Gal Slaček (Author), Petra Kotnik (Author), Azra Osmič (Author), Vesna Postružnik (Author), Željko Knez (Author), Matjaž Finšgar (Author), Maša Knez Hrnčič (Author)

Abstract

Turmeric Curcuma longa is a well-known spice with various health benefits, attributed primarily to curcumin. Soxhlet extraction, cold maceration, ultrasound-assisted extraction (UAE), and supercritical fluid extraction were performed, and the content of total phenols, proanthocyanidins, and antioxidants was analysed by UV/VIS spectrophotometry. High-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) was employed to identify and quantify the curcumin content. Supercritical extracts had the highest total phenolic content (538.95 mg GA/100 g material), while the Soxhlet extracts had the highest content of proanthocyanidins (4.77 mg PAC/100 g of material). Extracts obtained by UAE and supercritical extraction have the highest antioxidant potential. Antioxidant activity measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH center dot) was 64.27% and 1750.32 mg Trolox per g dry weight by 2,2-azinobis(3-ethylbenzothiazoline 6 sulphonic acid) (ABTS(+center dot)) for the extract obtained by supercritical extraction. The UAE resulted in the highest amount of curcumin (1.91 mg curcumin/g material). A kinetic study showed that extraction yield in supercritical extracts decreased with increasing temperature and that the content of isolated curcumin was inversely proportional to solvent-to-feed ratio (S/F). The present study has confirmed that turmeric is an excellent source of antioxidants, such as curcumin, that play an important role in reducing cellular stress by neutralising free radicals.

Keywords

kurkumin;fenoli;antioxidanti;turmeric;curcumin;total phenols;proanthocyanidins;antioxidants;

Data

Language: English
Year of publishing:
Typology: 1.01 - Original Scientific Article
Organization: UM FKKT - Faculty of Chemistry and Chemical Engineering
Publisher: MDPI
UDC: 577
COBISS: 171998211 Link will open in a new window
ISSN: 2304-8158
Views: 169
Downloads: 12
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Other data

Secondary language: Slovenian
Secondary keywords: kurkuma;fenoli;proantocianidini;antioksidanti;
Type (COBISS): Article
Pages: 14 str.
Volume: ǂVol. ǂ12
Issue: ǂiss. ǂ21, [article no. ] 4000
Chronology: 2023
DOI: 10.3390/foods12214000
ID: 22859625