Curcuminoid Content Research Articles

Optimization of Microwave‐Assisted Extraction of Curcuma zedoaria Rhizome: A Comparative Study of Castor Oil and Sesame Oil

ABSTRACTCurcuma zedoaria (Christm.) Roscoe is a curcuminoid‐rich plant with potential applications in cosmetic products. This study aimed to optimize the microwave‐assisted extraction (MAE) conditions for C. zedoaria rhizomes using castor oil and sesame oil as solvents. A full factorial design was employed, investigating microwave power levels of 600 and 800 W, and microwave times of 30 and 90 s. The results showed that microwave time significantly affected extraction yield, and individual and total curcuminoid content while microwave power did not. The optimal conditions for maximizing extraction yield and total curcuminoid content were 600 W for 90 s with castor oil, and 600 W for 80 s with sesame oil. Stability testing revealed that curcuminoids were more stable in castor oil than in sesame oil when stored at 4°C, 30°C/75% relative humidity (RH), and 40°C/75% RH over 3 months. In conclusion, this study demonstrates that MAE is an effective method for extracting curcuminoids from C. zedoaria, with castor oil showing superior preservation of curcuminoid content. These findings suggest that castor oil could be a preferable solvent for the extraction and stabilization of curcuminoids in C. zedoaria for cosmetic applications.

Modulatory Effects of Lactobacillus paracasei-Fermented Turmeric on Metabolic Dysregulation and Gut Microbiota in High-Fat Diet-Induced Obesity in Mice.

Turmeric, derived from Curcuma longa, and Lactobacillus paracasei, a lactic acid bacteria, have been studied for their potential antiobesity effects. To date, the antiobesity effects of turmeric fermented with L. paracasei have not been sufficiently investigated. This study was conducted via oral administration of 5% L. paracasei-fermented (FT) and unfermented turmeric (UT) in diet over 16 weeks using high-fat diet (HFD)-induced obese C57BL/6J mice. Results showed that the curcuminoid content of turmeric decreased following fermentation. Furthermore, FT significantly suppressed weight gain and liver and visceral adipose tissue weight and reduced plasma metabolic parameters in both the UT and FT experimental groups. The effects of FT were more noticeable than those of the unfermented form. Moreover, FT downregulated the expression of adipogenesis, lipogenesis, and inflammatory-related protein, but upregulated liver β-oxidation protein SIRT 1, PPARα, and PGC-1α in perigonadal adipose tissue. Additionally, FT ameliorated insulin resistance by activating insulin receptor pathway protein expressions in visceral adipose tissues. FT also modulated gut microbiota composition, particularly in two beneficial bacteria, Akkermansia muciniphila and Desulfovibrio, as well as two short-chain fatty acid-producing bacteria: Muribaculum intestinale and Deltaproteobacteria. Our findings indicate that the modulation effect of FT may be an important pathway for its antiobesity mechanisms.

Rapid and simultaneous determination of curcuminoids and gingerols in food products containing turmeric and ginger using paper spray mass spectrometry.

Turmeric and ginger are extensively employed as functional ingredients due to their high content of curcuminoids and gingerols, considered the key bioactive compounds found in these roots. In this study, we present an innovative and fast method for the assay of curcuminoids and gingerols in different foods containing the two spices, with the aim of monitoring the quality of products from a nutraceutical perspective. The proposed approach is based on paper spray tandem mass spectrometry coupled with the use of a labeled internal standard, which has permitted to achieve the best results in terms of specificity and accuracy. All the calculated analytical parameters were satisfactory; accuracy values are around 100% for all spiked samples and the precision data result lower than 15%. The protocol was applied to several real samples, and to demonstrate its robustness and reliability, the results were compared to those arising from the common liquid chromatographic method.

Maximizing Curcuminoid Extraction from Curcuma aromatica Salisb. Rhizomes via Environmentally Friendly Microwave-Assisted Extraction Technique Using Full Factorial Design.

