CURCUMINOID EXTRACTION FROM TURMERIC (CURCUMA LONGA L.): EFFICACY OF BROMINE-MODIFIED CURCUMINOIDS AGAINST FOOD SPOILAGE FLORA

doi:10.1111/jfbc.12133 Curcuminoids are nutraceutical compounds used worldwide for medicine as well as in food preparations. In the present study, curcuminoid extraction was optimized using response surface methodology. The antimicrobial properties of curcuminoids and bromine-modified curcuminoids (BMCs) were determined against food spoilage flora and foodborne pathogens. The maximum curcuminoid yield was obtained when turmeric, methanol and time were 5.77 g, 22.52 mL and 12.53 h, respectively. The high-performance liquid chromatogram of the extracted curcuminoids indicated three peaks at 9.5, 10.1 and 10.7 min, which correspond to bisdemethoxycurcumin, demethoxycurcumin and curcumin in the ratio of 28:24:48, respectively. Curcuminoids had a broad spectrum of antimicrobial activ-ity. The minimum inhibitory concentration value of BMCs was significantly decreased to 34.5, 14.7 and 30.2 % for the tested gram-positive bacteria, gram-negative bacteria and fungi, respectively. PRACTICAL APPLICATIONS This finding suggests that bromine-modified curcuminoids would be a good can-didate for food manufacturing industries to control food spoilage flora and foodborne pathogens