Direct 1HNMR method for simultaneous determination of total and individual curcuminoids
Curcuma longa L., usually referred to as turmeric, is an extensively used spice throughout the world. The curcuminoids (a mixture of three components) present in turmeric, as well as their profile, determine its quality. Consequence quantification and profiling of curcuminoids are important. Total q...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2022-10-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X22000090 |
| _version_ | 1811201455368962048 |
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| author | Durga Prasad Naresh KS Aishwarya Praveen Siva Sankara Reddy Singam Sachin R. Chaudhari |
| author_facet | Durga Prasad Naresh KS Aishwarya Praveen Siva Sankara Reddy Singam Sachin R. Chaudhari |
| author_sort | Durga Prasad |
| collection | DOAJ |
| description | Curcuma longa L., usually referred to as turmeric, is an extensively used spice throughout the world. The curcuminoids (a mixture of three components) present in turmeric, as well as their profile, determine its quality. Consequence quantification and profiling of curcuminoids are important. Total quantification and profiling of curcuminoids are commonly done using UV spectroscopy and HPLC, respectively. Today, NMR is a relatively developed area for studying food quality because of its various notable elements. However, its benefits have never been investigated in turmeric quality analysis. The current study explored the possibility of a 1H- NMR-based method for measuring curcuminoids and their profiling. This method has been cross-validated with HPLC and UV analysis. In addition, the application of the proposed method has been demonstrated in turmeric samples from various Indian states. The importance of these studies depends on the evolution of methodologies related to accessible resources. |
| first_indexed | 2024-04-12T02:21:56Z |
| format | Article |
| id | doaj.art-21036f488805468a9609d8b6e25ce112 |
| institution | Directory Open Access Journal |
| issn | 2772-753X |
| language | English |
| last_indexed | 2024-04-12T02:21:56Z |
| publishDate | 2022-10-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry Advances |
| spelling | doaj.art-21036f488805468a9609d8b6e25ce1122022-12-22T03:52:06ZengElsevierFood Chemistry Advances2772-753X2022-10-011100020Direct 1HNMR method for simultaneous determination of total and individual curcuminoidsDurga Prasad0Naresh KS1Aishwarya Praveen2Siva Sankara Reddy Singam3Sachin R. Chaudhari4Department of Spice and Flavour Science, CSIR-Central Food Technological Research Institute, Cheluvamba Mansion, Valmiki Rd, opp…, Mysore, Karnataka 570020, IndiaDepartment of Spice and Flavour Science, CSIR-Central Food Technological Research Institute, Cheluvamba Mansion, Valmiki Rd, opp…, Mysore, Karnataka 570020, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, IndiaDepartment of Spice and Flavour Science, CSIR-Central Food Technological Research Institute, Cheluvamba Mansion, Valmiki Rd, opp…, Mysore, Karnataka 570020, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, IndiaAcademy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India; Department of Food Safety & Analytical Quality Control Laboratory, CSIR-Central Food Technological Research Institute, Mysore, Karnataka 570020, IndiaDepartment of Spice and Flavour Science, CSIR-Central Food Technological Research Institute, Cheluvamba Mansion, Valmiki Rd, opp…, Mysore, Karnataka 570020, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India; Corresponding author at: Department of Spice and Flavour Science, CSIR-Central Food Technological Research Institute, Cheluvamba Mansion, Valmiki Rd, opp…, Mysore, Karnataka 570020, India.Curcuma longa L., usually referred to as turmeric, is an extensively used spice throughout the world. The curcuminoids (a mixture of three components) present in turmeric, as well as their profile, determine its quality. Consequence quantification and profiling of curcuminoids are important. Total quantification and profiling of curcuminoids are commonly done using UV spectroscopy and HPLC, respectively. Today, NMR is a relatively developed area for studying food quality because of its various notable elements. However, its benefits have never been investigated in turmeric quality analysis. The current study explored the possibility of a 1H- NMR-based method for measuring curcuminoids and their profiling. This method has been cross-validated with HPLC and UV analysis. In addition, the application of the proposed method has been demonstrated in turmeric samples from various Indian states. The importance of these studies depends on the evolution of methodologies related to accessible resources.http://www.sciencedirect.com/science/article/pii/S2772753X22000090qNMRCurcuminoidsQuantificationTurmericHPLC, Quality parameter |
| spellingShingle | Durga Prasad Naresh KS Aishwarya Praveen Siva Sankara Reddy Singam Sachin R. Chaudhari Direct 1HNMR method for simultaneous determination of total and individual curcuminoids Food Chemistry Advances qNMR Curcuminoids Quantification Turmeric HPLC, Quality parameter |
| title | Direct 1HNMR method for simultaneous determination of total and individual curcuminoids |
| title_full | Direct 1HNMR method for simultaneous determination of total and individual curcuminoids |
| title_fullStr | Direct 1HNMR method for simultaneous determination of total and individual curcuminoids |
| title_full_unstemmed | Direct 1HNMR method for simultaneous determination of total and individual curcuminoids |
| title_short | Direct 1HNMR method for simultaneous determination of total and individual curcuminoids |
| title_sort | direct 1hnmr method for simultaneous determination of total and individual curcuminoids |
| topic | qNMR Curcuminoids Quantification Turmeric HPLC, Quality parameter |
| url | http://www.sciencedirect.com/science/article/pii/S2772753X22000090 |
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