Analysis of curcumin content in Sri Lankan and Indian turmeric rhizomes and investigating its impact on the colour

dc.contributor.author	Madushanka, G.D.M.P
dc.contributor.author	Thilakarathne, R.C.N
dc.contributor.author	Liyanage, T
dc.contributor.author	Navaratne, S.B
dc.date.accessioned	2020-01-17T09:10:14Z
dc.date.available	2020-01-17T09:10:14Z
dc.date.issued	2018
dc.identifier.citation	Madushanka, G.D.M.P, et al.(2018)."Analysis of curcumin content in Sri Lankan and Indian turmeric rhizomes and investigating its impact on the colour", International Journal of Food Science and Nutrition, Volume 3; Issue 4; July 2018; Page No. 03-05	en_US
dc.identifier.issn	2455-4898
dc.identifier.uri	http://dr.lib.sjp.ac.lk/handle/123456789/8791
dc.description.abstract	Curcumin is the main active ingredient in Turmeric and it imparts yellowish colour to the turmeric powder. Since, curcumin content in turmeric differs from type to type, Sri Lankan and Indian turmeric samples were quantitatively analysed using the spectrophotometer and colour measurements were taken in respect to Lab* values. A remarkable difference for the curcumin content of both types was observed and which were in the range of 3.76-5.05%. Visual colour difference of five samples of both types was observed and they were in the range from bright to orange yellowish color. A Standard curcumin sample was used to plot the graph for absorbance and it disclose that the samples with a high curcumin percentage appears in bright yellow while the samples with a lower curcumin content imparts a color in orange yellow.	en_US
dc.language.iso	en	en_US
dc.subject	turmeric, curcumin, bright yellow, orange yellow	en_US
dc.title	Analysis of curcumin content in Sri Lankan and Indian turmeric rhizomes and investigating its impact on the colour	en_US
dc.type	Article	en_US