Please use this identifier to cite or link to this item:
http://localhost:8080/xmlui/handle/123456789/628Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | ELIZABETH, THOMAS | - |
| dc.contributor.author | ZACHARIAH, T JOHN | - |
| dc.contributor.author | Syamkumar, S | - |
| dc.contributor.author | Sasikumar, B | - |
| dc.date.accessioned | 2017-10-12T07:13:12Z | - |
| dc.date.available | 2017-10-12T07:13:12Z | - |
| dc.date.issued | 2011 | - |
| dc.identifier.citation | Journal of Medicinal and Aromatic Plant Sciences 33 (1) (2011),pp. 36-40 | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/628 | - |
| dc.description.abstract | Curcumin, an orange yellow pigment of turmeric (Curcuma longa L.) consists of three curcuminoids namely curcumin (curcumin I), demethoxy curcumin (curcumin II) and bis demethoxy curcumin (curcumin III). The curcuminoid profile of three export grade Indian turmerics and three popular varieties was estimated using HPLC. HPLC was performed on an amino column using chloroform and ethanol. Highest levels of curcumin I and curcumin III were recorded in the popular variety ‘Prathibha’ (3.34 and 1.30%, respectively) and least level was recorded in the traded variety ‘Wynadan’ turmeric (1.31 and 0.19%). | en_US |
| dc.subject | Curcumin | en_US |
| dc.subject | curcuminoid profiling | en_US |
| dc.subject | HPLC | en_US |
| dc.subject | Indian turmeric | en_US |
| dc.subject | traded turmeric | en_US |
| dc.title | Curcuminoid profiling of Indian turmeric | en_US |
| dc.type | Article | en_US |
| Appears in Collections: | CROP PRODUCTION | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| JMAPS 2011.pdf | 1.57 MB | Adobe PDF |  View/Open |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.