcuminoids, 2–4% essential oils, and. Curcuminoids, the principal pigment and bioactive compounds in turmeric, are composed of curcumin (1,7-bis-(4-hydroxy-3-methoxyphenyl-1,6-heptadiene-3,5-dione) and its derivatives demethoxycurcumin (DMC) and bisdemethoxycurcumin (BDMC), which have been widely. The major component, curcumin, is a polyphenolic compound classified as generally recognized as safe (GRAS). Turmeric, as well as its products, are limited in food applications due to its unique flavor and pungent taste. The low stability and bioavailability of curcuminoids restrict the use of turmeric
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