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A Review on Turmeric (Curcuma longa L.) and Usage in Seafood

Year 2021, Volume: 10 Issue: 1, 71 - 84, 31.03.2021
https://doi.org/10.33714/masteb.771756

Abstract

Seafood stands out as an important protein source for human nutrition. Providing food safety, increasing food production and processing, preventing nutrient losses, preserving the quality of food, and extending shelf life have gained importance. Thus, the use of food additives has been a technological must. Turmeric (Curcuma longa L., Zingiberaceae) is obtained from the root of the Curcuma longa plant, a fiber plant from the ginger family. It is a plant with polyphenolic effects. Curcumin (diferuloylmethane) is the most active ingredient of turmeric. It has an antioxidant effect. Turmeric has been found to have anti-inflammatory, anti-carcinogenic, and antiatherogenic effects. Turmeric is used in smoked meats, pickles and some cakes, seafood, fish soup and other soups, rice, cold cuts, and various vegetable dishes. Turmeric has a very important role in maintaining the nutritional quality of seafood products, extending the shelf life with its antioxidant and antimicrobial effect, increasing the attractiveness of seafood by adding color and flavor and obtaining healthy products.

References

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Year 2021, Volume: 10 Issue: 1, 71 - 84, 31.03.2021
https://doi.org/10.33714/masteb.771756

