Considerações sobre a cultura e processamento do açafrão.

Pereira, Albano S.; Stringheta, Paulo C.

doi:10.1590/S0102-053619980000200001

Resumos

O açafrão (Curcuma longa L.) é amplamente utilizado como corante natural e condimento, sendo também utilizado como agente terapêutico nos programas de saúde da índia. É uma cultura nativa do sul da Ásia, sendo muito cultivado na índia, China, Ilhas Caribenhas e América do Sul. Nesta revisão se apresentam os prin cipais usos do açafrão como corante natural para alimentos, dados da planta, composição química e pigmentos presentes no rizoma, toxicologia, processamento, estabilidade, métodos de análise, ex tração dos pigmentos e usos comerciais.

Curcuma longa L. ; curcumina; pigmentos; corantes naturais

Turmeric (Curcuma longa L.) is widely used as a natural food colorant and spice, and as a therapeutic in Indian medicine systems. The plant is native in southern Asia, China, the Caribbean Islands, and South America. A review of turmeric used as a natural colorant for food is presented. Data related to plants, chemical composition and pigments of rhizome, toxicology, processing, pigments extraction, stability, analytical methods for the evaluation of turmeric, and commercial use are included.

Curcuma longa L; curcuma; pigments; natural colorants

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Referências bibliográficas

AOAC - ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS. Official methods of analysis. 14 ed., Washington, D.C., 1984. 1141 p.
ARORA, R.B.; BASU,N.; KAPOOR, M.K.; JAIN, A.P.Anti-inflammatory studies on Curcuma longa L. (turmeric). Indian Journal of Medical Research, v. 59, p. 1.289 -1.291,1971.
BHAVANISHANKAR, T.N.;NARASIMHA MURTHY, K.;SREENIVASAMURTHY, V.Toxicity studies on turmeric (Curcuma lon ga L.) - long term toxicity studies in albinos rats and monkeys.Journal of Food Science and Technology, v.23, p. 287 - 290,1986.
BHAVANISHANKAR, T.N.;SREENIVASA MURTHY, V. Reproductive response of rats feed turmeric (Curcuma longa L.) and its alcoholic extract, Journal of Food Science and Technology v. 24, p. 45 - 49, 1987.
BILLE, N.; LARSEN, J.C.; HANSEN, E.V.; WLJRTZEN, G.Subchronic toxicity of turmeric oleoresin in pigs. Food and Chemical Toxicology, v. 23, n. 11, p. 967 - 973, 1985.
DIAZ, A.N.; PEINADO, M.C.R. Determination of curcumin in turmeric (Curcuma longa L.). Journal Agricultural Food Chemistry, n. 40, p. 56 - 59,1992.
FREUND, R.P.; WASHAW, J.C.; MAGGION, M. Natural color for use in foods. Cereal Foods World, v. 33, n. 7, p. 553 - 556,1988.
GOLDSCHER, K. Turmering coloring.Patent n. 4 163 803 USA1979. In: Handbook of colorants patents.Westport: Food & Nutrition Press, 1993. 163 p.
GOVINDARAJAN, V.S.Turmeric - chemistry, technology and quality.CRC Critical Reviews in Food Science and Nutrition, v. 12, n. 3, p.199-301,1980.
KRISHNAMURTHY, N.; MATHEW, A.G.; NAMBUDIRI, E.S.; SHIVASHANKAR, S.; LEWIS, Y.S. & NATARAJAN, C.P. Oil and oleoresin of turmeric. Tropical Science, v. 18, n. 37, p. 37-45,1976.
KRISHNAMURTHY, N.; PADMABAI, R. ;NATARAJAN,C.P. KUPPUSWAMU, S. Colour content of turmeric varieties and studies on its processing, Journal of Food Science and Technology v. 12, n. 1, p. 12 - 14, 1975.
LUTOMSKI, J.; KEDZIA, B.; DEBSKA, W. Effect of an alcohol extract and active ingredients from turmeric on bacteria and fungi. Planta Medica, v. 26, n. 1, p. 9,1974.
