Microwave-Assisted Extraction of <i>Curcuma longa</i> L. Oil: Optimization, Chemical Structure and Composition, Antioxidant Activity and Comparison with Conventional Soxhlet Extraction

Microwave-Assisted Extraction of <i>Curcuma longa</i> L. Oil: Optimization, Chemical Structure and Composition, Antioxidant Activity and Comparison with Conventional Soxhlet Extraction

Curcuma root (<i>Curcuma longa</i> 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 t...

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Bibliographic Details
Main Authors: Rut Fernández-Marín, Susana C. M. Fernandes, María A. Andrés, Jalel Labidi
Format: Article
Language:English
Published: MDPI AG 2021-03-01
Series:Molecules
Subjects:
<i>Curcuma longa</i> L.
antioxidant properties
phenolic content
microwave-assisted extraction
surface response methodology
experimental Box-Behnken design
Online Access:https://www.mdpi.com/1420-3049/26/6/1516

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https://www.mdpi.com/1420-3049/26/6/1516

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