# Comparative metabolomic profiling using untargeted UHPLC–HRMS and GC–MS reveals thermal-induced chemical changes in dried turmeric

## TL;DR

This study shows how heat treatment changes the chemical makeup of dried turmeric, creating new bioactive compounds that could be useful in food and health products.

## Contribution

The study reveals new heat-induced metabolites in turmeric and their potential for food applications.

## Key findings

- Heat treatment alters the metabolite profiles of turmeric, especially curcuminoids and turmerones.
- Vanillin, dehydrozingerone, and β-elemenone are notable heat-induced metabolites identified.
- Multivariate analysis highlights metabolic differences between Korean and Indian turmeric varieties.

## Abstract

This study examined the effects of heat treatment on the bioactive compound profiles of of dried Curcuma longa cultivated in different regions. Korean-cultivated C. longa (ulgeum) is typically grown as a tuberous root, whereas Indian-cultivated C. longa (turmeric) develops as a rhizome, reflecting differences in cultivation practices and environmental conditions. Through untargeted metabolite profiling using UHPLC–HRMS and GC–MS, the research identified major changes in the metabolome after thermal processing, including the formation of bioactive compounds associated with the degradation of curcuminoids and turmerones. Multivariate statistical analyses including PCA and ANOVA, and heatmap cluster analysis demonstrated distinct metabolic responses between the C. longa varieties. Notable heat-induced metabolites, including vanillin, dehydrozingerone, α-methylcinnamic acid, and β-elemenone, were identified. These findings indicate that heat treatment not only impacts the stability of bioactive compounds but also improves the potential of heat-treated C. longa in food and functional food applications by generating highly bioactive metabolites.

Unlabelled Image

•Heat treatment altered the metabolite profiles of Turmeric (C. longa).•Major thermal degradation products were identified using UHPLC–HRMS and GC–MS.•Multivariate analyses showed metabolic differences among the two varieties.•Heat-induced metabolites, including vanillin and β-elemenone, were identified.•An in silico study was conducted to evaluate the theoretical absorption percentage.

Heat treatment altered the metabolite profiles of Turmeric (C. longa).

Major thermal degradation products were identified using UHPLC–HRMS and GC–MS.

Multivariate analyses showed metabolic differences among the two varieties.

Heat-induced metabolites, including vanillin and β-elemenone, were identified.

An in silico study was conducted to evaluate the theoretical absorption percentage.