Green, C.E; Hibbert, S.L; Bailey-Shaw, Y.A; Williams, L.A.D; Mitchell, Sylvia A.; Garraway, E
Author Affiliation, Ana.
Extraction, Processing, and Storage Effects on Curcuminoids and Oleoresin Yields from Curcuma longa L. Grown in Jamaica
Journal of Agricultural and Food Chemistry
Date of Publication
Aromatic diarylheptanoid compounds from Curcuma longa Linn grown in Jamaica were quantified by UVvis spectrophotometry and high-performance liquid chromatographic (HPLC) analyses. The oleoresin yields from ethanolic extracts were quantified and evaluated with regard to the effects of the type of postharvesting process and the type of extraction method conducted on the plant material. Fresh samples that were hot solvent extracted provided the highest oleoresin yields of 15.7% + 0.4 (n = 3), and the lowest oleoresin yields of 7.8% + 0.2 (n = 3) were from the dried milled samples that were cold solvent extracted. Data from the ASTA spectrophotometer assay confirmed that dried samples contained the highest curcuminoid content of 55.5% + 2.2 (n = 6) at the fifth month of storage, and the fresh samples showed a curcuminoid content of 47.1% + 6.4 (n = 6) at the third month of storage. A modified HPLC analysis was used to quantify curcumin content. Data from the HPLC analysis confirmed that the dried treated, hot extracted, room temperature stored samples had the highest curcumin content of 24.3%. A novel high-performance thin layer chromatography (HPTLC) method provided a chemical fingerprint of the C. longa with the use of a commercial curcumin standard.....