Polytechnic University of Valencia Congress, 21st International Drying Symposium

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Effects of different drying conditions on curcumin concentration in turmeric
Qixin Li, Robert H Driscoll, George Srzednicki

Last modified: 26-12-2018

Abstract


Turmeric (Curcuma longa), belongs to Zingiberaceae family. The rhizomes contain bioactive compounds of the curcuminoids group (natural phenols). They are used in food and pharmaceutical industry. The aim of this research was to acquire dried turmeric with high total curcumin content. In this study, optimum turmeric drying conditions and new extraction techniques were explored. Fresh turmeric samples were subjected to constant vs changing drying air temperatures and pre-treatment (blanching). Changing drying air temperature and use of non-blanched turmeric slices resulted in the highest concentration of curcumin. Ultrasonic extraction instead of soxhlet extraction improved the extraction efficiency and decreased extraction time.

Keywords: Turmeric, Curcumin; Drying; Blanching; Extraction


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