Abstract
Effect of 4 independent variables — temperature (50–90°C), particle size (0.42–0.85 mm), mixing time (10–50 min) and solvent (ethanol) to meal ratio (10–50) on curcumin yield from turmeric (Curcuma longa L) was studied using central composite rotatable design. The experimental value of curcumin yield ranged between 4.49 and 12.89%. The second order model obtained for curcumin yield revealed a coefficient of determination (R2) of 0.78 and standard error of 0.72. The linear, square and interaction terms were significant at p <0.05 while lack of fit was non-significant at p >0.05. Surface graphs were plotted to optimize the curcumin extraction. The maximum curcumin yield was obtained when temperature, particle size, mixing time and solvent to meal ratio were 60°C, 0.42 mm, 30 min and 50, respectively.
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Sogi, D.S., Sharma, S., Oberoi, D.P.S. et al. Effect of extraction parameters on curcumin yield from turmeric. J Food Sci Technol 47, 300–304 (2010). https://doi.org/10.1007/s13197-010-0047-8
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DOI: https://doi.org/10.1007/s13197-010-0047-8