PREPARATION PROCESS OF CURCUMINOID POWDER FROM RHIZOME (Curcuma longa domestica, Vahl) AND ITS CHARACTERISTIC AS FOOD INGREDIENTS

PROSES PEMBUATAN BUBUK CURCUMINOID DARI RIMPANG KUNYIT (Curcuma longa domestica, Vahl) DAN KARAKTERISTIKNYA SEBAGAI BAHAN INGREDIEN PANGAN

Agus Sudibyo, Tiurlan Farida Hutajulu, dan Maman Sukiman Balai Besar Industri Agro Jl. Ir.H. Juanda No.11 Bogor Email: [email protected]

Diterima: 14-03-2017 Direvisi: 29-01-2018 Disetujui: 26-02-2018

ABSTRAK

Studi pada proses pembuatan bubuk curcuminoid dari akar kunyit (Curcuma longa domestica Vahl dan karakteristiknya sebagai bahan pangan telah dilakukan. Hasil percobaan menunjukkan bahwa jenis pelarut, perbandingan antara padatan-larutan dan suhu ekstrasi yang digunakan berpengaruh terhadap rendemen kandungan curcuminoid. Kandungan curcumnoid berkisar antara 11,96% hingga 14,01% (untuk ekstrasi dengan pelarut 60%), berkisar antara 12,91% hingga 15,20% (ekstrasi dengan pelarut ethanol 80%), dan berkisar antara 3,85 hingga 7,19% (ekstrasi dengan pelarut ethanol 50%). Hasil penelitian menunjukkan bahwa nilai tertinggi dan terbaik kandungan total senyawa fenol tercatat pada ekstrasi dengan ethanol (perbandingan S/L 1 : 50 dan suhu ekstrasi 60oC) dengan nilai 148,99 mg GAE/100 g sedang nilai terendah tercatat untuk ekstrasi menggunakan pelarut 50% (perbandingan S/L 1 : 30) dan suhu ekstrasi 30oC dengan nilai 101,43 mg GAE/100 g. Hasil penelitian juga menunjukkan bahwa nilai tertinggi aktifitas antioksidan tercatat pada ekstraksi menggunakan ethanol 80% dan menggunakan bahan kunyit kering sebanyak 15,0 g dengan nilai 47,65% ; sedang nilai terendah sebagai aktifitas antioksidan pada ekstrasi menggunakan ethanol 50% dan menggunakan bahan kunyit kering sebanyak 1,50 g dengan nilai 20,04%.

Kata kunci : rimpang kunyit (Curcuma longa domestica Vahl), kurkuminoid, proses ekstrasi, sifat karakteristik, ingredien pangan

ABSTRACT

Study on the preparation process of curcuminoid from turmeric root (Curcuma longa domestica Vahl) and its characteristics as food ingredient was conducted. The results revealed that the type of , the solid-liquid ratio and extraction temperature were affected to the yield of curcuminoid content. The curcuminoid content ranged from 11.96% to 14.01% (for ethanolic 60% solvent extraction), ranged from 12.91% to 15.20% (ethanolic 80% solvent extraction), and ranged from 3.85% to 7.19% (ethanolic 50% solvent extraction). Results showed that the highest and the best value of total phenolic content was recorded in ethanolic extract (S/L ratio 1 : 50) and extraction temperature 60oC) with value 148.99 mg GAE/100 g; while the lowest for a ethanolic 50% extract (S/L ratio 1 : 30) and extraction temperature 30oC with value 101.43 mg GAE/100 g. Results also showed that the highest value activities were recorded in ethanolic 80% extract and 15.00 g ground dry turmeric used with value 47.65% ; while the lowest value of ethanolic 50% extract and 1.50 g ground dry turmeric used with value 20.04%..

Keywords : turmeric rhizome (Curcuma longa domestica Vahl), curcuminoid, extraction, characteristics, food ingredient

