INDEX

CONTENTS PAGE NO
S.NO
1 INTRODUCTION 1

2 AIM AND PLAN OF WORK 14

3 LITERATURE REVIEW 16

4 ETHANO MEDICAL INFORMATION 19

5 PLANT PROFILE 21

6 MATERIALS AND METHODS 28

7 CHROMATOGRAM 39

8 RESULTS AND DISCUSSION 49

9 SUMMARY AND CONCLUSION 50

10 BIBLIOGRAPHY 52
 INTRODUCTION
The pharmaceutical analysis is a branch of chemistry which involves a series of
process for the identification,determination,quantitation and purification. This is
mainly used for the separation of the components from the mixture and for the
determination of the structure of the compounds.

Based upon the determination type, there are mainly two types of analytical
methods. They are as follows
1.Qualitative analysis
This method is used for the identification of the chemical compounds.
2.Quantitative analysis
This method is used for the determination of the amount of the sample.

ANALYTICAL CHEMISTRY(Beckett A.H and Stenlake J.B vol II 2002)

ANALYTICAL CHEMISTRY is concerned with the chemical

characterization of matter. It seeks ever improved means of measuring the
chemical composition of natural and artificial materials. The techniques of this
science are used to identify the substances which may be present in a material
and that the exact amount of the identified substance.

ANALYTICAL CHEMISTS work to improve the reliability of exciting

technique to meet the demands for better chemical measurements which arise
constantly.

APPLICATION

❖ IN MEDICINE: Analytical chemistry is the basis for clinical laboratory

tests which help physicians diagnose the disease.

1
❖ IN INDUSTRY: Analytical chemistry provides the means of testing raw
materials and for ensuring the quality of finished product whose chemical
composition is critical. Many household products eg: fuel, paints,
pharmaceuticals etc are analysed by procedures developed in analytical
chemistry.

❖ ENVIRONMENTAL QUALITY: It is often evaluated by testing for

suspected contaminants using techniques in analytical chemistry.

❖ The nutritional value of food is determined by chemical analysis for major

components such as proteins, carbohydrates and trace components such as
vitamins and minerals. Calories in food also are often calculated from its
chemical analysis. Analytical chemistry also makes important
contributions to fields as diverse as forensic, archaeology and space
science.

ANALYTICAL TECHNIQUES (Skoog.A et al.,2008, Willard, et al.,

1986 Sethi.P.D.2001)
1. Titrimetric methods:
➢ Acid-Base titrations.
➢ Precipitation titrations.
➢ Redox titrations.
2. Spectrophotometric Analysis:
➢ UV and visible spectroscopy.
➢ Fluorimetric method.
➢ Mass spectroscopy.
➢ NMR Spectroscopy.
➢ Infrared Spectroscopy.
3. Chromatographic technique:
➢ Column Chromatography
➢ Thin layer Chromatography.
➢ Gas chromatography.
➢ High performance liquid chromatography.
➢ Ion-exchange chromatography.
➢ Gas chromatography-Mass Spectrometry.

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4. Electrochemical analysis.
➢ Potentiometry.
➢ Voltammetry.
➢ Conductimetry.

Factors affecting the choice of analytical methods

➢ The type of analysis required.
➢ The problem arising from the nature of the material.
➢ Possible interference from components of the material other than those of
interest.
➢ The concentration range which needs to be investigated.
➢ The accuracy required.
➢ The facilities available.
➢ The time required for complete analysis.

SPECTROSCOPY
Spectroscopy is the study of the interaction between matter and
electromagnetic radiation. In other words it is an analytical method for
qualitative and quantitative estimation by the use of light. Light is an
electromagnetic radiation which has a wave and frequency as measurable
characters.

Spectroscopy has widespread applications it is used in analytical chemistry,

phyto chemistry,biological analysis, healthcare and medicine. It is also used in
estimation and analysis like chromatography, elemental analysis and also as
identification tools.

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 UV ABSORPTION SPECTROSCOPY

When a beam of light is passed through a transparent cell containing solution of

an absorbing substance, reduction of the intensity of the light may occur.
This is due to

● Reflection at the inner and outer surface of the cell.

● Scattering of the particles in the solution.
● Absorption of light by molecules in the solution.

LAWS GOVERNING ABSORPTION OF RADIATION (Sharma.B.K.,

1994)

BEER's LAW
It states that the intensity of a beam of monochromatic light decreases
exponentially with increase in concentration of absorbing species arithmetically

Log Io/ IT=K''C/2.30

4
Where,
K"= proportionality constant
C = concentration

LAMBERT'S LAW
It states that, when a beam of monochromatic light passes through a transparent
medium, the rate of decrease in intensity with thickness of medium is
proportional to the intensity of light.

