44D-16 |
Curcumin content and heat effect on curcumin in turmeric samples |
V. SHANKARAIAH1, L. N. Fernando2, and I. U. Gruen2. (1) Post Harvest Technology of Horticultural Crops, College of Agriculture, Rajendranagar, Hyderabad, 500030, India, (2) Department of Food Science, University of Missouri, 256 Eckles Hall - Stringer Wing, Columbia, MO 65211 Turmeric is used as traditional medicine in many countries because of the antibiotic and antiseptic effects of curcumin, an important constituent of turmeric. Turmeric is also used as the primary substance in curry flavor and for food coloring in many countries, particularly in India. The curcumin content of turmeric varies from variety to variety and the price of turmeric is based on the intensity of its color. The main objective of this study was to determine the curcumin content of six different turmeric varieties and to measure its resistance to heat and light. Of the six turmeric varieties used, five were directly imported from India, while the sixth was purchased from a local grocery store. Curcumin was extracted from the turmeric powders with methanol and analyzed by HPLC, which consisted of a C18 reverse phase column, a mobile phase of 1% citric acid and acetonitrile and a UV detector set at 243 nm. Heat effects were studied by incubating extracted samples in a 100°C water bath for 1 min and by exposing extracted samples to fluorescent light at room temperature for 24 hours. An external curcumin standard curve was used for quantitation. Average curcumin concentrations ranged from 186 to 254 µg/g with the locally purchased sample having the lowest curcumin content. Heat and light exposure did not change the curcumin content of the extracts. Two additional compounds that eluted just ahead of curcumin were tentatively identified to be bisdemethoxycurcumin and demethoxycurcumin based on comparison with literature data. Since the price of turmeric is dependent on the curcumin content, the simple methodology used in this study will be useful to rapidly screen turmeric varieties for their curcumin content.
Session 44D, International
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