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INTRODUCTION powerful biological activities, such as anti- urmeric root (Curcuma longa inflammatory (Jurenka, 2009), anti- domestica, Vahl) is a kind of spices bacterial (De et al., 2009), antidepressant T that belongs to family Zingebiraceae (Kulkarni et al., 2009), antidiabetic and its usually used in house hold as food ((Wickenberg et al., 2010), antitumor spices (Revathy et al., 2011). Turmeric as (Wilken et al., 2011), immunomodulatory an edible and herbaceous plant has been (Rogers et al., 2010) and gastroprotective used in traditional medicines for a long (Kim et al., 2005) properties. Curcuminoid time due to its many useful relating with has been found to be an excellent human health. The dried and powdered scavenger of most reactive species rhizomes of Curcuma longa are used (ROS), a propperty that bestows worldwide as a food-colouring agent with antioxidant activity in normal cells because they are having a yellow color (Priyadarsini, 2014). (Panlucci et al., 2012). The antioxidant activity of turmeric Curcuminoid is the main natural justifies its use in broad range of coloring agent that recognized as a rich applications, including source of phenolic compound, consisting of (Thornfeldt, 2005), nutraceuticals three different compounds: curcumin, (Anggarwal, 2010) and phytomedicines demethoxycurcumin, and (Anggarwal and Harikumar, 2009; (Montor et al., Priyadarsini, 2014). These medical and 2016). The total of curcuminoids which is functional attributes can be related to about 4 – 6% in wet turmeric rhizome, and turmeric’s high content of curcuminoids, turmeric also contains 2 – 4% essential especially curcumin, while is considered a and 2 – 3% of fixed oil and various volatile chemical marker of this species (Gupta et ; including turmerone, atlantone, and al., 2012). zingiberone. Other constituents include Developing a functional food sugars, proteins and resins (Revathy et al., ingredient or a phytomedicine requires the 2016). use of specific processing technologies, The traditional uses of turmeric or including preparation and extraction of natural curcuminoids are many in folk spice active components or chemical medicine, and some of these including markers (Rocha et al., 2008). Extraction is antioxidant (Priyadarsini, 2009), anti- the first step in the isolation of phenolic inflammatory properties (Jurenka, 2009), compounds from agro-industrial residues anti-carcinogenic effects or antitumor and plant materials, like curcumin or (Wilken et al., 2011), antidiabetic curcuminoids (Mussatto et al., 2011). (Wickenberg et al., 2010) and Different techniques have been applied to imunomodullatory effects in humans recover antioxidant phenolic compounds (Rogers et al., 2010). Turmeric has a from natural sources including solid-liquid healthy influence on digestive system and it extraction with organic , also enhances the mucin secretion in the ultrasound-assisted extraction, microwave- digestive tract (Nisar et al., 2015). assisted extraction, supercritical fluids Although the chemical structure of extraction, and high pressure processes. curcumin was determined in the 19th Among these techniques, solid-liquid century, the immense value of this extraction is widely employed for phenolics molecule is being realized now with several extraction (like curcuminoid) from extensive studies on its pharmaceutical and vegetable/spice sources (Markom et al., nutraceutical potential (Johnson and 2007). Mukthar, 2007). A number of studies are Several in vitro and in vivo studies undertaken to separate curcuminoid confirmed that turmeric extracts have pigments by thin layer chromatography 10 Agus Sudibyo, Tiurlan Farida Hutajulu, Maman Sukiman Preparation Process of Curcuminoid Powder from Turmeric Rhizome (Curcuma longa domestica, Vahl) and Its Characteristic as Food Ingredients As Food Ingredients

