Rapid Determination and Quality Control of Pharmacological Volatiles of Turmeric (Curcuma longa L.) by Fast Gas Chromatography–Surface Acoustic Wave Sensor

Lu, Yanyan; Wang, Jianbo; Shen, Gang; Liu, Jiuling; Zhu, Hongli; Zhao, Junning; He, Shan

doi:10.3390/molecules26195797

Cited by 6 publications

(3 citation statements)

References 15 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In addition, ( Z )- β -farnesene, β -bisabolene, α -phellandrene, and terpinolene have also been detected in turmeric juice [ 31 ]. Curcumene, ar -turmerone and β -sesquiphellandrene were confirmed as the main pharmacological volatiles of turmeric [ 32 , 33 ]. a -Phellandrene is a plant metabolite that is a colorless to light yellow oily liquid, with an odor similar to black pepper, that can act as an antimicrobial agent [ 30 ].…”

Section: Resultsmentioning

confidence: 99%

Physical, Chemical, and Sensory Properties of a Turmeric-Fortified Pineapple Juice Beverage

Follett

Wall

Duff

et al. 2023

Foods

View full text Add to dashboard Cite

Beverage mixtures based on pineapple (Ananas comosus) and turmeric (Curcuma longa) juice as a ready-to-drink product were developed, and their physicochemical, nutritional, and sensory properties were evaluated. Four different concentrations of turmeric juice (5%, 10%, 15%, and 20% (v/v)) were added to pineapple juice to make turmeric-fortified pineapple (TFP) juice samples. Pineapple juice without turmeric was the control. The L*, a*, b*, titratable acidity (TA), total antioxidant capacity, and %DPPH scavenging values, as well as the concentrations of the phenolic compounds curcumin and demethoxycurcumin, were significantly increased with increasing turmeric concentration. Thirty volatile compounds were detected in the mixed juice samples with turmeric. Most of the turmeric-specific compounds, including monoterpenes, sesquiterpenes and turmerones, were detected in the TFP juice samples. While the antioxidant activity of the juice samples increased with increasing turmeric concentration, the pineapple juice fortified with 10% turmeric (10%T) had the best overall quality as determined by panelists. Greater concentrations of turmeric were associated with decreased palatability due to reduced mouthfeel and sweetness and increased aftertaste and sourness. These results suggest that the 10%T juice could be developed into a commercial functional beverage with increased overall flavor and nutritional quality.

show abstract

Section: Resultsmentioning

confidence: 99%

Physical, Chemical, and Sensory Properties of a Turmeric-Fortified Pineapple Juice Beverage

Follett

Wall

Duff

et al. 2023

Foods

View full text Add to dashboard Cite

show abstract

“…Besides curcuminoids, volatile compounds also account for the efficacy (e.g., antioxidant and antimicrobial activities) of turmeric . The most reported volatile compounds are curcumene (9.1%), β-sesquiphellandrene (5.1%), and ar -turmerone (69.63%), which were sesquiterpenes . Unlike curcuminoids, turmerones have been found to exhibit a different profile of activities such as anticancer cells, antiinflammation, and analgesia .…”

Section: Introductionmentioning

confidence: 99%

“…11 The most reported volatile compounds are curcumene (9.1%), β-sesquiphellandrene (5.1%), and ar-turmerone (69.63%), which were sesquiterpenes. 12 Unlike curcuminoids, turmerones have been found to exhibit a different profile of activities such as anticancer cells, 13 antiinflammation, 14 and analgesia. 15 Additionally, it was interesting that curcuminoids and sesquiterpenoids together had a synergistic effect on their bioactivities.…”

Section: ■ Introductionmentioning

confidence: 99%

Quality Evaluation of Turmeric Dietary Supplements in the United States Market Using a Quantification and UHPLC-HRMS Metabolite Ratio Approach

Liu,

Sun,

et al. 2023

ACS Food Sci. Technol.

