STABILITY OF CURCUMIN IN TURMERIC OLEORESIN-β-CYCLODEXTRIN INCLUSION COMPLEX DURING STORAGE ( KESTABILAN KURKUMIN DI DALAM KOMPLEKS RANGKUMAN OLEORESIN-β-SIKLODEKSTRIN SEMASA PENYIMPANAN )

To improve the stability of curcumin in turmeric rhizome (Curcuma domestica) oleoresin during storage, complexation with βcyclodextrin was studied. Pressurised liquid extraction (PLE) is a fast method to extract high quality turmeric rhizome oleoresin. Extraction conditions was optimised based on maximum major volatile compounds (1,8-cineol, tumerone + ar-tumerone, αzingeberene, β-zingeberene and α-phellandrene). Turmeric oleoresin exhibit sensitivity to light, heat, oxygen and have short storage lives. Therefore, oleoresin obtained was encapsulated with β-cyclodextrin (BCD) using kneading method. The stability of curcumin in inclusion complex was monitored for 64 days with exposure to heat and light. The shelf-life of the product was estimated based on half life t1/2 (day) and activation energy, E (kJ/mol). Shelf life of turmeric oleoresin inclusion complex, stored at 5C in dark containers can be extended to 154 days.