Log Io/IT =K'b/2.303

Where,
Io/IT = Absorbance
K'/2.303= proportionality constant

BEER'S -LAMBERT'S LAW

A=log Io/IT = abc

In which proportionality constants K'/2.303 and K''/2.303 are combined as a
single constant called the absorptivity.
The name and value depend on the units of concentration. When C is in moles
per litre, the constant is called molar absorptivity and has symbol “ε”. i.e.
A= abc

The most common form in pharmaceutical analysis is the A(1%1cm), which is

the absorbance of a 1g/100ml(1%w/v) solution in a 1cm cell.
A=A (1%1cm) bc
Where,
c is in g/100ml
b is in cm.

5
INSTRUMENTATION

LIGHT SOURCE (Gurdeep R.Chatwal, 2008)

The distribution of energy through a spectrum is mainly a function of
temperature source; the higher the temperature of the light source, the shorter
the wavelength of the peak emission. The heating process, however, cannot be
carried too far, as changes such as vaporisation would take place with the
consequent production of a line spectrum or burning out of lamp. For example,
to obtain ultraviolet light from a tungsten lamp it would have to run at a gross
over voltage, which would shorten it is life if not destroy it.

Tungsten lamp
The most common radiation sources are tungsten lamp and hydrogen
discharge lamp. The tungsten lamp is similar in its functioning to an electric
light bulb. It is a tungsten filament heated electrically to white heat. The
intensity of radiation at short wavelength filament heated electrically to white
heat. The intensity of radiation at short wavelength (<350nm) is small.
Furthermore, to maintain a constant intensity, the electrical current to the lamp
must be carefully controlled. However, the lamp is generally stable, robust and
easy to use. Typically, the emission intensity varies with wavelength.

Hydrogen discharge lamp

In these lamps, hydrogen gas is stored under relatively high pressure. When
an electric discharge is passed through the lamp, excited hydrogen molecules
will be produced which emit UV radiation. The high pressure in the hydrogen
lamp causes the hydrogen to emit a continuum rather than a simple hydrogen
spectrum.Hydrogen lamp cover the range 3500-1200 AO.These lamps are stable,
robust and so widely used.

Deuterium lamp
Where deuterium is used in place of hydrogen, the intensity of radiation
emitted is 3-5 times the intensity of a hydrogen lamp of comparable design and
wattage. Deuterium lamps are more expensive than hydrogen lamp. It is used
when high intensity is required.

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Xenon discharge lamp
In these lamps, xenon gas is stored under pressure in the range of 10-30
atmospheres. The xenon lamp possess two tungsten electrodes separated by
about 8mm.When an intense arc is formed between two tungsten electrodes by
applying low voltage , the UV light is produced. The intensity of UV radiation
produced by Xenon discharge lamp is much greater than that of hydrogen lamp.

Mercury Arc
In these lamps, the mercury vapour is under high pressure, and the excitation
of mercury atoms is done by electric discharge. The mercury arc, a standard
source for most of ultraviolet work, is generally not suitable for continuous
spectral studies because of the presence of sharp lines or bands. Generally, the
low pressure mercury arc is very useful for calibration.

MONOCHROMATORS (Beckett A.H. & Stenlake J.B Vol-II, 2002)

There are three major types of monochromators are used.

❖ Filters
❖ Prisms
❖ Gratings

Filters
Glass filters are pieces of coloured glass which transmit limited wavelength
ranges of the spectrum. The band width is very wide and may exceed 150nm.
Gelatin filter consisting of a mixture of dies incorporated in gelatin and
sandwiched between glass plates, with band widths about 25nm.

Interferometric filters have an even band width (about 15nm) and consists of
two parallel glass plates, silvered internally and separated by a thin cryolite or
other dielectric material.

Prism
When a beam of monochromatic light passes through a prism, it is bent or
refracted. Prisms are made up of quartz for use in the ultraviolet region.

7
Gratings
The dispersing element in the monochromator of most modern
ultraviolet,visible and infrared spectrophotometers is the diffraction grating. It
consists of a very large number of equispaced lines (200-2000 per nm) ruled on
a glass blank coated with a thin film of aluminium. Gratings are now produced
using modern holographic techniques.

Sample cell
The sample cells are used to contain samples for analysis. They should fulfil
three main conditions;
❖ They must be uniform in construction; the thickness must be constant and
the surfaces facing the incident light must be optically flat.
❖ The materials of construction should be inert to solvents.
❖ They must transmit light of the wavelength used.

Detectors
A detector is a transducer, converting electromagnetic radiation into an electron
flow and subsequently into a current flow (or) voltage in the read out circuit.
Many times the photo electric current requires amplification, particularly when
measuring low levels of radiant energy. There are single element detectors such
as solid state photodiodes, photo emissive tubes and multiple element detectors
such as solid state array detectors. Important characteristics of any type of
detectors are spectral sensitivity, wavelength response gain and response time.

