Effect of Microwave Boiling and Ultrasound-Assisted Extraction on Curcumin from the Turmeric Rhizomes

Abstract

The present work is proposed to study the effect of microwave boiling on the curcumin content of turmeric. Fresh rhizomes are subjected to different boiling methods i.e., pressure cooking, water boiling, and microwave boiling. Dried turmeric powder is used for the extraction of curcumin with the use of different solvents. Among the solvents used, ethanol to water ratio (70:30) has the highest extraction yields. Further, the curcumin extraction yields were studied using ultrasound technology at different time intervals. Ultrasound-assisted extraction (UAE) for 25 min treatment at 250 W was observed to have the highest yield. The rhizomes that are pressure cooked and tray dried at 90 °C followed by the ultrasound-assisted extraction have resulted in maximum curcumin content. The experimental curcumin value is compared with the calculated value obtained from Peleg’s model. Ultrasound can be used as a green technology to have enhanced extraction yields of bioactive compounds.