Application of two-level factorial design in optimization of maceration extraction of Curcuma longa curcuminoids extracts

Rudi Heryanto Siti Sa’diah Waras Nurcholis   

Open Access   

Published:  May 03, 2024

DOI: 10.7324/JABB.2024.179132
Abstract

A two-level factorial design was used to identify extraction factors that could improve Curcuma longa rhizome extraction yield (EY) and curcuminoid content (CC). These extraction factors included solid/liquid ratio (A: 0.10– 0.20 g/mL), ethanol concentration (B: 50–70%), and time maceration (C: 3–6 h). Under the prevailing circumstances, the yield of extract and CC varied from 2.86% to 20.90% and from 1.80% to 21.59%, respectively. The findings indicated that all three parameters were statistically significant (P < 0.05) in contributing to increase EY. The increase in CC was significantly influenced by ethanol concentration alone. Therefore, these findings suggest that adjusting the solid/liquid ratio, ethanol concentration, and maceration time can enhance the efficiency of curcuminoid extraction from C. longa rhizomes.


Keyword:     Curcuminoids Curcuma longa L. Factorial design Maceration


Citation:

Application of two-level factorial design in optimization of maceration extraction of Curcuma longa curcuminoids extracts. J App Biol Biotech. 2024. Online First. http://doi.org/10.7324/JABB.2024.179132

Copyright: Author(s). This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.

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Reference

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