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Ultrasonic-Assisted Extraction of Curcumin Complexed with Methyl-β-Cyclodextrin

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Abstract

Turmeric flavour is important in Asian cuisine; however, the production of turmeric-based ingredient with the current method of extraction of turmeric oleoresin is very laborious, time consuming and consumes large amount of solvent, coupled with limited solubility in aqueous solution, which limits its application to food system. The extract was optimised by determining the content of three marker curcuminoid compounds, namely, curcumin (C), demethoxycurcumin (DMC) and bisdemethoxycurcumin (BDMC). The optimised extraction parameters for ultrasonic-assisted extraction (UAE) with aqueous extraction solvent for curcuminoids were amplitude of 100, particle size of 0.30–0.60 mm, extraction time of 20 min, extraction solvent volume of 10 mL and extraction temperature of 60 °C. The applications showed remarkable improvements in terms of reduced extraction time, solvent consumption, extraction yield and the quality of extracts. The turmeric oleoresin was successfully solubilised in aqueous solution by forming inclusion complex with methyl-β-cyclodextrin (Mβ-CD). Phase solubility studies used curcumin as a marker compounds to represent turmeric oleoresin. In the presence of Mβ-CD, the curcumin was enhanced. Result from characterisation of inclusion complexes with Fourier transform infrared (FTIR) spectrometry indicates that all the mixing methods were found to be suitable for encapsulation. However, scanning electron microscopy (SEM) shows a drastic change in particle sizes, indicating a formation of a new solid phase in kneading method, implying it as the best mixing method.

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Abbreviations

C:

Curcumin

DMC:

Demethoxycurcumin

BDMC:

Bisdemethoxycurcumin

UAE:

Ultrasonic-assisted extraction

CD:

Cyclodextrin

FTIR:

Fourier transform infrared spectrometry

SEM:

Scanning electron microscopy

TRO:

Turmeric rhizomes oleoresin

HPLC:

High-performance liquid chromatography

ACN:

Acetonitrile

MβCD-K:

Methyl-β-cyclodextrin-turmeric rhizomes oleoresin kneading method

MβCD-CP:

Methyl-β-cyclodextrin-turmeric rhizomes oleoresin co-precipitation method

MβCD-PM:

Methyl-β-cyclodextrin-turmeric rhizomes oleoresin physical mixture

Mβ-CD:

Methyl-β-cyclodextrin

RSD:

Relative standard deviation

PFP:

Pentafluorophenyl

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Acknowledgments

The authors thank Universiti Teknologi Malaysia and the Ministry of Higher Education (MOHE), Malaysia, for facilitations and financial support under grant no. Q.J130000.2526.03H79.

Conflict of Interest

BintaJume Hadi declares that she has no conflict of interest. Mohd Marsin Sanagi declares that he has no conflict of interest. Wan Aini Wan Ibrahim declares that she has no conflict of interest. Shajarahtunnur Jamil declares that she has no conflict of interest. Mohammed AbdullahiMu’azu declares that he has no conflict of interest. Hassan Y. Aboul-Enein declares that he has no conflict of interest. This article does not contain any studies with human or animal subjects.

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Authors and Affiliations

  1. Department of Chemistry Faculty of Science, Universiti Teknologi Malaysia UTM, 81310, Johor Bahru, Johor, Malaysia

    BintaJume Hadi, Mohd Marsin Sanagi, Wan Aini Wan Ibrahim & Shajarahtunnur Jamil

  2. IbnuSina Institute for Fundamental Science Studies Nanotechnology Research Alliance, Universiti Teknologi Malaysia UTM, 81310, Johor Bahru, Johor, Malaysia

    Mohd Marsin Sanagi

  3. Department of Civil Engineering Royal Commission for Jubail and Yanbu, Jubail University College, P.O.Box 10074, Jubail Industrial City, 31961, Kingdom of Saudi Arabia

    Mohammed AbdullahiMu’azu

  4. Department of Pharmaceutical and Medicinal Chemistry Pharmaceutical and Drug Industries Research Division, National Research Centre, Dokki, Cairo, 12311, Egypt

    Hassan Y. Aboul-Enein

Authors
  1. BintaJume Hadi
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  2. Mohd Marsin Sanagi
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  3. Wan Aini Wan Ibrahim
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  4. Shajarahtunnur Jamil
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  5. Mohammed AbdullahiMu’azu
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  6. Hassan Y. Aboul-Enein
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Correspondence to Mohd Marsin Sanagi or Hassan Y. Aboul-Enein.

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Hadi, B., Sanagi, M.M., Wan Ibrahim, W.A. et al. Ultrasonic-Assisted Extraction of Curcumin Complexed with Methyl-β-Cyclodextrin. Food Anal. Methods 8, 1373–1381 (2015). https://doi.org/10.1007/s12161-014-0016-3

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  • DOI: https://doi.org/10.1007/s12161-014-0016-3

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