Academic literature on the topic 'Turmeric oleoresin'

Abstract Curcumin, the yellow coloring pigment of turmeric is produced industrially from turmeric oleoresin. The mother liquor after isolation of curcum in from oleoresin known as curcumin removed turmeric oleoresin (CRTO) was extracted three times with n-hexane at room temperature for 30 min to obtain turmeric oil. The turmeric oil was subjected to fractional distillation under vacuum to get two fractions. These fractions were tested for antifugal activity against A spergillu s flavus, A . parasiticus, Fusarium moniliform e and Penicillium digitatum by spore germination method. Fraction II was found to be m ore active. The chemical constituents of turmeric oil, fraction I and fraction II were determined by GC and identified by GCMS. Aromatic turmerone, turmerone and curlone were major compounds present in fraction II along with other oxygenated com pounds.

Turmeric oleoresin is a widely used a flavoring agent and a food color with relevant nutraceutical properties. It is obtained by organic solvent extraction of turmeric (Curcuma longa L.). Microencapsulation is a good alternative to transform liquid food flavorings free-flowing powders and to improve stability of protection of compounds of interest. Thus, the aim of this study was to assess microencapsulation by spray drying of turmeric oleoresin using blends of maltodextrin-gelatin and starch-gelatin, evaluating its sorption isotherms and the storage stability at different temperatures. Turmeric oleoresin encapsulated was stored at - 20, 25 and 60°C, in the absence of light, and at 25ºC in the presence of light, and analyzed over a period of 35 days for curcumin and total phenolic contents and color. The encapsulation efficiency was 72.3% for capsules with starch-gelatin blends and 52.1% with maltodextrin-gelatin blends. Besides the greater encapsulation efficiency, starch-gelatin blends also showed greater stability during storage and retention of curcumin and phenolic compounds. Encapsulated materials were more stable during storage at - 20ºC and less stable at 25°C in the presence of light. Water adsorption of turmeric oleoresin microcapsules were well described by GAB model and the microcapsules produced with starch-gelatin blends showed high hygroscopic behavior.

The production of curcumin produces large quantities of the spent turmeric oleoresin as a by-product, which often pollutes the environment. This study was conducted to obtain turmeric oil from this by-product and evaluate its antifungal activity. Turmeric oil afforded by partitioning the turmeric oleoresin from the production of curcumin (Curcuma longa L.) with n-hexane showed a strong inhibition for Colletotrichum species. The volatile components of turmeric oil were determined by GC-MS. Then, 23 volatile compounds were identified from this oil, of which four main compounds were α-zingiberene, α-turmerone, ar-turmerone, and β-sesquiphellandrene. Besides, the authors also isolated Colletotrichum gloeosporioides from lychee fruits, which were harvested in Luc Ngan district, Bac Giang province. By poisoned food technique, the antifungal activity of turmeric oil against C. gloeosporioides, C. orbiculare, C. acutatum, Phytophthora infestans, and Fusarium oxysporum was demonstrated. The results showed that at a concentration of 1 mg/ml, turmeric oil showed the highest inhibitory effect on C. gloeosporioides (67.9%). As for other fungi, in vitro growth inhibition varied in the range of 41-62%.

Turmeric (Curcuma longa L.) is a spice plant grown in the tropics that contains both an essential oil and an oleoresin. The essential oil is important as a flavouring and has pharmaceutical properties, while the oleoresin is bright yellow in colour and has medicinal properties. The essential oil has traditionally been extracted by hydrodistillation/steam distillation with the total extract being extracted by solvent extraction and more recently by supercritical fluid extraction (SFE). The objective of the work described in this paper was to investigate the possibility of extracting the essential oil using sub-critical fluid extraction and to compare it with hydrodistillation. The experiments using hydrodistillation showed that unpeeled fresh turmeric was the preferred raw material, giving an oil yield of ≈6% dry weight basis, which is similar to that reported in the literature. The experimental programme on the extraction of the oil from dried unpeeled turmeric was carried out over a temperature range from 25 to 30 °C and pressures from 65 to 71 bar. Yields were generally higher than hydrodistillation (up to ≈9% dry weight basis) as were the compositions of the extracted oils. The preferred operating conditions were determined to be 25 °C temperature and 65 bar pressure. Curcumin, the major component of the oleoresin, was not found in the oil, thereby demonstrating that the sub-critical extract is a pure essential oil. It is suggested that consideration be given to evaluating an SFE process whereby the essential oil is initially fully extracted under sub-critical fluid extraction conditions, after which the oleoresin is extracted separately by raising the pressure to ≈250 bar.

Chemical analysis of turmeric (Curcuma longa L) cultivated in eight different cities in the state of Minas Gerais, Brazil was carried out. The levels of curcuminoid pigments varied from 1.4 to 6.14 g/100 g and of volatile oil from 0.97 to 7.55 mL/100 g (dry basis). Samples from Patrocínio, Arinos and Brasilândia contained higher pigment levels compared to the others. The sample from Patrocínio contained the highest volatile oil content. The mean levels of ethyl ether extract, protein, fiber, ash and starch were 8.51, 7.01, 7.22, 7.81 and 39.87 g/100 g dry basis, respectively. Laboratory extraction of flavour free oleoresin was performed in triplicate. A higher yield of pigment in the oleoresin was obtained when the volatile oil was extracted with water vapor and the oleoresin with ethanol. The oleoresin obtained was free of flavour and could be used in a wider range of food applications.