(TLC), high-performance thin layer investigate the relationship between chromatography (HPTLC) and column extraction parameters and extract chromatography (CC) (Revanthy et al., properties on the development of 2011; Pusphakumari et al., 2014). Solvent turmeric’s functional food. The aim of this extraction followed by column study was to extract the natural chromatography has been the most curcuminoid from turmeric by varying commonly employ method reported for parameters such as extraction solvent, separating curcumin/curcuminoid from solid/liquid (SL) ratio and extraction turmeric, and several polar and non-polar temperature. The curcuminoid content, as organic solvents have been used, including well as the antioxidant capacity of the hexane, , ethylacetate, methanol, extract was also investigated. The - ethanol, etc. (Priyadarsini, 2014). Of the soluble curcuminoid powder was also study organic solvent employed, ethanol has by entrapment a curcuminoid with CMC, as been found to be the most preffered a complex formation. The properties of the solvent for extracting powder product have been extensively curcumin/curcuminoid. examined. The stationery phase most commonly used is silica gel with different MATERIALS AND METHODS solvent system including benzene, ethyl Materials and Research Location acetate, ethanol, chloroform, hexane, and Turmeric roots were purchased methanol for chromatographic separation from local market (Pasar Bogor and Pasar (Waghmare et al., 2015). Extraction time, Anyar)-west Java province. Sodium temperature, liquid-to-solid ratio and the carboxymethyl cellulose (CMC) 1500 cps extraction-assisted methods are important was purchased from Setia Guna Chemicals concerns in the improvement of grocery at Bogor. (including curcuminoid) yield The reference standard of purified rate (Hadiyanto et al., 2014). Therefore, curcuminoid was a product of Sigma even with the same technique of Chemicals-USA (Sigma C1386) that extraction, for different marker compounds obtained from PT Brataco Chemicals- in different plant materials; different Jakarta. Other chemicals used in this operating conditions may be required research were food grade except for the (Noriega et al., 2012; Gokhul et al., 2015). chemicals for analysis that were either Thereby, the method and processing analytical grade or HPLC grade. conditions employed in the extraction of The research was conducted in chemical markers from plant raw materials Center of Agro-Based Industry (CABI) – play important roles. Bogor; Academy of Chemical Analysis Carboxymethyl cellulose (CMC), a Bogor (ACAB) and Institute for Research long chain polysaccharide, is a well-known and Development of Post-Harvest of polymer, which is used as a versatile, Agricultural – Bogor. functional ingredient in a wide variety of processed foods, as a thickener, binding Methods agent, stabilizer, protective colloid and Dried Turmeric Preparation suspending agent (Bar et al., 1995). CMC Each of fresh turmeric roots from can dissolve well in water and produce a Pasar Bogor and Pasar Anyar was cleaned translucent . Its safety has been under running tap water in order to remove cofirmed (JECFA, 1990). Thus, it was adherent sand and clay particles; selected to be used in curcuminoid powder afterward; turmeric rhizomes were preparation. steamed for 10 minutes and sliced into Based on these considerations, it is small pieces before drying in a hot air oven interesting to undertake studies in order to at 50oC for about 8 hours. JRTI 11 Vol.12 No.1 Juni 2018

Dry turmeric was collected and while any excess solvent from the ground into fine powder using a high-speed extraction that exceeds 200 ml was blender. The dry, ground turmeric was removed using a vacuum rotary evaporator packed in a plastic bag (polypropylene), (Buchii, Switzerland). The obtained sealed and kept in the refrigerator (10oC) solution was gradually added into 100 ml of until used. 2.5% (w/v) carboxymethylcellulose (CMC) solution at pH 8 -10, stirred for 30 minutes Preparation of Turmeric Extracts ; thereafter it was adjusted to pH 4.0 with Turmeric extracts were prepared by 20% ascorbic acid solution. using two solvents; ethanol (at two Maltodextrin (DE = 11) 600 g was different 60% and 80%) added and thoroughly mixed with the and a mixture of ethanol and water 1 : 1 curcuminoid solution in a glass container. (etanol 50%), according to The viscous mixture was then subjected to the protocol as specified by Muhktar and drying using a double drum dryer. The Ghoni (2012) with some modifications. drum dryer was operated at a surface Approximately 20 gm of the sample temperature of 130oC , with clearances from the selected, ground, dry turmeric of between the drum of 0.04 inch and a curcuminoid variety were taken into a rotation speed of 2 rpm. Dried thimble and placed in a Soxhlet apparatus. curcuminoid flakes from the drum dryer The extraction conditions were performed were then ground into fine powder and the by factorial design as follows : solid : liquid yield was calculated. (S/L) ratio : 1 : 30, 1 : 40, and 1 : 50 at extraction temperature 30oC; 45oC and Characteristics of Curcuminoid 60oC with extraction time for 3 hours. Powder Further, the extraction solution obtained Physical Properties from each set of conditions were filtered The physical properties analysis through Whatman No. 1 filter paper and were conducted in focused at color as L*; the clear supernatant was collected. Then a* and b* values of the curcuminoid the clear supernatant was concentrated on powder. At this point 1 gram curcumonoid a rotary evaporator. Subsequently, the powder/100 ml water (dissolved solution) curcuminoid and total phenolic content was analyzed using a color instrument were examined. The results of the (Cronometer, Data color, Spectrafrash SF extraction conditions that provided the 600 plus –USA). highest curcuminoid and total phenolic content were selected for the further Chemical Properties experiment. Analysis for moisture content of turmeric powder was carried out according Preparation of Curcuminoid Powder to its standard methods AOAC (2006); Water-soluble curcuminoid powders while aw was carried out using aw meter with different curcuminoid content were (Novasiana, Switzerland). All the tests were prepared. In this study, various quantities carried out in triplicates. of ground turmeric of 1,50; 3,00; 6,00; 7.50 and 15.00 grams respectively were Determination of Curcuminoid used; and each of it was extracted Contents individually under selected conditions of Determination of curcuminoid solid liquid ratio. content was modified from Thai Herbal After extraction, the mixture was Pharmacopoeia (Ministry of Public Health, filtered through nylon cloth (320 mesh). 2011). Briefly, an amount of 200 mg of dry The clear solution was adjusted with turmeric powder weighed accurately in a ethanol to obtain a final volume of 200 ml, 15 ml screw-cap test and then was added 12 Agus Sudibyo, Tiurlan Farida Hutajulu, Maman Sukiman Preparation Process of Curcuminoid Powder from Turmeric Rhizome (Curcuma longa domestica, Vahl) and Its Characteristic as Food Ingredients As Food Ingredients

