Isolation of Curcumin from Turmeric

• Andrew M. Anderson ^[1] ; Matthew S. Mitchell ^[1] ; Ram S. Mohan ^[1]
  1. [1] Illinois Wesleyan University

     Illinois Wesleyan University

     Township of Bloomington City, Estados Unidos

     
• Localización: Journal of chemical education, ISSN 0021-9584, Vol. 77, Nº 3 (March), 2000, págs. 359-359
• Idioma: inglés
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• Resumen

  • Turmeric, the dried yellow rhizome of Curcuma longa, is a common oriental spice that gives curry dishes their characteristic yellowish color and is used in Indian and Thai cooking. The active ingredient in turmeric is curcumin, which is approximately 2% by weight of the root of turmeric. We have developed two simple procedures for isolation of curcumin from turmeric, making this a new and interesting natural product isolation experiment.