Changes in the chemical properties and anti-oxidant activities of curcumin by microwave radiation.

Food science and biotechnology · 2016 · Mixed · Low evidence

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MixedLow evidencePaper 6589

Study snapshot

PublicationFood science and biotechnology · 2016

Study typein_vitro

Reported directionMixed

Evidence ratingLow

Abstract

Curcumin is a dietary phenolic compound that has numerous beneficial health effects. In the present study, changes in the chemical properties and anti-oxidant activities of curcumin by microwave radiation were investigated. Degradation of curcumin dissolved in distilled water was accelerated according to the increase in radiation time or radiation intensity. Residual levels of curcumin after 5 min radiation at 500 W were 24-29%. Scavenging activities of curcumin against DPPH radical decreased by microwave radiation; those of curcumin against ABTS and AAPH radicals and nitrite were rather significantly enhanced. Conventional heating at 95°C also increased scavenging activities of ABTS, AAPH, and nitrite of curcumin but to a lesser extent. Fluorescence intensity of curcumin increased by regular heating but decreased by microwave heating. Among curcuminoids, bisdemethoxycurcumin was most resistant under microwave radiation as compared to curcumin or demethoxycurcumin.

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AI evidence extraction

Structured fields below were generated from the paper’s abstract and metadata to make the evidence easier to inspect. Automated extraction may be incomplete or incorrect; verify important details against the original paper.

Study typein_vitro

Effect directionmixed

PopulationNot supplied

Sample sizeNot supplied

Exposuremicrowave · 5 min (also described as varying with radiation time)

Evidence strengthLowConfidence: 74% · Peer reviewed: yes

Main findings

Microwave radiation accelerated degradation of curcumin in distilled water with increasing radiation time or intensity; after 5 min at 500 W, residual curcumin was 24–29%. DPPH scavenging decreased after microwave radiation, while ABTS, AAPH, and nitrite scavenging were significantly enhanced; conventional heating at 95°C also enhanced ABTS/AAPH/nitrite scavenging but less than microwave heating. Fluorescence intensity increased with regular heating but decreased with microwave heating, and bisdemethoxycurcumin was most resistant among curcuminoids under microwave radiation.

Outcomes measured

Curcumin degradation/residual level
Antioxidant (radical scavenging) activity vs DPPH
Antioxidant (radical scavenging) activity vs ABTS
Antioxidant (radical scavenging) activity vs AAPH
Nitrite scavenging activity
Fluorescence intensity
Relative resistance of curcuminoids (bisdemethoxycurcumin vs curcumin vs demethoxycurcumin) under microwave radiation

Limitations

Microwave frequency not reported in abstract
Exposure metric is power (W) and time; no field strength/SAR reported
In vitro chemical/assay study; no human/animal health outcomes described
Sample size and replication not reported in abstract

View raw extracted JSON

{
  "study_type": "in_vitro",
  "exposure": {
    "band": "microwave",
    "source": null,
    "frequency_mhz": null,
    "sar_wkg": null,
    "duration": "5 min (also described as varying with radiation time)"
  },
  "population": null,
  "sample_size": null,
  "outcomes": [
    "Curcumin degradation/residual level",
    "Antioxidant (radical scavenging) activity vs DPPH",
    "Antioxidant (radical scavenging) activity vs ABTS",
    "Antioxidant (radical scavenging) activity vs AAPH",
    "Nitrite scavenging activity",
    "Fluorescence intensity",
    "Relative resistance of curcuminoids (bisdemethoxycurcumin vs curcumin vs demethoxycurcumin) under microwave radiation"
  ],
  "main_findings": "Microwave radiation accelerated degradation of curcumin in distilled water with increasing radiation time or intensity; after 5 min at 500 W, residual curcumin was 24–29%. DPPH scavenging decreased after microwave radiation, while ABTS, AAPH, and nitrite scavenging were significantly enhanced; conventional heating at 95°C also enhanced ABTS/AAPH/nitrite scavenging but less than microwave heating. Fluorescence intensity increased with regular heating but decreased with microwave heating, and bisdemethoxycurcumin was most resistant among curcuminoids under microwave radiation.",
  "effect_direction": "mixed",
  "limitations": [
    "Microwave frequency not reported in abstract",
    "Exposure metric is power (W) and time; no field strength/SAR reported",
    "In vitro chemical/assay study; no human/animal health outcomes described",
    "Sample size and replication not reported in abstract"
  ],
  "evidence_strength": "low",
  "confidence": 0.74,
  "peer_reviewed_likely": "yes",
  "keywords": [
    "curcumin",
    "microwave radiation",
    "degradation",
    "antioxidant activity",
    "DPPH",
    "ABTS",
    "AAPH",
    "nitrite",
    "fluorescence",
    "curcuminoids",
    "bisdemethoxycurcumin",
    "demethoxycurcumin",
    "heating"
  ],
  "suggested_hubs": [
    {
      "slug": "microwave-ovens",
      "weight": 0.78,
      "reason": "Study investigates effects of microwave radiation (500 W, time/intensity) on a food compound."
    }
  ]
}

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AI-extracted fields are generated from the abstract and metadata and may be incomplete or incorrect. This material is for informational purposes and is not medical advice.

Identifiers and source

DOI: 10.1007/s10068-016-0225-1
PubMed: 30263429

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