Determination of Curcuma longa L. (Turmeric) Leaf Extraction Conditions Using Response Surface Methodology to Optimize Extraction Yield and Antioxidant Content
Joint Authors
Ha, Sang Keun
Park, Ho-Young
Lee, Sang-Hoon
Kim, Sera
Ko, Seok-Chun
Kim, Yoon-Sook
Park, Yongkon
Source
Issue
Vol. 2019, Issue 2019 (31 Dec. 2019), pp.1-8, 8 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2019-11-22
Country of Publication
Egypt
No. of Pages
8
Abstract EN
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.
American Psychological Association (APA)
Kim, Sera& Ko, Seok-Chun& Kim, Yoon-Sook& Ha, Sang Keun& Park, Ho-Young& Park, Yongkon…[et al.]. 2019. Determination of Curcuma longa L. (Turmeric) Leaf Extraction Conditions Using Response Surface Methodology to Optimize Extraction Yield and Antioxidant Content. Journal of Food Quality،Vol. 2019, no. 2019, pp.1-8.
https://search.emarefa.net/detail/BIM-1174501
Modern Language Association (MLA)
Kim, Sera…[et al.]. Determination of Curcuma longa L. (Turmeric) Leaf Extraction Conditions Using Response Surface Methodology to Optimize Extraction Yield and Antioxidant Content. Journal of Food Quality No. 2019 (2019), pp.1-8.
https://search.emarefa.net/detail/BIM-1174501
American Medical Association (AMA)
Kim, Sera& Ko, Seok-Chun& Kim, Yoon-Sook& Ha, Sang Keun& Park, Ho-Young& Park, Yongkon…[et al.]. Determination of Curcuma longa L. (Turmeric) Leaf Extraction Conditions Using Response Surface Methodology to Optimize Extraction Yield and Antioxidant Content. Journal of Food Quality. 2019. Vol. 2019, no. 2019, pp.1-8.
https://search.emarefa.net/detail/BIM-1174501
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1174501