Optimization of Extraction of Antioxidants from Turmeric(Curcuma longa L.) Using Response Surface Methodology

被引：0
|
作者：
LIU Caiqin [1 ]
CHEN Weiqing [1 ]
WANG Nan [1 ]
JIN Jianchang [1 ]
机构：
[1] College of Biology and Environment Engineering, Zhejiang Shuren University
来源：
Wuhan University Journal of Natural Sciences | 2018年 / 23卷 / 01期
基金：
中国国家自然科学基金;
关键词：
turmeric; ethanol soaking extraction; antioxidant activity; hydroxyl radical scavenging capacity; 1,1-diphenyl-2-picrylhydrazyl(DPPH) scavenging capacity;
D O I：
暂无
中图分类号：
TS202.3 [食品添加剂];
学科分类号：
摘要：
Turmeric is a spice widely used to enhance the taste and color of certain meats. We investigated the antioxidant capacities of turmeric ethanol soaking extracts by utilizing the scavenging properties of hydroxyl radical and 1,1-diphenyl-2-picrylhydrazyl(DPPH) free radical. The results showed that the optimum extraction parameters were: extraction time 4 h, sample-solvent ratio 1:84.12, solvent 72.34% ethanol solution, and water bath temperature 81.3 ℃. The optimum ethanol soaking extraction parameters were: extraction time 4 h, sample-solvent ratio 1:90.74, solvent 80.46% ethanol solution, water bath temperature 88.2 ℃. With these parameters, the hydroxyl radical scavenging rate and the DPPH free radical clearance of crude extracts from turmeric can reach about 93.78% and 40.69%, respectively. These results indicate that ethanol soaking extraction may be a useful method for extracting antioxidants from turmeric.
引用
收藏
页码：63 / 69
页数：7
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