KINGDOM OF CAMBODIA

MINISTRY OF EDUCATION, YOUTH AND SPORT

INSTITUTE OF TECHNOLOGY OF CAMBODIA (ITC)
HIGHER EDUCATION IMPROVEMENT PROJECT (HEIP)
CREDIT NO.: 6221-KH

Progress Report
December 2022

Ms. PHEAP Davin

Research Assistant of HEIP-ITC-SGA# 08

Under

Improving Research in STEM and Agriculture

HEIP
 Table of Contents

I. Introduction ............................................................................................................................................. 2

1. Background.......................................................................................................................................... 2

2. Objectives of Research ........................................................................................................................ 2

II. Progress ................................................................................................................................................... 3

1. Literature review.................................................................................................................................. 3

2. Experiment........................................................................................................................................... 6

I. Previous Work Design ............................................................................................................................ 7

II. Next Month Progress............................................................................................................................... 7

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 I. Introduction

1. Background
Spices and herbs are mostly used as traditional medicine and have several benefits in human diets
as a colorant, flavorant, and aroma enhancer (Tran et al., 2019). In term of spices, turmeric (Curcuma
longa L.) is a rhizomatous perennial herb and native of South East Asia which belongs to the
Zingiberaceae family. This spices has a light fragrance, while its flavor is peppery, warm, and bitter
flavor (Sogi et al., 2010). It is mostly used as color and flavor in the food industry. For instance, it was
transferred into many products such as dried rhizome, turmeric powder, oleoresin, essential oil
(Nwaekpe et al., 2015). Furthermore, the rhizome is the most important part due to the main component
curcuminoid and volatile oil that is abundant in turmeric (Itokawa et al., 2008). In addition, the major
bioactive compounds including phenolic compound and flavonoid in turmeric rhizome can act as anti-
oxidant, anti-inflammatory, anti-carcinogenic, anti-viral, and anti-cancer activities (Chumroenphat et
al., 2021). In Cambodia, there are many types of turmeric and some of them, most people rarely know
and use in diary life. However, there is still lack of information about some nutritional components,
including the bioactive compounds in all kind of those spices. Therefore, this research was conducted on
analysis and comparison of color and bioactive compound of 13 types of spices including total phenolic
content, total flavonoid content, total curcumin content, and antioxidant activity.
The seasoning powder is spice mixed that usually has a long shelf life due to its low water content.
It can be applied to various types of food, for example added to dishes/ culinary, snacks, bakeries and
processed meats. Spicy sour taste’s ingredient have discovered that some components found in galangal
root, lemongrass and kaffir lime leaves, which are major ingredients of the soup, are effective in
inhibiting tumors in the digestive tract. In addition, other ingredients include chili, onion, and garlic
which are natural antimicrobial, antioxidant compounds with health benefits (Suwankanit et al., 2014).
Therefore this report would like to optimize the radio of those ingredients to make the best tasting of
spicy sour taste seasoning.

2. Objectives of Research

The objectives of this research is to ptimization the formulation of dried spicy sour seasoning with the
following subobjective :
1. Determinations of nutrition and physic-chemical properties from fresh raw materials
and after dried such as (pH, moisture, ash, water activity, color, protein, carbohydrate,

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 mineral, fiber, and fat)
2. Study on sensory evaluation on radio of spicy and sour taste
3. Study on shelf life of selected product
• Microorganism: Total plate count, Total yeast and mold
• Physico-chemical: pH, water activities, color, moisture peroxide value

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II. Progress

1. Literature review

The previous researches were summarized in Table 2.1 for botanical of white, slightly yellow, and
yellow turmeric varieties. Also, the bioactive compounds such as total phenolic content, total flavonoid
content, total curcumin content, and essential oil content were shown in Table 2.2, Table 2.3, Table 2.4,
and Table 2.5 respectively.

