A critical review of analytical methods for determination of curcuminoids in turmeric
作者: Venkata Subba Rao KotraLaishram SatyabantaTridib Kumar Goswami
作者单位: 1Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur
刊名: Journal of Food Science and Technology, 2019, Vol.56 (12), pp.5153-5166
来源数据库: Springer Journal
DOI: 10.1007/s13197-019-03986-1
关键词: TurmericCurcuminoids analysisAnalytical methodsQuality controlReview
英文摘要: Abstract(#br)Turmeric ( Curcuma longa ) is one of the most important ingredients in Indian and Chinese cuisine. Curcuminoids and volatile oils present in turmeric are known for their functional and nutraceutical properties. Health benefits attributed to curcuminoids have resulted in their wide utilization in food and pharmaceutical formulations. Therefore, characterization and estimation of the curcuminoids in fresh/dry turmeric, food and nutraceutical products are essential for their quality control during processing and storage. To meet the demand for analytical methods of curcuminoids, several methods have been developed for their quantification in turmeric powder and food formulations. In the present review, various analytical methods (spectrophotometric, chromatographic, capillary...
全文获取路径: Springer  (合作)
影响因子:1.123 (2012)