Abstract

References

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  • Aggarwal, B. B., Kumar, A., Aggarwal, M. S. & Shishodia, S. (2005). Curcumin derived from turmeric (Curcuma longa): A spice for all seasons (pp. 349-387). In: Preuss, H. (Ed.), Phytopharmaceuticals in Cancer Chemoprevention. Boca Raton: CRC Press.
  • Aggarwal, B. B. (2013). Curcumin-free turmeric exhibits anti-inflammatory and anticancer activities: Identification of novel components of turmeric. Molecular Nutrition & Food Research, 57(9): 1529-1542. https://doi.org/10.1002/mnfr.201200838
  • Ak, T. & Gülçin, İ. (2008). Antioxidant and radical scavenging properties of curcumin. Chemico-Biological Interactions, 174: 27–37. https://doi.org/10.1016/j.cbi.2008.05.003
  • Akbay, G. D. & Pekcan, A. G. (2016). Turmeric: evaluation in terms of health and nutrition, Journal of Nutrition Diet, 44(1): 68-72.
  • Alçiçek, Z. & Bekcan, S. (2009). The effects of different liquid incense on the sensory quality of vacuum packed rainbow trout (Oncorhynchus mykiss, Walbaum, 1792) fillets stored in refrigerator conditions. Journal of Agricultural Engineering, 353: 18-21.
  • Altınöz, S. & Toptan, S. (2003). Simultaneous determination of Indigotin and Ponceau-4R in food samples by using Vierordt’s method, ratio spectra first order derivative and derivative UV spectrophotometry. Journal of Food Composition and Analysis, 16: 517–530.
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  • Arunkumar, P., Ramasubramanian, V. & Munirasu, S. (2016). Effect of curcuma longa enriched mesocylops thermocyclopoides on fresh water fish, Cyprinus carpio, International Journal of Research and Development in Pharmacy and Life Sciences, 6(1): 2484-2492.
  • Atar, H. H. & Alçiçek, Z. (2009). Seafood Consumption and Health. TAF Preventive Medicine Bulletin, 8(2): 173-176.
  • Barazi, A. Ö. & Erkmen, O. (2010). Food preservation with modified atmosphere methods (pp 266-287). In Erkmen, O. (Ed.), Food Microbiology. Ankara, Turkey: Eflatun Publishing.
  • Batu, A. & Molla, E. (2008). Additives used in Turkish delight production. Journal of Food Technologies Electronics, (1): 33-36 Publishing, Ankara, 270 p.
  • Behera, T., Swain, P., Sahoo, S. K., Mohapatra, D. & Das, B. K. (2011). Immuno-stimulatory effects of Curcumin in fish Labero rohita (H). Indian Journal of Natural Products and Resources, 2(2): 184-188.
  • Çaklı, Ş. (2007). Seafood processing technology (Basic subjects in seafood processing technology). Ege University Faculty of Fisheries Publishing, İzmir, Turkey. 696 p.
  • Çalışır, E. Z. & Çalışkan, D. (2003). Food additives and their effects on human health. Journal of Ankara Faculty of Pharmacy, 32(3): 193-206.
  • Chatterjee, S., Padwal-Desai, S. R. & Thomas, P. (1998). Effect of γ-irradiation on the colour power of turmeric (Curcuma longa) and red chillies (Capsicum annum) during storage. Food Research International, 31(9): 625-628.
  • Chattopadhyay, B. & Teli, J. C. (1986). Bacterial contamination of spices. Environmental Health, 94(4): 106-107.
  • Çoban, Ö. E. & Patır, B. (2010). Use of cereals and spices with antioxidant effects in foods. Journal of Food Technologies Electronics, 5(2): 7-19.
  • Craig, W. J. (1999). Health-promoting properties of common herbs. The American Journal of Clinical Nutrition, 70: 4919.
  • Delikanlı Akbay G. & Pekcan, A. G. (2016). Turmeric: Evaluation in terms of health and nutrition. Beslenme ve Diyet Dergisi, 44(1): 68-72.
  • El-Bahr, S. M. &. Saad, T. T. (2008). Effect of black cumin seeds (Nigella sativa) and/or Turmeric (Curcumin) on hematological, biochemical and immunological parameters of Mugil cephalus fish vaccinated with Aeromonus hydrophila bacterin. Proceedings of the 13 Scientific Congress. pp. 365-388.
  • El-Maksoud, A. M. S., Hassouna M. M. E., Said, A. M. A. & El- Gendy, H. (2002). The response of Nile tilapia fingerlings to animal protein free diets supplemented with some free amino acids and some medicinal plants. Proceedings of the 1st Scientific Conference of the Egyptian Aquaculture Society, El-Arrish, North Sinai, Egypt. pp. XX-XX
  • Farid, F. B., Latifa, G. A., Chakraborty, S. C., Nahid M. N. & Begum, M. (2016). Combine effect of Curcuma longa (turmeric) powder and dry-salt with sun-drying in quality changes of three freshwater fish species of Meghna River, European Journal of Biotechnology and Bioscience, 4(10): 42-47.
  • Flannigan, B. & Hui, S. C. (1976). The occurrence of aflatoxin-producing strains of Aspergillus flavus in the mould floras of ground spice. Journal of Applied Bacteriology, 41: 411-418.
  • Furia, E. T. (1980). Handbook of Food Additives. (2nd ed.) C.R.C. Press Inc., London, pp. 339-382.
  • Göğüş, A. K. & Kolsarıcı, N. (1992). Seafood processing technology. Ankara University Faculty of Agriculture Publications No: 1243. Ankara, Turkey. 261 p.
  • Gram, L., Ravn, L., Rasch, M., Bruhn, J. B., Christensen, A. B. & Givskov, M. (2002). Food spoilage–Interactions between food spoilage bacteria. International Journal of Food Science and Technology, 78: 79-97.
  • Gülyavuz, H. & Ünlüsayın, M. (1999). Seafood processing technology. Süleyman Demirel University Eğirdir Fisheries Faculty. Ankara, Turkey: Sahin Printing Press. 366 p.
  • Hayashi, T., Todoriki, S. & Kohyama, K. (1994). Irradiation effects on pepper starch viscosity. Journal of Food Science, 59(1): 118-120.
  • İnal, T. (1969). Spice sterilization and its importance in food industry. Turkish Journal of Veterinary Medicine, 35(5-6): 296-301.
  • İnal, T. (1988). Fish storage methods, food hygiene. İ.U. Faculty of Veterinary Medicine Press, pp. 356- 442.
  • Jayaprakasha, G. K., Jagan, L. & Sakariah, K. K. (2005). Chemistry and biological activities of C. longa. Trends in Food Science & Technology, 16: 533–548.
  • Ji, S. C., Jeong, G. S., Gwang-Soon, I. M., Lee, S. W., Yoo, J. H. & Takii, K. (2007). Dietary medicinal herbs improve growth performance, fatty acid utilization and stress recovery of Japanese flounder. Fisheries Science, 73: 70-76.
  • Karaali, A. & Özçelik, B. (1993). Natural and synthetic paints as food additives. Food Journal, 18(6): 389-396.
  • Karaman, B. E. & Köseler, E. (2017). The relationship between turmeric and chronic diseases, Başkent University Journal of Health Sciences Faculty, 2(2): 96-112.
  • Khanna, N. M. (1999). Turmeric: Nature’s precious gift. Current Science, 76: 1351-1356.
  • Koral, S. (2006). Determination of quality changes of fresh and smoked mullet (Mugil soiuy, Basilewski, 1855) and bonito (Sarda sarda, Bloch, 1838) fish in room and refrigerator conditions. MSc. Thesis, Karadeniz Technical University, Trabzon, Turkey. 67 p.
  • Lawhavinti, O. R., Sineharoenpokai, P. & Sunthornandh, P. (2011). Effect of ethanol turmeric (Curcuma longa linn) extract against shrimp pathogenic vibrio spp. on growth performance and immune status of white shrimp (Litopenaeus vannamei). Kastesart Natural Science, 45: 70-77.
  • Madhyastha, M. S. & Bhat, R. V. (1985). Evaluation of substrate potentiality and inhibitory effects to identify high-risk spices for aflatoxin contamination. Journal of Food Science, 50: 376-378.
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There are 81 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Research Article
Authors

