Efficacy of Microwave Heating Parameters on Physical Properties of Extracted Oil from Turmeric (Curcuma longa L.)
Current Journal of Applied Science and Technology,
Page 126-136
DOI:
10.9734/cjast/2020/v39i2530892
Abstract
In the study, essential oil extraction from turmeric was carried out using modified microwave distillation system and rotary evaporator unit. In present study, effect of input parameters i.e. microwave power (200, 250, 300, 350 and 400 W) and extraction time (10, 15, 20, 25 and 30 min.) on physical properties (oil yield, specific gravity, refractive index and colour) of essential oil were studied. Fixed ratio samples (1:1:1) i.e. turmeric powder, solvent and distilled water was used during the experiment conducted. Essential oil yield using hexane varied from 1.895% to 4.973% while from 0.180% to 1.226% using petroleum ether solvents. Quality parameters varied i.e. specific gravity from 0.910 to 0.923, refractive index from1.478 to 1.506, colour values for oil ranges L* from 70.60 to 98.60, a* from –25.60 to 15.1 and b* from 82.1 to 88.5. Optimum values of process parameters for maximum oil recovery (4.973%) and best quality of oil (specific gravity: 0.915; refractive index: 1.485) was found at microwave power 300 W and extraction time 20 min.
Keywords:
- Microwave power
- extraction time
- oil yield
- specific gravity
- refractive index
How to Cite
., S., Singh, V. K., Garg, M. K., Kalra, A., Bhardwaj, S., ., P., Kumar, R., ., Y., Kumar, S., Kumar, N., Attkan, A. K., Panghal, A., & Kumar, D. (2020). Efficacy of Microwave Heating Parameters on Physical Properties of Extracted Oil from Turmeric (Curcuma longa L.). Current Journal of Applied Science and Technology, 39(25), 126-136. https://doi.org/10.9734/cjast/2020/v39i2530892
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Qu XJ, Fu YJ, Luo M, Zhao CJ, Zu YG, Li CY, Wang W, Li J, Wei ZF. Acidic pH based microwave-assisted aqueous extraction of seed oil from yellow horn (Xanthoceras sorbifolia Bunge.). Ind Crops Prod. 2013;43:420–426.
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Nwabueze TU, Okocha KS. Extraction performances of polar and non-polar solvents on the physical and chemical indices of African breadfruit (Treculia africana) seed oil. African Journal of Food Science. 2008;2(10):119-125.
Hao JY, Han W, Xue BY, Deng X. Microwave-assisted extraction of artemisinin from Artemisia annua L. Separation and Purification Technology. 2002;28(3):191-196.
Vijay, Punjabi A, Gupta S. Optimization of microwave-assisted extraction of Annona squamosa seeds. The Icfai University Journal of Life Sciences. 2009;3(1):55-60.
Biren, Avinash. Microwave assisted isolation of mucilage from the fruits of Abelmoschus esculentus. Hygeia Journal for Drugs and Medicines. 2011;3(1):54-57.
Krishnaswamy K, Orsat V, Gariépy Y, Thangavel K. Optimization of microwave-assisted extraction of phenolic antioxidants from grape seeds (Vitis vinifera). Food and Bioprocess Technology. 2013;6(2):441-455.
Kittiphoom S, Sutasinee S. Effect of microwaves pretreatments on extracted oil yield and quality of mango seed kernel oil. International Food Research Journal. 2015;22(3).
Chen F, Du X, Zu Y, Yang L, Wang F. Microwave-assisted method for distillation and dual extraction in obtaining essential oil, proanthocyanidins and polysaccharides by one-pot process from Cinnamomi Cortex. Sep Purif Technol. 2016;164:1–11.
Qi XL, Li TT, Wei ZF, Guo N, Luo M, Wang W, Peng X. Solvent-free microwave extraction of essential oil from pigeon pea leaves [Cajanus cajan (L.) Millsp.] and evaluation of its antimicrobial activity. Industrial Crops and Products. 2014;58: 322-328.
Malheiro R, Casal S, Ramalhosa E, Pereira JA. Microwave heating: a time saving technology or a way to induce vegetable oils oxidation. In Advances in induction and microwave heating of mineral and organic materials InTech; 2011.
Péret-Almeida L, Cherubino AP, Alves RJ, Dufossé L, Glória MBA. Separation and determination of the physico- chemical characteristics of curcumin, demethoxycurcumin and bisdemeth-oxycurcumin. Food Research International. 2005;38(8-9):1039-1044.
