FOODI International Conference 2022

Impact of Curing on Color and Bioactive Compounds in White,

Black, and Yellow Turmeric
Authors: Seanghai Hoeuna, Sokkim Sarona, Soukim Henga,b, Sokneang Ina,b*

Faculty of Chemical and Food Engineering, Institute of Technology of Cambodia, bFood

a

Technology and Nutrition Research Unit, Research and Innovation Centre, Russian Federation
Blvd., P.O. Box 86, Phnom Penh, Cambodia.
Presenter’s name: Ms. Hoeun Seanghai
*
Corresponding: in@itc.edu.kh

7-9 November 2022 ១

 Contents

I. Introduction

II. Objective

III. Materials and Methods

IV. Findings and Discussion

V. Conclusion

2
I. Introduction

 Turmeric is a rhizomatous perennial herb and is

used as a colorant, flavoring, and aroma enhancer.

 Origin in North-East and Central India and

growth in tropical countries (20-30).​

Curcuma zedoaria Curcuma caesia Curcuma longa

3
I. Introduction (Cont.)

Application of Turmeric

4
II. Objective

Impact of Curing on Color and Bioactive Compounds in White,

Black, and Yellow Turmeric

 Measure the color of white, black, and yellow turmeric in

different curing times (0, 30, and 60 min).

 Determine bioactive compounds such as total phenolic content,

total flavonoid content, total curcumin content, and antioxidant
activity.

5
III. Materials and Methods

 Processing

Washing

Curing
(0, 30, and 60 min)

Peeling
 Color measurement

Washing

6
III. Materials and Methods

 Crude​​extraction (Morm et al.,2020)

0.5 g of Add 10ml

turmeric of ethanol

Sonication (20 min) Centrifugation

(2000 rpm,15 min)
Extraction

Bioactive compounds
analysis
-Total phenolic content
-Total flavonoid content
-Antioxidant activity
Weight and dilution Evaporation
-Total curcumin content
7
III. Materials and Methods (Cont.)

Parameters Methods References

Color - Yin et al., 2022
Total phenolic content Folin-ciocalteu’s reagent Sulaiman and
test Balachandran, 2012
Total flavonoid Aluminum chloride Sepahpour et al., 2018
content calorimetric
Antioxidant activity DPPH radical scavenging Rahman et al., 2021
capacity assay
Total curcumin UV-Vis Kadam et al., 2018
content spectrophotometer

8
IV. Findings and Discussion (Cont.)

 The color value (L*, a*, b*)

Color value
Sample
L* a* b*
WT-NC 67.85 ± 0.10a -2.15 ± 0.92a 27.72 ± 3.06a
WT-C30 73.81 ± 7.32a -4.04 ± 0.12a 22.58 ± 2.58b
WT-C60 70.36 ± 4.93a -2.67 ± 1.34a 24.26 ± 2.62ab
BT-NC 70.83 ± 0.01b -2.83 ± 0.00ab 20.06 ± 0.02b
BT-C30 64.81 ± 0.37a -1.12 ± 0.01b 12.31 ± 0.02a
BT-C60 67.85 ± 0.41ab 1.60 ± 0.02a 16.18 ± 0.38ab
YT-NC 59.54 ± 1.68a 38.12 ± 1.04a 61.41 ± 3.15a
YT-C30 54.71 ± 0.64b 36.98 ± 2.73ab 56.54 ± 1.61b
WT-NC: White turmeric, non-curing
YT-C60 56.53 ± 1.57 32.80 ± 2.19
BT-NC: Black turmeric, bnon-curing YT-NC:
b
59.14 ± 1.00ab
Yellow turmeric, non-curing
WT-C30: White turmeric, curing for 30 min BT-C30: Black turmeric, curing for 30 min YT-C30: Yellow turmeric, curing for 30 min

WT-C60: White turmeric, curing for 60 min BT-C60: Black turmeric, curing for 60 min YT-C60: Yellow turmeric, curing for 60 min

9
IV. Findings and Discussion (Cont.)

 Total Phenolic Content (TPC)

120
a
b
100
TPC ​(mg GAE/g)

80

c
60
 The increase of TPC was attributed to the reduction of enzyme-mediated
polyphenol
40 degradation (Bamidele et al., 2017).
a
b b a
 20
TPC was dropped due to the loss of phenolic
b binto the hot water during boiling
(Pawar
0
et al. 2021).
WT-CN WT-C30 WT-C60 BT-CN BT-C30 BT-C60 YT-CN YT-C30 YT-C60

