Intensification of extraction of curcumin from Curcuma amada using ultrasound assisted approach: Effect of different operating parameters |
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| Institution: | 1. Department of Chemical Engineering, Sinhgad College of Engineering, Vadgaon (BK), Pune 411041, India;2. Department of Chemical Engineering, Vishwakarma Institute of Technology, 666, Upper Indira Nagar, Pune 411037, India;3. Chemical Engineering and Process Development Division, National Chemical Laboratory, Pashan, Pune 411008, India;4. Department of Chemical Engineering, National Institute of Technology, Warangal, AP 506004, India;5. Department of Chemical Engineering, Institute of Chemical Technology, Mumbai 400019, India;1. School of Environment and Architecture, University of Shanghai for Science and Technology, Shanghai, China;2. Department of Environmental Engineering, I-lan University, I-lan, Taiwan;1. Department of Engineering, Universidad Nacional de Colombia, Cr 32 # 12-00, Palmira, Colombia;2. Department of Food Engineering, University of Campinas, UNICAMP, 13083-862 Campinas, SP, Brazil;3. Laboratory of Tropical Diseases – Prof. Dr. Luiz Jacintho da Silva. Department of Genetics Evolution and Bioagents, Institute of Biology, UNICAMP, 13083-970 Campinas, SP, Brazil;4. Chemical, Biological and Agricultural Pluridisciplinary Research Center (CPQBA), UNICAMP, 13083-970 Campinas, SP, Brazil;1. LASEFI/DEA/FEA (School of Food Engineering)/UNICAMP (University of Campinas), Rua Monteiro Lobato, 80, Campinas CEP 13083-862, SP, Brazil;2. EDTI–Process Improvement, Rua José Ponchio Vizzari, 312, Campinas CEP 13085-170, SP, Brazil;1. Department of Pharmacy, East West University, A/2, Jahurul Islam Avenue, Aftabnagar, Dhaka 1212, Bangladesh;2. Center for Advanced Research in Sciences (CARS), University of Dhaka, Dhaka 1000, Bangladesh;1. College of Pharmaceutical Science, Zhejiang University of Technology, Hangzhou, China;2. Collaborative Innovation Center of Yangtze River Region Green Pharmaceuticals, Zhejiang University of Technology, Hangzhou, China |
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| Abstract: | Curcumin, a dietary phytochemical, has been extracted from rhizomes of Curcuma amada using ultrasound assisted extraction (UAE) and the results compared with the conventional extraction approach to establish the process intensification benefits. The effect of operating parameters such as type of solvent, extraction time, extraction temperature, solid to solvent ratio, particle size and ultrasonic power on the extraction yield have been investigated in details for the approach UAE. The maximum extraction yield as 72% was obtained in 1 h under optimized conditions of 35 °C temperature, solid to solvent ratio of 1:25, particle size of 0.09 mm, ultrasonic power of 250 W and ultrasound frequency of 22 kHz with ethanol as the solvent. The obtained yield was significantly higher as compared to the batch extraction where only about 62% yield was achieved in 8 h of treatment. Peleg’s model was used to describe the kinetics of UAE and the model showed a good agreement with the experimental results. Overall, ultrasound has been established to be a green process for extraction of curcumin with benefits of reduction in time as compared to batch extraction and the operating temperature as compared to Soxhlet extraction. |
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| Keywords: | Curcumin extraction Ultrasound Cavitation Kinetics Process intensification |
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