An experimental design approach for the extraction of volatile compounds from turmeric leaves (Curcuma domestica) using pressurised liquid extraction (PLE)

A. H. Zaibunnisa, S. Norashikin, S. Mamot, Osman Hassan

Research output: Contribution to journalArticle

38 Citations (Scopus)

Abstract

Pressurised liquid extraction (PLE) was used to obtain an oleoresin from aromatic turmeric leaves. Four major compounds, which constituted 72% oleoresin, were monitored during the optimisation study. Components in the extract were identified using GC/MS and retention indices. Based on maximum extraction of 1,8-cineole, the optimised operating conditions for PLE, were heating at 147 °C, a pressure of 7150 kPa and a static time of 17 min. The results obtained were compared with conventional isolation procedures, hydrodistillation and Soxhlet extraction, whereby the proposed method was found to be better in term of quantity of the targeted oleoresin compounds, namely, α-phellandrene, p-cymene, 1,8-cineole and terpinolene.

Original languageEnglish
Pages (from-to)233-238
Number of pages6
JournalLWT - Food Science and Technology
Volume42
Issue number1
DOIs
Publication statusPublished - 2009

Fingerprint

Curcuma
Curcuma longa
turmeric
oleoresins
volatile compounds
Research Design
experimental design
liquids
cineole
leaves
terpinolene
Heating
p-cymene
aromatic compounds
Pressure
heat
extracts
eucalyptol

Keywords

  • Hydrodistillation and Soxhlet extraction
  • Oleoresin
  • Pressurised liquid extraction
  • Turmeric leaves

ASJC Scopus subject areas

  • Food Science

Cite this

An experimental design approach for the extraction of volatile compounds from turmeric leaves (Curcuma domestica) using pressurised liquid extraction (PLE). / Zaibunnisa, A. H.; Norashikin, S.; Mamot, S.; Hassan, Osman.

In: LWT - Food Science and Technology, Vol. 42, No. 1, 2009, p. 233-238.

Research output: Contribution to journalArticle

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