Curcuma aromatica Salisb. contains a high content of curcuminoids, which can be utilized for cosmetic purposes. The objective of this study was to optimize the extraction conditions of C. aromatica rhizomes in castor oil to maximize curcuminoid content using a simple and environmentally friendly microwave-assisted extraction method. A 32 full factorial design was employed, with two factors-microwave power and time-varying between 600-800 W and 30-90 s, respectively. Five responses were monitored, including extraction yield, bisdemethoxycurcumin, demethoxycurcumin, curcumin, and total curcuminoid contents. The results demonstrated that increasing microwave power and time led to an increase in all five responses. The optimal condition, which simultaneously maximized extraction yield and total curcuminoid content, was achieved at a microwave power of 800 W for 90 s. This condition resulted in an extraction yield of 71.020%, bisdemethoxycurcumin content of 0.036%, demethoxycurcumin content of 0.210%, curcumin content of 0.080%, and total curcuminoid content of 0.326%. The computer program accurately predicted the results with a percentage error of less than 2%. Stability data revealed that the total curcuminoid content remained stable with a percentage remaining above 90% when stored at 4°C, 30°C ± 75%RH, and 40°C ± 75%RH for three months. In summary, this study successfully applied a full factorial design to maximize curcuminoid extraction from C. aromatica rhizomes using an environmentally friendly microwave-assisted extraction method for cosmetic purposes.

Properties of Gelatin-based Films Incorporated with Anthocyanins and Curcuminoids and Stability of Antioxidant Activity during In Vitro Digestion

In this study, gelatin-based films incorporated with two plant pigments; butterfly pea flower anthocyanins (BPA) and turmeric rhizome curcuminoids (TRC) were prepared. Their physical and antioxidant properties were investigated. The results showed that addition of BPA and TRC at different concentrations (10%, 20%, and 30% of gelatin weight) significantly affected the visible color and color values (L*, a*, b*, hue and chroma) of the obtained films. With increasing pigment concentrations, lower % light transmittance was observed (p<0.05). The improved light barrier property corresponded with the increased opacity of the two films (p<0.05). Compared with the control films, the addition of either BPA or TRC slightly increased thickness of films (p<0.05). The moisture content of films increased with increasing BPA concentration but decreased with increasing TRC concentration (p<0.05). However, water solubility was not significantly different among films with varying concentrations of BPA or TRC (p>0.05). Total anthocyanin content (TAC), total curcuminoid content (TCC), total phenol content, and antioxidant activities by FRAP and DPPH increased with increasing pigment concentration in films (p<0.05). Based on in vitro digestion, the film forming solution containing 30% (w/w) plant pigment significantly improved the stability of pigment compounds, TPC, and antioxidant activities during the intestinal phase. Compared to the pigment extract alone, film forming solution containing gelatin and glycerol showed protecting effects against biological conditions during intestinal digestion of the two pigments, BPA and TRC, and therefore, offered greater stability of antioxidant activity (p<0.05).

Exploring the phytochemical composition and pharmacological effects of fermented turmeric using the isolated strain Lactobacillus rhamnosus FN7

Turmeric (Curcuma longa), widely used in Asia as a spice, preservative, and colorant, contains curcuminoids known for diverse pharmacological benefits, including antimicrobial properties. However, their hydrophobic nature hampers bioavailability. Addressing this, we hypothesized that Lactic Acid Bacteria (LAB) fermentation could enhance curcuminoid content and bioactivity. This study isolated LAB strains to ferment turmeric and investigated the phytochemical and pharmacological outcomes. Twelve LAB strains from various sources were tested for fermenting 3% turmeric in MRS broth. L. rhamnosus FN7 emerged as a robust strain, tolerating turmeric's antibacterial properties and increasing curcuminoid content and anti-inflammatory effects. Fermented turmeric exhibited higher phenolic and flavonoid contents and improved radical scavenging activity than its non-fermented counterpart. Additionally, L. rhamnosus FN7 survived under simulated gastrointestinal conditions, indicating probiotic potential. Our findings suggest that L. rhamnosus FN7 fermentation significantly boosts turmeric's biochemical attributes, positioning it as a promising functional food.

