Endogenous and exogenous polyamines in the organogenesis in Curcuma longa L.

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Effect of benzylaminopurine (BAP) on clonal propagation rate of Curcuma longa L.

Curcuma longa L. is used in many countries for its flavor, and medicinal and cosmetic attributes, as well as for its peculiar starch characteristics. These factors have driven an interest in the in vitro propagation of this species, looking for germplasm bank maintenance, production of disease free plants, genetic variability induction from callus, and as a tool for starch research. However, there are few reports concerning the micropropagation of Curcuma longa. The in vitro propagation rate of this species, cultured under two benzylaminopurine (BAP) concentrations, was the aim of this research.

Desenvolvimento e produtividade da cúrcuma (Curcuma longa L.) em função de doses de nitrogênio e potássio

The objective of the experiment was evaluating the development and production of turmeric, it was carried out at FCAV-UNESP, in Jaboticabal-SP, during 11/18/ 1999 to 7/18/2000, in randomized blocks, with three replications, factorial scheme 5 × 5. The factors evaluated were doses of N (0, 68, 136, 170 and 204 kg.ha-1) and doses of K2O (0, 92, 184, 230 and 276 kg.ha-1). The potassium doses influenced plant-mother's height significantly, answering lineally to the increment in the potassium fertilization. There was significant interaction between nitrogen and potassium on the number of leaves of the sons and total-plant. In the doses of 0 and 92 kg of K2O.ha-1 a lineal increase was observed in the number of leaves with the increment of the applied nitrogen. The potassium doses also influenced the foliar area of the sons and total-plant, reaching values of 3260 and 4971 cm2 per plant, respectively, for the application of 276 kg K2O.ha1. The number of sons had a lineal increment with the growing fertilization of potassium, contemplating on the dry mass of the aerial part of the sons. The production of rhizomes per plant wasn't influenced for the factors evaluated.

Efeitos do tipo de rizoma de multiplicação e da cobertura morta no desenvolvimento e produtividade de cúrcuma (Curcuma longa L.)

The aim of this study was to evaluate the influence of different types of rhizomes utilized as seed and the effects of mulch in the culture of Turmeric. This work was conducted in the experimental cultivation area of the Universidade de Ribeirão Preto - UNAERP, in Ribeirao Preto, state of Sao Paulo, Brazil from September/1997 to July/1998. The experiments were arranged in a randomized complete block with a factorial arrangement 2x3, design with 4 replications (32 plants each). The treatments consisted of the use of types of rhizomes utilized to proliferation (head and finger) and types of mulch (absent, grass and leaves/branches). This study investigated proliferation (61, 88 and 124 days after installation), length, shooting and number of leaves of the mother plant besides the number of leaves of the shoot (112, 146 and 233 days after installation), number of finger rhizomes and head rhizomes, fresh and dry biomass of rhizomes and the yield of essential oil (after harvest - July 1998). Obtained results showed a great influence of the type of rhizome used to proliferation. Head rhizomes produced, in weight, about 30% more, when compared to plants from finger rhizomes. Mulching almost duplicated rhizome productivity from 2338 kg.ha -1 of dry rhizomes to 4499 kg.ha -1, when rhizome used to proliferation was finger and from 3046 kg.ha -1 to 5943 kg.ha -1, when using head rhizomes. The yield of essential oil did not show any alteration, independently of the treatments realized.

Microencapsulação de oleoresina de cúrcuma (curcuma longa l.) em matrizes de gelatina, goma arábica e col��geno hidrolisado

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Microencapsulação de oleoresina de cúrcuma (curcuma longa l.) em misturas de goma arábica, maltodextrina e amido modificado

