Effects of ethanol concentration, extraction time and ultrasound-assisted extraction on the recovery of curcuminoid from turmeric (Curcuma longa L.) rhizome


  • Huttaya Chahom Faculty of Biotechnology, College of Agricultural Innovation Biotechnology and Food, Rangsit University, Patumthani 12000, Thailand
  • Chitsuda Chaisakdanugull Faculty of Food Technology, College of Agricultural Innovation Biotechnology and Food, Rangsit University, Patumthani 12000, Thailand


curcuminoids, curcumin, ethanol extraction, HPLC, turmeric powder, ultrasound-assisted extraction


Curcuminoids are a group of compounds extracted from turmeric rhizomes which have many medical advantages and health benefits.  Extraction of curcuminoids from the raw material is the crucial step for using these active compounds.  This research was conducted to optimize the conditions for curcuminoid extraction from turmeric powder using ethanol as an extracting solvent by conventional methods and using ultrasound-assisted extraction techniques.  The results indicated that the highest total curcuminoid content (TCC) of 13.3145 mg curcumin/g turmeric powder (DW) was obtained using ultrasound-assisted extraction in 80% ethanol for 15 min.  HPLC analysis showed that the extract was composed of curcumin, demethoxycurcumin and bisdemethoxycurcumin as 47.8762, 40.2941 and 15.2412 mg/g turmeric powder (DW), respectively.


Bendicho, C. & Lavilla, I. (2000). Ultrasound Extraction. Retrieved May 15, 2016, from https://www.thevespiary.org/…./EXTRACTION/Ultrasound%20Extractions.pdf

Dolatowski, Z.J., Stadnik, J. & Stasiak, D. (2007). Applications of ultrasound in food technology. Acta Scientiarum Polonorum Technologia Alimentaria, 6(3), 89-99. DOI: 10.1016/j.ultsonch.2010.11.023

Food and Agriculture Organization of the United Nations (FAO). (2004). Curcumin: Chemical and Technical Assessment. 61st JECFA, 1-8.

Hastati, S., Hadju, V., Alam, G., & Nusratuddin (2015). Determination of the curcumin pigment in extract curcuma domestica val from South Sulawesi, Indonesia, by high performance liquid chromatography. International journal of scientific & technology research, 4(4), 95-98.

Jayaprakasha, G. K., Jaganmohan, R. L., & Sakariah, K. K. (2005). Antioxidant activities of curcumin, demethoxycurcumin and bisdemethoxycurcumin. Food Chemistry, 98, 720-724. DOI: 10.1016/j.foodchem.2005.06.037

Jurenka, J. S. (2009). Anti-inflammatory properties of curcumin, a major constituent of Curcuma longa: a review of preclinical and clinical research. Alternative Medicine Review A Journal of Clinical Therapeutics, 14(2), 141-153.

Kulkarni, S. J., Maske, K. N., Budre, M. P., & Mahajan, R. P. (2012). Extraction and purification of curcuminoids from turmeric (curcuma longa L.). International Journal of Pharmacology and Pharmaceutical Technology, 1(2), 81-84.

Li, S., Yuan, W., Deng, G., Wang, P., Yang, P., & Aggarwall, B. B. (2011). Chemical composition and product quality control of turmeric (Curcuma longa L.). Pharmaceutical Crops Journal, 2, 28-54.

Martins, R, M., Pereira, S. V., Siqueira, S., Salomão, W.F., & Freitas, L. A. P. (2013). Curcuminoid content and antioxidant activity in spray dried microparticles containing turmeric extract. Food Research International, 50, 657-663. DOI: 10.1016/j.foodres.2011.06.030

Mohammed, N. A., & Habil, N. Y. (2015). Evaluation of antimicrobial activity of curcumin against two oral bacteria. Automation Control and Intelligent Systems, 3(2-1), 18-21. DOI: 10.11648/j.acis.s.2015030201.14

