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Degradation of bioactive spice compound: curcumin during domestic cooking

Suresh, D. and Gurudutt, K. N. and Krishnapura, Srinivasan (2009) Degradation of bioactive spice compound: curcumin during domestic cooking. European Food Research Technology, 228. pp. 807-812.

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Many of the health beneWcial physiological eVects of the spice—turmeric (Curcuma longa), documented in recent years are attributable to the major Xavour and colouring compound curcumin. Considerable decrease in the concentration of bioactive compound curcumin has been observed during the heat processing of turmeric. This study was aimed at understanding the nature of altered/ degraded compounds formed from the bioactive spice compound— curcumin as a result of heat treatment encountered during domestic cooking. Among several of the degradation compounds of curcumin, three major ones were characterized as ferulic acid, vanillin and vanillic acid on the basis of their UV absorption, proton NMR spectra and mass spectral data of LC fractions, as well as by comparison of the three identiWed compounds with respective standards. The study conWrmed the vulnerability of the diketone bridge in curcumin molecule to heat. In addition, formation of vanillic acid and vanillin indicated that the molecule is sensitive to heat at the Wrst carbon atom of the alkyl chain which is connecting the two phenyl moieties.

Item Type: Article
Uncontrolled Keywords: Bioactive spice compounds Curcumin Thermal degradation
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments
600 Technology > 08 Food technology > 03 Cooking-Recipes
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 21 Nov 2005
Last Modified: 28 Dec 2011 09:25
URI: http://ir.cftri.com/id/eprint/222

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