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.