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Title:The extraction process, separation, and identification of curcuminoids from turmeric curcuma longa
Authors:ID Slaček, Gal (Author)
ID Kotnik, Petra (Author)
ID Osmić, Azra (Author)
ID Postružnik, Vesna (Author)
ID Knez, Željko (Author)
ID Finšgar, Matjaž (Author)
ID Knez Marevci, Maša (Author)
Files:.pdf Slacek-2023-The_Extraction_Process,_Separation.pdf (3,27 MB)
MD5: 57FCB00402AD2DF64DC5E36C79FFA48C
 
URL https://www.mdpi.com/2304-8158/12/21/4000
 
Language:English
Work type:Article
Typology:1.01 - Original Scientific Article
Organization:FKKT - Faculty of Chemistry and Chemical Engineering
MF - Faculty of Medicine
Abstract:Turmeric Curcuma longa is a well-known spice with various health benefits, attributed primarily to curcumin. Soxhlet extraction, cold maceration, ultrasound-assisted extraction (UAE), and supercritical fluid extraction were performed, and the content of total phenols, proanthocyanidins, and antioxidants was analysed by UV/VIS spectrophotometry. High-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) was employed to identify and quantify the curcumin content. Supercritical extracts had the highest total phenolic content (538.95 mg GA/100 g material), while the Soxhlet extracts had the highest content of proanthocyanidins (4.77 mg PAC/100 g of material). Extracts obtained by UAE and supercritical extraction have the highest antioxidant potential. Antioxidant activity measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH center dot) was 64.27% and 1750.32 mg Trolox per g dry weight by 2,2-azinobis(3-ethylbenzothiazoline 6 sulphonic acid) (ABTS(+center dot)) for the extract obtained by supercritical extraction. The UAE resulted in the highest amount of curcumin (1.91 mg curcumin/g material). A kinetic study showed that extraction yield in supercritical extracts decreased with increasing temperature and that the content of isolated curcumin was inversely proportional to solvent-to-feed ratio (S/F). The present study has confirmed that turmeric is an excellent source of antioxidants, such as curcumin, that play an important role in reducing cellular stress by neutralising free radicals.
Keywords:turmeric, curcumin, total phenols, proanthocyanidins, antioxidants
Publication status:Published
Publication version:Version of Record
Submitted for review:31.08.2023
Article acceptance date:30.10.2023
Publication date:01.11.2023
Publisher:MDPI
Year of publishing:2023
Number of pages:Str. 14
Numbering:Let. 12, Št. 21, št. članka 4000
PID:20.500.12556/DKUM-87025 New window
UDC:577
ISSN on article:2304-8158
COBISS.SI-ID:171998211 New window
DOI:10.3390/foods12214000 New window
Publication date in DKUM:09.02.2024
Views:361
Downloads:50
Metadata:XML DC-XML DC-RDF
Categories:Misc.
:
SLAČEK, Gal, KOTNIK, Petra, OSMIĆ, Azra, POSTRUŽNIK, Vesna, KNEZ, Željko, FINŠGAR, Matjaž and KNEZ MAREVCI, Maša, 2023, The extraction process, separation, and identification of curcuminoids from turmeric curcuma longa. Foods [online]. 2023. Vol. 12, no. Št. 21,  članka 4000. [Accessed 5 April 2025]. DOI 10.3390/foods12214000. Retrieved from: https://dk.um.si/IzpisGradiva.php?lang=eng&id=87025
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Record is a part of a journal

Title:Foods
Shortened title:Foods
Publisher:MDPI
ISSN:2304-8158
COBISS.SI-ID:512252472 New window

Document is financed by a project

Funder:ARRS - Slovenian Research Agency
Project number:P2-0046
Name:Separacijski procesi in produktna tehnika
Funder:ARRS - Slovenian Research Agency
Project number:P2-0118
Name:Tekstilna kemija in napredni tekstilni materiali
Funder:ARRS - Slovenian Research Agency
Project number:J2-1725
Name:Pametni materiali za bioaplikacije
Funder:ARRS - Slovenian Research Agency
Project number:L2-3175
Name:Napredna ekstrakcija in formulacija funkcionalnih taninskih prahranskih dopolnil z blagodejnimi zdravstvenimi učinki
Funder:ARRS - Slovenian Research Agency
Project number:L2-9199
Name:Čiščenje in formulacija kemikalij s superkritičnimi fluidi

Licences

License:CC BY 4.0, Creative Commons Attribution 4.0 International
Link:http://creativecommons.org/licenses/by/4.0/
Description:This is the standard Creative Commons license that gives others maximum freedom to do what they want with the work as long as they credit the author.
Licensing start date:01.11.2023

Secondary language

Language:Slovenian
Keywords:kurkuma, fenoli, proantocianidini, antioksidanti


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