Supercritical CO2 extraction and fractionation of turmeric polyphenols: Antioxidant capacity and inhibition of lipid oxidation in sunflower oil

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience Pub Date : 2025-05-21 DOI:10.1016/j.fbio.2025.106906

Hoang Le Tan, Giovanna Ferrentino, Ksenia Morozova, Maria Concetta Tenuta, Matteo Scampicchio

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引用次数: 0

Abstract

Turmeric (Curcuma longa) is a rich source of antioxidants, including polyphenols and curcuminoids. This study investigates the antioxidant capacity and oxidative stability of a polyphenol-rich fraction obtained via supercritical fluid extraction (SFE) with supercritical CO₂. Optimized extraction conditions (300 bar, 40 °C, CO₂ flow rate: 1 L/h, 20 % w/w ethanol) yielded 11.4 ± 0.3 % (w/w) crude extract. Fractionation separated a hydrophilic Fraction B, rich in polyphenol and weak in curcuminoids, and a Fraction C, weak in polyphenol and rich in curcuminoids. Fraction B showed the highest total phenolic content (476 ± 6 mmol/L GAE/g dry matter) and superior antioxidant activity in DPPH, ABTS, and ORAC assays. HPLC-MS identified curcumin, demethoxycurcumin, bis-demethoxycurcumin, phenolics, and phenolic terpenoid hybrids, highlighting their potential contributions to antioxidant efficiency and the synergistic radical-scavenging interactions that influence oxidative stability. Turmeric fractions were added to the stripped sunflower oil. Isothermal calorimetry confirmed that an oil enriched with Fraction B prolonged the induction period of lipid oxidation (11.4 ± 0.3 h) at 30 °C in the presence of AIBN (20 mmol/L) as a free radical initiator, outperforming Fraction C. These findings highlight the potential application of turmeric extracts in functional foods and nutraceuticals to increase their stability against oxidation.

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姜黄多酚的超临界CO2萃取和分馏：抗氧化能力和抑制葵花籽油中的脂质氧化

姜黄（Curcuma longa）富含抗氧化剂，包括多酚和姜黄素。本研究考察了超临界CO2萃取得到的富多酚组分的抗氧化能力和氧化稳定性。优化后的提取条件为：300 bar， 40℃，CO2流速：1 L/h， 20% w/w乙醇，粗提率为11.4%±0.3% （w/w）。分馏分离出富含多酚和姜黄素的亲水性组分B和富含姜黄素的多酚弱组分C。在DPPH、ABTS和ORAC试验中，组分B的总酚含量最高（476±6 mmol/L GAE/g干物质），且具有较强的抗氧化活性。HPLC-MS鉴定了姜黄素、去甲氧基姜黄素、双去甲氧基姜黄素、酚类化合物和酚类萜类化合物，强调了它们对抗氧化效率和影响氧化稳定性的协同自由基清除相互作用的潜在贡献。将姜黄馏分加入到剥离的葵花籽油中。等温量热法证实，在20 mmol/L的自由基引发剂AIBN存在下，富含B组分的姜黄油在30°C下延长了脂质氧化的诱导时间（11.4±0.3 h），优于C组分。这些研究结果表明，姜黄提取物在功能性食品和营养保健品中具有潜在的应用前景，可以提高其抗氧化稳定性。

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来源期刊

Food Bioscience Biochemistry, Genetics and Molecular Biology-Biochemistry

CiteScore

6.40

自引率

5.80%

发文量

671

审稿时长

27 days

期刊介绍： Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.