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 Abstract
Turmeric is a mild digestive, being aromatic, stimulant and carminative . it is
one of nature's most powerful healers. The active ingredient in turmeric is
curcumin. Tumeric has been used for over 2500 years in India, where it was
most likely first used as a dye. The medicinal properties of this spice have been
slowly revealing themselves over the centuries. Long known for its
anti-inflammatory properties, recent research has revealed that turmeric is a
natural wonder, proving beneficial in the treatment of many different health
conditions from cancer to Alzheimer's disease. An ointment base on the spice is
used as an antiseptic in India.
Turmeric water is an Asian cosmetic applied to impart a golden glow to
the complexion. Curcumin has been shown to be active against Staphylococcus
aureus (pus-producing infections). Anemia, cancer, diabetes, digestion, food
poisoning, gallstones, indigestion, IBS, parasites, poor circulation, staph
infections, and wounds. Turmeric decreases Kapha and so is used to remove
mucus in the throat, watery discharges like leucorrhea, and any pus in the eyes,
ears, or in wounds, etc. In Unani medicine, turmeric has been used for
conditions such as liver obstruction and jaundice and has been applied
externally for ulcers and inflammation. Roasted turmeric has been used as an
ingredient of a preparation used for dysentery. Turmeric has also been used in
tooth powder or paste.Turmeric has been used for many conditions in traditional
medicine in India, Pakistan and Bangladesh. The rhizome is generally the part
of the plant that is most widely used. It can be prepared in various ways and is
reputed to alleviate asthma and coughs. Hot water extracts of the dried rhizome
have been taken orally in Ayurvedic medicine to reduce inflammation. Turmeric

9
is also regarded as a 'rasayana' herb, which is a branch of Ayurvedic medicine.
Here turmeric is used to counteract ageing processes

Introduction
Turmeric is an ancient spice, a native of South East Asia, used from antiquity as
dye and a condiment. It is cultivated primarily in Bengal, China, Taiwan, Sri
Lanka, Java. Peru. Australia And the West Indies. It is still used in rituals of the
Hindu religion, and as a dye for holy robes,being natural, unsynthesized and
cheap. Turmeric is in fact one of the cheapest spices. Although as a dye it is
used similarly to saffron, the culinary uses of the two spices should not be
confused and should never replace saffron in food dishes. Its use dates back
nearly 4000 years, to the Vedic culture in India where it was used as a culinary
spice and had some religious significance. The name derives from the Latin
terra merita “meritorious earth” referring to the colour of ground turmeric which
resembles a mineral pigment. Turmeric (Curcuma longa) has been used for
4,000 years to treat a variety of ailments. Several research studies have found
that turmeric may, in fact, help treat a number of illnesses. However, it is
important to remember several facts when you hear news reports about
turmeric's medicinal properties. First, many studies have taken place in test
tubes and animals, and the herb may not work as well in humans. Second, some
studies have used an injectable form of curcumin (the active substance in
turmeric). Finally, some of the studies show conflicting evidence. Nevertheless,
turmeric may have promise for fighting infections and some cancers, reducing
inflammation, and treating digestive problems. Turmeric is widely used as a
food coloring and gives Indian curry its distinctive flavor and yellow color. It is
also used in mustard and to color butter and cheese. Turmeric has long been

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used in both Ayurvedic and Chinese medicine as an anti-inflammatory, to treat
digestive and liver problems, skin diseases, and wounds. curcumin in turmeric
has been shown to stimulate the production of bile by the gallbladder. Curcumin
is also a powerful antioxidant; antioxidants scavenge damaging particles in the
body known as free radicals, which damage cell membranes, tamper with DNA,
and even cause cell death. Antioxidants can neutralize free radicals and may
reduce or even help prevent some of the damage they cause. In addition,
curcumin reduces inflammation by lowering levels of two inflammatory
enzymes (called COX-2 and LOX) in the body and stops platelets from
clumping together to form blood clots.It is a valuable home remedy for
bronchial asthma. A teaspoon of turmeric powder with a glass of milk twice or
thrice daily is very effective. It acts best on an empty stomach. Turmeric is a
valuable intestinal antiseptic. The rhizome, its juice or dry powder, mixed in
buttermilk or plain water is highly beneficial in intestinal problems, especially
chronic diarrhea. It also helps prevent flatulence. About 20 drops of the juice of
raw turmeric, mixed with a pinch of salt, taken first thing in the morning daily is
considered an effective remedy for expelling worms. Turmeric, being rich in
iron is useful in anemia. A teaspoon of raw turmeric juice mixed with honey is
taken everyday in the treatment of this condition. Turmeric is useful in the
treatment of measles. Turmeric roots are dried in the sun and ground to a fine
powder. This mixed with a few drops of honey and the juice of few bitter gourd
leaves can be taken by those suffering from measles.T turmeric with its
antiseptic properties is a useful remedy for chronic cough and throat irritations.
Half a teaspoon of fresh turmeric powder mixed in 30 ml of warm milk is very
effective in these conditions. To prepare this milk is poured on a hot ladle with
turmeric in it and boiled over a slow fire. In case of a running cold, smoke from
burning turmeric can be inhaled. This increases the discharge from the nose and

11
brings quicker relief. Turmeric in combination with caraway seeds or ajwain is
beneficial for cold in infants and children. A teaspoon of turmeric powder and
quarter teaspoon of ajwain are added to boiling water which is then cooled.
About 30 ml of this decoction sweetened with honey may be taken thrice a day
in treating such conditions. For treating sprains or the swelling caused by
sprains, turmeric paste mixed with lime and salt can be applied with beneficial
results.

