There are several reports in the literature indicating a variety of pharmacological activities of turmeric, such as antin-flammatory, anti-human immunodeficiency virus, antimicrobial, antioxidant, antiparasitic, antimutagenic and anticancer.
Curcumin is widely used in functional foods throughout the world for its health-promoting & technological properties. In this thesis, to optimize conventional extraction of curcumin with solvent & maceration method is used. In this research, response surface methodology (RSM) & central composite design (CCD) methods were used. In order to investigate the effect of solvent-solid ratio, ratio of solvents on each other and time on curcumin extraction.
The results show that solvent-solid ratio, ratio of solvents on each other and time, respectively are the most effective factors on the extraction of curcumin.
Based on the experiments, the optimal conditions to extract curcumin for the maximum yeild (3.80739) are az follows: solvent-solid ratio (2), aceton ratio (100%) and time (48 hrs). Ultrasound has attracted considerable interest in food science and technology. Due to its promising effects in food processing and preservation. Sonication increased the efficiency of extraction at lower temperatures producing a purer product in a shorter time. The objective of this study was to develop a set of optimum extraction conditions for Turmeric with an aim towards improving curcumin extraction yield. To optimise ultrasound-assisted extraction of curcumin, various combinations were used. The independent variables for ultrasound extraction were sonication amplitude (10–100%), sonication temperature (25-45oC) and sonication time (1-15 min) while for conventional extraction. It was shown that increasing the amplitude and extraction time increased the extraction yield. Optimum extraction condition was found to be sonication time: 8 min, sonication amplitude 55% and temperature: 35 _C.