Scholarlink

<p>To compare the compositional changes of turmeric at different cooking times and to provide a theoretical basis for the development of turmeric-based medicinal and food products. Methods: Fresh turmeric was boiled for 1&#xa0;h and 2&#xa0;h, respectively, and non-targeted metabolomics was used to analyze the differences in metabolites in turmeric subjected to different boiling treatments. The color and luster of turmeric subjected to different treatments were analyzed using a colorimeter, and the antioxidant capacity of turmeric with different treatments was determined by the DPPH method and the T-AOC method. The results showed that a total of 2,130 metabolites were identified in turmeric subjected to different treatments, and 117 key metabolites were screened by VIP &gt; 1 and <i>p</i> &lt; 0.05. Six new substances were produced after cooking: ginger glycolipid C, paxillin, isoscoparin 2’’-(6-(E)-feruloylglucoside) 4’-glucoside, abscisic acid ester, phosphatidylethanolamine, and 5-methoxy-8-(1,1-dimethyl-2,3-dihydroxypropyl)-psoralen. In addition, there was a significant increase in the relative content of these metabolites with increasing cooking time. The L*, a*, and b* values of turmeric after cooking treatment showed a decreasing trend. The L* value of fresh turmeric decreased from 43.7 ± 0.27 to 41.8 ± 0.34, the a* value from 6.5 ± 0.17 to 6.0 ± 0.24, and the b* value from 19.0 ± 0.51 to 15.9 ± 0.52 with the extension of cooking time. The antioxidant capacity of turmeric treated with boiling was measured using the DPPH method and the T-AOC method. The antioxidant capacity of the treated turmeric was found to be lowest in fresh samples (63.35%±0.37) by the DPPH method, increased significantly after 1&#xa0;h (74.46%±2.89), but decreased significantly at 2&#xa0;h (70.38%±0.12).The antioxidant capacity of the fresh samples measured by the T-AOC method showed more or less the same trend as that of the DPPH method. The lowest antioxidant capacity was observed in the fresh sample (3.03 ± 0.01 µmol/g), with a significant enhancement in antioxidant capacity at 1&#xa0;h (5.68 ± 0.01 µmol/g), and a further increase in antioxidant capacity with prolonged cooking time at 2&#xa0;h (5.83 ± 0.01 µmol/g).Conclusion: Cooking treatment alters the chemical composition of turmeric, its colour deepens with prolonged cooking time, and its antioxidant capacity is improved. This study provides a theoretical basis for the development of medicinal and food products derived from turmeric.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Study on the changes in curcuma components and antioxidant activity at different cooking times based on untargeted metabolomics

  • 期刊论文

  • 发表日期：

    2025年12月13日

查看全文
  • Yong Guan,
  • Chunchao Yuan,
  • Yanan Pan,
  • Erhao Zhang,
  • Zhendong Liu,
  • Liang Li

摘要

To compare the compositional changes of turmeric at different cooking times and to provide a theoretical basis for the development of turmeric-based medicinal and food products. Methods: Fresh turmeric was boiled for 1 h and 2 h, respectively, and non-targeted metabolomics was used to analyze the differences in metabolites in turmeric subjected to different boiling treatments. The color and luster of turmeric subjected to different treatments were analyzed using a colorimeter, and the antioxidant capacity of turmeric with different treatments was determined by the DPPH method and the T-AOC method. The results showed that a total of 2,130 metabolites were identified in turmeric subjected to different treatments, and 117 key metabolites were screened by VIP > 1 and p < 0.05. Six new substances were produced after cooking: ginger glycolipid C, paxillin, isoscoparin 2’’-(6-(E)-feruloylglucoside) 4’-glucoside, abscisic acid ester, phosphatidylethanolamine, and 5-methoxy-8-(1,1-dimethyl-2,3-dihydroxypropyl)-psoralen. In addition, there was a significant increase in the relative content of these metabolites with increasing cooking time. The L*, a*, and b* values of turmeric after cooking treatment showed a decreasing trend. The L* value of fresh turmeric decreased from 43.7 ± 0.27 to 41.8 ± 0.34, the a* value from 6.5 ± 0.17 to 6.0 ± 0.24, and the b* value from 19.0 ± 0.51 to 15.9 ± 0.52 with the extension of cooking time. The antioxidant capacity of turmeric treated with boiling was measured using the DPPH method and the T-AOC method. The antioxidant capacity of the treated turmeric was found to be lowest in fresh samples (63.35%±0.37) by the DPPH method, increased significantly after 1 h (74.46%±2.89), but decreased significantly at 2 h (70.38%±0.12).The antioxidant capacity of the fresh samples measured by the T-AOC method showed more or less the same trend as that of the DPPH method. The lowest antioxidant capacity was observed in the fresh sample (3.03 ± 0.01 µmol/g), with a significant enhancement in antioxidant capacity at 1 h (5.68 ± 0.01 µmol/g), and a further increase in antioxidant capacity with prolonged cooking time at 2 h (5.83 ± 0.01 µmol/g).Conclusion: Cooking treatment alters the chemical composition of turmeric, its colour deepens with prolonged cooking time, and its antioxidant capacity is improved. This study provides a theoretical basis for the development of medicinal and food products derived from turmeric.