| ชื่อเรื่อง: | Nilobon Komonsing, Pramote Khuwijitjaru & Busarakorn Mahayothee (2026). Curcuminoids, total phenolic content, and antioxidant capacity of turmeric (Curcuma longa L.) extracted using pressurized solvents. Journal of Food Measurement and Characterization 20(4): 5252-5264.
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| Nilobon Komonsing, Pramote Khuwijitjaru & Busarakorn Mahayothee (2026). Curcuminoids, total phenolic content, and antioxidant capacity of turmeric (Curcuma longa L.) extracted using pressurized solvents. Journal of Food Measurement and Characterization 20(4): 5252-5264. |
| Link: | DOI: 10.1007/s11694-025-03994-0 |
| บทคัดย่อ: | Extraction efficiency is critical in curcuminoid production and determines the quality of turmeric extracts. This study evaluated pressurized solvent extraction of turmeric powder using ethanol–water mixtures at different ratios (0:100 to 100:0 v/v), followed by temperature (70–130 °C) and solid–liquid ratio (1 g: 80 mL and 8 g: 80 mL) optimization. At 120 °C, the 60:40 ethanol–water ratio gave the highest yield (36.80%), while pure ethanol produced an extract with the highest curcuminoid content, and was selected for further studies. Pressurized solvent extraction with pure ethanol provided slightly higher yields at temperatures above 110 °C (23.74−26.36%). A lower solid–liquid ratio (1 g: 80 mL) significantly improved curcuminoid recovery. At 70–90 °C, curcuminoid recovery with pressurized solvent extraction reached 121.22–127.95% relative to Soxhlet extraction, with total curcuminoids ranging from 405.73 to 417.53 mg g− 1 extract. However, temperatures above 120 °C reduced curcuminoid content, total phenolic content, and antioxidant capacity. These findings demonstrate that pressurized solvent extraction with pure ethanol at moderate temperature and low solid loading is a promising green method for producing high-quality turmeric extracts. |