Optimization analysis of total phenolic compounds extracted from curcuma and their antioxidant properties

• Main Authors: CHEN,CHUN-HAO, 陳俊豪
• Other Authors: LUNG,MING-YU
• Format: Others
• Language: zh-TW
• Published: 2018
• Online Access: http://ndltd.ncl.edu.tw/handle/4gyz4x

碩士 === 明新科技大學 === 化學工程與材料科技系碩士班 === 106 === Curcuma longa L. is a commonly used spice, coloring agent and additive in food. According to the literature, turmeric has anti-oxidation, slowing down Alzheimer's symptoms, anti-tumor activity and various functional functions. In this experiment, a single factor experiment design extraction test was used to investigate the parameters of turmeric optimal extraction. The experiment included pre-treatment time, pre-treatment temperature, ethanol concentration, solid-liquid ratio, and the total phenolic compound content of the sample was calculated by spectrophotometer at 750 nm to obtain the optimum extraction conditions. The results of total phenolic experiments showed that the optimum extraction concentration in ethanol concentration was 40%, and the extraction yield was 14.97 mg/g. In terms of time, the optimum pretreatment time was 2 hours, and the obtained extraction rate was 14.78 mg/g. The optimum extraction temperature was 60 ° C in the pretreatment temperature, and the obtained extraction ratio was 25.01 mg / g. In the turmeric powder sample and the solvent volume ratio, 0.625 g of turmeric powder sample was extracted per 50 mL of solvent to obtain a maximum phenol content, and the obtained extraction ratio was 15.48 mg/g. The extraction of the total phenolic compound was carried out using the optimum extraction conditions to give a yield of 20.199 mg/g. The extraction conditions of the total phenolic compound of the turmeric extract were further analyzed for antioxidant properties. The experiment involves reducing (peroxide) ability, scavenging DPPH free radicals, and chelation of ferrous ions. The results showed that the absorption capacity of reducing power of turmeric total phenolic compound was 0.0745 at 10000 ppm, the clearance rate of DPPH free radical scavenging was 17.32%, and the chelation rate of chelating ferrous ion ability was 42.98%. According to the results of the experiment, the total phenolic compound via turmeric has antioxidant properties. Key words: turmeric, extraction, total phenol, antioxidant