Comparison of conventional and supercritical CO2 extraction techniques of Curcuma longa L. oleoresin and optimization of the spray drying process

Turmeric (Curcuma longa) is used as fresh turmeric and flour in Loreto, Peru. However, there are still no studies on the characterization and utilization of oleoresin as an input for the food industry. The objectives of this study were to compare conventional and supercritical CO2 extraction techniques of turmeric oleoresin and optimize the microencapsulation process through spray drying. Yield, curcuminoid content, total phenolic content (TPC), and antioxidant capacity (AC) of oleoresins obtained with supercritical CO2 and conventional extraction techniques were compared. Spray drying process parameters for microencapsulation of oleoresin were optimized. The highest extraction yield of oleoresin was obtained with ethanol and methanol. However, these extracts had low values of total curcuminoids of 25.81% and 29.31%, respectively. Oleoresins extracted with supercritical CO2 (SC-CO2), ethanol, and acetone showed high contents of TPC with 0.2697, 0.2602, and 0.2560 g GAE/g oleoresin, respectively, while oleoresin extracted with SC-CO2 had the highest AC by ABTS (2491.96 µmol TE/g oleoresin). Optimum conditions of spray drying were obtained with 190°C and a feed flow of 3.3 mL/min. In conclusion, Curcuma longa oleoresin is a valuable nutritional source for potential use in the food industry.

Curcuminoid Contents in Rhizomes of Some Zingiberaceous Plants Sold via Online Platforms: Influence of Species and Cultivation Location.

Zingiberaceous plants are versatile and find application in various fields, including food, medicine, and cosmetics. Recently, turmeric and other Zingiberaceous plants have become readily available through online platforms. However, the quality, specifically the curcuminoid content, has not been adequately assessed. In light of this issue, this study is aimed at analyzing the curcuminoid contents, including bisdemethoxycurcumin, demethoxycurcumin, and curcumin, using high-performance liquid chromatography. The analysis targets the rhizomes of Zingiber montanum (ZM), Curcuma aromatica (CA), Curcuma wanenlueanga (CW), Curcuma zedoaria (CZ), and sixteen Curcuma longa (CL) samples sold on online platforms. The influence of species and cultivation locations was evaluated, compared, and clustered. The results indicated that CL exhibited the highest curcuminoid contents, followed by CA, CZ, ZM, and CW, respectively. Curcumin was not detected in CW, while bisdemethoxycurcumin and demethoxycurcumin were absent in ZM. Cluster analysis revealed that CW was closely related to ZM, and CA was closely related to CZ, while CL was not closely related to either cluster. Among the sixteen CL samples, the most commonly found curcuminoids were curcumin, followed by bisdemethoxycurcumin and demethoxycurcumin, respectively. Three samples contained curcuminoid contents of less than 5%, failing to meet the standard level specified in the Thai Herbal Pharmacopoeia. Furthermore, ten samples had total curcuminoid contents higher than 10%, with three samples exceeding 15%. The top three samples with the highest total curcuminoid contents from different locations were as follows: Tha Yang District, Phetchaburi Province (17.02%); Phop Phra District, Tak Province (16.97%); and Pak Tho District, Ratchaburi Province (15.45%). Cluster analysis revealed that CL samples could be grouped into two major categories: low curcuminoid and high curcuminoid groups. This study offers valuable insights for consumers seeking high-quality rhizomes of Zingiberaceous plants with high curcuminoids, through online platforms. By focusing on the curcuminoid content, consumers can make informed decisions when purchasing Zingiberaceous plants online. This information not only aids in selecting superior quality rhizomes but also enhances the overall consumer experience by ensuring the potency and efficacy of the purchased products.

Application of two-level factorial design in optimization of maceration extraction of Curcuma longa curcuminoids extracts

A two-level factorial design was used to identify extraction factors that could improve Curcuma longa rhizome extraction yield (EY) and curcuminoid content (CC). These extraction factors included solid/liquid ratio (A: 0.10– 0.20 g/mL), ethanol concentration (B: 50–70%), and time maceration (C: 3–6 h). Under the prevailing circumstances, the yield of extract and CC varied from 2.86% to 20.90% and from 1.80% to 21.59%, respectively. The findings indicated that all three parameters were statistically significant (P < 0.05) in contributing to increase EY. The increase in CC was significantly influenced by ethanol concentration alone. Therefore, these findings suggest that adjusting the solid/liquid ratio, ethanol concentration, and maceration time can enhance the efficiency of curcuminoid extraction from C. longa rhizomes.

Turmeric extract-mediated biogenic synthesis of Ag@SeO2 magnetic nanoparticles: characterization, optimization, antibacterial and antioxidant activities.

