International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2017, Volume : 5, Issue : 6
First page : (1730) Last page : (1734)
Article doi: http://dx.doi.org/10.18782/2320-7051.8411

Effects of Cooking and Drying Methods on Curcumin Content of Turmeric (Curcuma longa)

I.V. Srinivasa Reddy*  
Asst. Professor, Dept. of Horticulture, Agricultural College, Aswaraopet, B. Kothagudem (Dist),
Telangana, India - 507301
*Corresponding Author E-mail: ivsrama@gmail.com
Received: 25.06.2017  |  Revised: 30.07.2017   |  Accepted: 13.08.2017  

 ABSTRACT

The curcumin content of both water cooked and 0.1% Na2CO3 solution cooked turmeric fingers dried by different methods as estimated in terms of %. The results indicate that water cooked fingers had higher curcumin contents compare to 0.1% Na2CO3 solution cooked fingers irrespective of drying methods. Sun dried fingers had a lower curcumin contents compared to the corresponding solar and mechanical dried samples. Significant differences in curcumin content were observed due to boiling and drying methods. It is concluded that boiling of turmeric fingers Cv. Mydakur in closed vessel followed by drying in tray drier is better for higher curcumin, oleoresin contents and % NVAE yield.  However, boiling in closed vessel followed by drying in solar drier is preferable to obtain the fingers with higher per cent volatile oil, curcumin recovery per cent by acetone extraction. Among cooking methods, boiling with 0.1% Na2CO3 solution is found to give required orange yellow colour but the curcumin content is in lower range compared to the higher values obtained in boiling with water. Based on the study, it can be suggested that boiling of turmeric fingers in closed vessel with water and drying in tray drier yield high quality produce with better curcumin content, oleoresin and % NVAE. However closed vessel cooking followed by solar drying is preferable to obtain higher % volatile oil and curcumin recovery % by acetone extraction.

Keywords: Turmeric, Curcumin, Natural dye, Cooking, Drying

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Srinivasa Reddy, I.V. Effects of Cooking and Drying Methods on Curcumin Content of Turmeric (Curcuma longa), Int. J. Pure App. Biosci. 5(6): 1730-1734 (2017). doi: http://dx.doi.org/10.18782/2320-7051.8411