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

DNP and ATP regulate the pulp breakdown development in Phomopsis longanae Chi-infected longan fruit through modulating the ROS metabolism

“…The pulp tissue (5 g) from 10 longans were adopted to assess the DPPH radical scavenging ability and reducing power basing on the detailed procedures of Lin, Lin, et al (2020) , Mutlu-Ingok et al (2021) , Wang, Yang, & Li (2021) , and Xiao, Xu, Lu, & Liu (2020) . Their results were represented in % and g kg −1 , respectively.…”

The antioxidant capacity and nutrient composition characteristics of lotus (Nelumbo nucifera Gaertn.) seed juice and their relationship with color at different storage temperatures

“…At the same time, with increasing storage temperature, the decomposition rate of ascorbic acid in beverages gradually accelerates. The decomposed products easily react with amino acids to form red and yellow substances, resulting in the browning of beverages ( Klimczak, Małecka, Szlachta, & Gliszczyńska-Świgło, 2007 ; C. Wang, Yang, & Li, 2021 ). However, cold storage has no significant effect on the flavonoid concentrations in soy protein beverages, and thermal treatment does not reduce the content of soy flavonoid aglycones ( Ruiz de la Bastida, Peirotén, Langa, Curiel, Arqués, & Landete, 2022 ).…”

Ultrasound-assisted development and characterization of novel polyphenol-loaded pullulan/trehalose composite films for fruit preservation

“…Different modification methods have been applied to improve the inter- and intra-molecular interactions, such as Maillard reaction, chemical cross-linking, ion gel, and physical processing such as pressure and electrospinning [11] . Ultrasound, a green processing physical technology, has been widely used in extracting active substances, homogenizing and modifying macromolecular substances [12] , [13] , [14] . Yan et al reported that ultrasound treatment with different intensities reduced the intrinsic viscosity, molecular weight, and enhanced the antioxidant activities of polysaccharides PL-N extracted from Phellinus linteus mycelium [15] .…”