Effects of Variety and Curing and Drying Methods on Quality Attributes of Turmeric (Curcuma domestica) Powder

Detalhes bibliográficos
Autor(a) principal: Kebede,Belay Haile
Data de Publicação: 2021
Outros Autores: Forsido,Sirawdink Fikreyesus, Tola,Yetenayet Bekele, Astatkie,Tessema
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Brazilian Archives of Biology and Technology
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132021000100509
Resumo: Abstract Variety and the method used for curing and drying affect the quality and marketability of processed turmeric (Curcuma domestica) powder. This study was conducted to determine the effects of Variety (Bonga51/71, HT3/2002, and Dame), Curing method (conventional curing (CCM) and improved curing (ICM)), and Drying method (open-air drying (OSD), solar tunnel dryer (STD), and greenhouse solar dryer (GSD)) on the quality attributes (moisture content, total ash, acid-insoluble ash, curcumin, oleoresin, essential oil, and color rating) of turmeric powder using a 3x2x3 factorial design. The results revealed that moisture content was reduced substantially to 7.67% and 6.5% for HT3/2002 variety cured with CCM and ICM but dried with STD, respectively; and to 6.67% and 6.42% for Dame variety cured/dried/ with ICM/GSD and CCM/STD, respectively. Dame variety cured with ICM and dried with GSD resulted in the lowest total ash (6.67%); but it gave the lowest acid-insoluble ash when cured with CCM and dried with OSD (0.993%) and GSD (0.997%). The highest curcumin retention (6.99%) and oleoresin yield (13.88%) were obtained from Bonga51/71 variety cured with CCM and dried with STD, and Dame variety cured with ICM and dried with OSD, respectively. On the other hand, the highest (6.52%) essential oil yield was obtained from Bonga51/71 variety cured with CCM and dried with OSD. In summary, OSD provides the lowest total and acid-insoluble ashes (pharmacognostic parameters of turmeric for different medicinal uses) and the highest oleoresin (contains color, pungency, and flavor constituents of turmeric) in CCM and ICM curing methods, respectively.
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spelling Effects of Variety and Curing and Drying Methods on Quality Attributes of Turmeric (Curcuma domestica) PowderCurcuminPostharvest processingEssential oilTurmeric qualityAbstract Variety and the method used for curing and drying affect the quality and marketability of processed turmeric (Curcuma domestica) powder. This study was conducted to determine the effects of Variety (Bonga51/71, HT3/2002, and Dame), Curing method (conventional curing (CCM) and improved curing (ICM)), and Drying method (open-air drying (OSD), solar tunnel dryer (STD), and greenhouse solar dryer (GSD)) on the quality attributes (moisture content, total ash, acid-insoluble ash, curcumin, oleoresin, essential oil, and color rating) of turmeric powder using a 3x2x3 factorial design. The results revealed that moisture content was reduced substantially to 7.67% and 6.5% for HT3/2002 variety cured with CCM and ICM but dried with STD, respectively; and to 6.67% and 6.42% for Dame variety cured/dried/ with ICM/GSD and CCM/STD, respectively. Dame variety cured with ICM and dried with GSD resulted in the lowest total ash (6.67%); but it gave the lowest acid-insoluble ash when cured with CCM and dried with OSD (0.993%) and GSD (0.997%). The highest curcumin retention (6.99%) and oleoresin yield (13.88%) were obtained from Bonga51/71 variety cured with CCM and dried with STD, and Dame variety cured with ICM and dried with OSD, respectively. On the other hand, the highest (6.52%) essential oil yield was obtained from Bonga51/71 variety cured with CCM and dried with OSD. In summary, OSD provides the lowest total and acid-insoluble ashes (pharmacognostic parameters of turmeric for different medicinal uses) and the highest oleoresin (contains color, pungency, and flavor constituents of turmeric) in CCM and ICM curing methods, respectively.Instituto de Tecnologia do Paraná - Tecpar2021-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132021000100509Brazilian Archives of Biology and Technology v.64 2021reponame:Brazilian Archives of Biology and Technologyinstname:Instituto de Tecnologia do Paraná (Tecpar)instacron:TECPAR10.1590/1678-4324-2021200697info:eu-repo/semantics/openAccessKebede,Belay HaileForsido,Sirawdink FikreyesusTola,Yetenayet BekeleAstatkie,Tessemaeng2021-11-17T00:00:00Zoai:scielo:S1516-89132021000100509Revistahttps://www.scielo.br/j/babt/https://old.scielo.br/oai/scielo-oai.phpbabt@tecpar.br||babt@tecpar.br1678-43241516-8913opendoar:2021-11-17T00:00Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)false
