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MESO : The first Croatian meat journal, Vol. 24. No. 4., 2022.

Original scientific paper

https://doi.org/10.31727/m.24.4.3

Isolation, characterization, and antimicrobial activity of curcuminoids from Curcuma longa L.

Tina Perko ; Izobraževalni center Piramida Maribor, Višja strokovna šola, Srednja šola za prehrano in živilstvo, Maribor, Slovenia

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Abstract

The isolation of curcuminoids from turmeric (Curcuma longa L.) was performed using different extraction methods and solvents. Obtained extracts were analyzed regarding the contents of curcumin, demethoxycurcumin and bisdemethoxycurcumin using HPLC. Furthermore, radical scavenging and antibacterial activities of extracts were also determined. Results show that the highest yield of the extract is obtained using conventional extraction with mixing in ethanol, resulting also with the highest concentration of curcuminoids. All obtained extracts show strong antifungal properties but low antibacterial activity.

Keywords

Turmeric; Curcuminoids; Extraction; HPLC; antimicrobial activity

Hrčak ID:

280858

URI

https://hrcak.srce.hr/280858

Publication date:

14.7.2022.

Article data in other languages: italian spanish german croatian

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License (open-access, http://creativecommons.org/licenses/by/2.5/):

Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

License (open-access):

Ovo je članak s otvorenim pristupom distribuiran pod uvjetima licence Creative Commons Attribution, koji dopušta neograničenu upotrebu, distribuciju i reprodukciju u bilo kojem mediju, pod uvjetom da se izvorno djelo pravilno citira.

License (open-access):

This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Date received: 30 January 2022

Date accepted: 27 May 2022

Publication date: 14 July 2022

Volume: 24

Issue: 4

Pages: 347-356

DOI: 10.31727/m.24.4.3

Article Information (continued)

Categories:

Subject: Izvorni znanstveni članak

Categories:

Subject: Research-article

Keywords:

Keyword: Turmeric

Keyword: Curcuminoids

Keyword: Extraction

Keyword: HPLC

Keyword: antimicrobial activity

Keywords:

Keyword: kurkuma

Keyword: kurkuminoidi

Keyword: ekstrakcija

Keyword: HPLC

Keyword: antimikrobno djelovanje

Keywords:

Keyword: Kurkuma

Keyword: Curcuminoide

Keyword: Extraktion

Keyword: HPLC

Keyword: antimikrobielle Aktivität

Keywords:

Keyword: cúrcuma

Keyword: curcuminoides

Keyword: extracción

Keyword: HPLC

Keyword: actividad antimicrobiana

Keywords:

Keyword: curcuma

Keyword: curcuminoidi

Keyword: estrazione

Keyword: HPLC

Keyword: attività antimicrobica

Isolation, characterization, and antimicrobial activity of curcuminoids from Curcuma longa L.

Translated Title (hr): Izolacija, karakterizacija i antimikrobna aktivnost kurkuminoida iz Curcuma longa L.

Translated Title (de): Isolierung, Charakterisierung und antimikrobielle Aktivität von Curcuminoiden aus Curcuma longa L.

Translated Title (es): Aislamiento, caracterización y actividad antimicrobiana de curcuminoides de Curcuma longa L.

Translated Title (it): Isolamento, caratterizzazione e attività antimicrobica dei curcuminoidi da Curcuma longa L.

Tina Perko[1]

Email: tina.perko@icp-mb.si

 

[1] Izobraževalni center Piramida Maribor, Višja strokovna šola, Srednja šola za prehrano in živilstvo, Maribor, Slovenia,

Abstract

The isolation of curcuminoids from turmeric (Curcuma longa L.) was performed using different extraction methods and solvents. Obtained extracts were analyzed regarding the contents of curcumin, demethoxycurcumin and bisdemethoxycurcumin using HPLC. Furthermore, radical scavenging and antibacterial activities of extracts were also determined. Results show that the highest yield of the extract is obtained using conventional extraction with mixing in ethanol, resulting also with the highest concentration of curcuminoids. All obtained extracts show strong antifungal properties but low antibacterial activity.

Translated Abstract

Izolacija kurkuminoida iz kurkume (Curcuma longa L.) provedena je različitim metodama ekstrakcije i otapala. Dobiveni ekstrakti analizirani su s obzirom na sadržaj kurkumina, demetoksikurkumina i bisdemetoksikurkumina pomoću HPLC. Nadalje, utvrđeno je hvatanje slobodnih radikala i antibakterijska aktivnost ekstrakata. Rezultati pokazuju da se najveći prinos ekstrakta postiže konvencionalnom ekstrakcijom uz miješanje u etanolu, što rezultira i najvećom koncentracijom kurkuminoida. Svi dobiveni ekstrakti pokazuju jaka antifungalna svojstva, ali nisku antibakterijsku aktivnost.

Translated Abstract

Die Isolierung von Curcuminoiden aus Kurkuma (Curcuma longa L.) wurde durch verschiedene Extraktionsmethoden und Lösungsmittel durchgeführt. Die erhaltenen Extrakte wurden mittels HPLC auf den Gehalt an Curcumin, Demethoxycurcumin und Bisdemethoxycurcumin analysiert. Darüber hinaus wurde das Einfangen freier Radikale und die antibakterielle Aktivität der Extrakte ermittelt. Die Ergebnisse zeigen, dass der höchste Ertrag des Extrakts durch herkömmliche Extraktion unter Rühren in Ethanol erzielt wird, was zur höchsten Konzentration an Curcuminoiden führt. Alle erhaltenen Extrakte zeigen starke antimykotische Eigenschaften, aber eine geringe antibakterielle Aktivität.

Translated Abstract

El aislamiento de curcuminoides de la cúrcuma (Curcuma longa L.) se llevó a cabo mediante varios métodos de extracción y solventes. Fue analizado el contenido de curcumina, demetoxicurcumina y bisdemetoxicurcumina de los extractos obtenidos por HPLC. Además, fue encontrado el captura de radicales libres la actividad antibacteriana de los extractos. Los resultados muestran que el mayor rendimiento del extracto se logra mediante la extracción convencional con la mezcla en etanol, lo que da como resultado la mayor concentración de curcuminoides. Todos los extractos obtenidos muestran fuertes propiedades antifúngicas pero baja actividad antibacteriana.

Translated Abstract

L’isolamento dei curcuminoidi dalla curcuma (Curcuma longa L.) è stato eseguito con vari metodi di estrazione e solventi. Gli estratti ottenuti sono stati analizzati riguardo al contenuto di curcumina, demetossicurcumina e bisdemetossicurcumina mediante HPLC. Lo studio ha riguardato anche il potenziale di scavenging dei radicali liberi e l’attività antibatterica degli estratti. I risultati mostrano che la resa più alta dell’estratto si ottiene mediante l’estrazione convenzionale con miscelazione in etanolo, che si traduce nella più alta concentrazione di curcuminoidi. Tutti gli estratti ottenuti mostrano spiccate proprietà antimicotiche ma scarsa attività antibatterica.

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