with 5 ml ethanol. The mixture was (GAE; mg gallic acid/100 g) using the vortexed every 15 minutes for 3 hours and following formula : C = c x V/m; where: the mixture was centrifuged at 4.000 C = Total phenolic content (mg/g plant rpm/min for 15 minutes at room extraction, in GAE) temperature. c =. Concentration of gallic acid (mg/ml) The clear supernatant was V = Volume of extract (mL) collected in a 25 ml volumetric flask. The m = Weight of turmeric extract (g). extraction was repeated and the supernatant was deposited until a pale Antioxidant Capacities yellow solution was observed. The collected The turmeric extracts were analyzed solution was then adjusted to volume 25 ml for DPPH (1,1-diphenyl-2-picryhydrazyl) with ethanol. free scavenging activity using the The curcuminoid content in the method as described by Maizura et al., extracted solution was tested and analysis (2011) with some modifications. Sample using HPLC instrument (Agilent 1100 were prepared by dissolving series) which is equipped with synergy 4 µ 0.0025 mL of sample extract in 10 mL of RP80A column. The column temperature ethanol. A fresh solution of DPPH mixed in was controlled at 35oC. The mobile phase ethanol (6 x 10-5 M) was prepared before consisted of 2% (v/v) acetic acid aqueous measurements, 3 mL of this solutions was solution and acetonitrile in the ratio of 40 : mixed with 77 µl extract in 1 cm path 60 (v/v) with flow rate of 1 ml/min. The length microcuvettes. injection volume was 5 µl and the The mixture samples were vortexed quantitation wavelength was detected at and then placed in the dark at room 425 nm. temperature for about 20 minutes. Decreasing in absorbance was measured Total Phenolic Contents afterward, at 515 nm on UV/Visible light The amount of total phenolic Spectrophotometer. Absorbance for a blank content (TPC) in turmeric powder was sample having the same amount of ethanol estimated and determined using Folin- and DPPH solution as that for sample Ciocalteu method as describe by Wojdylo et extract was also estimated at 515 nm on al., (2007) with litle modification to each UV/Visible light Spectrophotometer. samples without comparing one another. Botylated Hidroxy toluene (BHT) and The mechanism is based on the reduction Botylated Hydroxy Anisole (BHA) were used of phosphotungstic acid to phosphotungstic as a standard. Free radical scavenging blue and as a result absorbance increase activity was measured as : due to rise in the number of aromatic Reduction of absorbance (%) = [(AA – phenolic groups. For this purpose, 50 µl of AB)/AA] x 100 ; where : each prepared extract was separately AA = Absorbance of blank sample at t = 0 added to test tubes, each containing 250 µl minute of Folin-Ciocalteu’s reagent and 750 µl of AB = Absorbance of tested extract solution 20% sodium carbonate solution and final at t = 20 minutes. volume was made up to 5 ml with distilled water. After 2 hours heated in water bath Statistical Analysis at 40oC, and absorbance was measured at Data collected from the experiments 765 nm using UV/Visible Light were analyzed by complete randomized Spectrophotometer (CECIL CE 7200). In design (CRD) using SPSS Version 12.00. this case, control having all reaction Analysis of variance (ANOVA) and Duncan’s reagents except sample extract. Total Multiple Range test (DMRT) at p = 0.05 polyphenols were estimated and values were used to determine the differences were expressed as gallic acid equivalent between treatments JRTI 13 Vol.12 No.1 Juni 2018

