Extraction of oleoresin from turmeric (curcuma longa) using ethanol as solvent

Authors

  • Sandra Lorena Blandón Navarro Universidad Nacional de Ingeniería, Sede Regional del Norte, Estelí, Nicaragua
  • Carlos Mario Ponce Arévalo Instituto de Protección y Sanidad Agropecuaria (IPSA), municipio de Condega, Estelí, Nicaragua

DOI:

https://doi.org/10.5377/elhigo.v11i2.13028

Keywords:

Curcuma longa, drying, alcoholic solvent, solid-liquid extraction

Abstract

This study aimed to evaluate the turmeric oleoresin extraction process using ethanol (97% by volume) as solvent. In this sense, oleoresin extraction experiments were carried out using dry turmeric (moisture 13 %) with a particle size of 4.75 mm as raw material. The extraction time was 24 hours at 40 °C. The results showed that the oleoresin extraction yield of 3.18 ± 0.14% was influenced by the coarse particle size of the raw material, since it was lower than that reported in previous studies, where ground turmeric with a particle size less than 500 μm was used. In relation to the amount of solution adhered to the residual turmeric solid, it was determined that it was 1.51 ± 0.20 g of solution/g of solids. From the results it can be inferred that the use of ethanol in the extraction of oleoresin is technically feasible, however, its performance is influenced by the characteristics of the raw material and the pretreatment of the solid material prior to the extraction stage (drying and reduction of size).

Downloads

Download data is not yet available.

Author Biographies

Sandra Lorena Blandón Navarro, Universidad Nacional de Ingeniería, Sede Regional del Norte, Estelí, Nicaragua

Es Doctora en Ciencias de Ingeniería de Alimentos, Universidad de Sao Paulo (USP), Brasil (2016), con maestría en Procesamiento de Alimentos, Universidad Nacional de Ingeniería (UNI), Nicaragua (2009) y graduada de Ingeniería Química en la misma universidad (2003). Actualmente es Profesora titular de la UNI a nivel de grado y posgrado, en la carrera de Ingeniería agroindustrial y en la maestría en Procesamiento de Alimentos de la Facultad de Ingeniería Química (FIQ-UNI). Posee diplomados de Modelo Educativo Institucional (IPN-México), Educación Online (UOL-UNI, Managua, Nicaragua) y Estrategias de enseñanza y aprendizaje aplicadas a los estudios de alimentos (ISEKI FOOD-4 PROJECT, Atenas, Grecia). Además, posee experiencia en el área de Ciencia y Tecnología de Alimentos, con énfasis en desarrollo de productos, aprovechamiento de residuos de la agroindustria e ingeniería de separaciones. 

Carlos Mario Ponce Arévalo , Instituto de Protección y Sanidad Agropecuaria (IPSA), municipio de Condega, Estelí, Nicaragua

Es graduado de la carrera de Ingeniería Agroindustrial - Universidad Nacional de ingeniería (2021). Ha realizado prácticas profesionales en los rubros del tabaco, panificación y granos básicos. Actualmente se desempeña como Inspector Auxiliar del Instituto de Protección y Sanidad Agropecuaria (IPSA) en la empresa productora de carne bovina Nica Beef Packers S.A (Condega, Estelí, Nicaragua). Posee conocimientos sobre procesos agroindustriales, control de calidad e inocuidad alimentaria.

References

A.O.A.C. (2005). Official Methods of Analysis of AOAC International (18va ed.). Arlington, Virginia: AOAC International.

Aniesrani Delfiya, D. S., Thangavel, K., Natarajan, N., Kasthuri, R. y Kailappan, R. (2015). Microencapsulation of Turmeric Oleoresin by Spray Drying and In Vitro Release Studies of Microcapsules. Journal of Food Process Engineering, 38(1), 37–48. https://doi.org/10.1111/jfpe.12124

Chempakam, B. y Parthasarathy, V. A. (2008). Turmeric. En: V. A. Parthasarathy, B. Chempakam y T. J. Zachariah (Eds.), Chemistry of spices. Cabi. (pp. 97–118). Londres, Reino Unido:CABI.

Chien, J. T., Hoff, J. E., Lee, M. J., Lin, H. M., Chen, Y. J., & Chen, L. F. (1990). Oil extraction of dried ground corn with ethanol. The Chemical Engineering Journal, 43(3), B103–B113. https://doi.org/10.1016/0300-9467(90)80017-7

Di Rienzo, J. A., Casanoves, F., Balzarini, M. G., Gonzalez, L., Tablada, M., & Robledo, C. W. (2018). Infostat versión 2018. Córdoba, Argentina: Universidad Nacional de Córdoba. Recuperado de: http://www.infostat.com.ar

Ferreira, M. C. (2016). Evaluación del uso de etanol para la extracción sólido-líquido de aceite de Soja para la producción de biodiesel etílico mediante análisis de equilibrio liquido-liquido. Tesis para optar al título de Doutora em Engenharia de Alimentos. Campinas, Brasil: Universidade Estadual de Campinas - Faculdade de Engenharia De Alimentos.

