Optimization of Extraction Temperature for Volatile Organic Compounds in Turmeric Using SPME GC-MS

Abstract

Turmeric (Curcuma longa Linn.) is a widely used spice known for its distinctive aroma, flavor, and medicinal properties. Its volatile organic compounds (VOCs) play a crucial role in these characteristics, making their extraction and analysis essential for both scientific and industrial applications. Optimizing the extraction temperature is critical in ensuring the highest possible recovery of VOCs while maintaining their chemical integrity. Different temperatures can lead to variations in compound profiles, affecting the quality of analysis and subsequent applications in food, pharmaceuticals, and cosmetics. This study focuses on optimizing the extraction temperature for VOCs in turmeric using SPME-GC-MS to determine the most effective conditions for capturing a comprehensive chemical profile.