Sample

WT-NC: White turmeric, non-curing BT-NC: Black turmeric, non-curing YT-NC: Yellow turmeric, non-curing
WT-C30: White turmeric, curing for 30 min BT-C30: Black turmeric, curing for 30 min YT-C30: Yellow turmeric, curing for 30 min

WT-C60: White turmeric, curing for 60 min BT-C60: Black turmeric, curing for 60 min YT-C60: Yellow turmeric, curing for 60 min

10
IV. Findings and Discussion (Cont.)

 Total Flavonoid Content (TFC)

900
a
800
b
TFC (mg QE/g)

700
600
500
c
400
 Curing had a positive effect on the TFC in white, black, and yellow turmeric.
300

 Blanching
200 produced the changing
a
in cell walls, facilitating their permeability and
reducing
100 resistance
c b to mass transfer (Blasco et al.,
a
2006).
b a
0
WT-CN WT-C30 WT-C60 BT-CN BT-C30 BT-C60 YT-CN YT-C30 YT-C60

Sample
WT-NC: White turmeric, non-curing b BT-NC: Black turmeric, non-curing YT-NC: Yellow turmeric, non-curing
WT-C30: White turmeric, curing for 30 min BT-C30: Black turmeric, curing for 30 min YT-C30: Yellow turmeric, curing for 30 min

WT-C60: White turmeric, curing for 60 min BT-C60: Black turmeric, curing for 60 min YT-C60: Yellow turmeric, curing for 60 min

11
IV. Findings and Discussion (Cont.)

 Antioxidant Activity (AA)

100
90
Antioxidant activity (%)

a
80 b b
70 a a
a a a
60 b

 The50AA was increased during the process of blanching due to there is changing of
40
compound from less active to active (Dwiloka et al., 2020).
30
20
 The decrease of AA was probably caused by the leaching of antioxidant
10
compounds in the blanching method (Pujimulyani et al., 2012).
0
WT-CN WT-C30 WT-C60 BT-CN BT-C30 BT-C60 YT-CN YT-C30 YT-C60

Sample
WT-NC: White turmeric, non-curing BT-NC: Black turmeric, non-curing YT-NC: Yellow turmeric, non-curing
WT-C30: White turmeric, curing for 30 min BT-C30: Black turmeric, curing for 30 min YT-C30: Yellow turmeric, curing for 30 min

WT-C60: White turmeric, curing for 60 min BT-C60: Black turmeric, curing for 60 min YT-C60: Yellow turmeric, curing for 60 min

12
IV. Findings and Discussion (Cont.)

 Total Curcumin Content (TCC)

8
a
7 a

5
TCC (%)

b
 The
4 TCC was increased at boiling for an hour whereas it would
3
be decreased after 2 to 3 hours of boiling time (Raza et al. 2018).
2
 Curcuminoid
a isb knownabas a yellow
a pigment,
a ainsoluble in water, and stable at
1
high temperature (Sharma et al., 2005; Prasad et al., 2014).
0
WT-CN WT-C30 WT-C60 BT-CN BT-C30 BT-C60 YT-CN YT-C30 YT-C60

Sample
WT-NC: White turmeric, non-curing BT-NC: Black turmeric, non-curing YT-NC: Yellow turmeric, non-curing
WT-C30: White turmeric, curing for 30 min BT-C30: Black turmeric, curing for 30 min YT-C30: Yellow turmeric, curing for 30 min

WT-C60: White turmeric, curing for 60 min BT-C60: Black turmeric, curing for 60 min YT-C60: Yellow turmeric, curing for 60 min

13
V. Conclusions

 ​The color of white turmeric was insignificant difference while black and
yellow turmeric could loss of color value when pre-treatment for a longer
period of time.

 Total phenolic content and total flavonoid content of white, black, and
yellow turmeric were greater in curing for 60 min.

 Total curcumin content was decreased for white and black turmeric but
increased for yellow turmeric during a long time of cooking.

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V. Recommendations

Determine the essential oil of white, black, and

yellow turmeric.

 Identify the chemical compositions in each

essential oil in different of curing conditions.

 Study on impact of drying methods on color and

bioactive compounds of three types of turmeric.

15
Thank you for paying attention!
 References
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Pharmacognosy and Phytochemistry, 7(5), 1913–1918.
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the drying of kampot red pepper (Piper nigrum L.). Foods, 9(11), 1–16.
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diversifolia (Hemsley) A. Gray). Indonesian Journal of Pharmaceutical Science and Technology,
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