Extraction of Curcumin was done by using solvents ethanol, hexane, acetone and HPLC method to determine the best solvent for Curcumin extraction. Boiled and steam cooked turmeric was used for solvent extraction to quantify the percentage of Curcumin retaining in turmeric. Also to know the variety suitable for Curcumin extraction and on that basis the quality of turmeric and its market value can be judged which will be helpful to farmers, businessmen, industrialist and consumers. Fresh rhizomes of four varieties were washed, boiled, steam cooked, dried, polished grinded and Curcumin was extracted by ethanol, acetone, hexane and HPLC method. The highest percentage of Curcumin was extracted from variety Pratibha as compared with other three varieties. It was concluded that Curcumin retained in steam cooked turmeric is higher than boiled turmeric for all varieties in all methods of Curcumin extraction. The Curcumin extracted by HPLC method (7.73%) is higher than other three methods. The ethanol is the best solvent for Curcumin extraction than acetone and hexane for all varieties of turmeric.
| Autorius: | Vikramsinh Ingale, K. J. Kambale, Arun Bhagat, |
| Leidėjas: | LAP LAMBERT Academic Publishing |
| Išleidimo metai: | 2013 |
| Knygos puslapių skaičius: | 68 |
| ISBN-10: | 3659461563 |
| ISBN-13: | 9783659461569 |
| Formatas: | 220 x 150 x 5 mm. Knyga minkštu viršeliu |
| Kalba: | Anglų |
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