DRUG ADULTERATION

Adulteration is a practice of substituting original crude drug partially or wholly

with other spurious substances but the later is either free from or inferior in
chemical and therapeutic properties. Adulteration in simple terms is debasement
of an article. The motives for intentional adulteration are normally commercial
one and originate mainly with the intention of enhancement of profits. Some of
the reasons that can be cited here are scarcity of drug and its high price
prevailing in market. The adulteration is done deliberately, but it may occur
accidentally in some cases. It is also very common with the contraband drugs.
Adulteration means deterioration admixture, sophistication, substitution,
inferiority and spoilage. Deterioration is impairment in the quality of drug,
while admixture is addition of one article to another due to ignorance of
carelessness or by accident. Sophistication is the intentional or deliberate type of
adulteration Substitution occurs when some totally different substance is added
in place of original drug Inferiority refers to any substandard drug and spoilage
is due to the attack of microorganisms. A variety of adulterants are found in
natural drugs by which the methods employed for such practices can be
enumerated. During the routine quality control, various tests are conducted for

12
their detection. The present chapter deals with different techniques used in
adulterating crude drugs and laboratory methods for their detection.

Types of Adulterants

Generally, the drugs are adulterated by substitution with substandard

commercial varieties inferior drugs or artificially manufactured commodities.
The different types of adulterants found it market are given here.

➢ Substitution with substandard commercial varieties

➢ G Substitution with artificially manufactured substances
➢ Substitution with exhausted drugs
➢ Use of synthetic chemicals
➢ Presence of vegetative matter from the same plant:
➢ Harmful adulterants
➢ Adulteration of powders.

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 AIM
The literature survey revealed many reported methods to quantify the curcumin
content in powdered turmeric, there has been no method to quantify the
presence of added colour (metanil yellow)and simultaneously measure the
curcumin content in turmeric plants.

A few studies on a limited number of Samples for curcumin analysis in

turmeric powders are reported but not organized survey on market samples has
been attempted. Therefore, the present surveillance has been undertaken to
study the quality of turmeric powder. Curcumin content and presence of
Unwarranted extraneous colours from warranted.

In the present study turmeric powder sample was taken along with pure turmeric
powder and a comparative organoleptic;physical and chemical evaluation was
done to compare the quality of the different samples.

14
Flow chart for plan of work

15
 LITERATURE REVIEW

1.A Review on Antibacterial, Antiviral, and Antifungal Activity of Curcumin

Soheil Zorofchian Moghadam Toosi,Habsah Abdul Kadir,Pouya
Hassandarvish,2 Hassan Tajik,3 Sazaly Abubakar,2 and Keivan Zandi
Curcuma longa L. (Zingiberaceae family) and its polyphenolic compound
curcumin have been subjected to a variety of antimicrobial investigations due to
extensive traditional uses and low side effects. Antimicrobial activities for
curcumin and rhizome extract of C. longa against different bacteria, viruses,
fungi, and parasites have been reported. The promising results for antimicrobial
activity of curcumin made it a good candidate to enhance the inhibitory effect of
existing antimicrobial agents through synergism. Indeed, different investigations
have been done to increase the antimicrobial activity of curcumin, including
synthesis of different chemical derivatives to increase its water solubility as well
ass cell uptake of curcumin. This review aims to summarize previous
antimicrobial studies of curcumin towards its application in future studies as a
natural antimicrobial agent.

2.Curcumin and its role in autoimmune disease: a Literature review Mcclinton

John
Autoimmune disease is responsible for a considerable disease burden
worldwide. There is an increasing interest in the development of nutritional
supplements that contain naturally occurring plant compounds able to alleviate
the symptoms associated with autoimmune disease. One such compound is
curcumin, the main active component of turmeric (Curcuma longa), which has
been shown to possess anti‐oxidant and anti‐inflammatory properties. This
paper reviews evidence for the positive effects of curcumin on the symptoms of
five autoimmune diseases: scleroderma, multiple sclerosis, psoriasis,
inflammatory bowel disease and diabetes mellitus, including evidence from
in‐vitro, animal and human clinical studies. Evidence supports curcumin as
being able to positively influence the symptoms of these five autoimmune
diseases, although there are relatively few published human clinical trials to
provide clear evidence for its effects and studies taking a nutritional standpoint
are even fewer. Considerable variation exists in trial design, including but not
limited to the use of blinding, randomisation and controls, highlighting the need

16
for a systematic review approach to be implemented in future. Such an approach
would critically select and assess published and unpublished evidence and
enable more concrete conclusions to be established about the efficacy of
curcumin as a nutritional supplement for treating autoimmune disease.

