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- E-ISSN Number: 2277-7695
- P-ISSN Number: 2349-8242
- CODEN Code: PIHNBQ
- ZDB-Number: 2663038-2
- IC Journal ID: 7725
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Vol. 10, Issue 12 (2021)
Turmeric production, composition and its non-conventional uses: A review
Author(s):
Mudita Verma, Jyoti Pandey, Soniya Joshi and Abhirup Mitra
Mudita Verma, Jyoti Pandey, Soniya Joshi and Abhirup Mitra
Abstract:
Turmeric name is thought to have originated in Middle English or Early Modern English as turmeryte or tarmaret. Terra merita could be of Latin origin ("meritorious earth"). Turmeric has been used for centuries in Asia and is an important part of Ayurveda, Siddha medicine, traditional Chinese medicine, Unani, and Austronesian animistic rituals. It was first used as a dye, and then for its supposed medicinal properties as the yellow dye is used to colour the robes of monks and priests, it spread from India to Southeast Asia alongside Hinduism and Buddhism. Turmeric powder contains approximately 60–70% carbohydrates, 6–13% water, 6–8 percent protein, 5–10% fat, 3–7 percent dietary minerals, 3–7 percent essential oils, 2–7 percent dietary fibre, and 1–6 percent curcuminoids. Turmeric's phytochemical components include diarylheptanoids, a class of curcuminoids that includes curcumin, demethoxycurcumin, and bisdemethoxycurcumin. Turmeric contains 34 essential oils, the most important of which are turmerone, germacrone, atlantone, and zingiberene.
Turmeric name is thought to have originated in Middle English or Early Modern English as turmeryte or tarmaret. Terra merita could be of Latin origin ("meritorious earth"). Turmeric has been used for centuries in Asia and is an important part of Ayurveda, Siddha medicine, traditional Chinese medicine, Unani, and Austronesian animistic rituals. It was first used as a dye, and then for its supposed medicinal properties as the yellow dye is used to colour the robes of monks and priests, it spread from India to Southeast Asia alongside Hinduism and Buddhism. Turmeric powder contains approximately 60–70% carbohydrates, 6–13% water, 6–8 percent protein, 5–10% fat, 3–7 percent dietary minerals, 3–7 percent essential oils, 2–7 percent dietary fibre, and 1–6 percent curcuminoids. Turmeric's phytochemical components include diarylheptanoids, a class of curcuminoids that includes curcumin, demethoxycurcumin, and bisdemethoxycurcumin. Turmeric contains 34 essential oils, the most important of which are turmerone, germacrone, atlantone, and zingiberene.
As medicine or food, the importance of spices cannot be overemphasized. The medicinal values of turmeric are very well established in treating various ailments too. This article aims to provide an overview of the characteristics of turmeric as well as its non-conventional uses for the food industry, including its properties as a coloring agent, antioxidant, and functional ingredient. This article also highlights the potential of various properties of turmeric and increase the possibilities for the application of its components, such as cellulose and starch, in the development of nanostructures or nanocomposites for food development.
Pages: 2757-2762 | 323 Views 224 Downloads
How to cite this article:
Mudita Verma, Jyoti Pandey, Soniya Joshi, Abhirup Mitra. Turmeric production, composition and its non-conventional uses: A review. Pharma Innovation 2021;10(12):2757-2762.
Journal code(s)
- E-ISSN Number: 2277-7695
- P-ISSN Number: 2349-8242
- CODEN Code: PIHNBQ
- ZDB-Number: 2663038-2
- IC Journal ID: 7725
Main Menu
Special Issue
Copyright Form
Identifier
The Pharma Innovation Journal