dc.title.none.fl_str_mv Effects of Variety and Curing and Drying Methods on Quality Attributes of Turmeric (Curcuma domestica) Powder
title Effects of Variety and Curing and Drying Methods on Quality Attributes of Turmeric (Curcuma domestica) Powder
spellingShingle Effects of Variety and Curing and Drying Methods on Quality Attributes of Turmeric (Curcuma domestica) Powder
Kebede,Belay Haile
Curcumin
Postharvest processing
Essential oil
Turmeric quality
title_short Effects of Variety and Curing and Drying Methods on Quality Attributes of Turmeric (Curcuma domestica) Powder
title_full Effects of Variety and Curing and Drying Methods on Quality Attributes of Turmeric (Curcuma domestica) Powder
title_fullStr Effects of Variety and Curing and Drying Methods on Quality Attributes of Turmeric (Curcuma domestica) Powder
title_full_unstemmed Effects of Variety and Curing and Drying Methods on Quality Attributes of Turmeric (Curcuma domestica) Powder
title_sort Effects of Variety and Curing and Drying Methods on Quality Attributes of Turmeric (Curcuma domestica) Powder
author Kebede,Belay Haile
author_facet Kebede,Belay Haile
Forsido,Sirawdink Fikreyesus
Tola,Yetenayet Bekele
Astatkie,Tessema
author_role author
author2 Forsido,Sirawdink Fikreyesus
Tola,Yetenayet Bekele
Astatkie,Tessema
author2_role author
author
author
dc.contributor.author.fl_str_mv Kebede,Belay Haile
Forsido,Sirawdink Fikreyesus
Tola,Yetenayet Bekele
Astatkie,Tessema
dc.subject.por.fl_str_mv Curcumin
Postharvest processing
Essential oil
Turmeric quality
topic Curcumin
Postharvest processing
Essential oil
Turmeric quality
description Abstract Variety and the method used for curing and drying affect the quality and marketability of processed turmeric (Curcuma domestica) powder. This study was conducted to determine the effects of Variety (Bonga51/71, HT3/2002, and Dame), Curing method (conventional curing (CCM) and improved curing (ICM)), and Drying method (open-air drying (OSD), solar tunnel dryer (STD), and greenhouse solar dryer (GSD)) on the quality attributes (moisture content, total ash, acid-insoluble ash, curcumin, oleoresin, essential oil, and color rating) of turmeric powder using a 3x2x3 factorial design. The results revealed that moisture content was reduced substantially to 7.67% and 6.5% for HT3/2002 variety cured with CCM and ICM but dried with STD, respectively; and to 6.67% and 6.42% for Dame variety cured/dried/ with ICM/GSD and CCM/STD, respectively. Dame variety cured with ICM and dried with GSD resulted in the lowest total ash (6.67%); but it gave the lowest acid-insoluble ash when cured with CCM and dried with OSD (0.993%) and GSD (0.997%). The highest curcumin retention (6.99%) and oleoresin yield (13.88%) were obtained from Bonga51/71 variety cured with CCM and dried with STD, and Dame variety cured with ICM and dried with OSD, respectively. On the other hand, the highest (6.52%) essential oil yield was obtained from Bonga51/71 variety cured with CCM and dried with OSD. In summary, OSD provides the lowest total and acid-insoluble ashes (pharmacognostic parameters of turmeric for different medicinal uses) and the highest oleoresin (contains color, pungency, and flavor constituents of turmeric) in CCM and ICM curing methods, respectively.
publishDate 2021
dc.date.none.fl_str_mv 2021-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
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dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132021000100509
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dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1678-4324-2021200697
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dc.publisher.none.fl_str_mv Instituto de Tecnologia do Paraná - Tecpar
publisher.none.fl_str_mv Instituto de Tecnologia do Paraná - Tecpar
dc.source.none.fl_str_mv Brazilian Archives of Biology and Technology v.64 2021
reponame:Brazilian Archives of Biology and Technology
instname:Instituto de Tecnologia do Paraná (Tecpar)
instacron:TECPAR
instname_str Instituto de Tecnologia do Paraná (Tecpar)
instacron_str TECPAR
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reponame_str Brazilian Archives of Biology and Technology
collection Brazilian Archives of Biology and Technology
repository.name.fl_str_mv Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)
repository.mail.fl_str_mv babt@tecpar.br||babt@tecpar.br
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