Microwave-Assisted Extraction of Curcuma longa L. Oil: Optimization, Chemical Structure and Composition, Antioxidant Activity and Comparison with Conventional Soxhlet Extraction
dc.contributor.author | Fernández Marín, Rut | |
dc.contributor.author | Fernandes, Susana C. M. | |
dc.contributor.author | Andrés Sánchez, María de los Ángeles ![]() | |
dc.contributor.author | Labidi Bouchrika, Jalel | |
dc.date.accessioned | 2021-04-14T08:52:53Z | |
dc.date.available | 2021-04-14T08:52:53Z | |
dc.date.issued | 2021-03-10 | |
dc.identifier.citation | Molecules 26(6) : (2021) // Article ID 1516 | es_ES |
dc.identifier.issn | 1420-3049 | |
dc.identifier.uri | http://hdl.handle.net/10810/50924 | |
dc.description.abstract | Curcuma root (Curcuma longa L.) is a very important plant in gastronomy and medicine for its unique antiseptic, anti-inflammatory, antimicrobial and antioxidant properties. Conventional methods for the extraction of curcuma oil require long extraction times and high temperatures that can degrade the active substances. Therefore, the objectives of the present study were: (i) first, to optimize the extraction yield of curcuma oil by applying a Box-Behnken experimental design using surface response methodology to the microwave-assisted extraction (MAE) technique (the independent variables studied were reaction time (10–30 min), microwave power (150–200 W) and curcuma powder/ethanol ratio (1:5–1:20; w/v); and, (ii) second, to assess the total phenolic content (TPC) and their antioxidant activity of the oil (at the optimum conditions point) and compare with the conventional Soxhlet technique. The optimum conditions for the MAE were found to be 29.99 min, 160 W and 1:20 w/v to obtain an optimum yield of 10.32%. Interestingly, the oil extracted by microwave-assisted extraction showed higher TPC and better antioxidant properties than the oil extracted with conventional Soxhlet technique. Thus, it was demonstrated that the method applied for extraction influences the final properties of the extracted Curcuma longa L. oil. | es_ES |
dc.description.sponsorship | This research was funded by the Basque Country Government (IT 1008-16). | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | MDPI | es_ES |
dc.rights | info:eu-repo/semantics/openAccess | es_ES |
dc.rights.uri | http://creativecommons.org/licenses/by/3.0/es/ | |
dc.subject | curcuma longa L. | es_ES |
dc.subject | antioxidant properties | es_ES |
dc.subject | phenolic content | es_ES |
dc.subject | microwave-assisted extraction | es_ES |
dc.subject | surface response methodology | es_ES |
dc.subject | experimental Box-Behnken design | es_ES |
dc.title | Microwave-Assisted Extraction of Curcuma longa L. Oil: Optimization, Chemical Structure and Composition, Antioxidant Activity and Comparison with Conventional Soxhlet Extraction | es_ES |
dc.type | info:eu-repo/semantics/article | es_ES |
dc.date.updated | 2021-03-26T14:09:26Z | |
dc.rights.holder | 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). | es_ES |
dc.relation.publisherversion | https://www.mdpi.com/1420-3049/26/6/1516/htm | es_ES |
dc.identifier.doi | 10.3390/molecules26061516 | |
dc.departamentoes | Ingeniería química y del medio ambiente | |
dc.departamentoeu | Ingeniaritza kimikoa eta ingurumenaren ingeniaritza |
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Except where otherwise noted, this item's license is described as 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).