The extraction process, separation, and identification of curcuminoids from turmeric curcuma longaSlaček, Gal (Avtor) Kotnik, Petra (Avtor) Osmić, Azra (Avtor) Postružnik, Vesna (Avtor) Knez, Željko (Avtor) Finšgar, Matjaž (Avtor) Knez Marevci, Maša (Avtor) turmericcurcumintotal phenolsproanthocyanidinsantioxidantsTurmeric Curcuma longa is a well-known spice with various health benefits, attributed primarily to curcumin. Soxhlet extraction, cold maceration, ultrasound-assisted extraction (UAE), and supercritical fluid extraction were performed, and the content of total phenols, proanthocyanidins, and antioxidants was analysed by UV/VIS spectrophotometry. High-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) was employed to identify and quantify the curcumin content. Supercritical extracts had the highest total phenolic content (538.95 mg GA/100 g material), while the Soxhlet extracts had the highest content of proanthocyanidins (4.77 mg PAC/100 g of material). Extracts obtained by UAE and supercritical extraction have the highest antioxidant potential. Antioxidant activity measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH center dot) was 64.27% and 1750.32 mg Trolox per g dry weight by 2,2-azinobis(3-ethylbenzothiazoline 6 sulphonic acid) (ABTS(+center dot)) for the extract obtained by supercritical extraction. The UAE resulted in the highest amount of curcumin (1.91 mg curcumin/g material). A kinetic study showed that extraction yield in supercritical extracts decreased with increasing temperature and that the content of isolated curcumin was inversely proportional to solvent-to-feed ratio (S/F). The present study has confirmed that turmeric is an excellent source of antioxidants, such as curcumin, that play an important role in reducing cellular stress by neutralising free radicals.MDPI20232024-02-09 10:01:50Članek v reviji87025UDK: 577COBISS_ID: 171998211DOI: 10.3390/foods12214000ISSN pri članku: 2304-8158sl