Curcumin Ethanolic Extraction and Its’ Stability in Food Applications

Turmeric (Curcumin longa) is extensively used as a spice, food preservative and coloring material in South Asian countries including India and Sri Lanka. Curcumin is the main active compound and the main coloring agent of the turmeric rhizome. Study consisted of incorporation of extracted curcumin as a natural colorant to produce biscuit filling, pasta and extruded snack through mechanical beating at ambient temperature (30±1°C), exert pressure without temperature elevation and elevation of both pressure and temperature. Curcumin content of turmeric powder was 5.32±0.01%, the amount of curcumin in the extraction was 7.92±2.89% (w/w) and IC50 value of extracted curcumin sample was 20.42±0.653 μg/mL. Curcumin content of biscuit filling, pasta and extruded snack were 1.18±0.029%, 0.27±0.017% and 0.63±0.022%. IC50 values of biscuit filling, pasta and extruded snack were 108.29±1.535, 255.26±3.142 and 236.06±3.671 μg/mL respectively. Thus, it was concluded that there is a possibility to incorporate curcumin to the biscuit filling, pasta and extruded snack with desired sensory attributes using 80% ethanolic extracted curcumin at 75±1°C. Further studies are needed to increase the yield of curcumin while preserving its functional properties.

I. Introduction

Turmeric is a prominent spice found particularly in Asian countries including India and Sri Lanka. It is obtained from the rhizome of the plant Curcuma longa which belongs to the Zingeberaceae family. Turmeric is very popular for its aroma and color. The color of turmeric powder ranges from bright yellow to orange yellow. Turmeric is also known as Indian saffron because of its brilliant yellow color [1]. The chemical composition of turmeric varies according to many factors such as geographical location, environmental factors, drying time, processing techniques, storing conditions, transporting and packing techniques.