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Curcuminoid Extraction from Turmeric ( C urcuma Longa L .): Efficacy of Bromine‐Modified Curcuminoids Against Food Spoilage Flora
Author(s) -
Sathishkumar Palanivel,
Hemalatha Sundaresan,
Arulkumar Mani,
Ravikumar Rajagounder,
Yusoff Abdull Rahim Mohd,
Hadibarata Tony,
Palvannan Thayumanavan
Publication year - 2015
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/jfbc.12133
Subject(s) - curcuminoid , curcumin , food science , food spoilage , antimicrobial , chemistry , extraction (chemistry) , nutraceutical , curcuma , traditional medicine , bacteria , biology , chromatography , biochemistry , medicine , organic chemistry , genetics
Curcuminoids are nutraceutical compounds used worldwide for medicine as well as in food preparations. In the present study, curcuminoid extraction was optimized using response surface methodology. The antimicrobial properties of curcuminoids and bromine‐modified curcuminoids ( BMCs ) were determined against food spoilage flora and foodborne pathogens. The maximum curcuminoid yield was obtained when turmeric, methanol and time were 5.77 g, 22.52 mL and 12.53 h, respectively. The high‐performance liquid chromatogram of the extracted curcuminoids indicated three peaks at 9.5, 10.1 and 10.7 min, which correspond to bisdemethoxycurcumin, demethoxycurcumin and curcumin in the ratio of 28:24:48, respectively. Curcuminoids had a broad spectrum of antimicrobial activity. The minimum inhibitory concentration value of BMCs was significantly decreased to 34.5, 14.7 and 30.2% for the tested gram‐positive bacteria, gram‐negative bacteria and fungi, respectively. Practical Applications This finding suggests that bromine‐modified curcuminoids would be a good candidate for food manufacturing industries to control food spoilage flora and foodborne pathogens.