Pós-graduação em Engenharia e Ciência de Alimentos - IBILCE

New starches for the food industry: Curcuma longa and Curcuma zedoaria

The evolution of the food sector has increased interest in the identification of new starches with distinct properties. Curcuma longa and Curcuma zedoaria rhizomes, which are already used in industry to obtain food coloring and pharmaceutical products, may become commercially interesting as starch raw materials. This work aimed to characterize the starch of two Curcuma species. The results revealed that the rhizomes of two species showed low dry matter and high starch contents. The amylose contents of the starches (22% C. longa and 21% C. zedoaria) were similar to potato starch. The results of microscopic analysis showed flat triangular shape and the size was 20-30 mum for two starches. The final viscosity of C longa was high (740 RVU) and the pasting temperature was 81 degreesC. In C. zedoaria the final viscosity was 427 RVU and the pasting temperature was 78 degreesC. These results differed from standard commercially used natural starches. (C) 2003 Elsevier Ltd. All rights reserved.

Magnetic Purification of Curcumin from Curcuma longa Rhizome by Novel Naked Maghemite Nanoparticles

Naked maghemite nanoparticles, namely, surface active maghemite nanoparticles (SAMNs), characterized by a diameter of about 10 nm, possessing peculiar colloidal stability, surface chemistry, and superparamagnetism, present fundamental requisites for the development of effective magnetic purification processes for biomolecules in complex matrices. Polyphenolic molecules presenting functionalities with different proclivities toward iron chelation were studied as probes for testing SAMN suitability for magnetic purification. Thus, the binding efficiency and reversibility on SAMNs of phenolic compounds of interest in the pharmaceutical and food industries, namely, catechin, tyrosine, hydroxytyrosine, ferulic acid, coumaric acid, rosmarinic acid, naringenin, curcumin, and cyanidin-3-glucoside, were evaluated. Curcumin emerged as an elective compound, suitable for magnetic purification by SAMNs from complex matrices. A combination of curcumin, demethoxycurcumin, and bis-demethoxycurcumin was recovered by a single magnetic purification step from extracts of Curcuma longa rhizomes, with a purity >98% and a purification yield of 45%, curcumin being >80% of the total purified curcuminoids.

Cúrcuma: planta medicinal, condimentar e de outros usos potenciais

A cúrcuma (Curcuma longa L.), espécie originária do sudeste asiático, é considerada uma preciosa especiaria. Com a proibição do uso de pigmentos sintéticos nos principais países da América do Norte e Europa, têm sido procuradas alternativas naturais. A cúrcuma, al��m de sua principal utilização como condimento, possui substâncias antioxidantes, antimicrobianas e corantes (curcumina) que lhe conferem possibilidade de emprego nas áreas de cosméticos, têxtil, medicinal e alimentício. Até o presente momento, poucos estudos foram realizados com a cúrcuma no Brasil, fato que determina baixa produtividade. Entretanto, recentes resultados de pesquisa mostram a possibilidade de obtenção de produtividades semelhantes às de seu país de origem, ainda que maiores estudos sejam necessários para definição de estande, adubação e outras práticas culturais. Os objetivos do presente trabalho são apresentar a versatilidade mercadol��gica da cúrcuma, caracterizar a espécie quanto a aspectos botânicos, nutricionais e químicos, bem como reunir e discutir informações técnicas para melhoria da produtividade e qualidade dos rizomas.

Production of turmeric oleoresin microcapsules by complex coacervation with gelatin-gum arabic

Turmeric oleoresin is a colorant prepared by solvent extraction of turmeric (Curcuma longa L.). Curcumin, the major pigment present in turmeric, has been described as a potent antioxidant, anti-inflammatory and anticarcinogenic agent. Turmeric pigments are lipid soluble and water insoluble and are sensitive to light, heat, oxygen and pH, which can be overcome by microencapsulation of turmeric oleoresin. The aim of this work was to investigate microencapsulation of turmeric oleoresin by complex coacervation using gelatin and gum Arabic as encapsulants and freeze-drying as the drying method. The coacervation process was studied by varying the concentration of biopolymer solution (2.5, 5.0 and 7.5%) and the core material: total encapsulant ratio (25, 50, 75 and 100%). Microcapsules were evaluated for encapsulation efficiency, morphology, solubility and stability to light. Encapsulation efficiency ranged from 49 to 73% and samples produced with 2.5% of wall material and 100% core: encapsulant ratio showed better stability to light. © 2012 Wiley Periodicals, Inc.