Nilgün Güneri 0000-0002-2754-3377

Publication Date March 31, 2021
Submission Date July 20, 2020
Acceptance Date October 12, 2020
Published in Issue Year 2021 Volume: 10 Issue: 1

Cite

APA Güneri, N. (2021). A Review on Turmeric (Curcuma longa L.) and Usage in Seafood. Marine Science and Technology Bulletin, 10(1), 71-84. https://doi.org/10.33714/masteb.771756
AMA Güneri N. A Review on Turmeric (Curcuma longa L.) and Usage in Seafood. Mar. Sci. Tech. Bull. March 2021;10(1):71-84. doi:10.33714/masteb.771756
Chicago Güneri, Nilgün. “A Review on Turmeric (Curcuma Longa L.) and Usage in Seafood”. Marine Science and Technology Bulletin 10, no. 1 (March 2021): 71-84. https://doi.org/10.33714/masteb.771756.
EndNote Güneri N (March 1, 2021) A Review on Turmeric (Curcuma longa L.) and Usage in Seafood. Marine Science and Technology Bulletin 10 1 71–84.
IEEE N. Güneri, “A Review on Turmeric (Curcuma longa L.) and Usage in Seafood”, Mar. Sci. Tech. Bull., vol. 10, no. 1, pp. 71–84, 2021, doi: 10.33714/masteb.771756.
ISNAD Güneri, Nilgün. “A Review on Turmeric (Curcuma Longa L.) and Usage in Seafood”. Marine Science and Technology Bulletin 10/1 (March 2021), 71-84. https://doi.org/10.33714/masteb.771756.
JAMA Güneri N. A Review on Turmeric (Curcuma longa L.) and Usage in Seafood. Mar. Sci. Tech. Bull. 2021;10:71–84.
MLA Güneri, Nilgün. “A Review on Turmeric (Curcuma Longa L.) and Usage in Seafood”. Marine Science and Technology Bulletin, vol. 10, no. 1, 2021, pp. 71-84, doi:10.33714/masteb.771756.
Vancouver Güneri N. A Review on Turmeric (Curcuma longa L.) and Usage in Seafood. Mar. Sci. Tech. Bull. 2021;10(1):71-84.

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