RESULTS AND DISCUSSION higher curcuminoid content than a mixture Effect of Extraction Conditions on the of ethanol and water. The highest curcuminoid content curcuminoid content was obtained with the Different solvents with varying S/L ratio 1 : 50 , an extraction temperature polarity have ever used in the study for 60oC and extraction with ethanol solvent extraction of curcuminoids from turmeric (80% concentration). Ethanol solvent (80% rhizome by some researchers. However, at concentration) was resulted higher this study, only two types of solvents were curcuminoid than other solvent used, i.e. ethanol (concentration 60% & concentration because it might be due to 80%) and a mixture of ethanol and water easier extract the curcumoid content and 1:1 (ethanol concentration 50%). The more polarity. In addition, the expressive results of extraction are presented in Table extraction of curcuminoid using ethanol 1. Under the established conditions, the solvent 80% may be due to the higher results showed that the curcuminoid dielectric constant of this solvent, when content from Pasar Bogor and Pasar Anyar compared to other proportion used (60% (local market) ranged from 11.96 to and 50%) (Jouyban et al., 2004). 14.01% (ethanol solvent extraction Mostly, the curcuminoid content concentration 60%), ranged from 12.91 to was higher in the present study as 15.20% (ethanol solvent concentration compared to previous one (Sogi et al., 80%), and ranged from 3.85 to 7.19% 2010), using ethanol solvent; in which were (ethanol - water 1 : 1 or etanol extraction obtained curcuminoid yields ranging from concentration 50%). 3.85 to 15.20%. This, it might be due to Results revealed that the type of the different composition of Curcuma solvent, the solid-liquid (S/L) ratio and the (different sources), extraction conditions extraction temperature were affected the and analytical technique employed in the curcuminoid content. Ethanol extraction curcuminoid quantification, since Sogi et (60% and 80% concentration) produced al., (2010) used spectrophotometry.

Table 1. Influence Of Extraction Conditions (Extraction Temperature And Solid-Liquid Ratio) On Total Curcuminoid Extraction Yield From Ground Dried Turmeric (*) Solid/Liquid Extraction Curcuminoid content (% w/w) Ratio temperature (oC) Ethanol 60% Ethanol 80% Ethanol-water (g/ml) 1 : 30 30 11.96 a 12.91 a 3.85 a 45 12.31 cd 13.70 b 5.24 b 60 13.92 cd 14.37 bc 5.27 b 1 : 40 30 12.19 ab 13.18 ab 5.36 b 45 13.63 c 14.54 c 5.81 c 60 13.97 cd 14.92 cd 5.98 c 1 : 50 30 12.28 b 13.05 ab 7.03 d 45 12.87 cd 14.76 cd 7.10 d 60 14.01 d 15.20 d 7.13 d (*) repeated experiments (3x). Different alphabet in the same column indicate statistical differences (p<0.05) by DMRT

Many factors such as the extraction curcuminoid extraction (Wakte et al., method, solvent composition, extraction 2011). The order of curcuminoid content in time, extraction temperature, the solvent to the extract obtained by various S/L ratio material extract ratio and extraction were : 1 : 50 > 1 : 40 and > 1 : 30. As pressure, among others, are assumed to the extracted temperature was increased, significantly influence the efficiency of the curcuminoid content also increased;

14 Agus Sudibyo, Tiurlan Farida Hutajulu, Maman Sukiman Preparation Process of Curcuminoid Powder from Turmeric Rhizome (Curcuma longa domestica, Vahl) and Its Characteristic as Food Ingredients As Food Ingredients

although indicating that compound was Table 2 shows that the ethanol heat stable. This fenomena can affected extraction of ground dry turmeric produced by with high temperature, so the molucule a greater total phenolic content than from of curcuminoid was more extracted. the ethanol-water extraction. The Folin- According to Panlucci et al (2012), the Ciocateu method was reported to react not optimum temperature for curcuminoid only with phenols but also any reductive extraction was found to be at 70oC. The substance present. According to Yang et content of curcuminoids many vary in al., 2006, the high content of total phenols turmeric rhizome grown in different agro- in the extracts might refer to the high climate zones (Revathy et al., 2011). antioxidant properties. The extract The effect of extraction conditions condition with the highest total phenolic on the phenolic contents can be seen in content was found to be the some as the Table 2. The phenolic contents proved to one that had the curcuminoid content. be dependent on the type of solvent used at a significant level of 5% (p<0.05).

