International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 3, Issue 4 (2018)

Analysis of curcumin content in Sri Lankan and Indian turmeric rhizomes and investigating its impact on the colour


GDMP Madhusankha, RCN Thilakarathna, T Liyanage, SB Navaratne

Curcumin is the main active ingredient in Turmeric and it imparts yellowish colour to the turmeric powder. Since, curcumin content in turmeric differs from type to type, Sri Lankan and Indian turmeric samples were quantitatively analysed using the spectrophotometer and colour measurements were taken in respect to L*a*b* values. A remarkable difference for the curcumin content of both types was observed and which were in the range of 3.76-5.05%. Visual colour difference of five samples of both types was observed and they were in the range from bright to orange yellowish color. A Standard curcumin sample was used to plot the graph for absorbance and it disclose that the samples with a high curcumin percentage appears in bright yellow while the samples with a lower curcumin content imparts a color in orange yellow.
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