MANGALAKUMARI, C.K.; MATHEWS, A.G. Significant constituents of turmeric, Journal of Food Science and Technology n. 23, p. 93 - 96, 1988.
MARTINS, C.M. Obtenção e avaliação de curcumina a partir de rizomas secos de cúrcuma (Curcuma longa L.). Campinas: Universidade de Campinas, 1994. 83 p. (Tese mestrado). 1994
MILAN, D.R. Cúrcuma, produção e utilização como ingrediente na indústria de alimentos. Revista Brasileira de Corantes Naturais, v. 1, n. l,p. 248 - 249, 1992.
OLIVEIRA, V.P.; GHIRALDINI, J.E.; SACRA MENTO, C.K. O cultivo de plantas produ toras de corantes, Revista Brasileira de Corantes Naturais Vitória da Conquista, v. 1, n. l,p. 232 - 237, 1992.
PRICE, L.C.; BUESCHER, R.W. Turmeric pigments: stability characteristics and mechanism of photoxidation and alkaline degradation. In: IFT 92 ANNUAL MEETING FOOD EXPO, 1992, New Orleans. Proceedings. New Orleans, 1992. p. 376.
RAMPRASAD, C.; SIRSI, M. Studies in Indian plants (Curcuma longa L.). - Antibacterial activity of curcumin and the essential oil. Journal of the Scientific Research Institute, n. 15, p. 239 - 242, 1994.
ROUSEFF, L. High performance liquid chromatographic separation and spectral characterization of the pigments in turmeric and annatto. Journal of Food Science, v. 53, n. 6, p. 1.823 - 1.826,1988.
RUSIG, O.; MARTINS, M.C. Efeito da tempera tura, do pH e da luz sobre extratos de oleoresina de cúrcuma (Curcuma longa L.) e curcumina, Revista Brasileira de Corantes Naturais Vitoria da Conquista, v.l, n. 1, p.158 -164, 1992.
SAMBAIAH, K.; RATANKUMAR, S.; KAMANNA, V.S.; SATYARANAYANA, M.N.; RAO, M.V.L. Influence of turmeric and curcumin on growth, blood constituents and serum enzymes in rats, Journal of Food Science and Technology v. 19, p. 187,1982.
SANTOS, A.B.; OLIVEIRA, S.P. Utilização de açafrão (Curcuma longa L.) como corante natural para alimentos. Boletim da SBCTA, Campinas, v.2, n. 25, p. 90,1991.
SOUZA, C.R.A. Cúrcuma: caracterização, extra ção e estabilidade. Belo Horizonte: UFMG- Faculdade de Farmácia, 1993. 79 p. (Tese mestrado) 1993
SU, H.C.F.; ROBERT, H.; JILANE, G. Isolation and characterization of insect repellents from turmeric. Journal of Agriculture and Food Chemistry, v. 30, p. 290 - 292, 1982.
SUBBA RAO, D.; CHANDRASEKHARA, N.; SATYANARAYANA, M.N.; SRINIVASAN, M. Effect of curcumin in serum and liver cholesterol levels in rats. Journal of Nutrition, v. 100, p.1.307-1.310,1970.
TAKAHASHI, M.Y.; YABIKU, H. Corantes na turais: usos, restrições e perspectivas. Revis ta Brasileira de Corantes Naturais, Vitória da Conquista, v. 1, n. 1, p. 246 - 247, 1992.
TONNESEN, H.H.; KARLSEN, J. High performance liquid chromatography of curcumin and related compounds Journal of Chromatography, v. 259, p. 367 - 371,1983.
VERGHESE, J. Isolation of coloring matter from dried turmeric (Curcuma longa L.). Flavor Fragrance Journal, v.4, n. l,p. 31-32,1989.
VIASAN, A.C.; NIRMALAMENON, A.; MADHUSUDHANA RAO, J.; NARAYANAN, C.S.; MATHEWS, A.G.Chemical analysis of some cultivars of Curcuma longa Linn, Journal of Food Science v. 26, n. 5, p. 293 - 295, 1989.
ZHANG, L.; YANG, Z. CN patent n. 87 101 355, 1988. In:; MARTINS, M.C. RUSIG, O.Cúrcuma: um corante natural, Boletim da SBCTA Campinas, v. 26, n. l,p. 53 - 65,1992.