Table 2. Total Phenolic Content Of Turmeric Extracted Under Various Condtions (*) Solid/Liquid Extraction Total phenolic content as mg gallic acid Ratio temperature (oC) equivalent (GAE)/100 g sample (g/ml) Ethanol 60% Ethanol 80% Ethanol-water 1 : 30 30 115.30 a 117.67 a 101.43 a 45 116.75 b 119.05 a 110.34 b 60 120.14 ab 122.37 ab 120.12 b 1 : 40 30 127.98 c 129.84 bc 101.87 b 45 129.40 c 130.04 bc 102.40 c 60 137.96 d 136.25 c 121.16 c 1 : 50 30 124.57 bc 127.36 b 108.67 d 45 127.80 c 131.81 bc 110.19 d 60 146.25 e 148.99 d 122.08 d (*) repeated experiments (3x). Different letters in the same column indicate statistical differences (p<0.05) by DMRT

Table 3. Properties of Curcuminoid powder Ground dry Moisture Yield Curcumionoid Color Value turmeric (%) Aw (%) (µg/g) L * b* b* used in the extract 1.50 3.01 a 0.24 b 67.51 c 164.95 a 97.20 a -9.21 a 50.01 a 3.00 3.48 b 0.24 b 63.05 a 168.90 b 95.37 b -7.46 b 63.70 b 6.00 3.06 a 0.20 a 64.60 ab 170.85 b 93.59 c -5.01 c 69.55 c 7.50 3.05 a 0.28 b 65.52 bc 171.27 b 92.86 c -4.09 d 70.38 cd 15.00 3.40 b 0.21 a 64.28 ab 172.50 C 89.50 d 1.18 e 71.89 d Different letters in the same column indicate statistical differences (p<0.05) by DMRT

Properties of Curcuminoid Powder especially was comparable with the earlier The character properties of results that conducted by Lim et al., curcuminoid powder were presented in (2011), the moisture of curcuminoid Table 3. All the products had low Aw (0.21 powder is not agreement with their findings – 0.27) and low moisture content (3.01 – and is consistent with our results. 3.48%). If the data of moisture obtained According to Lim et al., (2011), the

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Curcuma longa (powder) contained as redness values (a*) and yellowness moisture 14.8 ± 0.12%, while our values (b*); while the lightness (L*) value curcuminoid powder contained moisture tended to decrease. 3.01 – 3.48%. The variations between our The properties of curcuminoid findings and their mentioned findings is powder that dissolved in water were may be due to the difference in varieties, presented in Table 4. As shown in Table 4, type of materials and drying practice. dissolving the powder in distilled water Color values L*, a* and b* (Table produced acidic solutions with a range of 3) changed depending on the amount of pH from 3.68 – 3.75 that varied with their ground, dry turmeric used. It can be seen different color values. A deep yellow also that the increasing the quantity of solution (high b* values) was obtained ground dry turmeric in the extract from the powder with high curcuminoid increased the curcuminoid content as well content (Table 4).

Table 4. The Color Values of Dissolved Curcuminoid Powder In Water ( g/ml water) Ground turmeric Color Value used for extract (g) L* b* c* 1.50 95.21 e -4.01 c 13.93 a 3.00 93.35 d -6.99 b 26.71 b 6.00 86.74 c -9.03 a 45.82 c 7.50 84.78 b -6.81 b 63.24 d 15.00 68.94 a 2.40 d 74.40 e ns = not significance . Different letters in the same column indicate statistical differences (p<0.05) by DMRT.

