Enzyme-assisted extraction for enhanced yields of turmeric oleoresin and its constituents

Nilesh Kurmudle, Lalit D. Kagliwal, Sandip B. Bankar, Rekha S. Singhal*

*Corresponding author for this work

Research output: Contribution to journalArticleScientificpeer-review

47 Citations (Scopus)

Abstract

In the present study, enzyme-assisted extraction of turmeric oleoresin was carried out using acetone as a solvent. The enzymes used for the pretreatment of turmeric prior to solvent extraction were α-amylase, glucoamylase, and a commercial mixture of enzymes containing cellulase and xylanase. The oleoresins were quantified for the content of curcumin and volatile oil after each extraction. Process parameters such as enzyme concentration, pH, incubation time and time of extraction were optimised to get maximum yield of the extractives. An increase of 13.7% and 22.5% oleoresin and 26.04% and 31.83% increase in curcumin yield were observed on enzymatic pretreatment of the turmeric powder by α-amylase and glucoamylase, respectively. The yield of volatile oil also increased significantly by 70% and 53.75% after α-amylase and glucoamylase pretreatment suggesting the feasibility of this process.

Original languageEnglish
Pages (from-to)36-41
Number of pages6
JournalFood Bioscience
Volume3
DOIs
Publication statusPublished - 2013
MoE publication typeA1 Journal article-refereed

Keywords

  • α-Amylase
  • Curcumin
  • Enzyme-assisted extraction
  • Glucoamylase
  • Turmeric oleoresin
  • Volatile oil

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