Comparison of yield, composition, and antioxidant activity of turmeric (Curcuma longa L.) extracts obtained using various techniques

被引:151
作者
Braga, MEM
Leal, PF
Carvalho, JE
Meireles, MAA
机构
[1] Univ Estadual Campinas, Coll Food Engn, LASEFI DEA FEA, BR-13083970 Campinas, SP, Brazil
[2] CPQBA, Ctr Pluridisciplinar Pesquisas Quim, BR-13081970 Campinas, SP, Brazil
关键词
Curcuma longa L; antioxidant and anticancer activities; cosolvents; hydrodistillation; solvent extraction; supercritical extraction; turmeric;
D O I
10.1021/jf0345550
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
Turmeric extracts were obtained from two lots of raw material (M and S) using various techniques: hydrodistillation, low pressure solvent extraction, Soxhlet, and supercritical extraction using carbon dioxide and cosolvents. The solvents and cosolvents tested were ethanol, isopropyl alcohol, and their mixture in equal proportions. The composition of the extracts was determined by gas chromatography-flame ionization detection (GC-FID) and UV. The largest yield (27%, weight) was obtained in the Soxhlet extraction (turmeric (S), ethanol = 1:100); the lowest yield was detected in the hydrodistillation process (2.1%). For the supercritical extraction, the best cosolvent was a mixture of ethanol and isopropyl alcohol. Sixty percent of the light fraction of the extracts consisted of ar-turmerone, (Z)-gamma-atlantone, and (E)-gamma-atlantone, except for the Soxhlet extracts (1:100, ethanol), for which only ar-turmeronol and (Z)-alpha-atlantone were detected. The maximum amount of curcuminoids (8.43%) was obtained using Soxhlet extraction (ethanol/isopropyl alcohol). The Soxhlet and low pressure extract exhibited the strongest antioxidant activities.
引用
收藏
页码:6604 / 6611
页数:8
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