Effect of Heating Time and Temperature on the Extraction of Bioactive Compounds from Turmeric (Curcuma longa L.) in vegetable oil

Abstract

Herbal oil of turmeric (Curcuma longa L.) vegetable oil extract was identified to contain secondary metabolite compounds such as curcumin and total phenol content which has the potential as an antioxidant and antibacterial. This study aimed to determine the total phenol, carotenoid, and β-carotene content in turmeric rhizome extract in Extra Virgin Olive Oil (EVOO) and Virgin Coconut Oil (VCO). The method used for extracting was hot maceration, with variations in heating times of 4, 5, and 6 hours and variations in temperature of 50, 60, and 70 °C. Using a UV-Vis spectrophotometer, the extracted herbal oil was determined for total phenol, carotenoid, and β-carotene content. The study found that the amounts of phenols, carotenoids, and β-carotene were higher in turmeric VCO extract compared to turmeric EVOO extract. The top amount of phenol in 40% turmeric extract in VCO was 11.4% b/b GAE at 70°C and extraction time of 70°C and 4 hours. The most carotenoids found in turmeric extract in VCO were 342.18 ppm when extracted at 50°C for 5 hours. The turmeric extract in EVOO had the most β-carotene content at 9.83 ppm when extracted at 70 °C for 6 hours.