Curcumin removed turmeric oleoresin (CRTO) was extracted with hexane and concentrated to get turmeric oil, and that was fractionated using silica gel column chromatography to obtain three fractions. These fractions were analyzed by GC and GC-MS. Turmeric oil contained aromatic turmerone (31.32%), turmerone (15.08%) and curlone (9.7%), whereas fractions III has aromatic turmerone (44.5%), curlone (19.22%) and turmerone (10.88%) as major compounds. Also, oxygenated compounds (5,6,8-10) were enriched in fraction III. Turmeric oil and its fractions were tested for antioxidant activity using the β-carotene-linoleate model system and the phosphomolybdenum method. The fraction III showed maximum antioxidant capacity. These fractions were also used to determine their protective effect against the mutagenicity of sodium azide by means of the Ames test. All the fractions and turmeric oil exhibited a markedly antimutagenicity but fraction III was the most effective. The antioxidant effects of turmeric oil and its fractions may provide an explanation for their antimutagenic action.

Spray-drying is a suitable method to obtain microencapsulated active substances in the powdered form, resulting in powders with improved protection against environmental factors as well as with higher solubility in water, as in the case of turmeric oleoresin. The present study investigated the spray-drying process of turmeric oleoresin microencapsulated with binary and ternary mixtures of different wall materials: gum Arabic, maltodextrin, and modified corn starch. A statistical simplex centroid experimental design was used considering the encapsulation efficiency, curcumin retention, process yield, water content, solubility, and particle morphology as the analyzed responses. Wall matrices containing higher proportions of modified starch and gum Arabic resulted in higher encapsulation efficiency and curcumin retention, whereas the process yield and water content increased with higher proportions of maltodextrin and gum Arabic, respectively. Regression models of the responses were obtained using a surface response method (ANOVA way), showing statistical values of R2 > 0.790. Also, mean analysis was carried out by Tukey's test, permitting to observe some statistical differences between the blends

Despite the increasing demand for natural colourants, their sensitivity to light is a major disadvantage and could pose restrictions to their utilization as food colourants in industry. Turmeric (Curcuma longa L.) is a tropical plant native to southern and south eastern tropical Asia. The most active colour components in turmeric roots are curcuminoids, which are used in many food and pharmaceutical preparations. However, curcuminoids are unstable and have been replaced by stable synthetic dyes such as sunset yellow. Hence, the purpose of this study was to evaluate the effect of storage of turmeric oleoresin with and without protection from external environmental conditions, including sunlight during daytime, on the stability of curcuminoid pigments, measured by high-performance liquid chromatography and correlated with L*a*b* colour space values and colour evaluation by a trained sensory panel. Turmeric oleoresin powders were placed in labelled, clear plastic jars and exposed to external environmental conditions during the day for a period of 10 weeks. Control samples were stored in a refrigerator at 4 °C. To determine the effect of protection of turmeric oleoresin powders from external environmental conditions on curcuminoid stability, jars were covered with aluminium foil and stored outside and exposed to external environmental conditions for a period of 10 weeks. Control samples were refrigerated at 4 °C. Over time of exposure to external environmental conditions, curcuminoid pigment degradation was evidenced, with 100% degradation observed after 9 weeks of storage, relative to the control. Curcuminoids were less sensitive to degradation when shielded from external environmental conditions, with a 22% reduction in degradation observed relative to turmeric oleoresin powders without aluminium foil protection after 10 weeks of exposure to external environmental conditions. Significant sensory differences were observed between turmeric oleoresin powders with and without protection from external environmental conditions compared to the control samples. In an attempt to enhance curcuminoid stability in the presence of external environmental conditions, the effect of antioxidants, tertiary butylhydroquinone (TBHQ) and ascorbic acid on the stability of curcuminoid pigments in turmeric oleoresin, was studied. The effect of divalent ion-curcuminoid complexation on the stability of curcuminoid pigments in turmeric oleoresin when exposed to external environmental conditions, was also investigated. Antioxidants were homogenously distributed onto the powdered turmeric oleoresin base at 0.02% (m/m). Samples were exposed to external environmental conditions for a period of 10 weeks. According to the total colour difference results (L*, a* and b* values), the addition of both TBHQ and ascorbic acid did not improve the colour stability of the curcuminoid powders after 10 weeks of exposure to external environmental conditions. The presence of ascorbic acid had no significant influence on curcuminoid stability, with the degradation trend following that of the control, which did not contain antioxidants. The effect of complexation of curcumin with divalent ion (Mg2+) by mechanical mixing was also investigated. After 10 weeks of exposure to external environmental conditions, no significant improvement in curcuminoid stability was observed after the addition of magnesium ions to turmeric oleoresin powders when compared to the control which did not contain magnesium ions. Correlation analysis was conducted to determine the relationship between percentage curcuminoid degradation, sensory scores and colour ratings of turmeric oleoresin powders that were exposed to external environmental conditions. A strong negative linear relationship was observed between percentage curcuminoid degradation and rating of colour. A perfect positive relationship was observed between chroma and b* values. Chroma also had a strong positive relationship with L*. Percentage curcuminoid degradation showed a weak positive relationship with both a* and hue angle values. Exposure to external environmental conditions negatively affected the colour stability of curcuminoid pigments in turmeric oleoresin powders and the level of pigment degradation was dependent on time of storage. Stabilization strategies investigated in this study, such as Mg2+- curcuminoid complexation as well as the addition of antioxidants (TBHQ and ascorbic acid) did not significantly improve curcuminoid stability in turmeric oleoresin powders. Constant storage of ingredients and products containing turmeric oleoresin at low temperature (<5 °C), together with light protection is vital to retard colour degradation.<br>Dissertation (MSc)--University of Pretoria, 2016.<br>tm2016<br>Food Science<br>MSc<br>Unrestricted