Ultrasonic-assisted extraction of curcumin complexed with methyl-beta-cyclodextrin
Turmeric flavour is important in Asian cuisine; however, the production of turmeric-based ingredient with the current method of extraction of turmeric oleoresin is very laborious, time consuming and consumes large amount of solvent, coupled with limited solubility in aqueous solution, which limits i...
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my.utm.559522017-08-25T10:51:43Z http://eprints.utm.my/id/eprint/55952/ Ultrasonic-assisted extraction of curcumin complexed with methyl-beta-cyclodextrin Hadi, Binta Jume Sanagi, Mohd. Marsin Wan Ibrahim, W. A. Jamil, Shajarahtunnur AbdullahiMu’azu, Mohammed Aboul Enein, Hassan Y. TP Chemical technology Turmeric flavour is important in Asian cuisine; however, the production of turmeric-based ingredient with the current method of extraction of turmeric oleoresin is very laborious, time consuming and consumes large amount of solvent, coupled with limited solubility in aqueous solution, which limits its application to food system. The extract was optimised by determining the content of three marker curcuminoid compounds, namely, curcumin (C), demethoxycurcumin (DMC) and bisdemethoxycurcumin (BDMC). The optimised extraction parameters for ultrasonic-assisted extraction (UAE) with aqueous extraction solvent for curcuminoids were amplitude of 100, particle size of 0.30–0.60 mm, extraction time of 20 min, extraction solvent volume of 10 mL and extraction temperature of 60 °C. The applications showed remarkable improvements in terms of reduced extraction time, solvent consumption, extraction yield and the quality of extracts. The turmeric oleoresin was successfully solubilised in aqueous solution by forming inclusion complex with methyl-ß-cyclodextrin (Mß-CD). Phase solubility studies used curcumin as a marker compounds to represent turmeric oleoresin. In the presence of Mß-CD, the curcumin was enhanced. Result from characterisation of inclusion complexes with Fourier transform infrared (FTIR) spectrometry indicates that all the mixing methods were found to be suitable for encapsulation. However, scanning electron microscopy (SEM) shows a drastic change in particle sizes, indicating a formation of a new solid phase in kneading method, implying it as the best mixing method. Springer New York 2015-10-18 Article PeerReviewed Hadi, Binta Jume and Sanagi, Mohd. Marsin and Wan Ibrahim, W. A. and Jamil, Shajarahtunnur and AbdullahiMu’azu, Mohammed and Aboul Enein, Hassan Y. (2015) Ultrasonic-assisted extraction of curcumin complexed with methyl-beta-cyclodextrin. Food Analytical Methods, 8 (6). pp. 1373-1381. ISSN 1936-9751 http://dx.doi.org/10.1007/s12161-014-0016-3 DOI:10.1007/s12161-014-0016-3 |
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TP Chemical technology Hadi, Binta Jume Sanagi, Mohd. Marsin Wan Ibrahim, W. A. Jamil, Shajarahtunnur AbdullahiMu’azu, Mohammed Aboul Enein, Hassan Y. Ultrasonic-assisted extraction of curcumin complexed with methyl-beta-cyclodextrin |
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Turmeric flavour is important in Asian cuisine; however, the production of turmeric-based ingredient with the current method of extraction of turmeric oleoresin is very laborious, time consuming and consumes large amount of solvent, coupled with limited solubility in aqueous solution, which limits its application to food system. The extract was optimised by determining the content of three marker curcuminoid compounds, namely, curcumin (C), demethoxycurcumin (DMC) and bisdemethoxycurcumin (BDMC). The optimised extraction parameters for ultrasonic-assisted extraction (UAE) with aqueous extraction solvent for curcuminoids were amplitude of 100, particle size of 0.30–0.60 mm, extraction time of 20 min, extraction solvent volume of 10 mL and extraction temperature of 60 °C. The applications showed remarkable improvements in terms of reduced extraction time, solvent consumption, extraction yield and the quality of extracts. The turmeric oleoresin was successfully solubilised in aqueous solution by forming inclusion complex with methyl-ß-cyclodextrin (Mß-CD). Phase solubility studies used curcumin as a marker compounds to represent turmeric oleoresin. In the presence of Mß-CD, the curcumin was enhanced. Result from characterisation of inclusion complexes with Fourier transform infrared (FTIR) spectrometry indicates that all the mixing methods were found to be suitable for encapsulation. However, scanning electron microscopy (SEM) shows a drastic change in particle sizes, indicating a formation of a new solid phase in kneading method, implying it as the best mixing method. |
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Article |
author |
Hadi, Binta Jume Sanagi, Mohd. Marsin Wan Ibrahim, W. A. Jamil, Shajarahtunnur AbdullahiMu’azu, Mohammed Aboul Enein, Hassan Y. |
author_facet |
Hadi, Binta Jume Sanagi, Mohd. Marsin Wan Ibrahim, W. A. Jamil, Shajarahtunnur AbdullahiMu’azu, Mohammed Aboul Enein, Hassan Y. |
author_sort |
Hadi, Binta Jume |
title |
Ultrasonic-assisted extraction of curcumin complexed with methyl-beta-cyclodextrin |
title_short |
Ultrasonic-assisted extraction of curcumin complexed with methyl-beta-cyclodextrin |
title_full |
Ultrasonic-assisted extraction of curcumin complexed with methyl-beta-cyclodextrin |
title_fullStr |
Ultrasonic-assisted extraction of curcumin complexed with methyl-beta-cyclodextrin |
title_full_unstemmed |
Ultrasonic-assisted extraction of curcumin complexed with methyl-beta-cyclodextrin |
title_sort |
ultrasonic-assisted extraction of curcumin complexed with methyl-beta-cyclodextrin |
publisher |
Springer New York |
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2015 |
url |
http://eprints.utm.my/id/eprint/55952/ http://dx.doi.org/10.1007/s12161-014-0016-3 |
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