Effects of drying temperature on the bioactive and technological properties of turmeric (<i>Curcuma longa</i> L.) flour

LIMA, Maria Siqueira de; RESENDE, Osvaldo; PLÁCIDO, Geovana Rocha; SILVA, João Antônio Gonçalves e; CÉLIA, Juliana Aparecida; CALIARI, Marcio; OLIVEIRA, Daniel Emanuel Cabral de; CORREIA, Josivania Silva; SILVA, Marco Antônio Pereira da

doi:10.1590/fst.76122

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Original Article • Food Sci. Technol 42 • 2022 • https://doi.org/10.1590/fst.76122 copy

Effects of drying temperature on the bioactive and technological properties of turmeric (Curcuma longa L.) flour

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

The objective of this study was to evaluate the influence of drying treatment on the characteristics physical, chemical, technological properties and bioactive of turmeric flour. The flour was obtained from the drying of rhizomes in a forced air circulation oven at temperatures of 45, 55, 65 and 75 °C. The analyzes performed were: pH, instrumental color, microstructure, granulometry, water and oil absorption indices, water solubility indices, and antioxidant activity. The characteristics of the flours significantly affected were moisture, protein, lipid and ash contents. The antioxidant capacity with the DPPH radical, for flour at the drying temperature of 45 °C, presented the highest value 36.55 Mmol Trolox g^-1, and 7686.32 Mmol FeSO4 g^-1 the FRAP radical at 65 °C.The phenolic content varied according to the solvent applied to obtain the extract, the mean values of total phenolic compounds for each temperature were: 0.419, 0.332, 0.316, 0.283 mg GAEa 100 g^-1for temperatures 45, 55, 65 and 75°C respectively. Water solubility index (WSI) and oil absorption index ranged from 12.45 g g^-1 to 11.78 g g^-1 and from 2.54 g g^-1 to 2.49 g g^-1, respectively, for temperatures of 45 °C and 75 °C. The results of the present study indicated that temperature influences the physicochemical and technological properties of turmeric flour.

Keywords:
antioxidants; solubility indices; infrared peaks

Treatments	Moisture	Ashes	EE	Protein
Treatments	(g 100 g^-1)	(g 100 g^-1)	(g 100 g^-1)	(g 100 g^-1)
45 °C	7.51 ± 0.29^a	6.23 ± 0.07^a	7.45 ± 0.20^a	11.13 ± 0.53^a
55 °C	7.35 ± 0.09^a	6.59 ± 0.08^a	6.23 ± 0.56^a	6.45 ± 0.22^b
65 °C	7.19 ± 0.15^a	6.04 ± 0.07^a	6.15 ± 1.02^a	6.07 ± 0.07^b
75 °C	7.10 ± 0.14^a	6.34 ± 0.05^a	6.04 ± 0.16^a	6.18 ± 0.20^b
CV (%)	2.92	1.11	9.2	4.11

Treatments	Parameters
Treatments	L*	a*	b*	C*	h°
45 °C	60.59 ± 0.24^a	26.90 ± 0.18^b	77.10 ± 0.52^a	81.66 ± 0.55^a	70.76 ± 0.06^a
55 °C	56.55 ± 0.04^c	26.55 ± 0.07^c	69.99 ± 0.32^d	74.86 ± 0.33^d	69.22 ± 0.04^d
65 °C	58.19 ± 0.07^b	27.56 ± 0.02^a	74.33 ± 0.20^b	79.28 ± 0.18^b	69.65 ± 0.05^b
75 °C	56.27 ± 0.28^d	26.68 ± 0.15^c	71.37 ± 1.01^c	76.19 ± 0.99^c	69.49 ± 0.18^c

Macrominerals (g 100 g^-1)	Temperature (°C)				Unit
Macrominerals (g 100 g^-1)	45	55	65	75	Unit
N	41.04	41.99	42.11	42.95	g kg^-1
P	3.50	2.92	3.01	2.98
K	18.50	20.05	20.00	21.00
Ca	1.46	1.40	1.71	1.41
Mg	2.75	1.99	2.18	2.10
S	1.38	1.12	0.97	1.13
Microminerals	45	55	65	75	mg 100 g^-1
Fe	138.11	173.34	123.24	165.34
Mn	66.75	1.25	3.10	1.40
Cu	5.75	4.65	4.30	4.25
Zn	30.75	7.15	7.70	7.90
B	4.85	5.60	5.10	7.35

Treatments	pH	WAI	WSI	OAI
Treatments	pH	(g g^-1)	(g g^-1)	(g g^-1)
45 °C	6.47 ± 0.39^a	4.32 ± 0.07^b	12.45 ± 1.08^a	2.54 ± 0.04^a
55 °C	6.58 ± 0.04^a	4.88 ± 0.07^a	10.05 ± 1.25^a	2.34 ± 0.02^a
65 °C	6.63 ± 0.04^a	4.47 ± 0.01^ab	10.91 ± 0.89^a	2.43 ± 0.22^a
75 °C	6.54 ± 0.05^a	4.47 ± 0.27^b	11.78 ± 0.51^a	2.49 ± 0.63^a
CV (%)	4.69	3.48	8.61	13.75

		Treatments
		45 °C	55 °C	65 °C	75 °C
Antioxidant capacity	DPPH (μmol Trolox g-1)	36.55^a	10.11^b	9.94^b	8.64^b
Antioxidant capacity	FRAP (Μmol) FeSO4 g-1)	5092.98^b	1331.32^d	7686.32^a	4231.32^c
Total phenolic compounds	Phenols (methanol) (mg GAEa 100 g-1)	0.600 ± 0.10^a	0.517 ± 0.11^ab	0.386 ± 0.03^b	0.420 ± 0.01^ab
	Phenols (ethanol) (mg GAEa 100 g-1)	0.607 ± 0.01^a	0.450 ± 0.01^bc	0.502 ± 0.05^b	0.400 ± 0.01^c
	Phenols (water) (mg GAEa 100 g-1)	0.05 ± 0.02^a	0.03 ± 0.01^a	0.06 ± 0.04^a	0.03 ± 0.02^a
	The average values total phenolic compounds (mg GAEa 100 g-1)	0.419	0.332	0,316	0.283
Carotenoids (μg g-1)		14.88^a	10,15^b	6,39^c	5,90^c

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[1] *Corresponding author: maria.lima@ifgoiano.edu.br