Study on the physicochemical, nutritional, and phytochemical properties in five turmeric varieties

Abstract

Turmeric is a member of the Zingiberaceae family, which known as a traditional medicine in Southeast Asian countries and can be used as a spice, food preservative, and colorant. The aim of the study was to determine the physicochemical, nutritional, bioactive compound and curcuminoid of five types Turmeric varieties. Five turmeric varieties were collected from Siem Reap province and were freeze-dry before studying. According to the results, the L*, a*, b*, and ΔE value of dried turmeric varieties such as BLK, BG, SN1, FG, and BRN were in the range 58.17±0.00 to 81.89±0.01, -1.46±0.01 to 6.74±0.00, -0.72±0.01 to36.48±0.01, and 14.912±0.01 to 38.12±0.01, respectively. The pH and acidity value ranged from 5.82±0.05 to 6.32±0.01, 0.36±0.01 to 0.85±0.00%, respectively. Moreover, the results of physicochemical were 1.94±0.07 to 3.60±0.22% moisture, 3.26±0.27 to 7.55±0.48% ash, 1.37±0.70 to 11.76±0.67% fiber, and 2.09±0.23 to 10.12±0.87% lipid. The higher value of TPC, TFC, TCC, and TAA were found 11.96±0.98 mg GAE/g db, 83.70±8.11 mg QE/g db, 5.6±0.05%, and 80.71±1.43%. Furthermore, the higher value of CUR, DMC, and BDMC were found in the range 1.60±0.27, 5.87±0.01, and 1.38±0.02 mg/100g db. However, only two turmeric varieties, BLK and FG, were not detected in curcuminoid.