View full text Add to dashboard Cite

Turmeric is one of the most popular herbal botanicals used in the food and dietary supplement (DS) industries. As a DS, it faces labeling inconsistency and authenticity issues due to economic motivation. This research evaluated the labeling claim accuracy and chemical profile of commercial turmeric dietary supplemental products. Ten turmeric DSs from the US market along with one reference standard and two rhizome powders were analyzed using ultrahigh-performance liquid chromatography−highresolution mass spectrometry. Except 2 samples not given clear label facts, only 3 out of the 10 samples analyzed met the labeling expectation of curcuminoid amounts based on the sum of curcumin (CUR), demethoxycurcumin (DMC), and bisdemethoxycurcumin (BMC) quantities. In addition, 13 known curcuminoids and volatile compounds were selected to represent the "natural" metabolite profile of turmeric, and the metabolite profiles of the commercial products were evaluated. Considering the addition of synthetic ingredients will break the "natural profile" ratio of turmeric, the ratios of curcuminoids/turmerones and ratios of CUR/DMC/BMC were selected as the quality markers after evaluating the metabolite profiles of turmeric rhizome samples and DSs. The natural turmeric (voucher sample and raw rhizome samples) has a ratio of less than 20% while some of the DS samples have ratios higher than 50% for turmerones/curcuminoids, and the curcumin ratio to curcuminoids is about 60 to 65% for the natural turmeric while some of the DS samples are well over 80%. The results suggest both the ratio of curcuminoids/turmerones and the ratio of CUR/DMC/BMC may be used as indicators for the quality markers of turmeric DSs.

show abstract

Unlocking the medicinal arsenal of Cissus assamica: GC‐MS/MS, FTIR, and molecular docking insights

Taher,

Kundu,

Laboni

et al. 2024

Health Science Reports

View full text Add to dashboard Cite

Background and aimsThis study investigated the biochemical components present in the leaves of Cissus assamica. The primary aim was to analyze these components using advanced techniques and assess their potential therapeutic applications.MethodologyFourier Transform Infrared (FT‐IR) spectroscopy, Gas Chromatography‐Mass Spectrometry (GC‐MS), and Mass Spectral analysis were employed to identify and characterize the compounds in Cissus assamica leaves. The mass spectra of each compound were compared with data from the Wiley and NIST libraries to determine their names, molecular masses, and chemical structures. FT‐IR analysis identified characteristic functional groups by their specific frequencies.Results and discussionFT‐IR spectroscopic analysis revealed significant molecular vibrations at frequencies of 3265.63, 2853.81, 1638.60, 1469.21, and 1384.95 cm⁻¹, indicating the presence of specific functional groups. The GC‐MS analysis identified distinct compounds, such as “aR‐Turmerone,” “Curlone,” “7,8‐Epoxylanostan‐11‐ol, 3‐acetoxy‐,” “13‐Docosenamide, (Z)‐,” “Phenol, 3,5‐bis(1,1‐dimethylethyl)‐,” “9,19‐Cyclolanostan‐3‐ol, 24,24‐epoxymethano‐, acetate,” and “Quinoline‐5,8‐dione‐6‐ol, 7‐[[(4‐cyclohexylbutyl)amino]methyl]‐.” These compounds exhibited potential therapeutic applications. Their cytotoxic, antimicrobial, antidiarrheal, anti‐hyperglycemic, and pain‐relieving properties were evaluated by comparing them with reference ligands targeting specific receptors, including dihydrofolate reductase (DHFR), epidermal growth factor receptor (EGFR), kappa opioid receptor (KOR), glucose transporter 3 (GLUT 3), and cyclooxygenase 2 (COX‐2).ConclusionThe results of this study suggest that Cissus assamica leaves contain bioactive compounds with potential therapeutic benefits for treating infections, diarrhea, hyperglycemia, and pain. However, further research is needed to conduct comprehensive phytochemical screening and establish the precise mechanisms of action for the crude extract or the plant‐derived compounds.

show abstract

Rapid Determination and Quality Control of Pharmacological Volatiles of Turmeric (Curcuma longa L.) by Fast Gas Chromatography–Surface Acoustic Wave Sensor

Cited by 6 publications

References 15 publications

Physical, Chemical, and Sensory Properties of a Turmeric-Fortified Pineapple Juice Beverage

Physical, Chemical, and Sensory Properties of a Turmeric-Fortified Pineapple Juice Beverage

Quality Evaluation of Turmeric Dietary Supplements in the United States Market Using a Quantification and UHPLC-HRMS Metabolite Ratio Approach

Unlocking the medicinal arsenal of Cissus assamica: GC‐MS/MS, FTIR, and molecular docking insights

Contact Info

Product

Resources

About