ALTERNATIVE EXTRACTION TECHNIQUES OF CURCUMINOIDS FROM TURMERIC

Year 2020, Volume: 6 Issue: 2, 95 - 120, 01.10.2020

Tuğçe Ceyhan , Furkan Erdem

Abstract

Curcumin, demethoxycurcumin, and bisdemethoxycurcumin have recently been
the focus of attention on food science due to their growing popularity among
health-conscious consumers. Traditionally, curcumin has been used as a colorant,
a sweetener, and a food preservative. Natural plants contain various bioactive
components such as lipids, phytochemicals, compounds used in pharmacology,
flavors, odors, and pigments, so extracts of these plants are often used in
industries such as pharmaceuticals, food, and cosmetics. Some traditional and
mechanical processes are used to achieve maximum benefit in the commercial
use of these high-cost compounds. Alternative techniques are used to overcome
the disadvantages of traditional extraction methods. These techniques have been
developed to overcome these disadvantages and, most importantly, maintain the integrity of the compounds and achieve an environmentally friendly process
Developed as an alternative to traditional methods to extract chemicals from plant
sources, ultrasound-assisted extraction (UAE), accelerated solvent extraction
(ASE), supercritical fluid extraction (SFE), subcritical water extraction (SWE),
microwave assisted extraction and enzyme-assisted extraction (EAE) methods,
such as fast, effective, and relatively environmentally friendly compared to the
organic solvents used are considered.

Keywords

Curcumin, Curcuma longa L., Extraction, Alternative techniques, Green extraction, Curcumin, Curcuma longa L., Extraction, Alternative techniques, Green extraction,

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