Ultrasound-assisted extraction of phenolic compounds from red turmeric (Curcuma Zanthorrhiza)

Abstract

The study was conducted on the basis of conditions of extraction factors including solvents, solvent concentration, solid/solvent ratio, time and extraction temperature which affect total polyphenol content and antioxidant activity of red turmeric (C. zanthorrhiza) extract. The yield of the polyphenols extraction process was determined by the total phenolic compounds (TPC) as well as the antioxidant activity (AC). Generally, the highest TPC and AC of ultrasound-assisted extraction are 130±0.51 mg GAE/g DW and 31.32±0.53 μmol Fe/g DW at the acetone concentration of 60% as the solvent, solid/solvent ratio of 1/35, extraction temperature of 40°C for 20 minutes. The surface structure of solid before and after treatment changes significantly.