3)Pharmacological Activities of Turmeric (Curcuma longa linn)

Vasavda Krup, Hedge Prakash and Harini

Turmeric (Curcuma longa Linn) is extensively used as a spice and grown widely
throughout Indian subcontinent.Turmeric plant has been used in traditional
medicine as a remedy for various diseases including cough, diabetes and hepatic
disorders. For the last few decades, extensive works have been done to establish
the pharmacological actions of Turmeric and its extracts. Curcumin is the main
chemical compound of Turmeric and proven for its anti-inflammatory,
antioxidant, antimutagenic, antidiabetic, antibacterial, hepatoprotective,
expectorant and anticancer pharmacological activities. This review gives an
update on the pharmacological activities of the Turmeric, its extracts and
plausible medicinal applications of Turmeric along with their safety evaluation.

4)Curcumin: Total-Scale Analysis of the Scientific Literature

Andy Wai Kan Yeung , Michal Horbanczuk, Nikolay T. Tzvetkov, Andrei

Mocan Simone Carradori ,Filippo Maggi, Joanna Marchewka , Stefania
Sut,Stefano Dall’Acqua , Ren-You Gan, Lyubka P. Tancheva , Timea
Polgar,Ioana Berindan-Neagoe, Vasil Pirgozliev , Karel Šmejkal and Atanas G.
Atanasov.

The current study aimed to provide a comprehensive bibliometric overview of

the literature on curcumin, complementing the previous reviews and
meta-analyses on its potential health benefits.Bibliometric data for the current
analysis were extracted from the Web of Science Core Collection database,
using the search string TOPIC=(“curcumin*”), and analyzed by the VOSviewer
software. The search yielded 18,036 manuscripts. The ratio of original articles
to reviews was 10.4:1. More than half of the papers have been published since
2014. The major contributing countries were the United States, China, India,

17
Japan, and South Korea. These publications were mainly published in journals
representing the following scientific disciplines: biochemistry, chemistry,
oncology, and pharmacology. There was a significant positive correlation
between the total publication count and averaged citations per manuscript for
affiliations, but not for countries/regions and journals.Chemicals that were
frequently mentioned in the keywords of evaluated curcumin publications
included curcuminoids, resveratrol, chitosan, flavonoids, quercetin, and
polyphenols. The literature mainly focused on curcumin’s effects against cancer,
inflammation, and oxidative stress. Cancer types most frequently investigated
were breast, colon, colorectal, pancreatic, and prostate cancers.

5) Curcumin : A Review of Its' Effects on Human Health

Susan J. Hewlings and Douglas S. Kalman
Turmeric, a spice that has long been recognized for its medicinal properties, has
received interest from both the medical/scientific world and from culinary
enthusiast, as it is the major source of the polyphenol curcumin. It aids in the
management of oxidative and inflammatory conditions, metabolic syndrome,
arthritis, anxiety, and hyperlipidemia. It may also help in the management of
exercise-induced inflammation and muscle soreness, thus enhancing recovery
and performance in active people. In addition, a relatively low dose of the
complex can provide health benefits for people that do not have diagnosed
health conditions. Most of these benefits can be attributed to its antioxidant and
anti-inflammatory effects. Ingesting curcumin by itself does not lead to the
associated health benefits due to its poor bioavailability, which appears to be
primarily due to poor absorption, rapid metabolism, and rapid elimination.
There are several components that can increase bioavailability. For example,
piperine is the major active component of black pepper and, when combined in
a complex with curcumin, has been shown to increase bioavailability by 2000%.
Curcumin combined with enhancing agents provides multiple health benefits.
The purpose of this review is to provide a brief overview of the plethora of
research regarding the health benefits of curcumin.

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 ETHANO MEDICAL INFORMATION

Anti-inflammatory properties
The Arthritis Foundation cites several studies in which turmeric has reduced
inflammation. This anti-inflammatory ability might reduce the aggravation that
people with arthritis feel in their joints.
The foundation suggests taking turmeric capsules of 400 to 600 milligrams (mg)
up to three times per day for inflammation relief.

Pain relief
Turmeric is thought of as a pain reliever. The spice is reputed to relieve arthritis
pain as well. Studies seem to support turmeric for pain relief, with one study
noting that it seemed to work as well as ibuprofen (Advil) in people with
arthritis in their knees. Though dosing recommendations seem to vary, those
who participated in the study took 800 mg of turmeric in capsule form each day.

Improving liver function

Possibly reducing the risk of cancer Curcumin shows promise as a cancer
treatment. Studies suggest it has protective effects against pancreatic cancer,
prostate cancer, and multiple myeloma.

