IDENTIFICATION AND CHROMATOGRAPHIC CHARACTERIZATION OF CURCUMINOIDS IN SAMPLES OF Curcuma longa Linn
DOI:
https://doi.org/10.56238/arev8n4-035Keywords:
Curcuma longa Linn, Curcuminoids, Chromatography, Essential Oil, Soxhlet ExtractionAbstract
The species Curcuma longa Linn, widely known as turmeric, has significant culinary, pharmaceutical, and industrial applications due to its bioactive potential. This study aimed to investigate the presence of curcuminoids and to characterize the chemical composition of the essential oil from rhizomes marketed in different forms (fresh root, powder, and capsules), using ethanol as the extraction solvent. Extractions were performed by cold maceration and Soxhlet methods, and the extracts were analyzed by HPLC-DAD, while the essential oil, obtained by hydrodistillation using a Clevenger apparatus, was characterized by GC-MS. The essential oil yield from fresh roots was 1.82%, and the major constituents identified were the oxygenated sesquiterpenes α-turmerone, β-turmerone, and ar-turmerone, recognized as chemical markers of the species and associated with relevant biological activities. Analysis of the ethanolic extracts revealed the presence of the three main curcuminoids curcumin, demethoxycurcumin, and bisdemethoxycurcumin in fresh root and powder samples, with higher extraction efficiency observed for the powder matrix, possibly due to its smaller particle size and greater surface contact area.In contrast, the capsule sample showed only curcumin in a lower relative proportion, suggesting interference from excipients and possible dilution of the active compound. The results show that both the commercial form and the extraction method directly influence the yield and chemical profile obtained, highlighting the importance of sampling in the phytochemical analysis of natural products.
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