Effective Extraction of Curcuminoids by Grinding Turmeric (Curcuma longa) with Medium-chain Triacylglycerols
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概要
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Turmeric (Curcuma longa) rhizome contains abundant curcuminoids, which are highly hydrophobic bioactive compounds. This study aimed to extract curcuminoids using edible oil instead of chemical solvents, and a new extraction system using natural medium-chain triacylglycerols (MCTs) was constructed. After grinding turmeric with MCTs, the liquid and solid fractions were separated by pressing and filtering, with the resulting liquid subsequently clarified by centrifuging and heating. The recovery rate of curcuminoids from turmeric to the clarified MCT fraction was ≈ 10%, but the MCT fraction seemed to be practically saturated with curcuminoids. MCT extracts including curcuminoids can be directly used to add yellow color to many kinds of food, as well as curcuminoid functionality together with the physical and biological properties of MCTs.
著者
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TAKENAKA Makiko
Food Engineering Division, National Food Research Institute
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ISOBE Seiichiro
Food Engineering Division, National Food Research Institute
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OKADOME Hiroshi
Food Engineering Division, National Food Research Institute
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Ohkubo Takeshi
Functional Foods Research Laboratory Nof Corporation
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Isobe Seiichiro
Food Engineering Division National Food Research Institute
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Sotome Itaru
Food Engineering Division National Food Research Institute
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Takenaka Makiko
Food Biotechnology Division, National Food Research Institute
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ITOH Toshihiro
Graduate School of Life and Environmental Sciences, University of Tsukuba
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- Effective Extraction of Curcuminoids by Grinding Turmeric (Curcuma longa) with Medium-chain Triacylglycerols
- Effective Extraction of Curcuminoids by Grinding Turmeric (Curcuma longa) with Medium-chain Triacylglycerols