This study bio-synthesized Ag@SeO2 bmNPs successfully, using turmeric ethanol extract, and characterized them using various techniques. The FT-IR analysis reveals the involvement of these plant-derived compounds, especially phenolics, in the reduction process by acting as electron donors and stabilizing/capping agents. Zeta potential analysis showed a slight negative surface charge for the stability of Ag@SeO2 NPs, where TEM revealed spherical nanoparticles with an average size of 20 nm. The XRD confirmed crystallinity and a core-shell structure, and EDX identified elements consistent with Ag@SeO2 and a 3 : 1 Ag/Se atomic ratio. Further, SEM supported the spherical shape and uniform size. These findings highlight the successful biosynthesis of Ag@SeO2 bmNPs with promising properties for diverse applications. Moreover, the Box-Behnken design (BBD) and artificial neural network (ANN) model were engaged to optimize Ag@SeO2 bmNP biosynthesis. BBD identified significant influences of pH, bioconversion temperature, time, and turmeric concentration on bmNP yield, with adjusted R2 and predictive R2 being 0.9075 and 0.8829, respectively. However, its limitations were revealed by a significant lack of fit. ANN modeling with a 3-5-7-1 topology showed superior predictive accuracy and identified optimal conditions for maximizing yield (pH 9.83, 51.7 °C, 1.0 h, 3.71 mg mL-1 turmeric). Validation experiments confirmed the model's reliability. Turmeric extract exhibited significantly higher amounts of phenolics, and flavonoids compared to the bmNPs, suggesting its potential for strong antioxidant activity. Both turmeric extract and bmNPs displayed antioxidant activity in ABTS and DPPH assays, with turmeric extract being the most potent due to its curcuminoid content. The potential activity of Ag@SeO2 bmNPs against S. aureus, K. pneumonia, E. coli, and B. cereus was investigated, with inhibition zones ranging from 22 to 32 mm. The MIC values of tested NPs towards pathogenic bacteria ranged from 165.625 and 331.25 μg mL-1.

A Review on the Extraction Process and Therapeutic Activity of Curcumin on Diabetes Mellitus and Cancer

Abstract: Turmeric or Curcuma Longa is a natural product whose medicinal properties have been widely studied and a wide range of therapeutic effects in various diseases, including neurodegenerative, liver, kidney damage, cancer and diabetes have been linked mainly to its curcuminoid content. In recent decades Diabetes has become an alarming global health problem due to the increasing prevalence of diabetes. The people who suffer from this disease and the consequences for them are devastating. In this review article we review the current basic and clinical evidence on the potential of curcumin / curcuminoids for the treatment of diabetes mainly due to its hypoglycemic, antioxidant and anti-inflammatory properties. Action of curcumin or curcuminoids as a hypoglycemic agent or only as a healing aid improve metabolic profile and improve diabetes-related complications such as diabetes nephropathy and cardiopathy are discussed. Interactions between curcumin and conventional antidiabetic drugs could be investigated in the treatment of diabetes Curcumin has also been shown to be a mediator of chemoresistance and radioresistance. Anticancer effects have been observed in a number of clinical trials, mainly a natural chemopreventive agent in colon and pancreatic cancer, cervical neoplasia and Barrett's metaplasia. Something clinical studies in healthy volunteers have shown low bioavailability of curcumin, calling into question the use of curcumin alone food additive Our clinical experience with curcumin and the antimetabolite gemcitabine in patients with advanced pancreatic cancer resulted in an objective response in less than 10% of patients with a small effect on survival. However, the safety of this combination has been proven. The potent antiproliferative effects of curcumin, which interact with multiple intracellular signaling pathways, may enhance the antitumor effects of gemcitabine. The Preclinical data lead to various, but still few, clinical trials (some ongoing) that demonstrated the potential effectiveness of the drug. this treatment as a chemopreventive or chemotherapeutic agent. This review focuses on clinical evidence including our experience with curcumin as a chemopreventive and therapeutic agent and background results in vitro.

