PMIO 2017; 4(S 01): S1-S202
DOI: 10.1055/s-0037-1608345
Poster Session
Georg Thieme Verlag KG Stuttgart · New York

Antioxidant and Antimicrobial Effects of Fermented Tumeric (Curcuma longa L.)

H Kang Jeong
1  Jellanam-do Agricultural Research & Extension Services, Naju, Korea, Republic of (South)
,
H Ji Soo
1  Jellanam-do Agricultural Research & Extension Services, Naju, Korea, Republic of (South)
,
S Jo Gyeong
1  Jellanam-do Agricultural Research & Extension Services, Naju, Korea, Republic of (South)
,
S Lee Ka
2  Ginseng & Medicinal Plant Research Institute, CNARES, Geumsan, Korea, Republic of (South)
,
E Song Young
3  Jeollabuk-do Agricultural Research & Extension Services, Iksan, Korea, Republic of (South)
,
Y Park Sin
4  National Institute of Agricultural Science, RDA, Wanju, Korea, Republic of (South)
› Author Affiliations
Further Information

Publication History

Publication Date:
24 October 2017 (online)

 

Tumeric (Curcuma longa L.) belongs to the ginger (Zingiberaceae) and is yellowish and spicy ingredient for curry and has been treated as a medicinal herb for its strong anti-inflammatory function. The curcumin in turmeric is one of flavonoid with various beneficial functions such as anti-oxidant, antimicrobial activities and tonic effect (1). In this study, tumeric powder was fermented using Lactobacillus plantarum (2%, w/v) for 3 days at 37 °C to increase its curcumin content, antioxidant activity, and anti-microbial effect. Fermented turmeric was analyzed its curcumin content by HPLC analysis, antioxidant effect via DPPH radical scavenging activity, and the antimicrobial effect using agar diffusion method. The analysis results revealed that fermented tumeric with Lactobacillus plantarum contained a 11% higher curcumin content (22.8 mg/100 g dried weight) and a 3.1 times stronger DPPH radical scavenging activity compared to no fermented tumeric. Fermented tumeric also inhibited the growth of food poisoning bacteria such as Escherichia coli, Bacillus cereus, and Staphylococcus aureus. Especially Staphylococcus aureus and Bacillus cereus were strongly inhibited by treatment of fermented turmeric with the clear zone of 25.3˜28.6 mm.

[1] Hae-Yeon Choi. J. Korean Soc Food Sci Nutr. 2009. 38: 1202 – 1209