Optimization of extraction of antioxidants from turmeric (Curcuma longa L.) using response surface methodology
- 13 January 2018
- journal article
- physics and-biology
- Published by EDP Sciences in Wuhan University Journal of Natural Sciences
- Vol. 23 (1), 63-69
- https://doi.org/10.1007/s11859-018-1295-0
Abstract
Turmeric is a spice widely used to enhance the taste and color of certain meats. We investigated the antioxidant capacities of turmeric ethanol soaking extracts by utilizing the scavenging properties of hydroxyl radical and 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical. The results showed that the optimum extraction parameters were: extraction time 4 h, sample-solvent ratio 1:84.12, solvent 72.34% ethanol solution, and water bath temperature 81.3 ℃. The optimum ethanol soaking extraction parameters were: extraction time 4 h, sample-solvent ratio 1:90.74, solvent 80.46% ethanol solution, water bath temperature 88.2 ℃. With these parameters, the hydroxyl radical scavenging rate and the DPPH free radical clearance of crude extracts from turmeric can reach about 93.78% and 40.69%, respectively. These results indicate that ethanol soaking extraction may be a useful method for extracting antioxidants from turmeric.Keywords
This publication has 20 references indexed in Scilit:
- Anti-oxidative effect of turmeric on frying characteristics of soybean oilJournal of Food Science and Technology, 2013
- Quality and antioxidant properties of bread containing turmeric (Curcuma longa L.) cultivated in South KoreaFood Chemistry, 2011
- Effects of Curcuma longa (turmeric) on postprandial plasma glucose and insulin in healthy subjectsNutrition Journal, 2010
- Effect of extraction parameters on curcumin yield from turmericJournal of Food Science and Technology, 2010
- Radical scavenging and antioxidant activity of tannic acidArabian Journal of Chemistry, 2010
- Curcumin, inflammation, ageing and age-related diseasesImmunity & Ageing, 2010
- Multiple biological activities of curcumin: A short reviewLife Sciences, 2006
- Curcumin: The story so farEuropean Journal of Cancer, 2005
- Safety and Anti-Inflammatory Activity of Curcumin: A Component of Tumeric (Curcuma longa)The Journal of Alternative and Complementary Medicine, 2003
- Evaluation of the antioxidant activity of lupin seed flour and derivatives (Lupinus albus ssp. Graecus)Food Chemistry, 1999