The Malaysian Journal of Analytical Sciences Vol 13 No 2 (2009): 165 – 169

 

 

STABILITY OF CURCUMIN IN TURMERIC OLEORESIN- β-CYCLODEXTRIN INCLUSION COMPLEX DURING STORAGE

 

(KESTABILAN KURKUMIN DI DALAM KOMPLEKS RANGKUMAN OLEORESIN- β-
SIKLODEKSTRIN SEMASA PENYIMPANAN)

 

Zaibunnisa, A.H.¹, Norashikin, S.¹, Mamot, S.² and Osman, H.²

 

¹Faculty of Applied Sciences, Universiti Teknologi MARA

40450 Shah Alam, Selangor, Malaysia.

²Faculty of Science and Technology, Universiti Kebangsaan Malaysia

43600 Bangi, Selangor, Malaysia.

 

Abstract

To improve the stability of curcumin in turmeric rhizome (Curcuma domestica) oleoresin during storage, complexation with β-cyclodextrin was studied. Pressurised liquid extraction (PLE) is a fast method to extract high quality turmeric rhizome oleoresin.  Extraction conditions was optimised based on maximum major volatile compounds (1,8-cineol, tumerone + ar-tumerone, α-zingeberene, β-zingeberene and α-phellandrene). Turmeric oleoresin exhibit sensitivity to light, heat, oxygen and have short storage lives. Therefore, oleoresin obtained was encapsulated with β-cyclodextrin (BCD) using kneading method.  The stability of curcumin in inclusion complex was monitored for 64 days with exposure to heat and light. The shelf-life of the product was estimated based on half life t_1/2 (day) and activation energy, E (kJ/mol). Shelf life of turmeric oleoresin inclusion complex, stored at 5^oC in dark containers can be extended to 154 days.

 

Keywords: curcumin, light, storage, kinetic study, half life and activation energy.

 

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