ArticleFood science & nutrition2025
Optimization and Modeling of Ultrasound- and Microwave-Assisted Extraction of Turmeric to Efficiently Recover Curcumin and Phenolic Antioxidants Followed by Food Enrichment to Enhance Health-Promoting Effects.
Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Recent Progress in Curcumin Extraction, Synthesis, and Applications: A Comprehensive Review.Foods (Basel, Switzerland) · 2026Review
- Ultrasound and microwave assisted extraction of bioactives from food wastes: An overview on their comparative analysis towards commercialization.Ultrasonics sonochemistry · 2026Review
- Plant-Based Care and Therapy in Ophthalmology.Antioxidants (Basel, Switzerland) · 2025Review
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9 authors.
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Abstract
Phenolic antioxidants and curcuminoids are biologically important molecules playing a crucial role in combating reactive species under oxidative stress conditions. In this study, microwave-assisted extraction (MAE) and ultrasound-assisted extraction (UAE) processes for the extraction of phenolic antioxidants and curcumin from turmeric using an ethanol-water mixture were optimized and modeled with the face-centered composite design of the response surface methodology. Under optimal conditions, CUPRAC total antioxidant capacity (TAC), curcumin content (CC), DPPH free radical scavenging capacity, ABTS radical scavenging capacity, and total phenolic contents (TPC) of the extracts obtained using MAE, UAE, and automated soxhlet-assisted extraction were determined to distinguish the water ratio of the ethanolic solvent as the most important operational factor affecting TAC and CC responses. The highest TAC and CC yields were obtained at a 200 μm particle size, 100°C temperature, 30 min time, and 20% water in ethanol conditions for MAE. The highest TAC and CC yields were obtained at a 200 μm particle size, 48 min time,
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