INVESTIGATIONS O N CHEMICAL COMPOSITION, CURCUMIN AND ESSENTIA L OIL CONTENT S FROM MOTHER RHIZOMES AND FINGERS OF EIGHT TURMERIC CULTIVARS
Loading...
Files
Date
1996
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
MPKV, UNIVERSITY LIBRARY RAHURI
Abstract
The present investigation was carried out to study
the proximate composition, curcumin and essential oil contents
and also the oil chemical constants of mother rhizomes and
fingers of eight unprocessed turmeric cultivars grown in the
MPKV region covering the nine districts of Western
Maharashtra. The cultivars selected for the present study were
Rajapuri, Krishna, Mydukur, Salem, Tekurpetta, Armoor,
Amb&halada and Ranahalada.
The mother rhizomes and fingers of eight turmeric
cultivars from the freshly harvested produce of 1994 were
dried at 60'C to constant weight, powdered and analysed for
the contents of moisture, crude protein, crude fat, crude
fibre, total ash, carbohydrates, curcumin and essential oil,
as well as for the oil chemical constants such as acid value,
iodine value and saponification value.
The crude protein content in mother rhizomes and
fingers of these cultivars varied from 4.34 to 6.88 and 4.05
to 6.19 per cent, respectively. The range for crude fat
content was almost the same for mother rhizomes and fingers,
i.e. 4.31 to 6.51 and 4.03 to 6.18, respectively. A very wide
variation was observed in crude fibre content of mother
rhizomes and fingers which ranged from 2.07 to 10.60 and 2.45
to 10.45 per cent, respectively. The ash content in mother
rhizomes and fingers was from 3.02 to 5.75 and 2.47 to 5.76
per cent, respectively. The carbohydrates, however, ranged
from 59.15 to 69.96 per cent and 59.40 to 71.95 per cent in
mother rhizomes and fingers, respectively.
A very wide variation was also noticed in curcumin
content of mother rhizomes and fingers of cultivars under
study, i.e. 0.086 to 5.71 and 0.061 to 5.09 per cent,
respectively. The essential oil content of eight cultivars
also varied from 0.89 to 2.60 per cent in mother rhizomes and
0.94 to 2.91 per cent in fingers.
The turmeric oil, obtained by soxhlet extraction
from the mother rhizomes and fingers of these cultivars showed
that the acid value of mother rhizomes and fingers of turmeric
oil ranged from 1.49 to 7.77 and 3.44 to 7.33 per cent,
respectively. The iodine value showed a wide variation ranging
from 25.94 to 51.82 in mother rhizomes and 24.06 to 48.81 per
cent in fingers. The saponification values of eight turmeric
cultivars varied from 6.39 to 14.09 in mother rhizomes and
5.96 to 15.96 in fingers. The chemical analysis of the six
cultivars and two wild relatives revealed that the Salem
exhibited more curcumin and essential oil and relatively good
amount of crude protein, crude fat and carbohydrates content
in mother rhizomes and fingers and hence cultivar Salem can be
o
recommended for cultivatin in MPKV region of Maharashtra.
Description
Keywords
null