Open AccessEffect of extraction method on Curcuma xanthorrhiza oleoresin using solar dryer to concentration of curcuminoid, total phenol and antioxidant activty
Author(s) -
Theresia Agniest Pricilla Vitanti,
Kawiji Kawiji,
Edhi Nurhartadi
Publication year - 2017
Publication title -
biofarmasi
Language(s) - English
Resource type - Journals
ISSN - 1693-2242
DOI - 10.13057/biofar/f140101
Subject(s) - curcuma , oleoresin , curcuminoid , chemistry , food science , extraction (chemistry) , flavor , phenol , traditional medicine , chromatography , organic chemistry , medicine
Vitanti TAP, Kawiji, Edhi N. 2012. Effect of extraction method on Curcuma xanthorrhiza oleoresin using solar dryer to concentration of curcuminoid, total phenol, and antioxidant activity. Biofarmasi 14: 1-9. Curcuma (Curcuma xanthorrhiza Roxb.) is a type of drug plant that has high enough capacity of production in Indonesia. Generally, commerced in the form of fresh curcuma or processed product as simple as simplicia and curcuma powder. Processed products that could be developed is curcuma oleoresin. It is a mixture of essential oils and resins obtained from extraction process of curcuma powder using an organic solvent. Oleoresin has the same flavor and aroma to the extracted material. Due to these characteristics, it is used as a flavor and food coloring, other than as a raw material in pharmaceutical industry. In addition, it also contains active compounds which can support the utilization of drug and food industries. This study aims to determine whether the size of the powder, powdered curcuma immersion time, and interactions between them that can be influenced the content of curcuminoids, total phenol and antioxidant activity of curcuma oleoresin. Selection of solar dryers in the drying process is based on previously studied that compare the natural drying technique with a solar dryer, and the best results of those studies are shown in the solar dryer. This research using completely randomized design with two factors: the size variation of curcuma powder (60, 80 and 100 mesh) and immersion time variation (extraction) of curcuma powder (12, 24 and 36 hours). The results showed that the powder size of curcuma and immersion time has an effect on curcuminoid content, total phenol and antioxidant activity of curcuma oleoresin. However, there are no interaction between both factors. That is, the size and the immersion time of curcuma powder do not affect each other on the content of curcuminoid, total phenol and activity of antioxidant.