Combination of Microwave, Ultrasonic, Enzyme Assisted Method for Curcumin Species Extraction from Turmeric (Curcuma Longa L.) and Evaluation of their Antioxidant Activity
- https://doi.org/10.2991/efood.k.210329.001How to use a DOI?
- Curcumin; extraction; response surface methodology; antioxidative activity
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.
- Graphical Abstract
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- 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 -