Extraction of Curcumin from white turmeric (Curcuma zedoaria) with supercritical carbon dioxide

• Grant number: 17/18964-7
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: March 01, 2018
• End date: February 28, 2019
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Alessandra Lopes de Oliveira
• Grantee: Marcela Salvio Oshima
• Host Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil

Abstract

In this work, the process of obtaining extracts of white curcuma using supercritical CO2 will be studied. The experiments will be performed using optimized conditions according to preliminary studies of extractions with supercritical CO2 without or with cosolvent (ethanol) previously studied for yellow curcuma (Curcuma longa). Under these conditions, it is desired to obtain extracts with high yields of curcumin. Besides the extraction with supercritical fluid the extraction by percolation via Soxhlet will also be applied. The extracts will be characterized with respect to the composition of the volatiles present by gas chromatography coupled to mass spectrometry (GC/MS) and the concentration of curcuminoids by high performance liquid chromatography (HPLC).