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Mutfaktaki Altın Baharat Zerdeçalın Farklı Disiplin Alanlarında Kullanımı

Year 2025, Volume: 4 Issue: 1, 97 - 108, 25.06.2025

Evra Sarı , Mehmet Sarıışık

Abstract

Mutfakta zerdeçal; baharat, renk oluşumu ve lezzet arttırma gibi özellikleri ile kullanılmaktadır. Bu özellikleri sayesinde gıda endüstrisinde de katkı maddesi olarak ilave edilmektedir. Gıda sektöründe sadece katkı maddesi olarak değil aynı zamanda raf ömrünü arttırma ve doğal ambalajlama yöntemi olarak kullanıldığı yapılan çalışmalarla desteklenmiştir. Zerdeçalın içerisinde bulunan ve ana bileşeni olan kurkumin renk verme özelliği sayesinde, gıdalarda doğal renk oluşumunu sağlamaktadır. Bu haliyle peynirlerde, salamuralarda ve çeşitli soslarda renk verici madde olarak kullanılmaktadır. Bunların yanı sıra zerdeçal içerisinde bulunan kurkumin sayesinde antimikrobiyel ve anti-inflamatuvar etkiye sahiptir. Bu etkileri sayesinde sadece mutfakta baharat olarak değil diğer disiplin dalları ile de ilişkilendirilmiştir. Yüzyıllar öncesinde Çin ve Hint tıbbında geleneksel tedavi yöntemi olarak kullanılan zerdeçal günümüzde de tamamlayıcı tedavi yöntemi olarak sıklıkla tercih edilmektedir. Bunların yanı sıra antimikrobiyel özellikleri sayesinde medikal tekstil ürünlerinde, dermakozmetik ürünlerde diş tedavilerinde kullanılmaktadır. Sağlık alanında yapılan çalışmalarla diyabet, kanser, Alzhemier ve Parkinson gibi ciddi hastalık durumlarında tamamlayıcı tedavi yöntemi olarak kullanıldığı ifade edilmektedir.

