Curcuma zerumbet
(Zingiberaceae) Rhizome Extracts Thermal Characterization Through TG, DTA and
DSC Analysis by Castro
M* in Journal of Biotechnology & Bioresearch - Crimson Publishers: Bioresearch
The present work aims to achieve the thermal characterization
of the water and hydroalcoholic extracts from the rhizome of Curcuma zerumbet
through TG, DTA and DSC thermoanalytic as well phytochemical analysis from
three different geographical sites. Dynamical assays at the 30 to 300 °C range
were conducted so as to ascertain whether the extracts could be utilized in
every food production process regardless of their temperature and studied the
essential oil from them through GC-MS. The expressed results indicated these
extracts cannot be utilized in the food manufacturing processes above 100 °C
due to the degradation of bioactive components such as curcuminoids and/or
curzerenone, compounds with pharmacological properties
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