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首页> 外文期刊>Journal of the Korean Society for Applied Biological Chemistry >Estimation of daily curcuminoid intake from commercial curry products
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Estimation of daily curcuminoid intake from commercial curry products

机译：估算商品咖喱产品中的每日姜黄素摄入量

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摘要

Turmeric, the main spice in curry, contains curcuminoids, which have been closely linked to the prevention of various chronic diseases. However, the daily intake of curcuminoids from curry consumption remains unclear. This study optimized an analytical method for quantifying individual curcuminoids and then applied it to 50 commercial curry samples available in the retail market. The curcuminoids namely curcumin, demethoxycurcumin, and bisdemethoxycurcumin, which provide the yellow color present in turmeric, were analyzed, and a daily curcuminoid intake from a curry-based diet was estimated. Prior to data collection, the analytical method, incorporating high-performance liquid chromatography with a diode array detector, was validated for linearity, limit of detection (0.03-0.04 mg/kg), limit of quantification (0.10-0.14 mg/kg), and precision and accuracy (less than a relative standard deviation of 1.25 %). Total curcuminoid content in the curry products tested varied greatly depending on the product type, ranging from 24.59 to 161.02 mg/100 g (mean 75.92 mg/100 g) for powdered curry and from 1.04 to 10.78 mg/100 g (mean 4.12 mg/100 g) for retorted curry (precooked curry packaged in a retorted pouch). The daily intake of total curcuminoids from curry products, estimated from the data in this study and available domestic consumption data, was 0.339 mg/person/day for males and 0.299 mg/person/day for females. The distribution of total curcuminoids varied greatly by product owing to variation in the turmeric contents used by curry manufacturers in individual products. The results reveal the wide variation in the curcuminoid contents of commercial curry products and provide information on daily curcuminoid intake.
机译：姜黄是咖喱中的主要香料，姜黄素含有姜黄素，与预防各种慢性疾病密切相关。但是，目前尚不清楚每天从咖喱消费中摄取的姜黄素类药物。这项研究优化了一种定量单个姜黄素的分析方法，然后将其应用于零售市场上的50种商业咖喱样品。分析了姜黄素，即姜黄素，去甲氧基姜黄素和双去甲氧基姜黄素，它们提供了姜黄中存在的黄色，并估计了每天从咖喱类饮食中摄取的姜黄素。在收集数据之前，将分析方法与高效液相色谱法结合二极管阵列检测器进行了验证，以确保线性，检测限（0.03-0.04 mg / kg），定量限（0.10-0.14 mg / kg），精度和准确性（小于1.25％的相对标准偏差）。所测试的咖喱产品中的总姜黄素含量随产品类型的不同而有很大差异，咖喱粉的范围为24.59至161.02 mg / 100 g（平均为75.92 mg / 100 g），咖喱粉的总姜黄素含量为1.04至10.78 mg / 100 g（平均4.12 mg / 100克）用于蒸煮的咖喱（包装在蒸煮小袋中的预煮咖喱）。根据这项研究的数据和现有的国内消费数据估算，咖喱产品中的总姜黄素每日摄入量，男性为0.339 mg /人/天，女性为0.299 mg /人/天。由于咖喱制造商在单个产品中使用的姜黄含量不同，因此总姜黄素的分布因产品而异。结果揭示了商业咖喱产品中姜黄素含量的广泛差异，并提供了每日姜黄素摄入量的信息。

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