Keywords

zerdeçal kurkumin mutfak sağlık

References

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  • Referans2. Rathaur, P., Raja, W., & Ramteke, P. W., John, S. A. (2012). Turmeric: The golden spice of life. International Journal of Pharmaceutical Sciences and Research, 3(7), 1987-1994.
  • Referans3. Güçyetmez-Topal, B., & Uğur, S. G. (2021). Uses of curcumin in dentistry. Dental and Medical Journal-Review, 3(3), 15-24.
  • Referans4. Ayyıldız, S., & Sarper, F. (2019). Antioksidan baharatların Osmanlı saray mutfağındaki yeri. Karabük Üniversitesi Sosyal Bilimler Enstitüsü Dergisi, 9(1), 363-380.
  • Referans5. Roy, S., Priyadarshi, R., & Ezati, P., Rhim, J. W. (2022). Curcumin and its uses in active and smart food packaging applications-a comprehensive review. Food Chemistry, 375, 131885. https://doi.org/10.1016/j.foodchem.2021.131885
  • Referans6. Dalkılıç, N. (2019). Altın baharat zerdeçalın (Curcuma Longa) Türk mutfağındaki yeri ve içecek sektörüne kazandırılabilirliği üzerine bir çalışma. (Tez no:561310)  Yüksek lisans tezi, Gaziantep Üniversitesi. YÖK Tez Merkezi.
  • Referans7. Kocaadam, B., & Şanlier, N. (2017). Curcumin, an active component of turmeric (Curcuma longa), and its effects on health. Critical Reviews in Food Science and Nutrition, 57(13), 2889-2895. https://doi.org/10.1080/10408398.2015.1077195
  • Referans8. Abd El-Hady, M. M., Farouk, & A., Saeed, S. E. S., Zaghloul, S. (2021). Antibacterial and UV protection properties of modified cotton fabric using a Curcumin/TiO2 nanocomposite for medical textile applications. Polymers, 13(22), 4027. https://doi.org/10.3390/polym13224027
  • Referans9. El-Saadony, M. T., Yang, T., & Korma, S. A., Sitohy, M., Abd El-Mageed, T. A., Selim, S., Saad, A. M. (2023). Impacts of turmeric and its principal bioactive curcumin on human health: Pharmaceutical, medicinal, and food applications: A comprehensive review. Frontiers in Nutrition, 9, 1040259. https://doi.org/10.3389/fnut.2022.1040259
  • Referans10. Chuengsamarn, S., Rattanamongkolgul, S., & Luechapudiporn, R., Phisalaphong, C., Jirawatnotai, S. (2012). Curcumin extract for prevention of type 2 diabetes. Diabetes Care, 35(11), 2121-2127. https://doi.org/10.2337/dc12-0116
  • Referans11. Liu, C. H., & Huang, H. Y. (2012). Antimicrobial activity of curcumin-loaded myristic acid microemulsions against Staphylococcus epidermidis. Chemical and Pharmaceutical Bulletin, 60(9), 1118-1124. https://doi.org/10.1248/cpb.c12-00220
  • Referans12. Güneri, N. (2021). A review on turmeric (Curcuma longa L.) and usage in seafood. Marine Science and Technology Bulletin, 10 (1), 71-84. https://doi.org/110.33714/masteb.771756
  • Referans13. Kara, İ., & Altındağ, T. (2022). Covid-19 pandemisiyle yaygınlaşan açık ve uzaktan öğrenme alanı bir disiplin mi?. O. E Balkar (Ed.), Covid-19 Pandemisi Sürecinde Türkiye: Eğitim ve Finans Alanlarında İncelemeler, (s.53-67). Çizgi Kitapevi.
  • Referans14. Karaman, B. E., & Köseler, B, E. (2017). Zerdeçalın kronik hastalıklarla ilişkisi. Başkent Üniversitesi Sağlık Bilimleri Fakültesi Dergisi, 2(2), 96-112.
  • Referans15. Salarbashi, D., Tafaghodi, M., & Bazzaz, B. S. F., Mohammad Aboutorabzade, S., Fathi, M. (2021). pH‐sensitive soluble soybean polysaccharide/SiO2 incorporated with curcumin for intelligent packaging applications. Food Science and Nutrition, 9(4), 2169-2179. https://doi.org/10.1002/fsn3.2187
  • Referans16. Konyalıgil-Öztürk, N. (2022). Zerdeçal, zencefil, meyan kökü bitki ekstrelerinin karaciğer kanseri hücreleri üzerine etkisi. (Tez no: 765082) Doktora Tezi, Erciyes Üniversitesi. YÖK Tez Merkezi.
  • Referans17. Nair, K. P. (2019). Turmeric (Curcuma longa L.) and ginger (Zingiber officinale Rosc.)-World's invaluable medicinal spices: The Agronomy and Economy of Turmeric and Ginger (pp. 271-283). Springer International Publishing. https://doi.org/10.1007/978-3-030-29189-1
