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KMID : 1024420040080010047
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Food Engineering Progress
2004 Volume.8 No. 1 p.47 ~ p.52
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Optimization of Curcumin Extraction from Turmeric(Curcuma longa L.) Using Supercritical Fluid CO2
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Jung Seung-Hyeon
Chang Kyu-Seob
Kim Yeong-Jong
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Abstract
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Curcumin, the major yellow-colored pigment in turmeric(Curcuma longa L.) was extracted by using supercritical carbon dioxide. Optimum extraction conditions were determined. Overall experiments were planned by central composite design and results were anal
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KEYWORD
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curcumin, supercritical fluid extraction, optimum condition
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