Govindarajan VS, Stahl WH. Turmeric - chemistry, technology, and quality. Critical Reviews in Food Science and Nutrition. 1980;12(3):199-301.
Li S, Yuan W, Deng G, Wang P, Yang P, Aggarwal B. Chemical composition and product quality control of turmeric (Curcuma longa L.); 2011.
Gounder DK, Lingamallu J. Comparison of chemical composition and antioxidant potential of volatile oil from fresh, dried and cured turmeric (Curcuma longa) rhizomes. Industrial Crops and Products. 2012;38: 124- 131.
Tisserand R, Young R. Essential oil safety: A guide for health care professionals. Elsevier, Amsterdam; 2013.
El Asbahani A, Miladi K, Badri W, Sala M, Addi EA, Casabianca H, El Mousadik A, Hartmann D, Jilale A, Renaud F. Essential oils: From extraction to encapsulation. Int J Pharm. 2015;483:220–243.
Takeoka GR, Full GH, Dao LT. Effect of heating on the characteristics and chemical composition of selected frying oils and fats. Journal of Agricultural and Food Chemistry. 1997;45(8):3244-3249.
Akbar A, Kuanar A, Patnaik J, Mishra A, Nayak S. Application of artificial neural network modeling for opwtimization and prediction of essential oil yield in turmeric (Curcuma longa L.). Computers and Electronics in Agriculture. 2018;148:160-178.
Ling J, Wei B, Lv G, Ji H, Li S. Anti-hyperlipidaemicandantioxidant effects of turmeric oil in hyperlipidaemicrats. Food Chem. 2012;130:229–235.
Agarwal S, Mishra R, Gupta AK, Gupta A. Turmeric: isolation and synthesis of important biological molecules. In Synthesis of Medicinal Agents from Plants. 2018;105-125.
Raina VK, Srivastava SK, Jain N, Ahmad A, Syamasundar KV, Aggarwal KK. Essential oil composition of Curcuma longa L. cv Roma from the plains of the north India. Flavour Fragr. J. 2002;17:99–102.
Pandey R, Shrivastava SL. Comparative evaluation of rice bran oil obtained with two-step microwave assisted extraction and conventional solvent extraction. Journal of Food Engineering. 2018;218: 106-114.
Zermane A, Larkeche O, Meniai A-H, Crampon C, Badens E. Optimization of Algerian rosemary essential oil extracted oil yield by supercritical CO2 using response surface methodology. C R Chim. 2016;19:538–543.
Mandal V, Mohan Y, Hemalatha S. Microwave assisted extraction—an innovative and promising extraction tool for medicinal plant research. Pharmacognosy reviews. 2007;1(1):7-18.
Lucchesi ME, Chemat F, Smadja J. Solvent-free microwave extraction of essential oil from aromatic herbs: Comparison with conventional hydro-distillation. J Chromatogr A. 2004;1043: 323–327.
Petrakis EA, Kimbaris AC, Perdikis DC, Lykouressis DP, Tarantilis PA, Polissiou MG. Responses of Myzuspersicae (Sulzer) to three Lamiaceae essential oils obtained by microwave-assisted and conventional hydrodistillation. Ind Crops Prod. 2014;62: 272–279.
Gavahian M, Farahnaky A, Farhoosh R, Javidnia K, Shahidi F. Extraction of essential oils from Menthapiperita using advanced techniques: Microwave versus ohmic assisted hydrodistillation. Food Bioprod Process. 2015;94:50–58.
Qu XJ, Fu YJ, Luo M, Zhao CJ, Zu YG, Li CY, Wang W, Li J, Wei ZF. Acidic pH based microwave-assisted aqueous extraction of seed oil from yellow horn (Xanthoceras sorbifolia Bunge.). Ind Crops Prod. 2013;43:420–426.
Bustamante J, van Stempvoort S, García-Gallarreta M, Houghton JA, Briers HK, Budarin VL, Clark JH. Microwave assisted hydro-distillation of essential oils from wet citrus peel waste. Journal of cleaner production. 2016;137: 598-605.
Myers RH, Montgomery DC, Anderson-Cook CM. Response surface methodology: Process and product optimization using designed experiments. Wiley, Newyork; 2016.
Mwaurah PW, Kumar S, Kumar, N, Attkan AK, Panghal A, Singh VK, Garg MK. Novel oil extraction technologies: Process conditions, quality parameters, and optimization. Comprehensive Reviews In Food Science And Food Safety; 2020.
