Microwave assisted extraction of bioactive compounds from turmeric (Curcuma longa).
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Abstract
Microwave-assisted extraction (MAE) was used to extract curcuminoids from turmeric (Curcuma longa). Several MAE conditions were tested, and the method proved to be superior to soxhlet extraction and maceration with regard to time expended. The antioxidant activities of MAE and soxhlet extraction determined from 1/IC50 by the DPPH radical assay were higher than synthetic antioxidant 2, 6-di-ter-butyl-4-methylphenol (BHT). MAE exhibited a range of antioxidant activities varying from 1.37-1.87 mM TEAC/g extract in ABTS assay while soxhlet extraction and maceration were 1.72 and 1.40 mM TEAC/g extract, respectively. The total phenolic contents of MAE ranged from 181.00 to 196.36 mg/g extract; expressed as gallic acid equivalent, while soxhlet extraction and maceration were 180.10 and 170.44 mg/g extract. The contents of curcumin, demethoxycurcumin and bisdemethoxycurcumin of extracts obtained from MAE were in range of 163.00-183.77, 91.73-99.48 and 46.36-53.35 mg/g extract, respectively which were higher than soxhlet extraction. Higher curcumin content may be major contributor to its higher antioxidant activity. The optimum condition of MAE was 900 watt for 1 min of exposure time as it provided higher bioactive compounds and antioxidant activity than conventional methods.
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