Factors affecting the quality of supercritical carbon dioxide extract from Curcuma longa Linn in Thailand: Antioxidant and lipid composition

Abstract

In this study, we examine the extraction factors affecting the quality of supercritical carbon dioxide (SCCO2) extract of Curcuma longa Linn from Thailand, as well as the antioxidant and lipid composition. Temperature, pressure, extraction time, and moisture content in the turmeric sample all play crucial roles in the SCCO2 extraction. Higher temperatures and pressures lead to increased extraction yields. When using the SCCO2 technique with dry turmeric at a temperature of 32 °C, a pressure of 160 bar, and an extraction duration of 120 min, we achieved an extraction yield of 5.88 ± 1.09 %. The total phenolic content reached its peak, measuring 155.00 ± 0.81 mg GAE/g extract. The antioxidant activity, assessed using the DPPH radical scavenging activity method, displayed the most favorable results, with an IC50 of 1.34 ± 0.49 mg/mL. Furthermore, the dry turmeric samples contained a significant quantity of curcumin, namely 4.65 mg/L. Additionally, the ferric reducing antioxidant power (FRAP) of the dry turmeric extract exceeded that of the fresh samples, measuring 322.19 ± 1.50 and 79.13 ± 1.42 mg FeSO4/g extract, respectively. These results highlight dry turmeric extracts as rich sources of monounsaturated fatty acids, constituting 64.14 % of the content, with the highest concentration for cis-10-heptadecenoic acid (17:1) at 51.45 %.

Keywords

• Turmeric
• Antioxidant
• Supercritical carbon dioxide