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

Kebede, Belay Haile; Forsido, Sirawdink Fikreyesus; Tola, Yetenayet Bekele; Astatkie, Tessema

doi:10.1590/1678-4324-2021200697

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Article - Food/Feed Science and Technology • Braz. arch. biol. technol. 64 • 2021 • https://doi.org/10.1590/1678-4324-2021200697 copy

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

Authorship SCIMAGO INSTITUTIONS RANKINGS

HIGHLIGHTS

The quality of turmeric powder depends mainly on curing and drying methods

Curcumin is highly retained in conventional curing and solar tunnel drier

Open-air sun drying resulted in powder with low ash values and high essential oil

Improved curing with open-air sun drying provided the maximum oleoresin yield

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.

Keywords:
Curcumin; Postharvest processing; Essential oil; Turmeric quality

GRAPHICAL ABSTRACT

Source of Variation	MC	TA	AIA	Curcumin	EO	Oleoresin	CR
Variety	<0.001	<0.001	<0.001	<0.001	<0.001	<0.001	<0.001
CM	0.287	0.107	<0.001	0.016	0.009	0.002	<0.001
DM	<0.001	<0.001	<0.001	0.017	<0.001	0.044	<0.001
Variety*CM	0.259	0.010	<0.001	0.111	<0.001	<0.001	0.155
Variety*DM	0.001	0.015	<0.001	0.093	<0.001	<0.001	<0.001
CM*DM	0.043	0.289	0.001	0.004	0.002	0.001	<0.001
VarietyCMDM	0.001	<0.001	0.001	0.001	<0.001	0.002	0.025
R-squared (%)	89.4	90.9	95.6	84.8	99.2	95.6	49.6

Variety	CM	DM	MC (%)	TA (%)	AIA (%)	Curcumin (%)	EO (%)	Oleo (%)	CR
Bonga51/71	CCM	GSD	9.00 ^cde	8.75 ^cde	1.407 ^de	5.52 ^defg	6.25 ^abc	13.31 ^abc	1.54 ^h
Bonga51/71	CCM	OSD	11.08 ^ab	9.55 ^ab	1.490 ^cde	5.74 ^bcdef	6.52 ^a	13.61 ^ab	2.83 ^cd
Bonga51/71	CCM	STD	8.50 ^de	9.82 ^a	1.700 ^ab	6.99 ^a	6.27 ^abc	13.83 ^a	3.06 ^abc
Bonga51/71	ICM	GSD	8.67 ^cde	9.25 ^abc	1.507 ^cd	5.77 ^bcde	6.27 ^abc	13.26 ^abc	2.43 ^def
Bonga51/71	ICM	OSD	11.58 ^a	9.17 ^bcd	1.690 ^ab	5.65 ^cdef	6.37 ^ab	10.82 ^d	3.10 ^abc
Bonga51/71	ICM	STD	8.58 ^cde	9.18 ^bcd	1.820 ^a	5.46 ^efg	6.13 ^bc	12.42 ^c	3.41 ^ab
Dame	CCM	GSD	8.67 ^cde	7.57 ^gh	0.997 ⁱ	5.65 ^cdef	5.75 ^d	13.66 ^ab	2.45 ^def
Dame	CCM	OSD	10.83 ^ab	7.17 ^h	0.993 ⁱ	6.69 ^a	6.37 ^ab	13.42 ^abc	2.97 ^bc
Dame	CCM	STD	6.42 ^f	8.25 ^ef	1.113 ^hi	6.64 ^a	5.13 ^e	12.61 ^bc	3.46 ^ab
Dame	ICM	GSD	6.67 ^f	7.83 ^fg	1.700 ^ab	6.45 ^ab	6.35 ^ab	13.41 ^abc	2.80 ^cde
Dame	ICM	OSD	10.83 ^ab	7.83 ^fg	1.367 ^ef	6.27 ^abcd	6.35 ^ab	13.88 ^a	3.44 ^ab
Dame	ICM	STD	8.25 ^de	8.58 ^de	1.577 ^bc	6.36 ^abc	6.03 ^c	12.66 ^bc	3.51 ^a
HT3/2002	CCM	GSD	8.83 ^cde	8.75 ^cde	1.253 ^fg	5.33 ^efg	3.82 ^f	8.93 ^g	1.41 ^h
HT3/2002	CCM	OSD	9.92 ^bc	8.75 ^cde	1.227 ^gh	5.05 ^efg	3.92 ^f	10.58 ^de	2.36 ^efg
HT3/2002	CCM	STD	7.67 ^ef	8.77 ^cde	1.423 ^de	5.12 ^efg	3.90 ^f	9.39 ^fg	1.99 ^g
HT3/2002	ICM	GSD	8.75 ^cde	8.67 ^cde	1.537 ^cd	4.80 ^g	3.67 ^f	9.84 ^ef	2.02 ^g
HT3/2002	ICM	OSD	9.42 ^cd	8.33 ^ef	1.237 ^fgh	4.86 ^g	3.82 ^f	9.83 ^efg	2.30 ^fg
HT3/2002	ICM	STD	6.50 ^f	9.63 ^ab	1.587 ^bc	4.99 ^fg	3.77 ^f	9.20 ^fg	2.33 ^fg

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