Digestion
Turmeric helps digestion. Turmeric adds flavor to food, which explains its
presence in curry powder. However, turmeric can also play an important role in
digesting that food. The spice can contribute to healthy digestion as a result of
its antioxidant and anti-inflammatory properties. Turmeric is used in Ayurvedic
medicine as a digestive healing agent. Western medicine has now begun to study
how turmeric can help with gut inflammation and gut permeability, two
measures of digestive efficiency.The spice is even being explored as a treatment
for irritable bowel syndrome.

Upsetting the stomach

The same agents in turmeric that support digestive health can irritate when taken
in large amounts. Some participants in studies looking at the use of turmeric for
cancer treatment had to drop out because their digestion was so negatively

19
affected. Turmeric stimulates the stomach to produce more gastric acid. While
this helps some people's digestion, it can negatively affect others.

Blood-thinning properties
The purifying properties of turmeric may also lead to easier bleeding more
easily. The reason for this is unclear. Other suggested benefits, such as lowered
cholesterol and lowered blood pressure, might have something to do with the
way turmeric functions in your blood.People who take blood-thinning drugs,
such as warfarin (Coumadin), should avoid consuming large doses of turmeric.

Stimulating contractions
You may have heard that eating foods seasoned with curry can stimulate labor.
Although there exists little clinical data to back up this claim, studies suggest
turmeric can ease symptoms of PMS.Pregnant women should avoid taking
turmeric supplements because of its blood-thinning effects. Adding small
amounts of turmeric to food as a spice should not cause health problems.

Boosts Immunity
The immune system is responsible for protecting the body against pathogens
that can cause disease and infection. Turmeric has been shown to be one of the
best foods to maintain, protect, and boost immunity, reducing the risk of falling
ill. Turmeric has antiviral, antibacterial and antimicrobial properties.

Lower Heart Disease Risk

Curcumin plays a major role in the prevention of heart disease. Its antioxidant
and anti-inflammatory properties can improve the function of the endothelium.
Moreover, it lowers the level of low-density lipoproteins (LDL) or “bad”
cholesterol. This can help reduce the risk of developing heart disease and even
stroke.

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 Botanical description

Botanical name : Curcuma longa

Common name :It is known as Turmeric, Haridra.
Family name: It is a flowering plant of the ginger family Zingiberaceae.
Geographical source :It is found in various parts of India at Andhra
pradesh,Maharashtra,Tamilnadu,Kerala,Bihar.
History and distribution:
Turmeric has been used in Asia for thousands of years and is a major part of
Ayurveda, Siddha Medicine, traditional Chinese medicine, Unani,and the
animistic rituals of Austronesian people. It was first used as a dye, and then later
for its supposed properties in folk medicine. Although the precise origin of
turmeric is not known, it appears to have originated from tropical Southeast
Asia. It is most associated with India Today.The greatest diversity of
Curcumaspecies by number alone is in India, at around 40 to 45 species.
Thailand has a comparable 30 to 40 species for example, but is much smaller
than India. Other countries in tropical Asia also have numerous wild species of
Curcuma.Recent studies have also shown that the taxonomy of Curcuma longa
is problematic, with only the specimens from South India being identifiable as

21
C. longa.The phylogeny, relationships, intraspecific and interspecific variation,
and even identity of other species and cultivars in other parts of the world.
Other countries in tropical Asia also have numerous wild species of
Curcuma. Recent studies have also shown that the taxonomy of Curcuma longa
is problematic, with only the specimens from South India being identifiable as
C. longa. The phylogeny, relationships, intraspecific and interspecific variation,
and even identity of other species and cultivars in other parts of the world still
need to be established and validated.Various species currently utilized and sold
as "turmeric" in other parts of Asia have been shown to belong to several
physically similar taxa, with overlapping local names.Furthermore, there is
strong linguistic and circumstantial evidence that the spread and use of turmeric
by the Austronesian people into Oceania and Madagascar pre-dated contact with
India. The populations in Polynesia and Micronesia, in particular, never came
into contact with India, but use turmeric widely for both food and dye. Thus
independent domestication events are also likely.

Plant Description:
Appearance:
Turmeric is a perennial herbaceous plant that reaches up to 1 m (3 ft 3 in) tall.
Highly branched,yellow to orange, cylindrical, aromatic rhizomes are found.
The leaves are alternate and arranged in two rows. They are divided into leaf
sheath, petiole, and leaf blade. From the leaf sheaths, a false stem is formed.
The petiole is 50 to 115 cm (20-45 in) long. The simple leaf blades are usually
76 to 115 cm (30-45 in) long and rarely up to 230 cm (91 in). They have a width
of 38 to 45 cm (15 to 18 in) and are oblong to elliptical, narrowing at the tip.

