Total phenol content of turmeric extract (curcuma longa L.) in vegetable oil using the ultrasonic method

Abstract

Turmeric extract (Curcuma longa L.) in vegetable oil is an herbal oil rich in antioxidants called phenolics. Vegetable oil has the potential to be utilized as a solvent in herb extraction because it can extract bioactive components in plants because it is stable, safe, and ecologically friendly. The purpose of this study is to determine the secondary metabolites and total phenolic content of turmeric extract in Extra Virgin Olive Oil (EVOO) and Virgin Coconut Oil (VCO) with the addition of a surfactant (tween 80). The extraction method utilized was ultrasonic, with variations in surfactant dosage (0 - 30 g) and extraction time (10 - 25 minutes). FTIR spectrophotometer used to identify functional groups in herbal oils. The qualitative test showed that phenolic components, flavonoids, terpenoids, and alkaloids were detected in turmeric extracts EVOO and VCO both without and with tween 80. Based on statistical study, the extraction time and the amount of surfactant used significantly affect the overall phenol content of herbal oils. The maximum total phenolic content of turmeric extract EVOO and VCO was achieved after a 25-minute extraction with 30 g surfactant, namely 44.11 0.43 mg GAE/g and 35.22 0.43 mg GAE/g. Identification of the functional groups of herbal oils with the addition of tween 80 obtained absorption patterns namely O-H, C=O, C=C aromatic, C-O-C, and C-H.