Towards a sustainable and green extraction of curcuminoids using the essential oil of Cinnamomum cassia

  • A natural and sustainable alternative to conventional solvents in terms of solubilization and extraction of curcuminoids from Curcuma longa L. was investigated. By mixing ethanol with natural aromas, a drastic increase (up to 30-fold) of curcumin solubility with regard to pure ethanol could be achieved. Through a solubility screening of ten naturally abundant aromas with different functionalities, conducted via UV/vis analysis, cinnamaldehyde was determined to be the most promising one. COSMO-RS calculations combined with 1H and NOESY NMR were conducted to determine the solving mechanism. As a natural source, rich in cinnamaldehyde, essential cinnamon oils were examined concerning their curcumin solving ability with regard to their chemical composition. The best oil, coming from Cinnamomum cassia with a cinnamaldehyde content of 79%, was used successively as a natural solvent for cycle extraction experiments. By encountering a premature saturation, a theoretical model for cycleA natural and sustainable alternative to conventional solvents in terms of solubilization and extraction of curcuminoids from Curcuma longa L. was investigated. By mixing ethanol with natural aromas, a drastic increase (up to 30-fold) of curcumin solubility with regard to pure ethanol could be achieved. Through a solubility screening of ten naturally abundant aromas with different functionalities, conducted via UV/vis analysis, cinnamaldehyde was determined to be the most promising one. COSMO-RS calculations combined with 1H and NOESY NMR were conducted to determine the solving mechanism. As a natural source, rich in cinnamaldehyde, essential cinnamon oils were examined concerning their curcumin solving ability with regard to their chemical composition. The best oil, coming from Cinnamomum cassia with a cinnamaldehyde content of 79%, was used successively as a natural solvent for cycle extraction experiments. By encountering a premature saturation, a theoretical model for cycle extractions was proposed.show moreshow less

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Metadaten
Author:Verena Huber, Michael SchmidtGND, Didier Touraud, Werner Kunz
URN:urn:nbn:de:bvb:384-opus4-1088521
Frontdoor URLhttps://opus.bibliothek.uni-augsburg.de/opus4/108852
ISSN:2753-8095OPAC
Parent Title (English):Sustainable Food Technology
Publisher:Royal Society of Chemistry (RSC)
Type:Article
Language:English
Year of first Publication:2023
Publishing Institution:Universität Augsburg
Release Date:2023/10/31
Volume:1
Issue:2
First Page:319
Last Page:327
DOI:https://doi.org/10.1039/d2fb00026a
Institutes:Mathematisch-Naturwissenschaftlich-Technische Fakultät
Mathematisch-Naturwissenschaftlich-Technische Fakultät / Institut für Materials Resource Management
Mathematisch-Naturwissenschaftlich-Technische Fakultät / Institut für Materials Resource Management / Professur für Chemie der Materialien und der Ressourcen
Mathematisch-Naturwissenschaftlich-Technische Fakultät / Institut für Materials Resource Management / Lehrstuhl für Resource and Chemical Engineering
Dewey Decimal Classification:5 Naturwissenschaften und Mathematik / 50 Naturwissenschaften / 500 Naturwissenschaften und Mathematik
Licence (German):Sonstige Open-Access-Lizenz