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molecules Article Microwave-Assisted Extraction of Curcuma longa L. Oil: Optimization, Chemical Structure and Composition, Antioxidant Activity and Comparison with Conventional Soxhlet Extraction Rut Fernández-Marín 1 , Susana C. M. Fernandes 2, María A. Andrés 1 and Jalel Labidi 1,* Citation: Fernández-Marín,R.; Fernandes, S.C.M.; Andrés, M.A.; Labidi, J. Microwave-Assisted Extraction of Curcuma longa L. Oil: Optimization, Chemical Structure and Composition, Antioxidant Activity and Comparison with Conventional Soxhlet Extraction. Molecules 2021, 26, 1516. https://doi.org/10.3390/ molecules26061516 Academic Editor: Stela Jokic ́ Received: 22 February 2021 Accepted: 4 March 2021 Published: 10 March 2021 Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affil- iations. Copyright: © 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https:// creativecommons.org/licenses/by/ 4.0/). 1 2 * Correspondence: jalel.labidi@ehu.eus Abstract: Curcuma root (Curcuma longa L.) is a very important plant in gastronomy and medicine for its unique antiseptic, anti-inflammatory, antimicrobial and antioxidant properties. Conventional methods for the extraction of curcuma oil require long extraction times and high temperatures that can degrade the active substances. Therefore, the objectives of the present study were: (i) first, to optimize the extraction yield of curcuma oil by applying a Box-Behnken experimental design using surface response methodology to the microwave-assisted extraction (MAE) technique (the independent variables studied were reaction time (10–30 min), microwave power (150–200 W) and curcuma powder/ethanol ratio (1:5–1:20; w/v); and, (ii) second, to assess the total phenolic content (TPC) and their antioxidant activity of the oil (at the optimum conditions point) and compare with the conventional Soxhlet technique. The optimum conditions for the MAE were found to be 29.99 min, 160 W and 1:20 w/v to obtain an optimum yield of 10.32%. Interestingly, the oil extracted by microwave-assisted extraction showed higher TPC and better antioxidant properties than the oil extracted with conventional Soxhlet technique. Thus, it was demonstrated that the method applied for extraction influences the final properties of the extracted Curcuma longa L. oil. Keywords: Curcuma longa L.; antioxidant properties; phenolic content; microwave-assisted extraction; surface response methodology; experimental Box-Behnken design 1. Introduction Curcuma or turmeric root (Curcuma longa L.) is an herbaceous plant that belongs to the Zingiberaceae family. Its cultivation is widespread in tropical and subtropical re- gions, especially in Asia, being India and China the greatest producers [1–3]. Turmeric is known since antiquity and is of great importance worldwide in different applications namely in gastronomy as a condiment, in the textile industry as a dye and in medicine as anti-inflammatory [4,5] or anti-cancer treatment [6], or in the treatment of Alzheimer’s dis- ease [7,8]. It is also used as antiseptic [2], antioxidant [9], antiviral [10], antimicrobial [4,5], as well as an insect repellent [11,12]. This is mainly due to the presence of the oleoresins of turmeric, which are a mixture of curcuminoids and essential oils. Curcuminoids are yellow pigments whose main com- pounds are curcumin (70–75%), demethoxycurcumin (10–20%) and bisdemethoxycurcumin (5–10%) and represent 2–9% of the active components in turmeric [2,13,14]. Essential oils, that represent 3–5% of active compounds, are aromatic, volatile liquids with ar-turmerone as the major compound, which is a class of sesquiterpenoid cyclic ketone [3,13,15]. Environmental and Chemical Engineering Department, University of the Basque Country UPV/EHU, Plaza Europa 1, 20018 Donostia-San Sebastián, Spain; rut.fernandez@ehu.eus (R.F.-M.); marian.andres@ehu.eus (M.A.A.) IPREM, E2S UPPA, Universite de Pau et des Pays de l’Adour, CNRS, 64600 Anglet, France; susana.fernandes@univ-pau.fr Molecules 2021, 26, 1516. https://doi.org/10.3390/molecules26061516 https://www.mdpi.com/journal/moleculesPDF Image | Microwave-Assisted Extraction of Curcuma
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