Antimutagenic Activity of Turmeric Extract Beverages

Abstract

Objective: This study was conducted to investigate the potential of turmeric extract beverages to reduce the risk of mutagenic contaminants usually found in grilled and smoked food. Methodology: Turmeric extract beverages containing varying concentrations of curcuminoid were evaluated by a panel of judges. From overall "liking" scores, two concentrations were selected for the next study. The effects of both pasteurization and sterilization as well as storage times on the curcuminoid content of the two selected concentrations were measured. The antimutagenic potential of these two concentrations against two groups of mutagens, heterocyclic amines (Trp-P-1, Trp-P-2 and PhIP) and polycyclic aromatic hydrocarbons (BaP), was tested using the Ames test with Salmonella typhimurium strains TA 98. Results: Turmeric extract beverages with 400 and 800 μg curcuminoid/100 mL were determined to be acceptable for further study. Pasteurization and sterilization processes did not affect the pH or color of the turmeric extract beverages. The curcuminoid content in the sterilized beverages decreased more rapidly than in the pasteurized beverages during storage. After storage for 8 weeks, the mutagenic inhibition percentages decreased from the original values (before heating) but they were still ranked as active antimutagens. Conclusion: Turmeric extract beverages demonstrated antimutagenic activity against Trp-P-1, Trp-P-2, PhIP and BaP and has the potential for use as an alternative product for cancer prevention.