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Influence of climatic conditions on curcumin content and colour values of turmeric


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Abstract

1. Abstract
In this work, Aleppey finger turmeric rhizomes are collected from the Spices Board distribution center Kozhikode, Kerala and are planted in the five selected villages of central Kerala having different climatic conditions. Similar manuaring conditions are employed. After harvesting the collected rhizomes are dried under similar conditions and methods. All samples are extracted using solvents Acetone, Ethyl Acetate and Methanol using Soxhlet extraction. The moisture content of all the samples is determined using Dean-Stark apparatus and are compared. The colour value is determined using UV spectrophotometer. The yield and color values are compared. The total curcumin content and the percentages of Curcumin, Dimethoxy curcumin and Bisdemethoxy curcumin are determined using HPLC (High pressure liquid chromatography) and are compared.
1. Abstract
In this work, Aleppey finger turmeric rhizomes are collected from the Spices Board distribution center Kozhikode, Kerala and are planted in the five selected villages of central Kerala having different climatic conditions. Similar manuaring conditions are employed. After harvesting the collected rhizomes are dried under similar conditions and methods. All samples are extracted using solvents Acetone, Ethyl Acetate and Methanol using Soxhlet extraction. The moisture content of all the samples is determined using Dean-Stark apparatus and are compared. The colour value is determined using UV spectrophotometer. The yield and color values are compared. The total curcumin content and the percentages of Curcumin, Dimethoxy curcumin and Bisdemethoxy curcumin are determined using HPLC (High pressure liquid chromatography) and are compared.
In this work, Aleppey finger turmeric rhizomes are collected from the Spices Board distribution center Kozhikode, Kerala and are planted in the five selected villages of central Kerala having different climatic conditions. Similar manuaring conditions are employed. After harvesting the collected rhizomes are dried under similar conditions and methods. All samples are extracted using solvents Acetone, Ethyl Acetate and Methanol using Soxhlet extraction. The moisture content of all the samples is determined using Dean-Stark apparatus and are compared. The colour value is determined using UV spectrophotometer. The yield and color values are compared. The total curcumin content and the percentages of Curcumin, Dimethoxy curcumin and Bisdemethoxy curcumin are determined using HPLC (High pressure liquid chromatography) and are compared.
 

Keywords

spectrophotometer, curcumin, physiological, flavor, antimicrobial effect, turmeric fingers, yellow colour

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