TURMERIC Property

Melting point:

175-180 °C

vapor density 

13 (vs air)

refractive index 

1.4155-1.4175

storage temp. 

−20°C

solubility 

ethanol: 10 mg/mL

form 

powder

color 

orange

Safety

Hazard Codes 

Xi

Risk Statements 

36/37/38

Safety Statements 

26-36

WGK Germany 

2

RTECS 

MI5230000

Hazard and Precautionary Statements (GHS)

TURMERIC Chemical Properties,Usage,Production

Chemical Properties

Several species of Curcuma exist: C. xanthorrhyza, C. domestica, C. zedoafia, C. caesia and C. amada. Although all these are aromatic plants, C. longa is the one used as a flavor ingredient. The plant is originally from southern Asia and is widespread throughout India, Malaysia, Ceylon and Japan. It is a perennial herb whose rhizome yields (like that of ginger, which it also resembles) climbing stalks with leaves only or with leaves and flowers. Reproduction occurs through the splitting of the rhizome, which is the only part used (dried rhizome as is or after previously boiling in water). Turmeric has a spicy, fresh odor reminiscent of sweet orange and ginger and a slightly pungent, bitter flavor.

Physical properties

The essential oil of C. longa is obtained by steam distillation, with yields ranging between 1.3 and 5.5%. It is a yellow liquid with a spicy odor. The essential oil of C. zedoatia Roscoe is also obtained by steam distillation with variable yields (1 to 15%). It is a greenish liquid exhibiting a spicy odor.

Occurrence

Turmeric is found in the Far East and tropical regions.

Uses

turmeric (Curcuma longa) is healing, tonic, mildly stimulating, antiinflammatory, and has blood-purifying properties. It is also used to perfume or mask product odor. This common spice (used frequently in curry) and coloring agent is used in traditional medicine for a variety of curative purposes, including the treatment of eczema, skin infections, ulcers, burns, and rashes. It may have skinsoftening properties and could be beneficial in products for acne.

Uses

Turmeric is a spice and colorant that is the rhizome or root of curcuma longa. as a spice, it has a taste related to mustard. as a veg- etable color, it has a bright yellow to greenish-yellow hue. the yel- low pigment is curcumin. it is water miscible and has excellent heat stability, poor light and ph stability, and good tinctorial strength. it exists as an extract and oleoresin. it is used in meat, poultry, fish, and rice dishes.

Anticancer Research

In Ayurvedic practices, this has been used as attempted treatment for a variety ofinternal disorders such as indigestion, throat infection, and the common cold(Kapoor 2000). Curcumin is the active ingredient in the turmeric, and research hasdemonstrated that when colon cancer cells are pre-exposed to curcumin and thentreated with silymarin, the cells undergo a higher rate of cell death (Akram et al.2010). Some herbalists use turmeric to prevent and treat colon cancer. There is noabsolute administration of turmeric dosage to treat colorectal cancer, but the lowcancer rate in India may be related to turmeric consumption in most people’s diets(Potter et al. 1993; Mohandas and Desai 1998).

Safety Profile

Human mutation data reported. When heated to decomposition it emits acrid smoke and irritating fumes.