Datas de Publicação

Publicação nesta coleção
Nov 1998

This is an open-access article distributed under the terms of the Creative Commons Attribution License

[1] AOAC - ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS. Official methods of analysis. 14 ed., Washington, D.C., 1984. 1141 p.

[2] ARORA, R.B.; BASU,N.; KAPOOR, M.K.; JAIN, A.P.Anti-inflammatory studies on Curcuma longa L. (turmeric). Indian Journal of Medical Research, v. 59, p. 1.289 -1.291,1971.

[3] BHAVANISHANKAR, T.N.;NARASIMHA MURTHY, K.;SREENIVASAMURTHY, V.Toxicity studies on turmeric (Curcuma lon ga L.) - long term toxicity studies in albinos rats and monkeys.Journal of Food Science and Technology, v.23, p. 287 - 290,1986.

[4] BHAVANISHANKAR, T.N.;SREENIVASA MURTHY, V. Reproductive response of rats feed turmeric (Curcuma longa L.) and its alcoholic extract, Journal of Food Science and Technology v. 24, p. 45 - 49, 1987.

[5] BILLE, N.; LARSEN, J.C.; HANSEN, E.V.; WLJRTZEN, G.Subchronic toxicity of turmeric oleoresin in pigs. Food and Chemical Toxicology, v. 23, n. 11, p. 967 - 973, 1985.

[6] DIAZ, A.N.; PEINADO, M.C.R. Determination of curcumin in turmeric (Curcuma longa L.). Journal Agricultural Food Chemistry, n. 40, p. 56 - 59,1992.

[7] FREUND, R.P.; WASHAW, J.C.; MAGGION, M. Natural color for use in foods. Cereal Foods World, v. 33, n. 7, p. 553 - 556,1988.

[8] GOLDSCHER, K. Turmering coloring.Patent n. 4 163 803 USA1979. In: Handbook of colorants patents.Westport: Food & Nutrition Press, 1993. 163 p.

[9] GOVINDARAJAN, V.S.Turmeric - chemistry, technology and quality.CRC Critical Reviews in Food Science and Nutrition, v. 12, n. 3, p.199-301,1980.

[10] KRISHNAMURTHY, N.; MATHEW, A.G.; NAMBUDIRI, E.S.; SHIVASHANKAR, S.; LEWIS, Y.S. & NATARAJAN, C.P. Oil and oleoresin of turmeric. Tropical Science, v. 18, n. 37, p. 37-45,1976.

[11] KRISHNAMURTHY, N.; PADMABAI, R. ;NATARAJAN,C.P. KUPPUSWAMU, S. Colour content of turmeric varieties and studies on its processing, Journal of Food Science and Technology v. 12, n. 1, p. 12 - 14, 1975.

[12] LUTOMSKI, J.; KEDZIA, B.; DEBSKA, W. Effect of an alcohol extract and active ingredients from turmeric on bacteria and fungi. Planta Medica, v. 26, n. 1, p. 9,1974.

[13] MANGALAKUMARI, C.K.; MATHEWS, A.G. Significant constituents of turmeric, Journal of Food Science and Technology n. 23, p. 93 - 96, 1988.

[14] MARTINS, C.M. Obtenção e avaliação de curcumina a partir de rizomas secos de cúrcuma (Curcuma longa L.). Campinas: Universidade de Campinas, 1994. 83 p. (Tese mestrado). 1994

[15] MILAN, D.R. Cúrcuma, produção e utilização como ingrediente na indústria de alimentos. Revista Brasileira de Corantes Naturais, v. 1, n. l,p. 248 - 249, 1992.