Table 2.1. Summary of botanical of white and slightly yellow and yellow turmeric varieties

Main Points Finding Refereces

Curcuma zedoaria is known as a - This plant is able to grow up to one or half feet Lim, 2016a
or more with upright pseudo-stem and it also has
white color rhizome that a member
leaf sheaths that are 35-60 cm long, leaf blades
of the Zingiberaceae family and the and the inflorescence is cylindrical and 10-20 cm
long by 8-15 cm wide on 15-20 cm scape arising
Curcuma genus.
separated from the rhizome before the leave.
- The flowers are normally white with some
having yellow with red and green bracts with a
very bitter taste and a unique aroma.
Curcuma angustifolia is an - This plant can be able to grow up 1 - 1.5 meter Sharma et al.,
height. 2019
herbaceous plant under the
- Leaves may grow to about 36-37 cm (14 - 15 in)
Zingiberaceae family. length and 8-10 cm (3.1-3.9 in) in width. The
leaves also smell and taste similar to ginger.
- The flower of this rhizome is normally with
small spike inflorescence of three or four yellow,
funnel-shaped flowers within tufts of pink
terminal bracts.
Curcuma aeruginosa is a perennial - This plant can be able to grow up 1 to 1.2 m in Khaing et al.,
height. 2020
herb that belongs to the
- It is an aromatic herb with 30cm to 40cm in
Zingiberaceae family. height which able to grow up in tropical and
subtropical regions.
- The leaves grow up 15cm to 20cm in length and
3cm to 8cm width with glabrous, alternate,
elliptic or elliptic-oblong, entire, reddish-purple
leaf sheath and midrib.
- The flowers are 3cm to 4cm in height with
consist crimson-pink with some having white
and small spike inflorescence of three or four
yellow colors.
Curcuma manga is herbaceous that - Curcuma mangga can grow up between 0.5m Valeton and Zijp,
belongs to to1m in height. 2016
- It is an erect plant with 50cm to 200cm in height
which are available grown in a tropical region.
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the Zingiberaceae family. - The leaves are shaped in green color with light or
dark purple-brown zone along the midrib and
length and width with rang between 15 cm to
40cm and 5 cm to 23cm in respectively.
- The funnel-shaped flowers are green, yellow or
pink. They bloom between pale green, leafy
bracts, or modified leaves, of the plant.
- At the bottom, 4 or 5 layers, the flower sheet is
green with a small bunch of yellow core.
- At the top, the sheets turn pink and there is no
yellow core.
Curcuma amada is an aromatic herb - It is called mango ginger as a common name Policegoudra and
because it has morphological similar to ginger Aradhya, 2011
that belongs to Curcuma genus.
and imparts a raw mango flavor.
- The plant can reach 60–90 cm in height and the
rhizome has light yellow inside and white
towards the periphery.
- The main rhizome is bulky and pronged which
has many sessile tubers that are broad,
cylindrical, and plump.
- The rhizomes consist of a large rhizome that can
grow to 5–10 cm long and 2–5 cm in diameter.
- The flowers are pale-purple or rose in color with
huge and elongated.
- The leaves are oblong-lanceolate with tapering at
both ends.
Curcuma aromatica is the important - The rhizome has a light yellow color with many Umar et al., 2020
sessile tubers.
species after curcuma longa.
- The characteristic of rhizomes is aromatic and
have a camphoraceous smell.
- The flowers are fragrant and pinkish-white in
color.
Curcuma longa is the most - It is a perennial with pulpy, tuberous roots, rough Kumar et al.,
brown skin, and bright orange flesh. 2012
recognized one that belongs
- The leaf can grow about 1m with a short stem
Zingiberaceae family that commonly tufted oblong leaf.
- The flowers are white or white-greenish in the
known as turmeric (Sirisidthi et al.,
upper half and the main rhizomes are 2.5–7.0 cm
2016). in length and 2.5 cm in diameter, with smaller
tubers branching off.
Curcuma xanthorrhiza is commonly - It has a large rhizome with deep orange color and Anggarani and
has an aromatic, pungent odor. Rusijono, 2018;
called temulawak, Javanese ginger,
- The flower is striking purple or pink with yellow Dosoky and
or Javanese turmeric. inner buds. Setzer, 2018
- The primary rhizome can grow to 12cm long and
10cm in diameter.
- The lateral rhizomes are much smaller that can
grow up to 10cm long and 3cm in diameter.

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 Table 2.2. Total phenolic content of white and yellow turmeric varieties

Turmeric varieties Color Total phenolic content Reference

(mg GAE/g DW)
Curcuma zedoaria 23.465-84.150 Singh et al., 2013
Curcuma angustifolia - -
White
Curcuma aeruginosa 29.08-46.92 Khumaida et al., 2019
Curcuma mangga 92.30 Marliani et al., 2017
C. amada 48.7 – 92.3 Sahu and Saxena, 2013; Akter et al., 2019
C. aromatica 11 – 37.9 Akter et al., 2019; Burapan et al., 2020
Yellow
C. longa 39.4 – 54.95 Akinola A et al., 2014; Hirun et al., 2014
C. xanthorrhiza 37 – 38.5 Akinola A et al., 2014; Akter et al., 2019

