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Isolation of Curcumin from Turmeric
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Abstract
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.
Keywords (Audience):
Second-Year UndergraduateKeywords (Domain):
Organic ChemistryKeywords (Pedagogy):
Hands-On Learning / ManipulativesKeywords (Subject):
ChromatographyCiting Articles
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This article has been cited by 6 ACS Journal articles (5 most recent appear below).
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- Received: August 03, 2009
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