Direct 1 HNMR method for simultaneous determination of total and individual curcuminoids.

Durga, Prasad and Naresh, K. S. and Aishwarya, Praveen and Siva Sankara Reddy, Singam and Sachin, R. Chaudhari (2022) Direct 1 HNMR method for simultaneous determination of total and individual curcuminoids. Food Chemistry Advances, 1. p. 100020.

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Abstract

Curcuma longa L. , usually referred to as turmeric, is an extensively used spice throughout the world. The cur- cuminoids (a mixture of three components) present in turmeric, as well as their profile, determine its quality. Consequence quantification and profiling of curcuminoids are important. Total quantification and profiling of curcuminoids are commonly done using UV spectroscopy and HPLC, respectively. Today, NMR is a relatively de- veloped area for studying food quality because of its various notable elements. However, its benefits have never been investigated in turmeric quality analysis. The current study explored the possibility of a 1 H- NMR-based method for measuring curcuminoids and their profiling. This method has been cross-validated with HPLC and UV analysis. In addition, the application of the proposed method has been demonstrated in turmeric samples from various Indian states. The importance of these studies depends on the evolution of methodologies related to accessible resources.

Item Type:	Article
Uncontrolled Keywords:	qNMR Curcuminoids Quantification Turmeric HPLC, Quality parameter
Subjects:	600 Technology > 08 Food technology > 01 Analysis 600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions:	Food Safety Analytical Quality Control Lab Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	10 May 2022 09:22
Last Modified:	10 May 2022 09:22
URI:	http://ir.cftri.res.in/id/eprint/15245

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