Turmeric - chemistry, technology and uses.

Shankaracharya, N. B. and Natarajan, C. P. (1973) Turmeric - chemistry, technology and uses. Indian Spices, 10 (3). 7-11; (4) 8.

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Abstract

5 of the economic spicies of turmeric (Curcuma spp.) are briefly described, and the composition of the rhizomes and essential oils of C. longa and C. aromatica is discussed. Oil of C. longa (0.24% of the rhizome, wet wt. basis) contains 9% tertiary alcohols, and 58% sesquiterpene ketones. C. aromatica also contains small amounts of d-camphene and d-camphor. Turmeric is coloured by curcumin, 1,7-bis(4-hydroxy-3-methoxy phenyl)-1,6-heptadiene-3,5-dione, which has antioxidant properties. Consideration is also given to curcumin colouring formed with boric acid, detection of turmeric and curcuma dyes and harvesting and preparation of the rhizomes. Food uses of turmeric are listed as being a flavouring and colouring agent for butter, cheese, margarine, pickles and mustard among others, as well as in curry powders.

Item Type:	Article
Uncontrolled Keywords:	TURMERIC-; composition of turmeric; ESSENTIAL-OILS; turmeric essential oils, composition of; foods, turmeric colourings for; foods, turmeric flavourings for
Subjects:	600 Technology > 08 Food technology > 30 Spices/Condiments > 07 Turmeric
Divisions:	Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	18 Sep 2013 06:49
Last Modified:	18 Sep 2013 06:49
URI:	http://ir.cftri.res.in/id/eprint/6521

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