  • Referans18. Bhowmik, C. D, Kumar, K. S., & Chandira, M., Jayakar, B. (2009). Turmeric: a herbal and traditional medicine. Arch. Appl. Sci. Res, 1(2), 86-108
  • Referans19. Akbay, G. D., & Pekcan, A. G. (2016). Zerdeçal: Beslenme ve sağlık yönünden değerlendirilmesi. Beslenme ve Diyet Dergisi, 44(1), 68-72.
  • Referans20. Çeliker, R., & Özdemir, Z. Ö. (2023). Zerdeçal (Curcuma longa) bitkisindeki aktif maddeler ve ekstraksiyon yöntemleri. Bütünleyici ve Anadolu Tıbbı Dergisi, 4(4), 45-62.
  • Referans21. European Food Safety Authority. (2014). Refined exposure assessment for curcumin (E 100). EFSA Journal, 12(10), 3876. https://doi.org/10.2903/j.efsa.2014.3876
  • Referans22. Rolfe, V., Mackonochie, M., Mills, S., & MacLennan, E. (2020). Turmeric/curcumin and health outcomes: A meta-review of systematic reviews. European Journal of Integrative Medicine, 40, 101252. https://doi.org/10.1016/j.eujim.2020.101252
  • Referans23. Fadus, M. C., Lau, C., & Bikhchandani, J., Lynch, H. T. (2017). Curcumin: An age-old anti-inflammatory and anti-neoplastic agent. Journal of Traditional and Complementary Medicine, 7(3), 339-346. https://doi.org/10.1016/j.jtcme.2016.08.002
  • Referans24. Çelikel, S. (2021). Zerdeçal ve sağlık üzerine etkisi. B, Bayraktar ve S, Çelikel (Ed.), Sağlık Bilimleri Alanında Akademik Araştırmalar (s. 37-92), İksad Yayın Evi.
  • Referans25. Adamczak, A., Ożarowski, M., & Karpiński, T. M. (2020). Curcumin, a natural antimicrobial agent with strain-specific activity. Pharmaceuticals, 13(7), 153. https://doi.org/10.3390/ph13070153
  • Referans26. Khonche, A., Biglarian, O., & Panahi, Y., Valizadegan, G., Soflaei, S. S., Ghamarchehreh, M. E., Sahebkar, A. (2016). Adjunctive therapy with curcumin for peptic ulcer: a randomized controlled trial. Drug Research, 66 (08), 444-448.
  • Referans27. Mohammadi, A., Sahebkar, A., & Iranshahi, M., Amini, M., Khojasteh, R., Ghayour‐Mobarhan, M., Ferns, G. A. (2013). Effects of supplementation with curcuminoids on dyslipidemia in obese patients: a randomized crossover trial. Phytotherapy Research, 27(3), 374-379. https://doi.org/10.1002/ptr.4715
  • Referans28. Balasubramanian, S., Roselin, P., & Singh, K. K., Zachariah, J., Saxena, S. N. (2016). Postharvest processing and benefits of black pepper, coriander, cinnamon, fenugreek, and turmeric spices. Critical Reviews in Food Science and Nutrition, 56(10), 1585-1607. https://doi.org/10.1080/10408398.2012.759901
  • Referans29. Ünal, M. (2019). Karabiber (Piper nigrum) ve zerdeçal (Curcuma Longa Linn) içeren rasyonların, tavukların, performans, yumurta verimi, yumurta kalite özellikleri ve bazı kan parametreleri üzerine etkileri. (Tez no: 540484) Yüksek lisans tezi, Çukurova Üniversitesi. YÖK Tez Merkezi.
  • Referans30. Riaz, M. (2024). Efficiency analysis and innovation adoption among turmeric farms in district Kasur, Punjab, Pakistan. (Tez no: 877632) Doktora tezi, Ondokuz Mayıs Üniversitesi. YÖK Tez Merkezi.
  • Referans31. Beganovic, S., & Wittmann, C. (2024). Medical properties, market potential, and microbial production of golden polyketide curcumin for food, biomedical, and cosmetic applications. Current Opinion in Biotechnology, 87, 103112. https://doi.org/10.1016/j.copbio.2024.103112
  • Referans32. Etxabide, A., Kilmartin, P. A., & Maté, J. I. (2021). Color stability and pH-indicator ability of curcumin, anthocyanin and betanin containing colorants under different storage conditions for intelligent packaging development. Food Control, 121, 107645. https://doi.org/10.1016/j.foodcont.2020.107645
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Use of Turmeric, the Golden Spice in Kitchen in Different Discipline Areas

