Physico-chemical microbiological and microscopic characteristics of industrialised turmeric powder

Scabora M. H., . and Picanço N. F. M., . and Faria R. A. P. G., . and Nascimento E., . and Rodrigues E. C., . and Bécker G., . and Britto G. C. S., . and Soares W. P., . and Oliveira A. P., . Physico-chemical microbiological and microscopic characteristics of industrialised turmeric powder. pp. 417-426. ISSN 2231-7546

This study aimed to evaluate the physico-chemical microbiological and microscopic characteristics of industrialised turmeric powder. Experiments were conducted in a completely randomised design with four treatments represented by different turmeric brands (A B C and D) and four repetition (batches) analysed in triplicate. The inhibition coefficient of DPPH total phenolic compounds water activity (aw) pH titratable acidity (TA) curcumin content colour parameters (L a b C and H) proximate composition minerals (Ca Na and K) yeast and mould count coliform count at 45C and presence of Escherichia coli and Salmonella spp. in the four turmeric brands were evaluated. The microscopic analysis was carried out under optical microscope from the pool of replicates in each treatment. As compared to other brands brand B exhibited better antioxidant activity and higher concentrations of curcumin and minerals such as calcium and sodium. There were no differences in aw among the brands. With regard to colour parameters all brands showed a trend for yellow colour (b); however only brand A was lighter (L) and more saturated (C) than brand B. Microbiological and microscopic parameters of turmeric from all brands met with the legal requirements. However the industrialised turmeric available in the market does not meet the quality standards based on curcumin content indicating differences between the parameters and the presence of impurities.

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Abstract

This study aimed to evaluate the physico-chemical microbiological and microscopic characteristics of industrialised turmeric powder. Experiments were conducted in a completely randomised design with four treatments represented by different turmeric brands (A B C and D) and four repetition (batches) analysed in triplicate. The inhibition coefficient of DPPH total phenolic compounds water activity (aw) pH titratable acidity (TA) curcumin content colour parameters (L a b C and H) proximate composition minerals (Ca Na and K) yeast and mould count coliform count at 45C and presence of Escherichia coli and Salmonella spp. in the four turmeric brands were evaluated. The microscopic analysis was carried out under optical microscope from the pool of replicates in each treatment. As compared to other brands brand B exhibited better antioxidant activity and higher concentrations of curcumin and minerals such as calcium and sodium. There were no differences in aw among the brands. With regard to colour parameters all brands showed a trend for yellow colour (b); however only brand A was lighter (L) and more saturated (C) than brand B. Microbiological and microscopic parameters of turmeric from all brands met with the legal requirements. However the industrialised turmeric available in the market does not meet the quality standards based on curcumin content indicating differences between the parameters and the presence of impurities.

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Item Type:	Article
AGROVOC Term:	Curcuma longa
AGROVOC Term:	Turmeric
AGROVOC Term:	Experimentation
AGROVOC Term:	Microbiological analysis
AGROVOC Term:	Microscopy
AGROVOC Term:	Powders
AGROVOC Term:	Curcumin
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Proximate composition
AGROVOC Term:	Antioxidants
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/9140

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