A Novel and Simple Approach for Extraction and Isolation of Curcuminoids from Turmeric Rhizomes

Pawar, Harshal Ashok; Gavasane, Amit Jagannath; Choudhary, Pritam Dinesh

doi:10.4172/2475-7675.1000300

Cited by 38 publications

(37 citation statements)

References 4 publications

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“…[14]. The preparation of turmeric extracts by only distilled water introduced unclear extracts with dark and orangeyellow color, respectively; this is due to the low solubility of turmeric in water [28]. Moreover, the resultant values of color parameters showed that the curcumin extract had intensive yellow color (high 'b' value) than turmeric extract.…”

Section: Total Anthocyanin Content (Mg/100 G Fresh Weight)mentioning

confidence: 99%

Red Cabbage and Turmeric Extracts as Potential Natural Colors and Antioxidants Additives in Stirred Yogurt

Shalaby¹,

Amin²

2018

J Prob Health

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Background and Objective: The benefits of using natural colors in foods are many such as they are strong antioxidant, safe and get from renewable sources. Generally natural pigments do not cause any health problems; conversely, they may act as a health improvement. So, the objectives of this study are using natural colors and antioxidant from aqueous extracts of red cabbage and turmeric in the preparation of stirred yogurt. In addition, study the effects of these extracts on the quality characteristic of the obtained stirred yogurt. Methodology: Four natural extracts were prepared by using only distilled water; red cabbage juice, aqueous extracts of anthocyanin, aqueous extracts of turmeric and aqueous extract of curcumin. The inoculated milk was dived into five portions, control and four treatments fortified with 10% of prepared natural color extracts. All samples were incubated at 43°C until full coagulation and the containers were transferred to the refrigerator overnight. The yogurt samples then stirred and stored in the refrigerator at 7° ± 1°C. Chemical, microbiological, antioxidant activity and organoleptic evaluations were carried out after that. Results and Conclusion: The inclusions of red cabbage and turmeric extracts in the stirred yogurt resulted in products with appropriate and acceptable physicochemical, microbiological and sensory attributes. Aqueous extract of anthocyanin from red cabbage is the best extract, followed by the curcumin extract. These extracts were best known for their health benefits for humans and recommended to use in stirred yogurt and another dairy products.

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Section: Total Anthocyanin Content (Mg/100 G Fresh Weight)mentioning

confidence: 99%

Red Cabbage and Turmeric Extracts as Potential Natural Colors and Antioxidants Additives in Stirred Yogurt

Shalaby¹,

Amin²

2018

J Prob Health

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“…This confirms that the chemical structure of curcuminoid obtained from turmeric is comparable to that of commercial curcumin. 28 For 1,3-β-glucan-curcumin mixing, the characteristic feature peaks include characteristic peaks of both Curcumin and 1,3-β-Glucan. There are some factors proving that the complex has been formed.…”

Section: Fourier Transform Infrared (Ftir) Spectral Analysismentioning

confidence: 99%

Neuroprotective effect of 1, 3-β-glucan-curcumin mixing (Bioglucur) on Alzheimer Disease Induced in Mice by Aluminium Toxicity

Amari¹,

Djebli²,

Hương³

et al. 2020

IJPER

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“…The method of separation and isolation of curcumin or curcuminoid has developed using various methods such as thinlayer chromatography (TLC), column chromatography, highperformance liquid chromatography (HPLC), pressurized liquid extraction, and microwave-assisted extraction [20,21,22,23,24,25].…”

Section: Introductionmentioning

confidence: 99%

Formation of boron – silica based mesoporous and studies of its adsorption ability for curcuminoids

2020

Biointerface Res Appl Chem

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The development aims of mesoporous silica formation in pharmaceutical fields were its uses as a drug delivery vehicle and in separation. It is possible because of the large particle surface area, the presence of pores, and the possibility to modify functional groups in the mesoporous materials. In this study, the formation of silica-based mesoporous and boron-silica-based mesoporous materials was carried out by sol-gel techniques and modification of functional groups was carried out by the co-condensation method. Mesoporous material characterization was carried out using scanning electron microscopy (SEM), transmission electron microscopy (TEM), and Fourier transform infrared (FTIR). Adsorption ability of curcuminoid onto the mesoporous was carried out through isotherm adsorption study approaches using adsorption models including Langmuir, Freundlich, and Temkin model. The results of the isotherm adsorption study showed that the Freundlich model is the best model for isotherm adsorption with an r2 value of 0.997.

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A Novel and Simple Approach for Extraction and Isolation of Curcuminoids from Turmeric Rhizomes

Cited by 38 publications

References 4 publications

Red Cabbage and Turmeric Extracts as Potential Natural Colors and Antioxidants Additives in Stirred Yogurt

Red Cabbage and Turmeric Extracts as Potential Natural Colors and Antioxidants Additives in Stirred Yogurt

Neuroprotective effect of 1, 3-β-glucan-curcumin mixing (Bioglucur) on Alzheimer Disease Induced in Mice by Aluminium Toxicity

Formation of boron – silica based mesoporous and studies of its adsorption ability for curcuminoids

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