{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"submitter":["Kotha RR"],"funding":["United States Department of Agriculture","Office of Dietary Supplements, NIH"],"pagination":["4883"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC9369953"],"repository":["biostudies-literature"],"omics_type":["Unknown"],"volume":["27(15)"],"pubmed_abstract":["In this study, we evaluated the extractability of three curcuminoids (curcumin, demethoxycurcumin, and bisdemethoxycurcumin) from turmeric powder in several solvents using high-performance liquid chromatography (HPLC) with the diode-array detection method. These solvents include water, milk (homogenized, 2% reduced fat, low fat, fat free, soy, almond, coconut, and milkadamia), and aqueous ethanols (0%, 4%, 10%, 20%, 30%, 40%, 50%, and 100%). Ambient water was able to extract only 0.55 mg/g of curcuminoids, whereas warm water extracted more than four-fold higher amounts (2.42 mg/g). Almond, coconut, and milkadamia milk were able to extract only small amounts of curcuminoids at ambient temperatures (0.01-0.07 mg/g). The extractability of curcuminoids in these milk types did not improve, even"],"journal":["Molecules (Basel, Switzerland)"],"pubmed_title":["Extractability of Curcuminoids Is Enhanced with Milk and Aqueous-Alcohol Mixtures."],"pmcid":["PMC9369953"],"funding_grant_id":["1235-52000-066-00D","19006-001-00000"],"pubmed_authors":["Kotha RR","Tareq FS","Luthria DL"],"additional_accession":[]},"is_claimable":false,"name":"Extractability of Curcuminoids Is Enhanced with Milk and Aqueous-Alcohol Mixtures.","description":"In this study, we evaluated the extractability of three curcuminoids (curcumin, demethoxycurcumin, and bisdemethoxycurcumin) from turmeric powder in several solvents using high-performance liquid chromatography (HPLC) with the diode-array detection method. These solvents include water, milk (homogenized, 2% reduced fat, low fat, fat free, soy, almond, coconut, and milkadamia), and aqueous ethanols (0%, 4%, 10%, 20%, 30%, 40%, 50%, and 100%). Ambient water was able to extract only 0.55 mg/g of curcuminoids, whereas warm water extracted more than four-fold higher amounts (2.42 mg/g). Almond, coconut, and milkadamia milk were able to extract only small amounts of curcuminoids at ambient temperatures (0.01-0.07 mg/g). The extractability of curcuminoids in these milk types did not improve, even","dates":{"release":"2022-01-01T00:00:00Z","publication":"2022 Jul","modification":"2025-04-05T08:56:52.514Z","creation":"2024-11-06T09:52:03.246Z"},"accession":"S-EPMC9369953","cross_references":{"pubmed":["35956834"],"doi":["10.3390/molecules27154883"]}}