Abstract
Curcuma root (Curcuma longa L.) is a very important plant in gastronomy and medicine for its unique antiseptic, anti-inflammatory, antimicrobial and antioxidant properties. Conventional methods for the extraction of curcuma oil require long extraction times and high temperatures that can degrade the active substances. Therefore, the objectives of the present study were: (i) first, to optimize the extraction yield of curcuma oil by applying a Box-Behnken experimental design using surface response methodology to the microwave-assisted extraction (MAE) technique (the independent variables studied were reaction time (10–30 min), microwave power (150–200 W) and curcuma powder/ethanol ratio (1:5–1:20; w/v); and, (ii) second, to assess the total phenolic content (TPC) and their antioxidant activity of the oil (at the optimum conditions point) and compare with the conventional Soxhlet technique. The optimum conditions for the MAE were found to be 29.99 min, 160 W and 1:20 w/v to obtain an optimum yield of 10.32%. Interestingly, the oil extracted by microwave-assisted extraction showed higher TPC and better antioxidant properties than the oil extracted with conventional Soxhlet technique. Thus, it was demonstrated that the method applied for extraction influences the final properties of the extracted Curcuma longa L. oil.
Highlights
Curcuma or turmeric root (Curcuma longa L.) is an herbaceous plant that belongs to the Zingiberaceae family
Turmeric is known since antiquity and is of great importance worldwide in different applications namely in gastronomy as a condiment, in the textile industry as a dye and in medicine as anti-inflammatory [4,5] or anti-cancer treatment [6], or in the treatment of Alzheimer’s disease [7,8]. It is used as antiseptic [2], antioxidant [9], antiviral [10], antimicrobial [4,5], as well as an insect repellent [11,12]. This is mainly due to the presence of the oleoresins of turmeric, which are a mixture of curcuminoids and essential oils
The dependent variable was the yield of the extracted Curcuma longa L. oil (Materials and Methods section)
Summary
Curcuma or turmeric root (Curcuma longa L.) is an herbaceous plant that belongs to the Zingiberaceae family. Turmeric is known since antiquity and is of great importance worldwide in different applications namely in gastronomy as a condiment, in the textile industry as a dye and in medicine as anti-inflammatory [4,5] or anti-cancer treatment [6], or in the treatment of Alzheimer’s disease [7,8]. It is used as antiseptic [2], antioxidant [9], antiviral [10], antimicrobial [4,5], as well as an insect repellent [11,12]. That represent 3–5% of active compounds, are aromatic, volatile liquids with ar-turmerone as the major compound, which is a class of sesquiterpenoid cyclic ketone [3,13,15]
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