Abstract
Curcuma longa L. (turmeric) has been used as a functional food material, but other parts of it such as leaves are wasted as a byproduct. This work concentrated on developing turmeric leaves as a functional food material by establishing its optimal extraction condition. Response surface methodology was applied to optimize turmeric leaf extraction conditions. Turmeric leaves were pulled out with water and ethanol (10, 30, and 50%). Then, total phenolic compound content, total flavonoid content, and radical-scavenging activity of each extract were quantified to confirm the optimal extracting solvent. According to the results, water was the most efficient solvent to extract antioxidant contents such as total phenolic compounds (3.65 ± 0.02 mg GAE/g) and flavonoids (4.99 ± 0.17 mg QCE/g) content. Radical-scavenging activity was also higher in water extract compared with others such as DPPH (51.10 ± 2.29%), H2O2 (25.39 ± 2.69%), and ABTS (91.08 ± 0.15%). Central composite design was applied to confirm the effect of independent variables such as temperature (X1) and time (X2) to the yield (Y1). After conducting experiments, the extraction condition was established as 150 min with 1 : 25 ratio at 85°C with a 15.58% yield. Proximate compositions of the extract were determined to suggest background data for further research. In conclusion, this study confirmed the antioxidant property of turmeric leaves and developed the optimal extraction condition of the leaves to promote its application in food industry as a new food source.
Highlights
Turmeric (Curcuma longa L.), belonging to the Zingiberaceae family, has been traditionally used as a medicinal herb, dietary spice, food source, food preservative, and a coloring agent in many Asian countries [1, 2]
Turmeric leaves are only used as stock feed in some parts and disposed as a waste with vast disposal costs [9]. erefore, this study focused on the turmeric leaves’ optimal extract condition and its functionality to develop turmeric leaves as a functional food material
Many researchers have used the response surface methodology to model and optimize the biochemical and biotechnological processes related to food systems such as extracting functional components from buckwheat [13] and Corni fructus [14]. erefore, this study has established the optimal extract conditions of turmeric leaves using a central composite design derived from Response surface methodology (RSM)
Summary
Turmeric (Curcuma longa L.), belonging to the Zingiberaceae family, has been traditionally used as a medicinal herb, dietary spice, food source, food preservative, and a coloring agent in many Asian countries [1, 2]. RSM serves as a visual aid to have a clearer picture about the effects of various factors on extraction and helps to locate the region where the extraction is optimized [12] For these reasons, many researchers have used the response surface methodology to model and optimize the biochemical and biotechnological processes related to food systems such as extracting functional components from buckwheat [13] and Corni fructus [14]. Several studies have already explored the efficacy and characteristic of turmeric leaves in some parts, their functional and safety backgrounds still remain limited In this regard, it is necessary to examine turmeric leaves’ bioactive compounds and its functionality as a potential food source. Erefore, this study encloses the functional property and the optimum extraction condition of turmeric leaves to suggest fundamental data for industrial applications
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