Chemical analysis of turmeric from Minas Gerais, Brazil and comparison of methods for flavour free oleoresin

Abstract

Chemical analysis of turmeric (Curcuma longa L) cultivated in eight different 51, 7.01, 7.22, 7.81 and 39.87

In vitro evaluation of gastro-intestinal digestion and colonic biotransformation of curcuminoids considering different formulations and food matrices

“…This result is in accord with many previous observations, reporting a significant variability in terms of total content of curcuminoids in different sources (turmeric powder, oleoresins, concentrated products) as well as in terms of composition (relative percentage of curcuminoids). Moreover, the curcuminoids content of the raw material (Curcuma longa botanical) as well as the environmental parameters can affect the expression and accumulation of bioactive substances (both regarding total volatiles and total non-volatiles compounds) in turmeric (Souza & Glória, 1998). The curcuminoids content of GA/MD was partially affected by the microencapsulation process through spraydrying.…”

Comparison of hydrodistillation methods for the deodorization of turmeric

“…Part of the sliced sample was also submitted to solvent deodorization with hexane using a Soxhlet extractor for 4 h after dehydration of the sliced turmeric, as indicated in Fig. 1 (Ertl, 1997;Souza & Glória, 1998). A sample (500 g) was blanched in 3 L boiling water for 10 min, sliced (2.25 £ 55.30 mm) and dried in a forced-air oven with air circulation at 60 § 3°C, ground and sieved through a number 42 Tyler sieve (Bambirra et al, 2002).…”

“…Extraction of the volatile oil from the dehydrated ground turmeric can be performed with solvents like hexane or petroleum ether, or by steam distillation (Manzan, Toniolo, Bredow, & Povh, 2003;Mata et al, 2004;Souza & Glória, 1998). Using supercritical CO 2 extraction, Chassagnez, Corrêa, and Meireles (1997) obtained a yield higher than that obtained by hydrodistillation at 70°C.…”

Structure, physicochemical characteristics, and functional properties of starches isolated from yellow (Curcuma longa ) and black (Curcuma caesia ) turmeric rhizomes

“…The Curcuma genus of the family Zingibereae, originated from South or South‐East Asia, is of about 100 accepted species including the medicinal turmeric species . Turmeric is a herbaceous plant grown and harvested annually for its rhizomes, which contain high amounts of bioactive compounds . The main bioactive compounds found in the Curcuma genus are curcuminoids (2–8% of the dried rhizome), which is a group of phenolic compounds composed mainly of curcumin, demethoxy curcumin, and bis‐demethoxy curcumin .…”