Ultrasound-Assisted Extraction of Phenolic Compounds from Red Turmeric (Curcuma Zanthorrhiza)

Abstract

The study was conducted on the basis of conditions of extraction factors including solvents, solvent concentration, solid/solvent ratio, time and extraction temperature which affect total polyphenol content and antioxidant activity of red turmeric (C. zanthorrhiza) extract. The yield of the polyphenols extraction process was determined by the total phenolic compounds (TPC) as well as the antioxidant activity (AC). Generally, the highest TPC and AC of ultrasound-assisted extraction are 130±0.51 mg GAE/g DW and 31.32±0.53 µmol Fe/g DW at the acetone concentration of 60% as the solvent, solid/solvent ratio of 1/35, extraction temperature of 40°C for 20 minutes. The surface structure of solid before and after treatment changes significantly

Extraction of curcumin from turmeric by ultrasonic-assisted extraction, identification, and evaluation of the biological activity

“…Using the UAE method and increasing the temperature from 30°C to 40°C, the high extraction temperature could promote the decline or even decomposition of the phenolic compounds in plant cells (29). The amounts of curcumin content obtained from the UAE were higher than from the maceration method, with a reduction in the extraction time and increased extraction efficiency in terms of the amounts of curcumin extracted from turmeric.…”