Issue: Số 22 - Tháng 10 - 2022Hóa học - Công nghệ thực phẩm
Impacts of temperature and time of vacuum rotary concentration on physicochemical properties of the extract from the mixture of fingerroot, turmeric and lemongrass
Published: August 1, 2026
Abstract
The study is to examines the impacts of temperature (75, 80, 85 and 90oC) and evaporation time (20, 25, 30 and 35 minutes) on the content of bioactive compounds (phenolic, flavonoid, tannin, curcumin and carotenoids) and antioxidant activities (DPPH and FRAP) of recovered extracts from a mixture of fingerroot, turmeric and lemongrass. The study’s results show that the optimum temperature and evaporation time are 80oC and 25 minutes, respectively. At these optimal conditions, the content of bioactive substances including phenolic, flavonoid, tannin, curcumin, carotenoids, antioxidant activity DPPH and FRAP in the obtained sample are 17.41 mgGAE/g, 13.02 mgQE/g, 5.66 mgTAE/g, 54.10 mg/g, 14.93 mg/g, 81.28% and 47.34 mMFeSO4/g, respectively. In addition, the measured color parameter values of this obtained sample are L 42.08, a 6.46 and b 14.02.
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