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 PHYTOCHEMISTRY

Turmeric powder is about 60-70% carbohydrates, 6-13% water, 6-8% protein,

5-10% fat, 3-7%dietary minerals, 3-7% essential oils, 2-7% dietary fiber, and
1-6% curcuminoids.
Phytochemical components of turmeric include diarylheptanoids, a class
including numerous curcuminoids, such as curcumin,demethoxycurcumin, and
bisdemethoxycurcumin.8 Curcumin constitutes up to 3.14% of assayed
commercial samples of turmeric powder (the average was 1.51%); curry powder
contains much less (an average of 0.29%).23 Some 34 essential oils are present
in turmeric, among which turmerone, germacrone, atlantone, and zingiberene
are major constituents.
Climate and Soil:
Turmeric can be grown from sea level to 1500m in the hills, at a temperature
range of 20-30°C with a rainfall of1500-2250mm per annum. It is also grown as
an irrigated crop. It thrives best in a well drained sandy or clayey loam rich in
humus content. It can be grown on different soil viz light black, ashy loam and
red soils to clay loams.

23
Plant protection
Pest and Diseases:
Shoot borer (Conogethes punctiferalis):
The presence of bore hole on the pseudostems through which the frass is
extruded and the withered central shoot are the symptoms of pest infestation.
Control Spray Malathion 0.1% at monthly intervals from July to October.
Rhizome rot (Pythium graminicola):
Collar region of the pseudostems become soft and water soaked, and the plant
collapses.
Control:Drench the soil with 0.3% Dithane M-45. Dip rhizomes in the same
chemical solution for 30 minutes before storage and at the time of sowing.
Leaf blotch (Taphrina maculans):
There are small, oval, rectangular or irregular brown spots on either side of the
leaves. The leaves turn yellow.
Control: Spray 0.2% Dithane M.45
Harvesting and Processing:
Depending upon the variety, the crop becomes ready for harvest in seven to nine
months. The land is ploughed and the rhizomes are gathered by hand picking or
the clumps are carefully lifted with a spade. Harvested rhizomes are cleaned of
mud and other extraneous matter adhering to them. The average yield per
hectare is 20-25 tonnes of green turmeric.
Curing
The fresh turmeric is cured before marketing. Curing involves boiling of fresh
rhizomes in water and drying in the sun. The mother rhizomes and the fingers
are generally cured separately in the traditional method, the cleaned rhizomes
are boiled in copper or galvanized iron or earthen vessels, with water just
enough to soak them. Boiling is stopped when froth comes out and white fumes

24
appear giving out a typical odour. The boiling lasts for 45-60 minutes when the
rhizomes are soft. In the improved scientific method of curing the cleaned
fingers (approximately 50 kg) are taken in a perforated trough of size 0.9 X
0.55x0.4m, made of GI or MS sheet with extended parallel handle. The
perforated trough containing the lingers are then immersed in the pan. The
alkaline solution (0.1% sodium carbonate or sodium bicarbonate) is poured into
the trough to immerse the turmeric fingers. The whole mass is boiled till the
fingers become soft. The crooked fingers are taken out of the pan by lifting the
trough and draining the solution into the pan. The cooking of turmeric is to be
done within two to three days after harvesting. The crooked fingers are dried in
the sun by spreading 5-7 cm thick layers on bamboo mat or drying floor. During
night time, the materials should be heaped or covered. Drying is completed in
10-15 days.
Polishing
The appearance is improved by smoothening and polishing outer surface by
manual or mechanical rubbing. The improved method is by using hand operated
barrel or drum mounted on a central axis, the sides of which are made of
expanded metal mesh. When the drum filled with turmeric is rotated at 30 rpm,
polishing is affected by abrasion of the surface against the mesh as well as by
mutual rubbing against each other as they roll inside the drum. The turmeric is
also polished in power-operated drums. The yield of polished turmeric from the
raw materials varies from 15-25%.
Colouring
In order to impart attractive yellow colour, turmeric suspension in water is
added to the polishing drum in the last 10 minutes. Composition of emulsion for
colour coating of 100kg of half boiled turmeric is Alum 0.04kg, turmeric
powder 2kg, castor seed oil 0.14kg, sodium bisulphate 30g, concentrated

25
hydrochloric acid 30ml When the rhizomes are uniformly coated with
suspension, they may be dried in the sun.
Turmeric Propagation Techniques
Turmeric, known scientifically as Curcuma longa, is a member of the ginger
family prized for its distinct flavor, color and medicinal value. Turmeric is most
commonly and easily propagated by dividing the fleshy root and planting these
segments. Turmeric seeds,though fairly rare and sometimes difficult to obtain,
are another means by which turmeric is occasionally propagated.
Collecting and Preparing Rhizomes
Dig up turmeric roots from end-of season plants or purchase roots from a
grocery store or market. Avoid choosing roots that are moldy, shriveled or
rotten. Collect turmeric from the ground at the end of the growing season when
the leaves turn yellow. Wash dirt off the rhizome. Store the fleshy rhizomes in a
dark, cool and dry place until late winter or early spring when new sprouts
appear on the rhizomes. Cut the rhizomes into sections, making sure that each
segment has a sprout, bud or eye.
Container or Site Preparation
Turmeric foliage is considered quite attractive and has an upright growth habit,
making it a suitable container or patio plant. Use a container that will hold soil
at least a foot deep and of a comparable width to permit adequate root growth.
When planting turmeric in the ground, plow or otherwise break up the soil to a
depth of at least 12 inches. Turmeric prefers a well drained, slightly acidic soil
with sample organic matter and will not perform well in poorly draining,
alkaline sites. Work well-rotted manure or compost into the soil to improve
structure and fertility. In sites with excessive moisture or poor drainage,
consider building up ridges of soil for the turmeric.