Table 2.3. Total flavonoid content of white and yellow turmeric varieties
Turmeric varieties Color Total flavonoid content Reference
(mg QE/g )
Curcuma zedoaria 58.69 Sandrasari et al., 2019

White 28.6-41.2 Murthy et al., 2015

Curcuma angustifolia
Curcuma aeruginosa 33.36 Sandrasari et al., 2019
Curcuma mangga 22.52 Sahu and Saxena, 2013
C.amada 10.15 - 22.52 Sahu and Saxena, 2013; Sowmya Priya et al., 2017
C.aromatica 75.25 Sowmya Priya et al., 2017
Yellow
C.longa 79.36 - 133 Sepahpour et al., 2018; Sandrasari et al., 2019
C.xanthorrhiza 101.6 Sandrasari et al., 2019

Table 2.5. Curcuminoid content in white and yellow turmeric varieties

Turmeric varieties Color CUR (%) DMC (%) BDMC Reference
(%)
Curcuma zedoaria 0.65 0.91 0.25 Paramapojn and Gritsanapan, 2008
Curcuma angustifolia Write 0.071 - - Dutta and Bimal Dutta, 2015
Curcuma mangga 0.5 0.43 0.1 Othman et al., 2019
Curcuma aeruginosa 0.57 0.23 0.02 Bos et al., 2007

C.longa 2.86 - 5.10 1.33 - 1.47 1.07 - 1.36 Li et al., 2011; Sahne et al., 2016, Sepahpour et
Yellow
al.,2018
C.xanthorrhiza 3.90 Nurhadi et al., 2020

CUR : Curcumin, DMC : Demethoxycurcumin, and BDMC : Bisdemethoxycurcumin

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 Table 2.4. Essential oil yield from white and yellow turmeric varieties

Turmeric varieties Color Essential oil (%) Reference

Curcuma zedoaria 0.33-0.36 Purkayastha et al., 2006); Panphut et al., 2018
Curcuma angustifolia 0.8-0.32 Srivastava et al., 2011; Devi et al., 2017
White
Curcuma aeruginosa 0.23-0.8 Jantan et al., 2003; Orawan et al., 2015
Curcuma mangga 0.12-0.37 Kamazeri et al., 2012; Waman et al., 2018
C.amada 1.2 - 1.3 Mustafa et al. 2005; Policegoudra et al., 2020
C.aromatica 3.83 - 3.97 Zhang et al., 2017)Xiang et al., 2018
Yellow
C.longa 2.9 – 4.45 Singh et al., 2010; Kutti Gounder and Lingamallu, 2012
C.xanthorrhiza 0.29 – 0.44 Mary et al., 2012; Akarchariya et al., 2017

2. Experiment

The experiment was conducted with different 11 spices including Lemongrass, Chili, Onion,
Galangal, Mushroom, Garlic, Kaffir lime leave, River-leaf creeper, Green tamarind, Shrimpe, and Lemon.
Those spices were dried at 60 ºC until dried. After drying, optimized the radio of those ingredients for spicy
sour taste production.

Tests/Test Results Pictures Remarks

conditions
Writing the book - Writing general information, input
describe about pictures and removed background
physico-chemical pictures of 18 different type of
properties and turmeric variaties
Drying raw materials - 11 types of raw materials was dried and
for make a spicy sour theirs moisture lower 10%
seasoning powder

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 I. Previous Work Design

Activities W1 W2 W3 W4 Remark
Writing the book describe about physico-chemical Not yet, to be complete
properties and bioactive compound in different type of
turmeric varieties in Cambodia
Prepare sample, drying and grinding the raw Done
materials of “spicy sour taste” into spice powder
Formulate different radio ingredients of “spicy sour Done
taste” seasoning powder, and update progress with PI

Writing SOP of machine in HEIP#08 Done

Doing purchase request to buy raw material for Done

experiment of “spicy sour taste” seasoning powder

II. Next Month Progress

Activities W1 W2 W3 W4 Remark
Writing the book describe about physico-
chemical properties and bioactive compound in
different type of turmeric varieties in Cambodia
Moisture analysis of fresh and dried ingredients of
spicy sour seasoning.
Ash analysis of fresh and dried ingredients of spicy
sour seasoning.
Doing purchase request to buy more equipment to use
for experiment.
pH and color analysis of fresh and dried ingredients
of spicy sour seasoning

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