Optimization of curcumin extraction from turmeric rhizome using RSM methodology

Food coloring are added to food to compensate colors lost during preparation, or to make food look more attractive. Natural colorant present in foods have attracted interest because of their safety and potential nutritional and therapeutic effect. Curcumin, the yellow colour constituent of turmeric, is used as a food colourant. In this research, in order to investigate the effect of solvent-solid ratio (1.5, 1.75 and 2), ratio of aceton to ethanol (0, 50 and 100) and time (24, 36 and 48) on the curcumin extraction yield, response surface methodology (RSM) and central composite design (CCD) methods were used. The extraction was done by maceration method. The results showed that solvent-solid ratio, ratio of solvents and time, are the most effective factors on the yeild of curcumin (P