Oil and oleoresin of turmeric.

Krishnamurthy, N. and Mathew, A. G. and Nambudiri, E. S. and Shivashankar, S. and Lewis, Y. S. and Natarajan, C. P. (1976) Oil and oleoresin of turmeric. Tropical Science, 18 (1). p. 37.

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Abstract

12 tumeric cultivars which are commonly grown in India were analysed in order to determine their suitability for the extraction of oil and oleoresin. Their volatile oil content ranged from 2.5 to 7.2% and their curcumin content from 1.8 to 5.4%. The release of oil during distillation was slow because of the presence of high-boiling sesquiterpene derivatives. The bright yellow colour of tumeric was found, by TLC to be due to curcumin and to 2 other related pigments with the same absorption max. (425 nm) in the visible region. Acetone, alcohol and ethylene dichloride were found to be suitable for extracting the oleoresin from tumeric. Both the Soxhlet and the cold percolation extraction methods gave good yield of oleoresin, with a good recovery of curcumin ( greater than 85%), when finely ground spice ( greater than 60 mesh) was used. Bench-scale extractions, by stainless steel columns and a distillation unit, gave tumeric oleoresin which conformed to specifications of the Essential Oil Association, USA.

Item Type:	Article
Uncontrolled Keywords:	PIGMENTS-; turmeric, var. & curcumin in; TURMERIC-; var. & oils extraction from turmeric; BREED-; turmeric, var. & oils extraction from; RESINS-; turmeric, oleoresins extraction from; oleoresins extraction from turmeric; EXTRACTION-; ESSENTIAL-OILS
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:	31 Mar 2011 11:14
Last Modified:	31 Mar 2011 11:32
URI:	http://ir.cftri.res.in/id/eprint/7078

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