Year 2025, Volume: 4 Issue: 1, 97 - 108, 25.06.2025

Evra Sarı , Mehmet Sarıışık

Abstract

In the kitchen, turmeric is used for its properties such as spice, color formation, and flavor enhancement. Due to these characteristics, it is also added as an additive in the food industry. Studies have supported its use not only as a food additive but also for extending shelf life and as a natural packaging method. Curcumin, the main component in turmeric, provides natural color in foods due to its coloring property. In this form, it is used as a coloring agent in cheeses, pickles, and various sauces. Additionally, thanks to the curcumin in turmeric, it exhibits antimicrobial and anti-inflammatory effects. These effects associate turmeric not only with its use as a spice in the kitchen but also with other disciplines. Centuries ago, turmeric was used as a traditional treatment method in Chinese and Indian medicine, and today it is frequently preferred as a complementary therapy. Moreover, due to its antimicrobial properties, it is used in medical textile products, dermocosmetic products, and dental treatments. Studies in the health field suggest that it is used as a complementary therapy for serious diseases such as diabetes, cancer, Alzheimer's, and Parkinson's.

Keywords

turmeric curcumin kitchen health

References

  • Referans1. Moniruzzaman, M., & Min, T. (2020). Curcumin, curcumin nanoparticles and curcumin nanospheres: A review on their pharmacodynamics based on monogastric farm animal, poultry and fish nutrition. Pharmaceutics, 12(5), 447. https://doi.org/10.3390/pharmaceutics12050447
  • Referans2. Rathaur, P., Raja, W., & Ramteke, P. W., John, S. A. (2012). Turmeric: The golden spice of life. International Journal of Pharmaceutical Sciences and Research, 3(7), 1987-1994.
  • Referans3. Güçyetmez-Topal, B., & Uğur, S. G. (2021). Uses of curcumin in dentistry. Dental and Medical Journal-Review, 3(3), 15-24.
  • Referans4. Ayyıldız, S., & Sarper, F. (2019). Antioksidan baharatların Osmanlı saray mutfağındaki yeri. Karabük Üniversitesi Sosyal Bilimler Enstitüsü Dergisi, 9(1), 363-380.
  • Referans5. Roy, S., Priyadarshi, R., & Ezati, P., Rhim, J. W. (2022). Curcumin and its uses in active and smart food packaging applications-a comprehensive review. Food Chemistry, 375, 131885. https://doi.org/10.1016/j.foodchem.2021.131885
  • Referans6. Dalkılıç, N. (2019). Altın baharat zerdeçalın (Curcuma Longa) Türk mutfağındaki yeri ve içecek sektörüne kazandırılabilirliği üzerine bir çalışma. (Tez no:561310)  Yüksek lisans tezi, Gaziantep Üniversitesi. YÖK Tez Merkezi.
  • Referans7. Kocaadam, B., & Şanlier, N. (2017). Curcumin, an active component of turmeric (Curcuma longa), and its effects on health. Critical Reviews in Food Science and Nutrition, 57(13), 2889-2895. https://doi.org/10.1080/10408398.2015.1077195
  • Referans8. Abd El-Hady, M. M., Farouk, & A., Saeed, S. E. S., Zaghloul, S. (2021). Antibacterial and UV protection properties of modified cotton fabric using a Curcumin/TiO2 nanocomposite for medical textile applications. Polymers, 13(22), 4027. https://doi.org/10.3390/polym13224027
  • Referans9. El-Saadony, M. T., Yang, T., & Korma, S. A., Sitohy, M., Abd El-Mageed, T. A., Selim, S., Saad, A. M. (2023). Impacts of turmeric and its principal bioactive curcumin on human health: Pharmaceutical, medicinal, and food applications: A comprehensive review. Frontiers in Nutrition, 9, 1040259. https://doi.org/10.3389/fnut.2022.1040259
  • Referans10. Chuengsamarn, S., Rattanamongkolgul, S., & Luechapudiporn, R., Phisalaphong, C., Jirawatnotai, S. (2012). Curcumin extract for prevention of type 2 diabetes. Diabetes Care, 35(11), 2121-2127. https://doi.org/10.2337/dc12-0116
  • Referans11. Liu, C. H., & Huang, H. Y. (2012). Antimicrobial activity of curcumin-loaded myristic acid microemulsions against Staphylococcus epidermidis. Chemical and Pharmaceutical Bulletin, 60(9), 1118-1124. https://doi.org/10.1248/cpb.c12-00220
  • Referans12. Güneri, N. (2021). A review on turmeric (Curcuma longa L.) and usage in seafood. Marine Science and Technology Bulletin, 10 (1), 71-84. https://doi.org/110.33714/masteb.771756