Garg, S. N., Bansal, R. P., Gupta, M. M. y Kumar, S. (1999). Variation in the rhizome essential oil and curcumin contents and oil quality in the land races of turmeric Curcuma longa of North Indian plains. Flavour and Fragrance Journal, 14(5), 315–318. https://doi.org/10.1002/(SICI)1099-1026(199909/10)14:5<315::AID-FFJ838>3.0.CO;2-U

González-Albadalejo, J., Sanz, D., Claramunt, R. M., Lavandera, J. L., Alkorta, I. y Elguero, J. (2015). Curcumin and curcuminoids: chemistry, structural studies and biological properties. Real Academia Nacional de Farmacia, 81, 278–310.

Gupta, R. K. y Balasubrahmanyam, L. (1998). The turmeric effect. World Patent Information, 20, 185–191.

Hirun, S., Utama-ang, N. y Roach, P. D. (2014). Turmeric (Curcuma longa L.) drying: an optimization approach using microwave-vacuum drying. Journal of Food Science and Technology, 51(9), 2127–2133. https://doi.org/10.1007/s13197-012-0709-9

Joshi, P., Jain, S. y Sharma, V. (2009). Turmeric (Curcuma longa) a natural source of edible yellow colour. International Journal of Food Science & Technology, 44(12), 2402–2406. https://doi.org/10.1111/j.1365-2621.2009.01914.x

Kurmudle, N. N., Bankar, S. B., Bajaj, I. B., Bule, M. V. y Singhal, R. S. (2011). Enzyme-assisted three phase partitioning: A novel approach for extraction of turmeric oleoresin. Process Biochemistry, 46(1), 423–426. https://doi.org/10.1016/j.procbio.2010.09.010

Lewicki, P. P. y Duszczyk, E. (1998). Color change of selected vegetables during convective air drying. International Journal of Food Properties, 1(3), 263–273. https://doi.org/10.1080/10942919809524582

Navarro, S. L. B. y Rodrigues, C. E. C. (2018). Macadamia Oil Extraction With Alcoholic Solvents: Yield and Composition of Macadamia Oil and Production of Protein Concentrates From Defatted Meal. European Journal of Lipid Science and Technology, 120(7). https://doi.org/10.1002/ejlt.201800092

Observatory of Economic Complexity. (2020). Turmeric (curcuma). Fecha de acceso: Noviembre 11, 2021. Recuperado de: https://oec.world/en/profile/hs92/turmeric-curcuma

A.O.A.C. (2005). Official Methods of Analysis of AOAC International (18va ed.). Arlington, Virginia: AOAC International.

Aniesrani Delfiya, D. S., Thangavel, K., Natarajan, N., Kasthuri, R. y Kailappan, R. (2015). Microencapsulation of Turmeric Oleoresin by Spray Drying and In Vitro Release Studies of Microcapsules. Journal of Food Process Engineering, 38(1), 37–48. https://doi.org/10.1111/jfpe.12124

Chempakam, B. y Parthasarathy, V. A. (2008). Turmeric. En: V. A. Parthasarathy, B. Chempakam y T. J. Zachariah (Eds.), Chemistry of spices. Cabi. (pp. 97–118). Londres, Reino Unido: CABI.

Chien, J. T., Hoff, J. E., Lee, M. J., Lin, H. M., Chen, Y. J., & Chen, L. F. (1990). Oil extraction of dried ground corn with ethanol. The Chemical Engineering Journal, 43(3), B103–B113. https://doi.org/10.1016/0300-9467(90)80017-7

Di Rienzo, J. A., Casanoves, F., Balzarini, M. G., Gonzalez, L., Tablada, M., & Robledo, C. W. (2018). Infostat versión 2018. Córdoba, Argentina: Universidad Nacional de Córdoba. Recuperado de: http://www.infostat.com.ar

Ferreira, M. C. (2016). Evaluación del uso de etanol para la extracción sólido-líquido de aceite de Soja para la producción de biodiesel etílico mediante análisis de equilibrio liquido-liquido. Tesis para optar al título de Doutora em Engenharia de Alimentos. Campinas, Brasil: Universidade Estadual de Campinas - Faculdade de Engenharia De Alimentos.

