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Optimization of Curcumin Extraction and Removal of Bitter Substance from Curcuma longa L.  

Kang, Seong-Koo (Department of Food Science and Technology, Sunchon National University)
Hyun, Kyu-Hwan (Department of Resource Plant, Sunchon National University)
Publication Information
Food Science and Preservation / v.14, no.6, 2007 , pp. 722-726 More about this Journal
Abstract
Extracting and analytical conditions of curcumin, and removal of bitterness substance from Curcuma longa L. were investigated. Absorption maxima was shown to be 424 nm at methanol solvent. Optimal conditions for analysis of curcumin was Zorbax eclipse $C_{18}$ column ; mobile phase, 75% MeOH ; flow rate, 0.8 mL/min ; wave length, UV 424 nm. Curcumin component was analyzed to be the highest content in methanol extract. In all samples, extraction yield by heating was shown to be effective as compared to room temperature. Curcumin contents of methanol and ethanol extracts in extraction of room temperature were 14.4 and 14.2 times higher than that of water extract, respectively. Two hot solvent extracts has a high curcumin content being 150 mg% as compared to room temperature. Extracting time was an effective condition when it was extracted for 60 minutes for elevating the curcumin content of water and methanol extracts. Bitter substance (BS) was markedly decreased in water extract by heat treatment of above $80^{\circ}C$. BS was weak in $121^{\circ}C$ treatment than in room temperature and it was however strong in $100^{\circ}C$ treatment. RT and $70^{\circ}C$ heat treatment were not different in BS intensity.
Keywords
Curcuma longa L.; curcumin extraction; removal of bitter substance;
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Times Cited By KSCI : 5  (Citation Analysis)
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