eFood

Volume 2, Issue 2, April 2021, Pages 73 - 80

Combination of Microwave, Ultrasonic, Enzyme Assisted Method for Curcumin Species Extraction from Turmeric (Curcuma Longa L.) and Evaluation of their Antioxidant Activity

Authors
Chengke Wang*, Hanli Yang, Jiangyu Li
College of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, P. R. China
*Corresponding author. Email: wangck@ujs.edu.cn
Corresponding Author
Chengke Wang
Received 18 January 2021, Accepted 17 March 2021, Available Online 3 April 2021.
DOI
https://doi.org/10.2991/efood.k.210329.001How to use a DOI?
Keywords
Curcumin, extraction, response surface methodology, antioxidative activity
Abstract

The combination of microwave irradiation, ultrasonication treatment, and enzyme-assisted extraction approach was applied to study the extraction efficiency and antioxidative activity of curcumin from turmeric (Curcuma longa L.) using Response Surface Optimization (RSM). The effects of the power and treatment time of microwave irradiation and ultrasonication treatment, the types of enzymes, the amounts, and interaction time of pectinase on the extraction efficiency were studied. RSM was used to select the optimum extraction conditions by implementing Box–Behnken design. The extraction ratio and antioxidant activity of extracted species are 2.89% and 83.95% under the optimal conditions, respectively, which are close to the predicted values, and are much higher than the single extraction approach. Our results show that a versatile approach for biological compounds extraction from agricultural and natural products was successfully developed, and the bioactivity of extracted species could be kept well by using our proposed combination extraction methods.

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Copyright
© 2021 The Authors. Publishing services by Atlantis Press International B.V.
Open Access
This is an open access article distributed under the CC BY-NC 4.0 license (http://creativecommons.org/licenses/by-nc/4.0/).

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Journal
eFood
Volume-Issue
2 - 2
Pages
73 - 80
Publication Date
2021/04/03
ISSN (Online)
2666-3066
DOI
https://doi.org/10.2991/efood.k.210329.001How to use a DOI?
Copyright
© 2021 The Authors. Publishing services by Atlantis Press International B.V.
Open Access
This is an open access article distributed under the CC BY-NC 4.0 license (http://creativecommons.org/licenses/by-nc/4.0/).

Cite this article

TY  - JOUR
AU  - Chengke Wang
AU  - Hanli Yang
AU  - Jiangyu Li
PY  - 2021
DA  - 2021/04/03
TI  - Combination of Microwave, Ultrasonic, Enzyme Assisted Method for Curcumin Species Extraction from Turmeric (Curcuma Longa L.) and Evaluation of their Antioxidant Activity
JO  - eFood
SP  - 73
EP  - 80
VL  - 2
IS  - 2
SN  - 2666-3066
UR  - https://doi.org/10.2991/efood.k.210329.001
DO  - https://doi.org/10.2991/efood.k.210329.001
ID  - Wang2021
ER  -