Microwave assisted extraction of curcuminoids from Curcuma longa

A novel microwave assisted extraction (MAE) technique was investigated for selective and rapid extraction of curcuminoids from Curcuma louga (turmeric) into organic solvents. The degree of extraction and purity of curcuminoids were dependent upon the selected solvent and exposure time to microwaves. The extraction process was optimized using acetone at 20% power level (PL) giving 60% extraction of curcuminoids with 75% purity within 1 min. The dielectric heating of cellular matrix resulted in vaporization of volatile components, increasing internal pressure of the cell leading to remarkable swelling and finally rupturing of the cells. The degradation of cellulosic cell wall at higher temperature when subjected to microwave also increased permeability of solvents into the bio-matrix.