Study on curcumin pigment extracted from temu lawak (curcuma xanthorrhiza roxb.) as potential application in halal food packaging and cosmetics

Abstract

The traditional uses of the family Zingiberaceae have a long history and include everything from folk medicine to culinary applications. Numerous ginger species have been the subject of numerous phytochemical, pharmacological, and molecular studies worldwide. Curcumin is a yellow–orange pigment that occurs naturally in turmeric is insoluble in water and ether but soluble in ethanol, dimethylsulfoxide (DMSO), and acetone. The study of curcumin yellow pigment in kunyit (Curcuma longa) have been reported by many researchers but not from other taxon in Zingiberaceae. Therefore, this study was implemented to explore and investigate in greater depth of curcumin extracted form twelve ginger species in a wide range of rhizome flesh colour as a potential natural colourant for food packaging or halal bioactive material for cosmetic in halal market. HPLC analysis was used to identify and quantify curcumin pigment from twelve ginger species using three different extraction methods (chemical, alkaline, and DMSO). DPPH and MIC test were used to measure the antioxidant properties and antimicrobial activities, while UV-Vis spectrophotometer and CIELAB colorimeter were used to measure the curcumin chromaticity stability. The results established that kunyit (C. longa), a dark orange-fleshed rhizome, was found to have the highest curcumin content (578.38 ± 6.37 μg/g DW) and demonstrated substantially the highest DPPH scavenging activity of 98.43% inhibition at the concentration of 1 mg/mL. The MIC antimicrobial test established that the highest antimicrobial inhibitory activity was obtained from the extract of dark orange-fleshed rhizome of temu emas (C. heyneana) which recorded the lowest MIC values ranged from 2 to 3 μg/μL against all five pathogenic microorganisms. These findings also highlighted that different extraction method and rhizome flesh colour can influence the antimicrobial activities and DPPH scavenging activity. Effects of salinity, pH, ultraviolet and heat on chromaticity stability of curcumin, PLA-curcumin, PVA-curcumin and chitosan-curcumin coatings extracted from temu Lawak (Curcuma xanthorrhiza Roxb.) using CIELAB analysis revealed that dark condition exhibited a better and stable colour degradation (approximately 40%) in all curcumin concentrations (1, 2 and 3 mg/mL) as compared to light condition. Overall, the dark condition was preferable and stable for the curcumin brightness and slower the degradation percentage. The chromaticity values showed a maximum in PLA-curcumin coating as compared to curcumin and other packaging materials. The colour of curcumin was more stable at lower concentrations of NaCl (1 mg/mL and 3 mg/mL) as compared to a higher concentration (5 mg/mL). In addition, lower pH (3, 5 and 7) showed the best chromaticity stability than higher pH (9 and 11).