The oily by-product is produced after extracting curcumin from turmeric, which is rich in functional active ingredients and has broad application prospects in food and drug fields.The main components of oily by-product after curcumin extraction (OBP) and the antioxidant activities were analyzed, and the stability of the main components was also investigated.The results of composition analysis showed that the total contents of three curcumin compounds and volatile components in OBP were 28.90% and 23.9% of OBP, respectively, with demethoxycurcumin (12.28%) > demethoxycurcumin (8.52%) > curcumin (8.12%).The main volatile characteristic components were α-curcumene, β-sequisilene, ar-turmerone, turmerone, β-turmerone, and atlantone.During OBP storage, it was found that curcumin compounds in the OBP were stable but the loss of main volatile components was up to 73.44%.Stability experiments showed that high temperature, light, alkaline environment, and oxidized metal ions all caused the loss of curcumin compounds.Especially in the presence of light and at pH=10, the loss rate of curcumin was 57.80% and 57.99%.The stability of curcumin compounds under different conditions was as follows:Dimethoxycurcumin > desmethoxycurcumin > curcumin.The antioxidant activity of OBP increased with its concentration, in which OBP could effectively scavenge free radicals and reduce iron ions.This study provides a theoretical basis for the further development and utilization of OBP in food and drug fields.
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