Development, characterization, and consumer acceptance evaluation of thermally stable capsule beads containing mixed extracts of green tea and turmeric

The aim of this study was to investigate the ability of shell (coating) formulations comprised of alginate and glucono delta lactone (GDL) to encapsulate a mixture of green tea and turmeric extracts. Three concentrations of alginate and GDL were used at 0.5%, 0.75%, and 1%, w/v and their solid ratio was varied using a factorial design. A response surface model was applied to optimize the retention of catechin and curcuminoid contents, to determine encapsulation efficiency, and to minimize undesirable flavor and taste. Increasing the concentration of alginate and GDL significantly increased the retention of catechin and curcuminoid contents, encapsulation efficiency, and consumer acceptance (p < 0.05). The encapsulating solution containing 1% of each alginate and GDL performed the best against each criterion. The thermal treatment carried out at the boiling point of water for 15 min had a significant impact on the retention of catechin and curcuminoid content which, in the thermally-treated beads, was 5.15 and 3.85 times higher than unencapsulated, respectively. The consumer acceptance of the encapsulated beads after thermal treatment was higher than that of the unencapsulated formulations as they exhibited lesser pungent flavor and bitterness. The innovative process of thermally stable microencapsulation can produce anti-cancer activity compounds involved in functional food industrial sectors.

Manipulation of calcareous soil pH for temulawak (Curcuma xanthorrizha Roxb.) cultivation

&lt;em&gt;Temulawak&lt;/em&gt; or Javanese turmeric (&lt;em&gt;Curcuma xanthorrizha&lt;/em&gt; Roxb.) has great adaptability and is tolerant of low light intensity; therefore, it may be planted on calcareous soil under teak stands. However, &lt;em&gt;temulawak&lt;/em&gt; may thrive in soils with a pH of 5.0-6.5 and plenty of organic matter. Calcareous or alkaline soils have problems with high pH and low organic matter. These conditions can be improved with soil amendments. Manure and other soil amendments can remedy soil structure, chemistry, and organisms. Sulfur is generally used to lower soil pH. Sulfur is a structural component of several coenzymes, chloroplasts, and vitamins essential for plant metabolism. This study aimed to elucidate the effect of manure and sulfur fertilizer on &lt;em&gt;temulawak&lt;/em&gt; yield and quality grown on calcareous soil beneath teak stands. This study used a completely randomized block design with two factors: manure doses of 10, 15, and 20 t ha&lt;sup&gt;-1&lt;/sup&gt; and ZA doses of 0, 40, 80, and 120 kg ha&lt;sup&gt;-1&lt;/sup&gt;. According to the findings, the soil pH to increase the rhizome’s fresh weight per clump is between 5.72 and 6.00. In terms of curcuminoid content and antioxidant activity, the soil pH required by &lt;em&gt;temulawak&lt;/em&gt; ranges from 5.94 to 6.61.

Purification and characterization of pure curcumin, desmethoxycurcumin, and bisdemethoxycurcumin from North-East India Lakadong turmeric (Curcuma longa)

Lakadong turmeric has been outlined for its high content of curcuminoids across the globe. Three significant molecular markers are widely present in turmeric viz, curcumin, desmethoxycurcumin, and bisdemethoxycurcumin, and they are present very high amount in Lakadong turmeric. Curcuminoids have been reported for structural and spectrum similarity of 3 to 4 nm (432, 434, and 436 nm, respectively). Current purification methods are based on recrystallisation where it is difficult to get highly pure material and preparative methods associated with tedious separation with high cost. Lakadong turmeric has not been explored commercially since long time. No reports are available in the literature with highly pure reference materials with in-depth characterization data and purity assessment. Curcumin, desmethoxycurcumin, and bisdemethoxycurcumin were characterized using different analytical techniques viz, UV–Visible Spectroscopy, Fourier Transform Infrared Spectroscopy (FT-IR), Differential Scanning Calorimetry (DSC), Thermogravimetric Analysis (TGA), Proton Nuclear Magnetic Resonance (1HNMR), Carbon-13 Nuclear Magnetic Resonance (13CNMR), High-Resolution Mass Spectrometry (HR-MS) and Inductive Coupled Plasma Mass Spectrometry (ICP-MS). Purified 3 markers has shown High-Performance Liquid Chromatography-Diode Array Detector (HPLC-DAD) purity more than 99.5%. DSC the melting peaks of curcumin, desmethoxycurcumin and bisdemethoxycurcumin were observed at 168 °C, 165 °C, and 210 °C, respectively. These plant-based markers have high commercial potential as reference material for routine Quality Assurance and Quality Control (QAQC) in herbal industries.

