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Background
Challenges
•
Nomenclature:
–
Turmeric, turmeric oil
–
Curcumin, curcuminoids
–
Standardized to x% curcumin
Background
Adulteration
I di
i
d
i
i
f
•
n an turmer c tra e types curcum n contents rang ng rom
2.1% to 8.6%, with an average of 4.8%.
•
Curcuma longa
L
.
adulterated with wild species:
Curcuma
zeodaria
,
Curcuma malabarica
– toxicity and poor quality
•
Adulterated with artificial colors – metanyl yellow
•
Saffron is adulterated with turmeric