[16] OLIVEIRA, V.P.; GHIRALDINI, J.E.; SACRA MENTO, C.K. O cultivo de plantas produ toras de corantes, Revista Brasileira de Corantes Naturais Vitória da Conquista, v. 1, n. l,p. 232 - 237, 1992.

[17] PRICE, L.C.; BUESCHER, R.W. Turmeric pigments: stability characteristics and mechanism of photoxidation and alkaline degradation. In: IFT 92 ANNUAL MEETING FOOD EXPO, 1992, New Orleans. Proceedings. New Orleans, 1992. p. 376.

[18] RAMPRASAD, C.; SIRSI, M. Studies in Indian plants (Curcuma longa L.). - Antibacterial activity of curcumin and the essential oil. Journal of the Scientific Research Institute, n. 15, p. 239 - 242, 1994.

[19] ROUSEFF, L. High performance liquid chromatographic separation and spectral characterization of the pigments in turmeric and annatto. Journal of Food Science, v. 53, n. 6, p. 1.823 - 1.826,1988.

[20] RUSIG, O.; MARTINS, M.C. Efeito da tempera tura, do pH e da luz sobre extratos de oleoresina de cúrcuma (Curcuma longa L.) e curcumina, Revista Brasileira de Corantes Naturais Vitoria da Conquista, v.l, n. 1, p.158 -164, 1992.

[21] SAMBAIAH, K.; RATANKUMAR, S.; KAMANNA, V.S.; SATYARANAYANA, M.N.; RAO, M.V.L. Influence of turmeric and curcumin on growth, blood constituents and serum enzymes in rats, Journal of Food Science and Technology v. 19, p. 187,1982.

[22] SANTOS, A.B.; OLIVEIRA, S.P. Utilização de açafrão (Curcuma longa L.) como corante natural para alimentos. Boletim da SBCTA, Campinas, v.2, n. 25, p. 90,1991.

[23] SOUZA, C.R.A. Cúrcuma: caracterização, extra ção e estabilidade. Belo Horizonte: UFMG- Faculdade de Farmácia, 1993. 79 p. (Tese mestrado) 1993

[24] SU, H.C.F.; ROBERT, H.; JILANE, G. Isolation and characterization of insect repellents from turmeric. Journal of Agriculture and Food Chemistry, v. 30, p. 290 - 292, 1982.

[25] SUBBA RAO, D.; CHANDRASEKHARA, N.; SATYANARAYANA, M.N.; SRINIVASAN, M. Effect of curcumin in serum and liver cholesterol levels in rats. Journal of Nutrition, v. 100, p.1.307-1.310,1970.

[26] TAKAHASHI, M.Y.; YABIKU, H. Corantes na turais: usos, restrições e perspectivas. Revis ta Brasileira de Corantes Naturais, Vitória da Conquista, v. 1, n. 1, p. 246 - 247, 1992.

[27] TONNESEN, H.H.; KARLSEN, J. High performance liquid chromatography of curcumin and related compounds Journal of Chromatography, v. 259, p. 367 - 371,1983.

[28] VERGHESE, J. Isolation of coloring matter from dried turmeric (Curcuma longa L.). Flavor Fragrance Journal, v.4, n. l,p. 31-32,1989.

[29] VIASAN, A.C.; NIRMALAMENON, A.; MADHUSUDHANA RAO, J.; NARAYANAN, C.S.; MATHEWS, A.G.Chemical analysis of some cultivars of Curcuma longa Linn, Journal of Food Science v. 26, n. 5, p. 293 - 295, 1989.

[30] ZHANG, L.; YANG, Z. CN patent n. 87 101 355, 1988. In:; MARTINS, M.C. RUSIG, O.Cúrcuma: um corante natural, Boletim da SBCTA Campinas, v. 26, n. l,p. 53 - 65,1992.

Considerações sobre a cultura e processamento do açafrão.

Considerations on turmeric culture and processing.

Resumos

Referências bibliográficas

Datas de Publicação