Rapid and Efficient Extraction of Curcumins from Curry Powder Using Supercritical CO2

Abstract

E-mail: pyod@kangwon.ac.krReceived March 20, 2014, Accepted June 16, 2014Key Words : Supercritical fluid extraction, Curry, Curcumin, Carbon dioxideA dried curry powder is well known food additive in manyAsian countries. Curcumins are main coloring substancesand active compounds in curry powder which is the naturalyellow pigment in turmeric isolated from the rhizome of theplant Curcuma longa. Curcumins are consisted of curcumin([(1E,6E)-1,7-bis(4-hydroxy-3-methoxyphenyl)hepta-1,6-diene-3,5-dione) and two related compounds, demethoxy-curcumin (DMC) and bis demethoxycurcumin (BDMC).The chemical structure of curcumin is shown in Figure 1.Curcumins gives specific flavor and yellow color to currypowder.