A turmeric-and-black-pepper-based hydrolysate (HTBP) was developed. The polyphenolic compounds content, antioxidant activity [1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and ferric reducing antioxidant power (FRAP)] and antimicrobial activity [minimal inhibitory concentration (macro-dilution method) and minimum bactericidal concentration (inoculating the surfaces of agar plates)] were evaluated. Furthermore, the best solvent for extraction of the polyphenolic compounds and curcumin, the main bioactive in turmeric flour (TF), was established. In addition, the tautomeric conformation of curcumin (present in TF and HTBP) was determined by using Fourier-transform infrared spectroscopy (FT-IR). The HTBP was obtained by complete hydrolysis of the starch to dextrose and showed the same curcumin content as TF, suggesting that the starch hydrolysis allowed the release of curcumin from the starch matrix. The antioxidant results indicated that curcumin was responsible for reducing the ferric ion, in the FRAP assay. The presence of piperine in HTBP was confirmed by FT-IR. The ethanol extracts of TF and HTBP showed antibacterial activity against Staphylococcus aureus, Bacillus cereus, Escherichia coli, Klebsiella pneumoniae, Salmonella Enteritidis, Salmonella Typhi and Pseudomonas aeruginosa.

开发了姜黄和黑胡椒基水解产物（HTBP）。多酚类化合物的含量，抗氧化活性[1,1-二苯基-2-吡啶并肼基（DPPH），2,2'-叠氮基双（3-乙基苯并噻唑啉-6-磺酸）（ABTS）和三价铁还原抗氧化剂（FRAP）]和评价抗菌活性[最小抑菌浓度（宏稀释法）和最小杀菌浓度（接种琼脂平板表面）]。此外，建立了提取多酚类化合物和姜黄素的最佳溶剂，姜黄素是姜黄粉（TF）中的主要生物活性物质。此外，姜黄素的互变异构构象（存在于TF和HTBP中）是通过傅立叶变换红外光谱法（FT-IR）确定的。HTBP是通过将淀粉完全水解为葡萄糖而获得的，其姜黄素含量与TF相同，这表明淀粉水解可以使姜黄素从淀粉基质中释放出来。抗氧化剂的结果表明，在FRAP分析中，姜黄素负责还原铁离子。FT-IR证实HTBP中胡椒碱的存在。TF和HTBP的乙醇提取物对细菌具有抗菌活性。金黄色葡萄球菌，蜡状芽孢杆菌，大肠杆菌，肺炎克雷伯菌，肠炎沙门氏菌，伤寒沙门氏菌和铜绿假单胞菌。