20.500.12556/DKUM-87025 The extraction process, separation, and identification of curcuminoids from turmeric curcuma longa Turmeric 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. turmeric curcumin total phenols proanthocyanidins antioxidants kurkuma fenoli proantocianidini antioksidanti true false true MDPI Angleški jezik Slovenski jezik https://www.mdpi.com/journal/foods Članek v reviji 2024-02-09 10:01:50 2024-02-09 10:15:11 2024-04-22 08:53:35 0000-00-00 00:00:00 2023 0 0 Str. 14 Št. 21, št. članka 4000 Let. 12 2023 0000-00-00 Zaloznikova Objavljeno NiDoloceno 2023-08-31 2023-10-30 2023-11-01 577 171998211 10.3390/foods12214000 2304-8158 Slacek-2023-The_Extraction_Process,_Separation.pdf Slacek-2023-The_Extraction_Process,_Separation.pdf 1 57FCB00402AD2DF64DC5E36C79FFA48C 425f7b83a64c63937ac8c5e3ce092032f8cb09de531598497a60f58c053bfeee 90d53749-c72b-11ee-a1af-00155d000105 https://dk.um.si/Dokument.php?lang=slv&id=176030 https://www.mdpi.com/2304-8158/12/21/4000 0 9d0f2a2c-c72b-11ee-a1af-00155d000105 https://dk.um.si/Dokument.php?lang=slv&id=176031 Fakulteta za kemijo in kemijsko tehnologijo Medicinska fakulteta 0 0 0