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Microwave-Assisted Extraction of Methyl beta-Cyclodextrin-Complexed Curcumin from Turmeric Rhizome Oleoresin

Hadi, Binta Jume and Sanagi, Mohd. Marsin and Aboul, Enein and Wan Ibrahim, Wan Aini and Jamil, Shajarahtunnur and Mu’azu, Mohammed Abdullahi (2015) Microwave-Assisted Extraction of Methyl beta-Cyclodextrin-Complexed Curcumin from Turmeric Rhizome Oleoresin. Food Analytical Methods, 8 (10). pp. 2447-2456. ISSN 1936-9751

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Official URL: http://dx.doi.org/10.1007/s12161-015-0137-3


In this work, methyl ß-cyclodextrin (Mß-CD) was used to increase the solubility of turmeric rhizome oleoresin (TRO) in aqueous solution by forming inclusion complexes, and the technique was combined with microwave-assisted extraction (MAE) to extract the curcuminoids from Curcuma domestica Val. Optimized conditions for the MAE were microwave power of 700 W, extraction particle size of 0.30–0.60 mm, extraction time of 3 min, solvent volume of 10 mL, 2 g of sample, and extraction temperature of 60 °C. High-performance liquid chromatography was used for the determination of the curcuminoids. Phase solubility study was conducted to investigate the association of Mß-CD with TRO using curcumin, the major curcuminoid, as a marker compound to represent turmeric oleoresin. The curcumin recovery was increased due to its complexation with Mß-CD. Linear host–guest correlation with slope of <1 indicated a stoichiometry of 1:1 Mß-CD-complex, and with this assumption, the stability constant, KC, was calculated as 515.19 M-1. Meanwhile, the molar ratio needed for inclusion complexation between TRO/Mß-CD was 1:2. Attenuated total reflectance Fourier transform infrared spectroscopy results revealed that the MAE application for the co-precipitation, physical, and kneading methods can all be used for complexation.

Item Type:Article
Uncontrolled Keywords:curcumin, inclusion complex, methyl ß-cyclodextrin, microwave-assisted extraction, turmeric rhizome oleoresin
Subjects:A General Works
ID Code:58559
Deposited By: Haliza Zainal
Deposited On:04 Dec 2016 12:07
Last Modified:30 Mar 2017 11:33

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