Abstract
Turmeric (Curcuma longa L.) is known for its health benefits. Several previous studies revealed that curcumin, the main active compound in turmeric, has antioxidant capacity. It has been previously demonstrated that puffing, the physical processing using high heat and pressure, of turmeric increases the antioxidant and anti-inflammatory activities by increasing phenolic compounds in the extract. The current study sought to determine if high hydrostatic pressure extraction (HHPE), a non-thermal extraction at over 100 MPa, aids in the chemical changes and antioxidant functioning of turmeric. 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS), and ferric reducing antioxidant power (FRAP) analyses were conducted and assessed the content of total phenol compounds in the extract. The chemical changes of curcuminoids were also determined by high performance liquid chromatography (HPLC). Among the three variables of ethanol concentration, pressure level, and treatment time, ethanol concentration was the most influential factor for the HHPE of turmeric. HHPE at 400 MPa for 20 min with 70% EtOH was the optimal extraction condition for the highest antioxidant activity. Compositional analysis revealed that 2-methoxy-4-vinylphenol was produced by puffing. Vanillic acid and ferulic acid content increased with increasing HHPE time. Synergistic effect was not observed on antioxidant activity when the turmeric was sequentially processed using puffing and HHPE.
Highlights
Turmeric (Curcuma longa L.) has been used widely as a spice, but its applications are limited due to its pungent flavor [1]
Since there is no report on the high hydrostatic pressure extraction (HHPE) of turmeric, this study investigated the best HHPE conditions for extraction of turmeric to maximize the antioxidant activity
Those authors reported that extraction yield decreased with increasing ethanol concentration because water soluble polymers are efficiently extracted in polar solvent conditions
Summary
Turmeric (Curcuma longa L.) has been used widely as a spice, but its applications are limited due to its pungent flavor [1]. Many traditional medicines have utilized turmeric as a beneficial ingredient, and recent studies identified the major functional components, which are curcuminoids, essential oils, fixed oils, and various volatile oils including turmerone, alantone, and zingiberone [2]. Among these bioactive components, curcuminoids and their derivatives have been thoroughly investigated and reported to have anticancer, antibacterial, antioxidant, and anti-inflammatory properties [3]. Curcuminoid degradation products, i.e., ferulic acid, vanillic acid, and vanillin, are present in turmeric and have demonstrated antioxidant activity [5,6].
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