INVESTIGATIONS ON CHEMICAL COMPOSITION, CURCUMIN AND ESSENTIAL OIL CONTENTS FROM MOTHER RHIZOMES AND FINGERS OF EIGHT TURMERIC CULTIVARS

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Date
1996
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Mahatma Phule Krishi Vidyapeeth, 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.
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