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

Huttaya Chahom; Chitsuda Chaisakdanugull

Authors

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

Keywords:

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

Abstract

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.

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