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Full-Text Articles in Food Chemistry
Characterization And Analysis Of Curcumin Extracted From Turmeric Using Mass Spectrometry And Uv-Vis Spectroscopy, Cecilia Russo, Anna Fedor
Characterization And Analysis Of Curcumin Extracted From Turmeric Using Mass Spectrometry And Uv-Vis Spectroscopy, Cecilia Russo, Anna Fedor
Student Research Poster Presentations 2020
Turmeric is a spice most commonly found in Indian cuisine that is known for its medicinal properties. The most active compound that can be found in turmeric is curcumin. Curcumin is a polyphenol that is best known for its antioxidant and anticancer properties. Curcumin is mostly insoluble in water so the extraction of curcumin from turmeric was achieved by using ethanol or dichloromethane/hexane as the solvent. Since turmeric is not soluble in these solvents, a small amount of turmeric was soaked in larger amount of ethanol or dichloromethane/hexane to allow the curcumin to be dissolved out. The resulting solution can …