KaydedilenlerDerginizi ekleyin

Dergiler / International Journal of Food Engineering Research / 2020 / Cilt: 6 - Sayı: 2

ALTERNATIVE EXTRACTION TECHNIQUES OF CURCUMINOIDS FROM TURMERIC

Tuğçe CEYHAN
Furkan ERDEM
Sayfa
95–120
Yayın Tarihi
2020-10-01
DOI
—
🏛️Bu makalenin bibliyografik verileri ve tam metin bağlantısı DergiPark üzerinden sağlanmıştır.
DergiPark Kaydı ↗
✨

Yapay Zeka Hızlı Bakış & Çıkarımlar

AI Insight
⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

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.

📌 3 Maddede Bu Makale

🎯
Amaç & Hipotez:Curcumin, demethoxycurcumin, and bisdemethoxycurcumin have recently been the focus of attention on food science due to their growing popularity among health-conscious consumers.
📊
Temel Bulgular & Veri:Traditionally, curcumin has been used as a colorant, a sweetener, and a food preservative.
💡
Sonuç & Katkı: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.
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Curcumin · Curcuma longa L. · Extraction

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.

🔖

Bu Makaleye Atıf Yap

CEYHAN, T., ERDEM, F. (2020). ALTERNATIVE EXTRACTION TECHNIQUES OF CURCUMINOIDS FROM TURMERIC. International Journal of Food Engineering Research, Cilt: 6 - Sayı: 2, 95–120. https://ajindex.com/articles/832944

📄 Tam Metin PDF Okuyucu

📄

PDF görüntüleyici hazırlanıyor...

Kaynakça (12)

  1. Jayaprakasha, G. K., Rao, L. J. M., & Sakariah, K. K. (2005). Chemistry and biological activities of C. longa. Trends in Food Science & Technology, 16(12), 533-548
  2. Hatcher, H., Planalp, R., Cho, J., Torti, F. M., & Torti, S. V. (2008). Curcumin: from ancient medicine to current clinical trials. Cellular and molecular life sciences, 65(11), 1631-1652
  3. Euterpio, M. A., Cavaliere, C., Capriotti, A. L., & Crescenzi, C. (2011). Extending the applicability of pressurized hot water extraction to compounds exhibiting limited water solubility by pH control: curcumin from the turmeric rhizome. Analytical and bioanalytical chemistry, 401(9), 2977-2985
  4. Nelson, K. M., Dahlin, J. L., Bisson, J., Graham, J., Pauli, G. F., & Walters, M. A. (2017). The essential medicinal chemistry of curcumin: miniperspective. Journal of medicinal chemistry, 60(5), 1620-1637
  5. Rouhani, S., Alizadeh, N., Salimi, S., & Haji-Ghasemi, T. (2009). Ultrasonic Assisted Extraction of Natural Pigments from Rhizomes of Curcuma Longa L. Progress in Color, Colorants and Coatings, 2(2), 103-113
  6. Lestari, M. L., & Indrayanto, G. (2014). Curcumin. Profiles of drug substances, excipients, and related methodology, 39, 113-204
  7. Kotra, V. S. R., Satyabanta, L., & Goswami, T. K. (2019). A critical review of analytical methods for determination of curcuminoids in turmeric. Journal of food science and technology, 56(12), 5153-5166
  8. Chun, K.-S., Sohn, Y., Kim, H.-S., Kim, O. H., Park, K.-K., Lee, J.-M., Lee, J., Lee, J.-Y., Moon, A., Lee, S. S., & Surh, Y.-J. (1999). Anti-tumor promoting potential of naturally occurring diarylheptanoids structurally related to curcumin. Mutation Research/Fundamental and Molecular Mechanisms of Mutagenesis, 428(1–2), 49–57
  9. Tonnesen, H. H., & Karlsen, J. (1985). Studies on curcumin and curcuminoids. V. Alkaline degradation of curcumin. Zeitschrift für Lebensmittel- Untersuchung und-Forschung, 180(2), 132-134
  10. Ravindran, P. N., Babu, K. N., & Sivaraman, K. (Eds.). (2007). Turmeric: the genus Curcuma. CRC press
  11. Amalraj, A., Pius, A., Gopi, S., & Gopi, S. (2017). Biological activities of curcuminoids, other biomolecules from turmeric and their derivatives–A review. Journal of traditional and complementary medicine, 7(2), 205-233
  12. Suhit et al., 2010 G. Suhit, K. Meghana, B. Ramesh, P. Anant Activity of water-soluble turmeric extract using hydrophilic excipients LWT – Food Science and Technology, 43 (2010), pp. 59-66 [13] Lukita-Atm