Maximizing Curcuminoid Extraction from Curcuma aromatica Salisb. Rhizomes via Environmentally Friendly Microwave-Assisted Extraction Technique Using Full Factorial Design
Curcuma aromatica Salisb. contains a high content of curcuminoids, which can be utilized for cosmetic purposes. The objective of this study was to optimize the extraction conditions of C. aromatica rhizomes in castor oil to maximize curcuminoid content using a simple and environmentally friendly mic...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2024-01-01
|
| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2024/4566123 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832548331954372608 |
|---|---|
| author | Jirapornchai Suksaeree Chaowalit Monton |
| author_facet | Jirapornchai Suksaeree Chaowalit Monton |
| author_sort | Jirapornchai Suksaeree |
| collection | DOAJ |
| description | Curcuma aromatica Salisb. contains a high content of curcuminoids, which can be utilized for cosmetic purposes. The objective of this study was to optimize the extraction conditions of C. aromatica rhizomes in castor oil to maximize curcuminoid content using a simple and environmentally friendly microwave-assisted extraction method. A 32 full factorial design was employed, with two factors—microwave power and time—varying between 600-800 W and 30-90 s, respectively. Five responses were monitored, including extraction yield, bisdemethoxycurcumin, demethoxycurcumin, curcumin, and total curcuminoid contents. The results demonstrated that increasing microwave power and time led to an increase in all five responses. The optimal condition, which simultaneously maximized extraction yield and total curcuminoid content, was achieved at a microwave power of 800 W for 90 s. This condition resulted in an extraction yield of 71.020%, bisdemethoxycurcumin content of 0.036%, demethoxycurcumin content of 0.210%, curcumin content of 0.080%, and total curcuminoid content of 0.326%. The computer program accurately predicted the results with a percentage error of less than 2%. Stability data revealed that the total curcuminoid content remained stable with a percentage remaining above 90% when stored at 4°C, 30°C±75%RH, and 40°C±75%RH for three months. In summary, this study successfully applied a full factorial design to maximize curcuminoid extraction from C. aromatica rhizomes using an environmentally friendly microwave-assisted extraction method for cosmetic purposes. |
| format | Article |
| id | doaj-art-68080dd2f04444fdb72a1ffa7f83219a |
| institution | Kabale University |
| issn | 2314-5765 |
| language | English |
| publishDate | 2024-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-68080dd2f04444fdb72a1ffa7f83219a2025-02-03T06:14:53ZengWileyInternational Journal of Food Science2314-57652024-01-01202410.1155/2024/4566123Maximizing Curcuminoid Extraction from Curcuma aromatica Salisb. Rhizomes via Environmentally Friendly Microwave-Assisted Extraction Technique Using Full Factorial DesignJirapornchai Suksaeree0Chaowalit Monton1Department of Pharmaceutical ChemistryDrug and Herbal Product Research and Development CenterCurcuma aromatica Salisb. contains a high content of curcuminoids, which can be utilized for cosmetic purposes. The objective of this study was to optimize the extraction conditions of C. aromatica rhizomes in castor oil to maximize curcuminoid content using a simple and environmentally friendly microwave-assisted extraction method. A 32 full factorial design was employed, with two factors—microwave power and time—varying between 600-800 W and 30-90 s, respectively. Five responses were monitored, including extraction yield, bisdemethoxycurcumin, demethoxycurcumin, curcumin, and total curcuminoid contents. The results demonstrated that increasing microwave power and time led to an increase in all five responses. The optimal condition, which simultaneously maximized extraction yield and total curcuminoid content, was achieved at a microwave power of 800 W for 90 s. This condition resulted in an extraction yield of 71.020%, bisdemethoxycurcumin content of 0.036%, demethoxycurcumin content of 0.210%, curcumin content of 0.080%, and total curcuminoid content of 0.326%. The computer program accurately predicted the results with a percentage error of less than 2%. Stability data revealed that the total curcuminoid content remained stable with a percentage remaining above 90% when stored at 4°C, 30°C±75%RH, and 40°C±75%RH for three months. In summary, this study successfully applied a full factorial design to maximize curcuminoid extraction from C. aromatica rhizomes using an environmentally friendly microwave-assisted extraction method for cosmetic purposes.http://dx.doi.org/10.1155/2024/4566123 |
| spellingShingle | Jirapornchai Suksaeree Chaowalit Monton Maximizing Curcuminoid Extraction from Curcuma aromatica Salisb. Rhizomes via Environmentally Friendly Microwave-Assisted Extraction Technique Using Full Factorial Design International Journal of Food Science |
| title | Maximizing Curcuminoid Extraction from Curcuma aromatica Salisb. Rhizomes via Environmentally Friendly Microwave-Assisted Extraction Technique Using Full Factorial Design |
| title_full | Maximizing Curcuminoid Extraction from Curcuma aromatica Salisb. Rhizomes via Environmentally Friendly Microwave-Assisted Extraction Technique Using Full Factorial Design |
| title_fullStr | Maximizing Curcuminoid Extraction from Curcuma aromatica Salisb. Rhizomes via Environmentally Friendly Microwave-Assisted Extraction Technique Using Full Factorial Design |
| title_full_unstemmed | Maximizing Curcuminoid Extraction from Curcuma aromatica Salisb. Rhizomes via Environmentally Friendly Microwave-Assisted Extraction Technique Using Full Factorial Design |
| title_short | Maximizing Curcuminoid Extraction from Curcuma aromatica Salisb. Rhizomes via Environmentally Friendly Microwave-Assisted Extraction Technique Using Full Factorial Design |
| title_sort | maximizing curcuminoid extraction from curcuma aromatica salisb rhizomes via environmentally friendly microwave assisted extraction technique using full factorial design |
| url | http://dx.doi.org/10.1155/2024/4566123 |
| work_keys_str_mv | AT jirapornchaisuksaeree maximizingcurcuminoidextractionfromcurcumaaromaticasalisbrhizomesviaenvironmentallyfriendlymicrowaveassistedextractiontechniqueusingfullfactorialdesign AT chaowalitmonton maximizingcurcuminoidextractionfromcurcumaaromaticasalisbrhizomesviaenvironmentallyfriendlymicrowaveassistedextractiontechniqueusingfullfactorialdesign |