Curcuma particle size evolution by application of bead milling process and curcuminoids content determination

SummaryThe aim of this research was to investigate the effect of curcuma dispersion bead milling on particle size evolution over time. The study of 10 wt.% and 20 wt.% curcuma dispersions revealed that dispersions' polydispersity was decreasing up to 180 min which was found to be the optimum milling time with the volume mean diameter (d4,3) of (11.47 ± 0.85) μm. This diameter was the most effective with respect to the curcuma powder coagulation process attributed to the effect of curcuma oils after the milling time of 180 min. The mechanochemically atomized curcuma was used as a potential source of curcuminoids. By differential scanning calorimetry (DSC), two endothermic peaks were observed and related to curcuma melting effects. Curcumin powder exhibited one broad melting peak at 176 °C. Obtained data indicated that effective mechanochemical treatment makes curcuma powder a highly beneficial supplement applicable in food matrices of the human diet.

Impact of Thermal Processing on the Composition of Curcuma longa Rhizome.

Curcuma longa L. (Zingiberaceae), known as turmeric, is a perennial tuberous plant from the genus Curcuma, which includes about 100 plant species. The chemical composition of the turmeric rhizome is very diverse. Diarylheptanoid derivatives, also known as curcuminoids (of which curcumin, demethoxycurcumin and bisdemethoxycurcumin are the most important representatives), are the major active constituents of the plant rhizome. Many extracts used in the food and pharmaceutical industries are produced from thermally processed rhizome, when there are significant changes in the composition of the main compounds. Therefore, the aim of the study was to compare how the type of thermal treatment affects the content of curcuminoids and the antioxidant properties of the rhizome. The plant material was subjected to three different methods of thermal processing-microwave heating, boiling and frying in different time intervals. The chemical composition and antioxidant activity of the processed rhizome was evaluated using LC-MS (liquid chromatography-mass spectrometry), HPLC (high-performance liquid chromatography) and spectrophotometric methods (a DPPH test and TPC assay). Obtained results revealed that curcumin was the major curcuminoid present in all samples (113.92 mg/g of the fresh rhizome). Significant correlation between the type and time of the thermal processing and the composition of turmeric samples was revealed. A traditional boiling process lasting for 10 min was the most beneficial process in terms of the curcuminoid content (204 mg/g of curcumin) and antioxidant activity of the samples.

Detection and quantification of physiologically active substances in curcumin supplements

Curcumin supplements have gained significant popularity due to their wide range of therapeutic properties, including anti-inflammatory, antimicrobial, and antioxidant effects. These supplements contain curcuminoids, which are the primary biologically active components found in turmeric, and are utilized in various applications such as food preservation, flavoring, and coloring. Additionally, curcumin is known for its beneficial effects in antitumor, antimutagenic, anticancer, and chemotherapeutic activities. Despite the claims of purity and safety, concerns have arisen regarding the vulnerability of curcumin supplements to adulteration. To address this issue, researchers collected eight commercially available curcumin supplement samples from different brands. These samples underwent a comprehensive analysis using chromatographic and spectrophotometric techniques to determine the curcuminoid content. High-Performance Liquid Chromatography (HPLC) and UV spectrophotometric methods were employed to detect and quantify the curcuminoids present in the samples. UV absorbance was measured at a specific wavelength of 425 nm, while HPLC analysis utilized a mobile phase composed of tetrahydrofuran and citric acid in water. Additionally, LC-MS/MS analysis was conducted to identify any potential presence of Sudan dyes, which could indicate adulteration. The study aimed to evaluate the curcumin content of the collected samples and compare it to the standard curcumin. The primary objectives were to identify any variations in curcuminoid concentration and to detect any potential adulteration or falsification in the commercially available curcumin supplement samples. This investigation is crucial for ensuring the authenticity and quality of curcumin supplements in the market.

