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Synergistic Effect of Ultrasound and Three Phase Partitioning for the Extraction of Curcuminoids from Curcuma longa and its Bioactivity Profile
Institution:1. School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China;2. National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, China;3. Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
Abstract:In the present work, ultrasound was combined with three-phase partitioning (UA-TPP) for the extraction of curcuminoids from Curcuma longa. The effect of various process parameters viz. solvents, irradiation time, ammonium sulphate concentration, ratio of turmeric aqueous slurry to t-butanol, turmeric powder to aqueous ratio, and ultrasonic power along with duty cycle on UA-TPP was examined. The yield of 67.15 mg/g was achieved using UA-TPP in 20 min irradiation time at room temperature (30 ± 2 °C) using 30% (w/v) ammonium sulphate saturation, 1:1 (v/v) turmeric aqueous slurry to t-butanol ratio, 1:30 (w/v) turmeric powder to solvent ratio with 22 kHz frequency, 60 W power and 60% (6 sec ON and 4 sec OFF) duty cycle. The comparison study was done based on extraction yields, time, energy requirement and process cost required by UA-TPP, conventional TPP and Soxhlet. UA-TPP found useful not only to enhance the process but also to improve the antioxidant capacity and anti-inflammatory activity of the extract in comparison with TPP.
Keywords:Curcuminoids  Ultrasound  Three phase partitioning  antioxidant  anti-inflammatory
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