발간년도 : [2023]
| 논문정보 |
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| 논문명(한글) |
[Vol.18, No.5] Physicochemical Characterization of US-Produced Black Turmeric(Curcuma caesia Roxb.) Using T-test and ANOVA Test |
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| 논문투고자 |
Eun Kyoung Mo, Hyeyoung Kim |
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| 논문내용 |
Black turmeric is a type of turmeric that is mainly used in curry and is widely utilized as a plant resource with various medicinal properties in India and Southwest Asia. Black turmeric has various pharmacological effects such as anti-inflammatory, anti-diabetic, anti-bacterial and anti-cancer activities, but it is not known in Korea. Therefore, the present study was conducted to analyze the physicochemical properties of black turmeric so that is can be used as a functional food in the future. The physicochemical properties of black turmeric powder, which has never been introduced in Korea, was analyzed and the general composition was 5.31 moisture, 11.57 crude protein, 3.63 crude fat, and 5.05 ash. The mineral contents of black turmeric was analyzed as potassium 1447.06 mg%, calcium 151.79 mg%, iron 5.66 mg%, and sodium 21.77 mg%. The pH was 6.09 for yellow turmeric and 6.04 for black turmeric, with no significant difference. In terms of chromaticity, the L value of black turmeric was significantly higher, the a value was relatively lower, and the b value was significantly lower than that of turmeric. DPPH radical scavenging activity was significantly lower in black turmeric compared to turmeric. Polyphenol content was not significantly different in black turmeric compared to turmeric. |
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