Avaliação dos efeitos fisiol��gicos e bioquímicos do tratamento com curcumina incorporada ao iogurte no diabetes experimental

Conselho Nacional de Desenvolvimento Científico e Tecnol��gico (CNPq)

Efeito da curcumina na angiogênese em modelo experimental de câncer de mama

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Avaliação das propriedades antioxidantes da Curcumina em sistemas-modelo in vitro

A curcumina, um pigmento natural extraído do rizoma da Curcuma longa L. é utilizada em alimentos, principalmente aqueles condimentados com curry e açafrão. Vários estudos demonstram seu efeito benéfico em diversas doenças, tais como: diabetes, hepatopatias, câncer, entre outras. Uma de suas propriedades é a atividade antioxidante, pois em pequenas quantidades é capaz de inibir ou retardar processos oxidativos. Para substanciar o estudo desta propriedade, comparou-se a capacidade de captura de espécies reativas radicalares e não radicalares pela curcumina, com padrões (biomol��culas, exceto o trolox) antioxidantes: ascorbato, crocina, glutationa, quercetina, rutina, trolox e urato, em sistemas-modelo in vitro, sobre a captura dos radicais: 2-2'-azino-bis (3-etilbenzotiazolina-6-ácido sulfônico) (ABTS●+ ); 2,2-difenil-1 picril-hidrazila (DPPH● ); ânion radical superóxido (O2 ●-); HOCl/OCl- e H2O2. Investigou-se também seu efeito inibitório na geração do HOCl no sistema, mieloperoxidase (MPO)/H2O2/Cl- (via clorinante) e na inibição da oxidação do guaiacol MPO/H2O2/Guaiacol (via peroxidativa). A curcumina nos ensaios com ABTS●+ ou O2 ●-, apresentou o 3° menor IC50, 4,93 e 99,66 µmol/L, respectivamente; com o DPPH● apresentou o 6° menor IC50, 24,70 µmol/L; com o HOCl/OCl- apresentou o menor IC50, 1,12µmol/L e no ensaio com o H2O2 não atingiu o IC50. No ensaio com o sistema MPO/H2O2/Cl-, observou-se alteração da banda de absorção (bleaching) da curcumina (420 nm), al��m disso, nos ensaios com a via clorinante (MPO/H2O2/Cl-) e revelados com 3, 3’, 5, 5’- tetrametilbenzidina (TMB) e iodeto de potássio em meio ácido, observou-se aumento da absorbância (650 nm), o que impossibilitou o estudo de sua inibição nesta via. Entretanto, na via peroxidativa, observou-se uma diminuição significativa da absorbância do produto de oxidação... (Resumo completo, clicar acesso eletrônico abaixo)

Stability at different temperatures of turmeric oleoresin encapsulated in maltodextrin/gelatin matrices by freeze-drying

Turmeric (Curcuma longa L.), which has been used for long time as a spice, food preservative and coloring agent, is a rich source of beneficial phenolic compounds identified as curcuminoids. These phenolic compounds are known for their antioxidant, anti-inflammatory and antimutagenic properties, among others. On the other hand, they are very susceptible to oxidation, requiring protection against oxygen, light and heat. This protection can be achieved by microencapsulation. In this work, the characteristics and the stability of turmeric oleoresin encapsulated by freeze-drying using mixtures of maltodextrin and gelatin as wall materials were studied. Encapsulated turmeric oleoresin was stored at –20, 25 and 60 °C, in the absence of light, and analyzed over a period of 35 days for curcumin and total phenolic contents and color. Results showed that the samples produced with 26% maltodextrin/0.6% gelatin and 22% maltodextrin/3% gelatin presented good encapsulation efficiencies and solubility. In general, the method of encapsulation employed originated products with satisfactory thermal stability, although the encapsulated materials with a higher proportion of maltodextrin in relation to gelatin had better stabilities, especially at –20 and 25 °C temperatures.