Asian Journal of Dairy and Food Research, volume 37 issue 3 (september 2018) : 250-252

Ultrasound assisted extraction of curcumin 

Shital Patil, R.C. Ranveer, P.P. Debaje, J.H. Kadam, A.K. Sahoo
1Deapartment of Technology, Shivaji University, Kolhapur – 416 004, Maharashtra, India.
Cite article:- Patil Shital, Ranveer R.C., Debaje P.P., Kadam J.H., Sahoo A.K. (2018). Ultrasound assisted extraction of curcumin. Asian Journal of Dairy and Food Research. 37(3): 250-252. doi: 10.18805/ajdfr.DR-1356.
Turmeric is known as “Golden Spice” used as food color. Curcumin content mainly depend on turmeric variety, method of extraction and extraction parameters viz. solvent and particle size. Three different varieties viz. Salem, Krishna, Rajapuri were used for experiment which gives 3.8%, 2.5%, 4.2% extraction yield, respectively. Among the different solvent used for extraction, ethanol shows maximum extraction yield of curcumin 3.8%, 2.5%, 4.2% in all three varieties respectively than other solvents. As per the effect of particle size concern, finer the particle size more the extracted curcumin. Different ultrasound power of 25w, 50w, 75w was used for extraction, Results showed that 25 w power yields more curcumin in Rajapuri (5.3%) variety, followed by Salem (4.8%) and Krishna (3.8%). Whereas curcumin yield extracted by conventional method was Rajapuri (4.6%), Salem (4.1%) andKrishna (2.8%), this was lesser than the yield extracted by ultrasound method. The new method can help to improve the curcumin extraction yield and thus help to improve the socio-economic status of small scale entrepreneurs.    
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