期刊
MOLECULES
卷 26, 期 6, 页码 -出版社
MDPI
DOI: 10.3390/molecules26061516
关键词
Curcuma longa L; antioxidant properties; phenolic content; microwave-assisted extraction; surface response methodology; experimental Box-Behnken design
资金
- Basque Country Government [IT 1008-16]
- E2S UPPA Partnership Chair MANTA (Marine Materials) - 'Investissements d'Avenir' French programme [ANR-16-IDEX-0002]
- Region Nouvelle-Aquitaine
- Communaute d'Agglomeration du Pays Basque, France
This study optimized the extraction yield of curcuma oil using microwave-assisted extraction and found that this method resulted in higher total phenolic content and better antioxidant properties compared to conventional Soxhlet extraction.
Curcuma root (Curcuma longa L.) is a very important plant in gastronomy and medicine for its unique antiseptic, anti-inflammatory, antimicrobial and antioxidant properties. Conventional methods for the extraction of curcuma oil require long extraction times and high temperatures that can degrade the active substances. Therefore, the objectives of the present study were: (i) first, to optimize the extraction yield of curcuma oil by applying a Box-Behnken experimental design using surface response methodology to the microwave-assisted extraction (MAE) technique (the independent variables studied were reaction time (10-30 min), microwave power (150-200 W) and curcuma powder/ethanol ratio (1:5-1:20; w/v); and, (ii) second, to assess the total phenolic content (TPC) and their antioxidant activity of the oil (at the optimum conditions point) and compare with the conventional Soxhlet technique. The optimum conditions for the MAE were found to be 29.99 min, 160 W and 1:20 w/v to obtain an optimum yield of 10.32%. Interestingly, the oil extracted by microwave-assisted extraction showed higher TPC and better antioxidant properties than the oil extracted with conventional Soxhlet technique. Thus, it was demonstrated that the method applied for extraction influences the final properties of the extracted Curcuma longa L. oil.
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