Optimization on turmeric extraction to obtain curcuminoid with low-cost operation technique

Turmeric (Curcuma longa L.) has become one of the potential plants to be developed due to its numerous benefits from the active ingredient, curcuminoid. Curcuminoid has antibacterial, antioxidant, and antihepatotoxic properties that can enhance the absorption of vitamins A, D, E, and K. The process to obtain curcuminoid can be carried out through an extraction process using a solvent. This research aimed to optimize the extraction process of curcuminoid from turmeric at a lower cost. The response surface methodology with a central composite design was used in this study to optimize the concentration of ethanol solvent (50-90%, v/v) and the flow rate of ethanol solvent (20-40 mL/minute) on the yield and curcuminoid. The research results indicate that the optimum conditions for the percolation extraction process (ethanol concentration = 90% and ethanol flow rate = 20 mL/minute) result in a yield value of 22.75% (w/w) and curcuminoid content of 13.54% (w/v). The curcuminoid was characterized based on several parameters, including water content of 11.15% (w/w) and antioxidant activity of 98.39% (w/v). The research concludes that the optimum results of the process conditions demonstrate the percolation extraction method with the variables of ethanol concentration and minimal ethanol solvent flow rate, which require lower costs while yielding optimum yield and curcuminoid content. Therefore, this can be applied in further research on curcumin production or its application in the food and non-food industries.

Development of multifunctional curcuminoid dye-based inks and applications

Curcuminoids are a group of naturally occurring polyphenolic compounds found in turmeric (Curcuma longa) that are widely employed as coloring agents in traditional medicine and the food industry. Moreover, they have been used as dyes in pH indicators, which are part of diagnostic intelligent packaging. Recently, there has seen a steady increase of the interest in the curcuminoids due to their fluorescent property. In this study, a curcuminoid dye (CurD) containing a total curcuminoid content of 38.34 ± 0.66 % w/w was prepared by using a microwave-assisted extraction, and was used as a multifunctional dye with different commercial screen binders, including solvent-based ink (Si) and water-based ink (Wi). A solution of CurD (0.1 % w/v) exhibited a maximum fluorescence wavelength of 526 nm. Based on the print-quality test using a screen printing on clear polyvinyl chloride and paper, the viscosity and drying time of CurD-Si and CurD-Wi inks were not significantly different. The printed-inks had a yellow color under illuminant D50 and D65, and exhibited remarkable green fluorescence under UVA (365 nm). The total color differences (∆Eab∗), which are not fluorescence intensities, of both inks were changed by increasing CurD concentrations. CurD-Wi containing 1 % w/w CurD could be printed as latent graphics on a paper label for use as an anti-counterfeiting application. In addition, it immediately responded to alkaline solution and vapor through color transition from yellow to orange-brown, with the maximum ∆Eab∗ values of 15.02 and 26.62, respectively. In contrast, all CurD-Si samples could fluoresce but did not respond to alkaline conditions.

Portable near-infrared and Raman spectroscopic devices as complementary tools for instantaneous quality control of turmeric powder.

Process analytical technology (PAT) guidance is implemented in the quality assurance of phytocompounds to achieve the Industry 4.0 concept. Near-infrared (NIR) and Raman spectroscopies are feasible for rapid, reliable quantitative analysis through transparent packaging without removing the samples from their original containers. These instruments can serve PAT guidance. This study aimed to develop online portable NIR and Raman spectroscopic methods for quantifying total curcuminoids in turmeric samples through a plastic bag. The method mimicked an in-line measurement mode in PAT compared with placing samples into a glass vessel (at-line mode). Sixty-three curcuminoid standard-spiked samples were prepared. Then, 15 samples were randomly selected as fixed validation samples, and 40 of the 48 remaining samples were chosen as calibration set. The results obtained from the partial least square regression (PLSR) models constructed by using the spectra acquired from NIR and Raman were compared with the reference values from high-performance liquid chromatography (HPLC). The optimum PLSR model of at-line Raman was achieved with three latent variables and a root mean square error of prediction (RMSEP) of 0.46. Meanwhile, the PLSR model of at-line NIR with one latent variable offered an RMSEP of 0.43. For the in-line mode, PLSR models created from Raman and NIR spectra had one latent variable with RMSEP of 0.49 and 0.42, respectively. The R2 values for prediction were 0.88-0.92. The models established from the spectra from portable NIR and Raman spectroscopic devices with the appropriate spectral pretreatments allowed the determination of total curcuminoid contents through plastic bag.