Obtainment and application of turmeric alcoholics extracts

Abstract

The obtainment of a turmeric extract, at laboratory scale, by solid-liquid extraction with agitation and boiling temperature with two passes of 30 min each one, was studied. The process was optimized by response surface design with two factors (extraction temperature and alcoholic graduation) and two response variables (curcumin content and total solids). An optimum with 75.7% boiling ethanol was obtained with 91.7% yield expressed as soluble solids, 0.52% curcumin, 4.6% total solids, and acceptable sensorial quality. With the pilot scale runs the results have no difference in comparison to those at laboratory scale. The extract applied at 0.5% in the formulation of syrup for orange and lemon nutraceutical sodas was the most adequate.