Analysis of the Curcumin Content of various Turmeric Genotypes (Curcuma longa L.)

Author: Poonam, Manisha Verma, Om Prakash Kumawat, I.B. Maurya and Subhita Kumawat

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Abstract

One of the most essential ingredients in Indian and Chinese cooking is turmeric. Turmeric contains a significant amount of curcumin. Curcumin is highly sought after and has a high market potential or high price, because to its numerous medical, biological and pharmacological uses. The goal of the current experiment was to assess the curcumin content of several turmeric genotypes. According to the study's findings, JWRH-7 and GNT-1 have a larger percentage of curcumin than the other turmeric genotypes. The quantity of curcumin in turmeric determines its quality and, consequently, its potency. The results show that the content of curcumin varies geographically and is influenced by factors including soil, environment, and climatic conditions.

Keywords

Turmeric, Curcumin, Spectrophotometer, Geographical variation

Conclusion

Due to variations in local environmental conditions, curcumin quantity and quality fluctuates. Thus, it is crucial that these plants be cultivated and carefully planted on a wide scale in order to improve the quality of turmeric. More investigation can be done to establish the requirement to grow high quality curcumin, which has numerous therapeutic characteristics, based on the proportion of curcumin present in turmeric and its capacity to prevent many diseases.

References

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How to cite this article

Poonam, Manisha Verma, Om Prakash Kumawat, I.B. Maurya and Subhita Kumawat (2023). Analysis of the Curcumin Content of various Turmeric Genotypes (Curcuma longa L.). Biological Forum – An International Journal, 15(2): 606-608.