Degot, Pierre and Huber, Verena and Touraud, Didier and Kunz, Werner (2021) Curcumin extracts from Curcuma Longa - Improvement of concentration, purity, and stability in food-approved and water-soluble surfactant-free microemulsions. FOOD CHEMISTRY, 339: 128140. ISSN 0308-8146, 1873-7072
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Curcumin was extracted from Curcuma Longa employing a green, bio-based, and food-agreed surfactant-free microemulsion (SFME) consisting of water, ethanol, and triacetin. Concerning the high solubility of curcumin in the examined ternary mixtures, it was attempted to produce highly concentrated tinctures of up to a total of similar to 130 mg/mL curcuminoids in the solvent by repeatedly extracting fresh rhizomes in the same extraction mixture. The amount of water had a significant influence on the number of cycles that could be performed as well as on the extraction of the different curcuminoids. In addition, the purity of single extracts was enhanced to 94% by investigating several purification steps, e.g. vacuum distillation and lyophilization. Through purification before extraction, the water insoluble curcumin extract could be solubilized indefinitely in an aqueous environment. Additional stability tests showed that solutions of curcumin can be stable up to five months when concealed from natural light.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | ESSENTIAL OIL COMPOSITION; TURMERIC OIL; BY-PRODUCT; L.; DEGRADATION; KINETICS; SOLVENT; Curcumin; Surfactant-free microemulsions; Extraction; Green chemistry; Food; High purity; Water-solubility |
| Subjects: | 500 Science > 540 Chemistry & allied sciences |
| Divisions: | Chemistry and Pharmacy > Institut für Physikalische und Theoretische Chemie > Chair of Chemistry VI - Physical Chemistry (Solution Chemistry) > Prof. Dr. Werner Kunz |
| Depositing User: | Dr. Gernot Deinzer |
| Date Deposited: | 07 Jul 2022 09:15 |
| Last Modified: | 07 Jul 2022 09:15 |
| URI: | https://pred.uni-regensburg.de/id/eprint/45934 |
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