  • Referans13. Kara, İ., & Altındağ, T. (2022). Covid-19 pandemisiyle yaygınlaşan açık ve uzaktan öğrenme alanı bir disiplin mi?. O. E Balkar (Ed.), Covid-19 Pandemisi Sürecinde Türkiye: Eğitim ve Finans Alanlarında İncelemeler, (s.53-67). Çizgi Kitapevi.
  • Referans14. Karaman, B. E., & Köseler, B, E. (2017). Zerdeçalın kronik hastalıklarla ilişkisi. Başkent Üniversitesi Sağlık Bilimleri Fakültesi Dergisi, 2(2), 96-112.
  • Referans15. Salarbashi, D., Tafaghodi, M., & Bazzaz, B. S. F., Mohammad Aboutorabzade, S., Fathi, M. (2021). pH‐sensitive soluble soybean polysaccharide/SiO2 incorporated with curcumin for intelligent packaging applications. Food Science and Nutrition, 9(4), 2169-2179. https://doi.org/10.1002/fsn3.2187
  • Referans16. Konyalıgil-Öztürk, N. (2022). Zerdeçal, zencefil, meyan kökü bitki ekstrelerinin karaciğer kanseri hücreleri üzerine etkisi. (Tez no: 765082) Doktora Tezi, Erciyes Üniversitesi. YÖK Tez Merkezi.
  • Referans17. Nair, K. P. (2019). Turmeric (Curcuma longa L.) and ginger (Zingiber officinale Rosc.)-World's invaluable medicinal spices: The Agronomy and Economy of Turmeric and Ginger (pp. 271-283). Springer International Publishing. https://doi.org/10.1007/978-3-030-29189-1
  • Referans18. Bhowmik, C. D, Kumar, K. S., & Chandira, M., Jayakar, B. (2009). Turmeric: a herbal and traditional medicine. Arch. Appl. Sci. Res, 1(2), 86-108
  • Referans19. Akbay, G. D., & Pekcan, A. G. (2016). Zerdeçal: Beslenme ve sağlık yönünden değerlendirilmesi. Beslenme ve Diyet Dergisi, 44(1), 68-72.
  • Referans20. Çeliker, R., & Özdemir, Z. Ö. (2023). Zerdeçal (Curcuma longa) bitkisindeki aktif maddeler ve ekstraksiyon yöntemleri. Bütünleyici ve Anadolu Tıbbı Dergisi, 4(4), 45-62.
  • Referans21. European Food Safety Authority. (2014). Refined exposure assessment for curcumin (E 100). EFSA Journal, 12(10), 3876. https://doi.org/10.2903/j.efsa.2014.3876
  • Referans22. Rolfe, V., Mackonochie, M., Mills, S., & MacLennan, E. (2020). Turmeric/curcumin and health outcomes: A meta-review of systematic reviews. European Journal of Integrative Medicine, 40, 101252. https://doi.org/10.1016/j.eujim.2020.101252
  • Referans23. Fadus, M. C., Lau, C., & Bikhchandani, J., Lynch, H. T. (2017). Curcumin: An age-old anti-inflammatory and anti-neoplastic agent. Journal of Traditional and Complementary Medicine, 7(3), 339-346. https://doi.org/10.1016/j.jtcme.2016.08.002
  • Referans24. Çelikel, S. (2021). Zerdeçal ve sağlık üzerine etkisi. B, Bayraktar ve S, Çelikel (Ed.), Sağlık Bilimleri Alanında Akademik Araştırmalar (s. 37-92), İksad Yayın Evi.
  • Referans25. Adamczak, A., Ożarowski, M., & Karpiński, T. M. (2020). Curcumin, a natural antimicrobial agent with strain-specific activity. Pharmaceuticals, 13(7), 153. https://doi.org/10.3390/ph13070153
  • Referans26. Khonche, A., Biglarian, O., & Panahi, Y., Valizadegan, G., Soflaei, S. S., Ghamarchehreh, M. E., Sahebkar, A. (2016). Adjunctive therapy with curcumin for peptic ulcer: a randomized controlled trial. Drug Research, 66 (08), 444-448.
  • Referans27. Mohammadi, A., Sahebkar, A., & Iranshahi, M., Amini, M., Khojasteh, R., Ghayour‐Mobarhan, M., Ferns, G. A. (2013). Effects of supplementation with curcuminoids on dyslipidemia in obese patients: a randomized crossover trial. Phytotherapy Research, 27(3), 374-379. https://doi.org/10.1002/ptr.4715
  • Referans28. Balasubramanian, S., Roselin, P., & Singh, K. K., Zachariah, J., Saxena, S. N. (2016). Postharvest processing and benefits of black pepper, coriander, cinnamon, fenugreek, and turmeric spices. Critical Reviews in Food Science and Nutrition, 56(10), 1585-1607. https://doi.org/10.1080/10408398.2012.759901
  • Referans29. Ünal, M. (2019). Karabiber (Piper nigrum) ve zerdeçal (Curcuma Longa Linn) içeren rasyonların, tavukların, performans, yumurta verimi, yumurta kalite özellikleri ve bazı kan parametreleri üzerine etkileri. (Tez no: 540484) Yüksek lisans tezi, Çukurova Üniversitesi. YÖK Tez Merkezi.
  • Referans30. Riaz, M. (2024). Efficiency analysis and innovation adoption among turmeric farms in district Kasur, Punjab, Pakistan. (Tez no: 877632) Doktora tezi, Ondokuz Mayıs Üniversitesi. YÖK Tez Merkezi.
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There are 47 citations in total.

