Study of extraction conditions on the color parameters of curcumin powder, turmeric rhizome (Curcuma longa) using response surface methodology

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BOLOURIAN SH.; KHALILIAN S.; SEDAGHAT N.; AFSHARI M.

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Journal: JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ) Year:2018 | Volume:28 | Issue:1 Page(s): 197-206

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Title

Study of extraction conditions on the color parameters of curcumin powder, turmeric rhizome (Curcuma longa) using response surface methodology

Author(s)

BOLOURIAN SH. | KHALILIAN S. | SEDAGHAT N. | AFSHARI M. | Issue Writer Certificate

Keywords

Color parametersQ2

PigmentQ1

Curcumin turmericQ1

MacerationQ1

Abstract

The extracted dye from turmeric rhizomes has been used as natural colorant contains a various isomeric of chemical structures of curcuminoid. In addition, curcumin that is most Pigment itself consists of three types I, II and III. These Pigments were able to present the color spectrum of yellow to orange (tautomery) and yellow (variety curcumin). In this study, the effect of extraction conditions, the method of Maceration as a solvent to solids ratio (1. 5-2), compared with ethanol to acetone (0-100) and extraction time (24-48 hours), Color parameters (L * a * b *) of extract powder were analyzed using response surface method. Results indicate that polynomial models 2F (for a* parameter) and linear (for L* and b* parameters) models adequately explained the data variation and significantly represented the actual relationship between the independent variables and the responses.

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APA: Copy

BOLOURIAN, SH., KHALILIAN, S., SEDAGHAT, N., & AFSHARI, M.. (2018). Study of extraction conditions on the color parameters of curcumin powder, turmeric rhizome (Curcuma longa) using response surface methodology. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 28(1 ), 197-206. SID. https://sid.ir/paper/371133/en

Vancouver: Copy

BOLOURIAN SH., KHALILIAN S., SEDAGHAT N., AFSHARI M.. Study of extraction conditions on the color parameters of curcumin powder, turmeric rhizome (Curcuma longa) using response surface methodology. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2018;28(1 ):197-206. Available from: https://sid.ir/paper/371133/en

IEEE: Copy

SH. BOLOURIAN, S. KHALILIAN, N. SEDAGHAT, and M. AFSHARI, “Study of extraction conditions on the color parameters of curcumin powder, turmeric rhizome (Curcuma longa) using response surface methodology,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 28, no. 1 , pp. 197–206, 2018, [Online]. Available: https://sid.ir/paper/371133/en

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