Curcumin extracts from Curcuma Longa – Improvement of concentration, purity, and stability in food-approved and water-soluble surfactant-free microemulsions
| Autor: | Didier Touraud, Pierre Degot, Werner Kunz, Verena Huber |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
Curcumin
Vacuum distillation 01 natural sciences Analytical Chemistry Surface-Active Agents chemistry.chemical_compound Curcuma 0404 agricultural biotechnology Diarylheptanoids Microemulsion Solubility Triacetin Chromatography Aqueous solution Ethanol biology Plant Extracts 010401 analytical chemistry Extraction (chemistry) Water 04 agricultural and veterinary sciences General Medicine biology.organism_classification 040401 food science 0104 chemical sciences Freeze Drying chemistry Solvents Emulsions Rhizome Food Science |
| Zdroj: | Food Chemistry. 339:128140 |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2020.128140 |
| Popis: | Curcumin was extracted from Curcuma Longa employing a green, bio-based, and food-agreed surfactant-free microemulsion (SFME) consisting of water, ethanol, and triacetin. Concerning the high solubility of curcumin in the examined ternary mixtures, it was attempted to produce highly concentrated tinctures of up to a total of ~130 mg/mL curcuminoids in the solvent by repeatedly extracting fresh rhizomes in the same extraction mixture. The amount of water had a significant influence on the number of cycles that could be performed as well as on the extraction of the different curcuminoids. In addition, the purity of single extracts was enhanced to 94% by investigating several purification steps, e.g. vacuum distillation and lyophilization. Through purification before extraction, the water insoluble curcumin extract could be solubilized indefinitely in an aqueous environment. Additional stability tests showed that solutions of curcumin can be stable up to five months when concealed from natural light. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect