Thermal Degradation
Roasting, boiling, and cooking turmeric at 180°C for 70 minutes all produced higher concentrations of key antioxidants. Thermal degradation of turmeric refers to a breakdown of its matrix that releases and concentrates beneficial compounds…
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Roasting, boiling, and cooking turmeric at 180°C for 70 minutes all produced higher concentrations of key antioxidants. Thermal degradation of turmeric refers to a breakdown of its matrix that releases and concentrates beneficial compounds, increasing their solubility and bioavailability. Whether heat degrades or enhances a compound depends on the compound's chemical structure and the nature of the thermal reaction.