Details

Primary Language English
Subjects Gastronomy
Journal Section Reviews
Authors

Evra Sarı 0000-0002-8120-1589

Mehmet Sarıışık 0000-0002-0681-6137

Publication Date June 25, 2025
Submission Date October 11, 2024
Acceptance Date January 13, 2025
Published in Issue Year 2025 Volume: 4 Issue: 1

Cite

APA Sarı, E., & Sarıışık, M. (2025). Use of Turmeric, the Golden Spice in Kitchen in Different Discipline Areas. Toros University Journal of Food, Nutrition and Gastronomy, 4(1), 97-108.
AMA Sarı E, Sarıışık M. Use of Turmeric, the Golden Spice in Kitchen in Different Discipline Areas. JFNG. June 2025;4(1):97-108.
Chicago Sarı, Evra, and Mehmet Sarıışık. “Use of Turmeric, the Golden Spice in Kitchen in Different Discipline Areas”. Toros University Journal of Food, Nutrition and Gastronomy 4, no. 1 (June 2025): 97-108.
EndNote Sarı E, Sarıışık M (June 1, 2025) Use of Turmeric, the Golden Spice in Kitchen in Different Discipline Areas. Toros University Journal of Food, Nutrition and Gastronomy 4 1 97–108.
IEEE E. Sarı and M. Sarıışık, “Use of Turmeric, the Golden Spice in Kitchen in Different Discipline Areas”, JFNG, vol. 4, no. 1, pp. 97–108, 2025.
ISNAD Sarı, Evra - Sarıışık, Mehmet. “Use of Turmeric, the Golden Spice in Kitchen in Different Discipline Areas”. Toros University Journal of Food, Nutrition and Gastronomy 4/1 (June 2025), 97-108.
JAMA Sarı E, Sarıışık M. Use of Turmeric, the Golden Spice in Kitchen in Different Discipline Areas. JFNG. 2025;4:97–108.
MLA Sarı, Evra and Mehmet Sarıışık. “Use of Turmeric, the Golden Spice in Kitchen in Different Discipline Areas”. Toros University Journal of Food, Nutrition and Gastronomy, vol. 4, no. 1, 2025, pp. 97-108.
Vancouver Sarı E, Sarıışık M. Use of Turmeric, the Golden Spice in Kitchen in Different Discipline Areas. JFNG. 2025;4(1):97-108.
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