Morelli, L. L. L., & Prado, M. A. (2012). Extraction optimization for antioxidant phenolic compounds in red grape jam using ultrasound with a response surface methodology. Ultrasound Sonochemistry, 19(6), 1144-1149. DOI: 10.1016/j.ultsonch.2012.03.009

Naidu, M. M., Shyamala, B. N., Manjunatha, J. R., Sulochanamma, G., & Srinivas, P. (2009). Simple HPLC method for resolution of curcuminoids with antioxidant potential. Journal of Food Science, 74(4), 312-318. DOI: 10.1111/j.1750-3841.2009.01124.x

Onsurathum, S., Pinlaor, S. & Boonmars, T. (2012). Effect of curcumin on opisthorchiasis and cholangiocarcinoma in animal modles. Srinagarind Medical Journal, 27, 389-396.

Prabha, G., & Raj, V. (2016). Preparation and characterization of chitosan—Polyethylene glycol-polyvinylpyrrolidone-coated superparamagnetic iron oxide nanoparticles as carrier system: Drug loading and in vitro drug release study. Journal of Biomedical Materials Research Part B: Applied Biomaterials, 104(4), 808-816. DOI: 10.1002/jbm.b.33637

Priyadarsini, K. I. (2014). The chemistry of curcumin : from extraction to therapeutic agent. Molecules, 19(12), 20091-20112. DOI: 10.3390/molecules191220091

Rouhani, Sh., Alizadeh, N., Salimi, Sh., & Haji-Ghasemi, T. (2009). Ultrasonic assisted extraction of natural pigments from rhizomes of curcuma longa L. Progress in Color, Colorants and Coatings Journal, 2, 103-113.

Sogi, D. S., Sharma, S., Oberoi, D. P. S., & Wani, I. A. (2010). Effect of extraction parameters on curcumin yield from turmeric. Journal of Food Science and Technology, 47(3), 300-304.

Surojanametakul, V., Satmalee, P., Saengprakai, J., Siliwan, D. & Wattanasiritham, L. (2010). Preparation of curcuminoid powder from turmeric root (Curcuma long Linn) for food ingredient use. Kasetsart Journal, 44, 123 – 130.

Taylor, S. J., & McDowell, I. J. (1992). Determination of the curcuminoid pigments in turmeric (Curcuma domestica Val) by reverse-phase high performance liquid chromatography. Chromatographia, 34, 73-77. DOI: 10.1007/BF02290463

Wang, Y. J., Pan, M. H., Cheng, A. L., Lin, L. I., Ho, Y. S., Hsieh, C. Y., & Lin, J. K. (1997). Stability of curcumin in buffer solutions and characterization of its degradation products. Journal of Pharmaceutical and Biomedical Analysis, 15(12), 1867-1876.

Xu, Y. Q., Chen, W. R., Tsosie, J. K., Xie, X., Li, P., Wan, J. B., . . . Chen, M. W. (2016). Niosome encapsulation of curcumin: characterization and cytotoxic effect on ovarian cancer cells. Journal of Nanomaterials, 2016, doi:10.1155/2016/6365295

Yodkeeree, S., Chaiwangyena, W., Garbisab, S., & Limtrakula, P. (2009). Curcumin, demethoxycurcumin and bisdemethoxycurcumin differentially inhibit cancer cell invasion through the down-regulation of MMPs and uPA. Journal of Nutritional Biochemistry, 20, 87-95. DOI: 10.1016/j.jnutbio.2007.12.003

Zhan, P.Y., Zeng, X.H., Zhang, H.M., & Li, H.H. (2011). High-efficient column chromatographic extraction of curcumin from curcuma longa. Food Chemistry, 129, 700-703. DOI: 10.1016/j.foodchem.2011.04.065




How to Cite

Huttaya Chahom, & Chitsuda Chaisakdanugull. (2023). Effects of ethanol concentration, extraction time and ultrasound-assisted extraction on the recovery of curcuminoid from turmeric (Curcuma longa L.) rhizome. Journal of Current Science and Technology, 7(1), 41–48. Retrieved from https://ph04.tci-thaijo.org/index.php/JCST/article/view/523



Research Article