Microwave Extraction of Curcumin from Turmeric Rhizomes

MICROWAVE-ASSISTED EXTRACTION OF CURCUMIN FROM TURMERIC RHIZOMES AND FORMULATION OF TURMERIC-BASED TEA DUST PRODUCT C. SELCIA MERCY M.Sc. Nutrition and Dietetics UNDER THE GUIDANCE OF MRS. M. VADIVEL DEV...

MICROWAVE-ASSISTED EXTRACTION OF CURCUMIN FROM TURMERIC RHIZOMES AND FORMULATION OF TURMERIC-BASED TEA DUST PRODUCT C. SELCIA MERCY M.Sc. Nutrition and Dietetics UNDER THE GUIDANCE OF MRS. M. VADIVEL DEVI,M.Sc., M.Phil, NET, SET, (Ph.d)  INTRODUCTION  Turmeric (Curcuma longa) has been used in traditional medicine for centuries.  Curcumin is the principal bioactive compound in turmeric, known for its antioxidant, anti- inflammatory, and antimicrobial properties.  Microwave-Assisted Extraction (MAE) offers an efficient method to extract curcumin.  Turmeric-based tea dust is a novel product combining health benefits and consumer appeal.  OBJECTIVES 1. To extract curcuminoids from turmeric rhizomes using Microwave-Assisted Extraction (MAE). 2. To analyze the physicochemical properties, antioxidant activity and curcuminoid content of the microwave-extracted turmeric extract. 3. To formulate a Turmeric-Based Tea Dust by using functional ingredients. 4. To evaluate the sensory characteristics, stability, and potential health benefits of the formulated turmeric tea dust. EXTRACTION PROCESS METHODOLOGY Raw turmeric rhizomes were collected, cleaned, sliced, and shade-dried. CURCUMIN The dried turmeric was powdered and subjected to microwave irradiation at 100°C for 3 to 5 minutes The mixture was then filtered through muslin cloth and washed distilled water to remove acetone The extract was concentrated, and dried for further use.  FORMULATION OF TEA DUST Collect all the ingredients (raw Clean all the Grind each turmeric, orange peel, ingredients ingredients rose petals, properly and separately in cardamom, dried shade dried till it mortar and pestle ginger, cinnamon and tea leaves) get crisp into coarse form Weigh and mix all Pack the tea bags Insert the blend the ingredients in in the zip lock tea dust into the required cover empty tea bag proportions  RESULT AND DISCUSSIONS HPLC CURCUMIN ANALYSIS S. NO PARAMETER RESULT 1. HPLC Curcumin – C18 2.6% The HPLC analysis using the parameter C18 column that the curcumin content in the turmeric rhizomes extract was 2.6%. It indicates the effectiveness of the Microwave-assisted Extraction method in Curcumin extraction. The result demonstrates a moderate concentration suitable for food application like herbal tea formulation. BIOACTIVE PROPERTIES OF TURMERIC TEA DUST S.NO PARAMETER RESULT 1. Antioxidant - DPPH Radical Scavenging Activity 589 mg 2. Anti-inflammatory Activity 622 mg 3. Antifungal Activity - Aspergillus flavus 7 mm 4. Antifungal Activity – Candida 12 mm The turmeric tea dust analyed good antioxidant (589 mg) and anti-inflammatory (622 mg) activity due to curcumin and polyphenols from turmeric, ginger, cinnamon, and cardamom. In antifungal tests, it showed a 7 mm inhibition zone against Aspergillus flavus and 12 mm against Candida. These results suggest moderate antifungal activity, especially effective against Candida species. Nystatin was used as a positive control and DMSO as a negative control. The tea dust shows potential for promoting microbial health. SENSORY EVALUATION OF TURMERIC TEA DUST The sensory evaluation of turmeric tea dust was conducted 5- hedonic scale with 10 Ov er SENSORY EVALUATION OF trained panelists. The acceptability of Turmeric all THE TURMERIC Ap Ac TEA DUST ce tea dust was evaluated by their different sensory pt abi pe ar lit an qualities like appearance, aroma, taste, y; ce; 4. 4. 9 8 consistency and overall acceptability. The result indicates that the formulation tea dust received Co Ar nsi om Taste; 4.7 a; ste positive feedback from the panelists it reflecting nc 4. y; 7 4. its good sensory quality. 8 SHELF-LIFE OF THE TURMERIC TEA DUST S. No Days Appearance Color 1 1st to 5th No change Bright yellow 2 6th to 10th No change Bright yellow 3 11th to 15th Slight clumping Slight dullness 4 16th to 20th Clumps increased Noticeable dull 5 21st to 25th Sticky texture Faded yellow 6 26th to 30th Fungal spots Discoloration  CONCLUSION Microwave-assisted extraction proved to be an efficient method for obtaining curcumin from turmeric rhizomes, offering faster processing and higher yield. The technique preserved the bioactive properties of curcumin, enhancing its antioxidant potential. Formulation of turmeric tea dust using herbal ingredients was carried out successfully. Ingredients such as tea leaves, orange peel, ginger, cinnamon, and rose petals enriched the product's sensory and therapeutic qualities. The final tea dust blend showed good acceptability and potential health benefits. This study supports the development of functional beverages using natural extracts and innovative processing methods. THANK YOU