DOI: 10.1111/1541-4337.12507
Buescher R, Yang L. Natural Food Colorants. London: Blackie Academic and Professional. 1996;205–226.
Ching WY, Bin-Yusoff Y, Wan-Amarina WN. Extraction of essential oil from Curcuma longa. Journal of Food Chemistry and Nutrition. 2014;2(1):01-10.
Juliani HR, Zygadlo JA, Scrivanti R, Sota E, Simon JE. The essential oil of Anemia tomentosa (Savigny) Sw. var. anthriscifolia (Schrad.) Mickel. Flavour Fragr. J. 2004; 19:541-543.
Mathai CK. Variability in turmeric (Curcuma species) germplasm for essential oil and curcumin. Plant Foods for Human Nutrition (Formerly QualitasPlantarum). 1976;25(3): 227-230.
Natarajan CP, Lewis YS. Technology of ginger and turmeric. In Procceding of the National Seminar on Ginger. Turmeric. Central Plantation Corps Research Institute Kerala. India; 1980.
Sankarikutty B, Narayanan CS, Mathew AG. Chemical aspects pertaining to quality of ginger oil and oleoresin. In Proceedings of the National Seminar on Ginger and Turmeric. Kasaragod, Kerala, India: Central Plantation Crops Research Institute (CPCRI). 1982;185-193.
Nichols DS, Sanderson K. The nomenclature, structure, and properties of food lipids. In Sikorski, and Kolakowska (Eds.), Chemical and functional properties of foods lipids.Boca Raton, FL: CRC Press LLC. 2003;29-59.
Nwabueze TU, Okocha KS. Extraction performances of polar and non-polar solvents on the physical and chemical indices of African breadfruit (Treculia africana) seed oil. African Journal of Food Science. 2008;2(10):119-125.
Hao JY, Han W, Xue BY, Deng X. Microwave-assisted extraction of artemisinin from Artemisia annua L. Separation and Purification Technology. 2002;28(3):191-196.
Vijay, Punjabi A, Gupta S. Optimization of microwave-assisted extraction of Annona squamosa seeds. The Icfai University Journal of Life Sciences. 2009;3(1):55-60.
Biren, Avinash. Microwave assisted isolation of mucilage from the fruits of Abelmoschus esculentus. Hygeia Journal for Drugs and Medicines. 2011;3(1):54-57.
Krishnaswamy K, Orsat V, Gariépy Y, Thangavel K. Optimization of microwave-assisted extraction of phenolic antioxidants from grape seeds (Vitis vinifera). Food and Bioprocess Technology. 2013;6(2):441-455.
Kittiphoom S, Sutasinee S. Effect of microwaves pretreatments on extracted oil yield and quality of mango seed kernel oil. International Food Research Journal. 2015;22(3).
Chen F, Du X, Zu Y, Yang L, Wang F. Microwave-assisted method for distillation and dual extraction in obtaining essential oil, proanthocyanidins and polysaccharides by one-pot process from Cinnamomi Cortex. Sep Purif Technol. 2016;164:1–11.
Qi XL, Li TT, Wei ZF, Guo N, Luo M, Wang W, Peng X. Solvent-free microwave extraction of essential oil from pigeon pea leaves [Cajanus cajan (L.) Millsp.] and evaluation of its antimicrobial activity. Industrial Crops and Products. 2014;58: 322-328.
Malheiro R, Casal S, Ramalhosa E, Pereira JA. Microwave heating: a time saving technology or a way to induce vegetable oils oxidation. In Advances in induction and microwave heating of mineral and organic materials InTech; 2011.
Péret-Almeida L, Cherubino AP, Alves RJ, Dufossé L, Glória MBA. Separation and determination of the physico- chemical characteristics of curcumin, demethoxycurcumin and bisdemeth-oxycurcumin. Food Research International. 2005;38(8-9):1039-1044.
Govindarajan VS, Stahl WH. Turmeric - chemistry, technology, and quality. Critical Reviews in Food Science and Nutrition. 1980;12(3):199-301.
Li S, Yuan W, Deng G, Wang P, Yang P, Aggarwal B. Chemical composition and product quality control of turmeric (Curcuma longa L.); 2011.
Gounder DK, Lingamallu J. Comparison of chemical composition and antioxidant potential of volatile oil from fresh, dried and cured turmeric (Curcuma longa) rhizomes. Industrial Crops and Products. 2012;38: 124- 131.
Tisserand R, Young R. Essential oil safety: A guide for health care professionals. Elsevier, Amsterdam; 2013.
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