A critical review of analytical methods for determination of curcuminoids in turmeric

Kotra, Venkata Subba Rao; Satyabanta, Laishram; Goswami, Tridib Kumar

doi:10.1007/s13197-019-03986-1

Review Article
Published: 05 August 2019

A critical review of analytical methods for determination of curcuminoids in turmeric

Venkata Subba Rao Kotra¹,
Laishram Satyabanta¹ &
Tridib Kumar Goswami ORCID: orcid.org/0000-0003-1676-1341¹

Journal of Food Science and Technology volume 56, pages 5153–5166 (2019)Cite this article

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Abstract

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 electrophoresis and biosensor techniques) which are used for monitoring curcuminoids have been thoroughly summarized and discussed. The spectrophotometric method is not useful when individual components of curcuminoids are required. Mobile phase optimization, the broadness of spots, plate-to-plate variations are significant limitations for TLC and HPTLC methods. Many analysts believe that HPLC method is the best choice for curcuminoids determination because of its rapid analysis. Spectrofluorimetry and Electrochemical methods are the more advanced methods with high sensitivity as well as rapid analysis. However, the selection of analytical method for curcuminoids analysis depends on the type of sample matrix, purpose of the analysis and limit of detection and limit of quantitation of the method.

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Acknowledgements

The authors appreciate R Sudarshan Reddy (Research Scholar, Agricultural and Food Engineering Department, IIT Kharagpur, India) for providing valuable suggestions.

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Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal, 721302, India
Venkata Subba Rao Kotra, Laishram Satyabanta & Tridib Kumar Goswami

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Kotra, V.S.R., Satyabanta, L. & Goswami, T.K. A critical review of analytical methods for determination of curcuminoids in turmeric. J Food Sci Technol 56, 5153–5166 (2019). https://doi.org/10.1007/s13197-019-03986-1

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Revised: 18 July 2019
Accepted: 26 July 2019
Published: 05 August 2019
Issue Date: December 2019
DOI: https://doi.org/10.1007/s13197-019-03986-1

Keywords

Turmeric
Curcuminoids analysis
Analytical methods
Quality control
Review