Extraction, Processing, and Storage Effects on Curcuminoids and Oleoresin Yields from Curcuma longa L. Grown in Jamaica

Aromatic diarylheptanoid compounds from Curcuma longa Linn grown in Jamaica were quantified by UV–vis spectrophotometry and high-performance liquid chromatographic (HPLC) analyses. The oleoresin yields from ethanolic extracts were quantified and evaluated with regard to the effects of the type of po...

Full description

Saved in:
Bibliographic Details
Published in:Journal of agricultural and food chemistry 2008-05, Vol.56 (10), p.3664-3670
Main Authors: Green, Cheryl E, Hibbert, Sheridan L, Bailey-Shaw, Yvonne A, Williams, Lawrence A. D, Mitchell, Sylvia, Garraway, Eric
Format: Article
Language:English
Subjects:
Aroma and flavouring agent industries
Biological and medical sciences
Chemical Changes Induced by Processing/Storage
Chromatography, High Pressure Liquid
Cold Temperature
Curcuma - chemistry
Curcuma - growth & development
Curcuma longa
curcumin
Curcumin - analysis
curcuminoids
extraction
Food engineering
Food Handling - methods
Food industries
Food Preservation - methods
food processing
food storage
Fundamental and applied biological sciences. Psychology
General aspects
high performance liquid chromatography
Hot Temperature
Jamaica
Jamaican spice
oleoresins
Plant Extracts - analysis
Plant Extracts - chemistry
postharvesting
solvents
specialty crops
stability testing
storage
thin layer chromatography
turmeric
turmeric grown in Jamaica
ultraviolet-visible spectroscopy
yields
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Aromatic diarylheptanoid compounds from Curcuma longa Linn grown in Jamaica were quantified by UV–vis spectrophotometry and high-performance liquid chromatographic (HPLC) analyses. The oleoresin yields from ethanolic extracts were quantified and evaluated with regard to the effects of the type of postharvesting process and the type of extraction method conducted on the plant material. Fresh samples that were hot solvent extracted provided the highest oleoresin yields of 15.7% ± 0.4 (n = 3), and the lowest oleoresin yields of 7.8% ± 0.2 (n = 3) were from the dried milled samples that were cold solvent extracted. Data from the ASTA spectrophotometer assay confirmed that dried samples contained the highest curcuminoid content of 55.5% ± 2.2 (n = 6) at the fifth month of storage, and the fresh samples showed a curcuminoid content of 47.1% ± 6.4 (n = 6) at the third month of storage. A modified HPLC analysis was used to quantify curcumin content. Data from the HPLC analysis confirmed that the dried treated, hot extracted, room temperature stored samples had the highest curcumin content of 24.3%. A novel high-performance thin layer chromatography (HPTLC) method provided a chemical fingerprint of the C. longa with the use of a commercial curcumin standard.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf073105v