Garg, S. N., Bansal, R. P., Gupta, M. M. y Kumar, S. (1999). Variation in the rhizome essential oil and curcumin contents and oil quality in the land races of turmeric Curcuma longa of North Indian plains. Flavour and Fragrance Journal, 14(5), 315–318. https://doi.org/10.1002/(SICI)1099-1026(199909/10)14:5<315::AID-FFJ838>3.0.CO;2-U

González-Albadalejo, J., Sanz, D., Claramunt, R. M., Lavandera, J. L., Alkorta, I. y Elguero, J. (2015). Curcumin and curcuminoids: chemistry, structural studies and biological properties. Real Academia Nacional de Farmacia, 81, 278–310.

Gupta, R. K. y Balasubrahmanyam, L. (1998). The turmeric effect. World Patent Information, 20, 185–191.

Hirun, S., Utama-ang, N. y Roach, P. D. (2014). Turmeric (Curcuma longa L.) drying: an optimization approach using microwave-vacuum drying. Journal of Food Science and Technology, 51(9), 2127–2133. https://doi.org/10.1007/s13197-012-0709-9

Joshi, P., Jain, S. y Sharma, V. (2009). Turmeric (Curcuma longa) a natural source of edible yellow colour. International Journal of Food Science & Technology, 44(12), 2402–2406. https://doi.org/10.1111/j.1365-2621.2009.01914.x

Kurmudle, N. N., Bankar, S. B., Bajaj, I. B., Bule, M. V. y Singhal, R. S. (2011). Enzyme-assisted three phase partitioning: A novel approach for extraction of turmeric oleoresin. Process Biochemistry, 46(1), 423–426. https://doi.org/10.1016/j.procbio.2010.09.010

Lewicki, P. P. y Duszczyk, E. (1998). Color change of selected vegetables during convective air drying. International Journal of Food Properties, 1(3), 263–273. https://doi.org/10.1080/10942919809524582

Navarro, S. L. B. y Rodrigues, C. E. C. (2018). Macadamia Oil Extraction With Alcoholic Solvents: Yield and Composition of Macadamia Oil and Production of Protein Concentrates From Defatted Meal. European Journal of Lipid Science and Technology, 120(7). https://doi.org/10.1002/ejlt.201800092

Observatory of Economic Complexity. (2020). Turmeric (curcuma). Fecha de acceso: Noviembre 11, 2021. Recuperado de: https://oec.world/en/profile/hs92/turmeric-curcuma

Rodríguez Moguel, E. A. (2005). La Investigación. In E. A. Rodríguez Moguel (Ed.), Metodología de la Investigación (Primera ed, p. 25). Tabasco, México: Universidad Juárez Autónoma de Tabasco.

Ruiz Saldívar, D. M. (2020). Evaluación de la extracción de aceite de fruto de nancite (Byrsonima Crassifolia L. Hbk) con solventes alcohólicos y caracterización de su efecto antimicrobiano. Programa de Maestría en Procesamiento de Alimentos. Facultad de Ingenería Química. Universidad Nacional de Ingeniería.

Sagar, V. R. y Suresh Kumar, P. (2010). Recent advances in drying and dehydration of fruits and vegetables: a review. Journal of Food Science and Technology, 47(1), 15–26. https://doi.org/10.1007/s13197-010-0010-8

Selina Wamucii. (2020). Global Food and Agriculture Marketplace. Nicaragua Turmeric Market Insights. Fecha de acceso: Noviembre 18, 2021. Recuperado de: https://www.selinawamucii.com/insights/market/nicaragua/turmeric/

Sogi, D. S., Sharma, S., Oberoi, D. P. S. y Wani, I. A. (2010). Effect of extraction parameters on curcumin yield from turmeric. Journal of Food Science and Technology, 47(3), 300–304. https://doi.org/10.1007/s13197-010-0047-8

Souza, C. R. A. y Glória, M. B. A. (1998). Chemical analysis of turmeric from Minas Gerais, Brazil and comparison of methods for flavour free oleoresin. Brazilian Archives of Biology and Technology, 41(2), 218–224. https://doi.org/10.1590/S1516-89131998000200008

Published

2021-12-20

How to Cite

Blandón Navarro, S. L. ., & Ponce Arévalo , C. M. . (2021). Extraction of oleoresin from turmeric (curcuma longa) using ethanol as solvent. Journal of Science and Technology El Higo, 11(2), 48–58. https://doi.org/10.5377/elhigo.v11i2.13028

Issue

Section

Scientific articles