Turmeric Extract

The main sources of curcumin are the tubers of Curcuma aromatica Salisb., rhizomes of C. longa L., rhizomes of C. zedoaria (Berg.) Rosc., and rhizomes of Acorus calamus L., all of which are plants of the Zingiberaceae family.

Curcumin is an orange-yellow crystalline powder with a slightly bitter taste. It is insoluble in water and ether, but soluble in ethanol and propylene glycol. It is easily soluble in glacial acetic acid and alkaline solutions. It is reddish brown in alkaline conditions and yellow in neutral and acidic conditions.

Curcumin is highly stable to reducing agents and has strong coloring properties. Once colored, it is not easy to fade. However, it is sensitive to light, heat, and iron ions, and has poor light resistance, heat resistance, and iron ion resistance.

Because there are two hydroxyl groups at both ends of the curcumin molecule, a conjugation effect of electron cloud deviation occurs under alkaline conditions. Therefore, when the pH is greater than 8, curcumin will turn from yellow to red. Modern chemistry uses this property as an acid-base indicator.

Application:

Food additives

Chemical indicators

Medicine