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Turmeric (Curcuma longa L.) is attracting attention for various health benefits, such as immune-promoting function with the aging population and the spread of COVID-19. In this study, the curcuminoid contents of turmeric were compared according to color (light, medium, and dark orange), drying temperature (50℃, 60℃, 70℃, and 80℃), and extraction conditions (water or ethanol) for the development. The Hunter a value of turmeric was highly positively correlated (R2>0.99) with the curcuminoid contents; the dark orange sample had the highest curcuminoid content. The higher dry temperature resulted in a higher Hunter a value and a lower Hunter L value and curcuminoid contents, but there was no significant difference in dry temperature of > 70°C. The yield of the water extract was higher than that of the ethanol extract. The ethanol extract had a higher curcuminoid contents compared to the water extract. These findings could be used to develop blending tea using turmeric material.
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