title: Facile preparation of water soluble curcuminoids extracted from turmeric (Curcuma longa L.) powder by using steviol glucosides.
abstract: Curcuminoids from rhizomes of Curcuma longa possess various biological activities. However, low aqueous solubility and consequent poor bioavailability of curcuminoids are major limitations to their use. In this study, curcuminoids extracted from turmeric powder using stevioside (Ste), rebaudioside A (RebA), or steviol glucosides (SG) were solubilized in water. The optimum extraction condition by Ste, RebA, or SG resulted in 11.3, 9.7, or 6.7mg/ml water soluble curcuminoids. Curcuminoids solubilized in water showed 80% stability at pH from 6.0 to 10.0 after 1week of storage at 25°C. The particle sizes of curcuminoids prepared with Ste, RebA, and SG were 110.8, 95.7, and 32.7nm, respectively. The water soluble turmeric extracts prepared with Ste, RebA, and SG showed the 2,2-diphenyl-1-picrylhydrazyl radical scavenging (SC50) activities of 127.6, 105.4, and 109.8μg/ml, and the inhibition activities (IC50) against NS2B-NS3(pro) from dengue virus type IV of 14.1, 24.0 and 15.3μg/ml, respectively.
authors: The Institute of Food Industrialization, Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354, South Korea. Electronic address: hara2910@snu.ac.kr.
authors: Thi Thanh Hanh
authors: TTH
authors: Nguyen
authors: The Institute of Food Industrialization, Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354, South Korea. Electronic address: tlwlsqja88@snu.ac.kr.
authors: Jinbeom
authors: J
authors: Si
authors: OTTOGI Corporation, Anyang, Kyunggi 06177, South Korea. Electronic address: gilkang@ottogi.co.kr.
authors: Choongil
authors: C
authors: Kang
authors: OTTOGI Corporation, Anyang, Kyunggi 06177, South Korea. Electronic address: bschung@ottogi.co.kr.
authors: Byoungsang
authors: B
authors: Chung
authors: The Institute of Food Industrialization, Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354, South Korea; Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354, South Korea. Electronic address: dchung@snu.ac.kr.
authors: Donghwa
authors: D
authors: Chung
authors: The Institute of Food Industrialization, Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354, South Korea; Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354, South Korea. Electronic address: kimdm@snu.ac.kr.
authors: Doman
authors: D
authors: Kim
mesh_terms: D030024:Curcuma / Q000737:chemistry*; D003474:Curcumin / Q000032:analysis*; D045786:Diterpenes, Kaurane; D005960:Glucosides; D010936:Plant Extracts / Q000737:chemistry*
chemical_list: D045786:Diterpenes, Kaurane; D005960:Glucosides; D010936:Plant Extracts; C012043:stevioside; C012042:steviol; C012596:turmeric extract; D003474:Curcumin
keywords: Curcuminoids; Rebaudioside A; Solubilization; Steviol glucoside; Stevioside; Turmeric