Potential of green extraction using edible deep eutectic solvents on the bioactivities from Curcuma aromatica rhizome extracts for food application

What if the secret to unlocking nature's healing power lies in a simple, edible liquid—not harsh chemicals? Scientists just found a greener way to extract potent antioxidants from a fragrant turmeric relative.

Turmeric's lesser-known cousin, Curcuma aromatica, is packed with medicinal compounds. But traditional extraction methods often rely on toxic solvents. Now, researchers are turning to edible deep eutectic solvents (DESs)—liquids made from natural ingredients like lactic acid, glucose, and citric acid—to unlock these benefits sustainably.

The results are striking. Depending on the solvent mix, total phenolic content ranged from 2.67 to 19.36 mg GAE/g, while flavonoids reached up to 259.19 mg QE/g. The extracts showed impressive antioxidant power, with IC50 values of 20.60 mg/ml for free radical scavenging and 11.02 mg/ml for lipid peroxidation inhibition. They also inhibited tyrosinase, an enzyme linked to pigmentation.

Three formulations—D2 (lactic acid + glucose), D5 (citric acid + fructose), and D6 (citric acid + glucose)—proved non-toxic to cells at low concentrations. These same extracts exhibited anti-inflammatory activity, with IC50 values between 0.64 and 1.25 μg/ml. HPLC analysis confirmed curcumin content, with D2 showing the highest at 74.05 μg/g.

This green approach not only preserves bioactivity but also offers a safe, edible pathway for developing new health products. The future of natural extraction might just be in your pantry.

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