Total Phenolic Content significant effect on extraction yield as well All products (Table 2) showed as their antioxidant potential (Nisar et al., significant differences in total phenolic 2015). Kim et al., (2011) studied the total content. Results showed that the highest phenolic content in the turmeric extract value of total phenolic content was and they found that total phenolic content recorded in the ethanolic extract in turmeric extract was 582.8 mg GAE/100 (solid/liquid ratio 1 : 50 and extraction g extract. This different results, it might be temperature 60oC) with value 148.99 mg due to the different composition of GAE/100 g; while the lowest for a mixture curcuma (different source), extraction of ethanol : water 1 : 1 (solid/liquid ratio 1 condition and analytical technique in the : 30 and extraction temperature 30oC) with curcuminoid quantification. value 101.43 mg GAE/100 g. The results of our experiment has Antioxidant Capacities of Curcuminoid related the different method to research powder (DPPH assay) work of Kaur and Kapoor (2002), i.e. It Results of antioxidant capacity have manner of acting the present regarding DPPH scavenging activity research outcomes. They evaluated the extracts are presented in Table 5. Mean bioactive phenolic compounds and values of DPPH showed has enough antioxidant potential of Asian spices and significant effect of solvent and their vegetables including Curcuma longa for its amount of ground dry turmeric used on application in different functional foods.. free radical scavenging activity of turmeric It was found that total phenolic powder extract. content in dry powder of turmeric were Mean values free radical scavenging 115.30 – 148.99 mg GAE/100 mg and our activities of the ethanol solvent at their results are not consistent with their work different concentrations (50%, 60% and (Wojdylo et al., 2007). Different extraction 80%) and at their different ground dry methods and solvent used might have a turmeric used for extract (1.50, 3.00, 6.00, 16 Agus Sudibyo, Tiurlan Farida Hutajulu, Maman Sukiman Preparation Process of Curcuminoid Powder from Turmeric Rhizome (Curcuma longa domestica, Vahl) and Its Characteristic as Food Ingredients As Food Ingredients

7.50, and 15.00 g) were 20.04 - 38.30%, It was shown in Table 5 that 22.20 – 44.72% and 25.69 – 47.65% indicated free radical scavenging activities respectively. While for ascorbic acid were maximum for ethanol 80% and 60% (BHT/botylated hydroxy toluene or extract follow by the mixture of ethanol botylated hydroxy anisole/BHA) was and water 1 : 1 (ethanol 50%) extract. 5.20%.

Table 5. Means Values for DPPH Assay (%) of Turmeric Extracts Ground dry turmeric used Antioxidant capacity as mg DPPH/g sample for extract (g) Ethanol 60% Ethanol 80% ethanol 50% 1.50 22.20 a 25.69 a 20.04 a 3.00 29.02 b 32.36 b 24.52 b 6.00 35.38 c 37.12 c 28.83 c 7.50 38.50 d 40.58 d 34.18 d 15.00 44.72 e 47.65 e 38.30 e BHT/BHA as a standard 5.20 5,20 5,20

According to Kaur and Kapoor a strong impact on the soluble solid content (2002), they assessed the free radical (Panlucci et al., 2012). scavenging activity of turmeric powder by extracting it with water and ethanol. It was CONCLUSIONS concluded that ethanol gave more The type of extraction solvent and extraction result content than a mixture of extraction condition (temperature and ethanol and water and measured the solid/liquid ratio) affected the curcuminoid antioxidant potential by DPPH assay. and total phenolic content, as well as the According to them, ethanolic and the antioxidant activity of several extracts from mixture of ethanolic and water (1 : 1) dry turmeric (Curcuma longa domestica extracts of turmeric contained 62.45% and Vahl). 41.30% antioxidant activity respectively. The best solvent used for extraction Antioxidant activities were also of curcuminoid content was obtained with determined by Tilak et al., (2004) of some the S/L ratio 1.50 on extraction edible plants including turmeric. Plant temperature 60oC and the ethanol solvent materials extracted by using water and 80% concentration with curcuminoid methanol as a solvent. According to them, content value 15.20 (% w/w); and the total it was mentioned that antioxidant potential phenolic content value 148.99 mg GAE/100 of methanolic extract was higher than the g. While the extract that has the highest water extract. The methanolic and water value of an antioxidant capacity was extracts of turmeric contained 52% and recorded in the ethanolic extract with 38% antioxidant activity respectively. ethanol 80% concentration, and the Therefore, based on the above amount of ground turmeric used for extract information can be stated that antioxidant 15.00 mg with antioxidant capacity value activity our research was a little lower as DPPH/g sample was 47.65%. content than have been conducted by Kaur and Kapoor (2002) and Tilak et. al. (2004). ACKNOWLEDGEMENT It might be due to the different The authors are thanks to Center of composition of curcuma (different source), Agro-Based Industry (CABI) Bogor, and extraction condition. The extraction Academy of Chemical Analysis Bogor temperature and ethanolic strength exerted (ACAB) and Institute for Research and Development of Post-harvest of Agricultural

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20 Agus Sudibyo, Tiurlan Farida Hutajulu, Maman Sukiman Preparation Process of Curcuminoid Powder from Turmeric Rhizome (Curcuma longa domestica, Vahl) and Its Characteristic as Food Ingredients As Food Ingredients