26
Planting and caring for Rhizomes
Plant sections of rhizome 3 inches deep and oriented so any sprouts grow
upward. The ideal spacing between planted rhizome segments is 10 inches with
about 20 inches between rows Turmeric requires high levels of nutrients, so
apply ample organic matter in the form of well-rotted manure, compost or
mulch throughout the growing season, or fertilize accordingly. Turmeric is
ready for harvest and processing between 6 and 9 months after planting,
depending on the specific variety.
Propagation by Seed
Turmeric seeds are rare and typically difficult to obtain, as most flowers fail to
produce fruit and the vast majority of propagation occurs through the rhizomes,
often referred to as turmeric "seed." Additionally, seed germination rates may
vary greatly depending on the specific cross, resultant plants may have few
leaves and the mother rhizome produced takes multiple years to reach full size.
Turmeric seeds are either dark or light brown with a white ariel and smooth
surface. Sow the seeds on moist filter paper or a light, well-drained germinating
medium and keep it in dark conditions. Seed germination rates vary widely, but
most germinate within 20 days of sowing. Plant the seedlings in sterile,
well-drained sand once they are about 1 1/2 inches tall,and transplant them into
the ground or their permanent container after two to three weeks.

27
 MATERIALS USED
CHEMICALS USED:
1. Hydrochloric acid
2. Ethanol
3. n-Hexane
4. Ethyl acetate
5. Sulphuric acid
6. Diphenylcarbazide

Apparatus used
1. Silica dish / Tared Platinum
2. Filter paper
3 .Desiccator
4. Muffle furnace
5. Goosch Crucible
6. Corked conical flask
7. Tared flat - hollow shallow dish
8. Test tubes
9. Beaker
10. Pipette
11. Microscope
12. Glass plate
13. Watch Glass
14. Chromatographic chamber
15. Thin porcelain dish
16. Hot plate

● All chemicals and reagents used were of analytical grade

● All glassware used were calibrated.

28
 Organoleptic Evaluation

Selected samples of different brands of turmeric powder is taken along with

the pure form of turmeric powder, for the organoleptic evaluation shows the
following characteristics.

Sample
Aachi Kitchen Sakthi Pure sample
ITC
Property promise

Colour Yellow Yellow Yellow Yellow Yellow

Odour Aromatic Aromatic Aromatic Aromatic Aromatic

Taste Aromatic Aromatic Aromatic Aromatic Aromatic

Coarse Coarse Coarse Coarse Coarse
Sensation powder powder powder powder powder

29
 PHYSICAL EVALUATION

Determination of total ash

The residue after incineration is the total ash content of the drug, which simply
represents inorganic salts,naturally found in drug or adhering to it or
deliberately added to it, in the form of adulteration. Total ash should not be
more than 8% as per the specifications of spices board of India.
Procedure:
2 grams of turmeric powder from each brand accurately and transferred into a
crucible separately the material was spread evenly and ignited by gradually
increasing the temperature 500-600 C white mass is not updated by this method
so the crucible were cooled and moisten with 2 ml of water dried on a hot plate
and ignited to constant weight. The residue was called in a dessicator for 30
minutes then weighed without delay content of the total ash in mg/gm of air
dried material was calculated.

W eight of ash
Total ash % by weight = W eight of sample × 100

30
 Sample Kitchen
Aachi ITC promise Sakthi Pure sample
Test
WEIGHT OF 0.13g 0.14g 0.17g 0.16g 0.11g
ASH

WEIGHT OF
SAMPLE 2g 2g 2g 2g 2g

Calculation:

1.86
1.Aachi = 2 × 100 = 6.5%

0.14
2. ITC = 2 × 100 = 7%

0.17
3. Kitchen = 2 × 100 = 8.5%
Promise

3.03
4. Sakthi = 2 × 100 = 8%

3.45
5.Pure sample = 2 × 100 = 5.5%

SAMPLE
Aachi Kitchen Sakthi Pure sample
ITC
promise
Total Ash
value
6.5% 7% 8.5% 8% 5.5%

31
 Determination of Acid insoluble Ash

Procedure:

❖ To the crucible containing the total ash 25 ml of hcl was added,covered

with a watch glass and boiled gently for 5 minutes
❖ Watch glass was rinsed with 5 ml of water and this liquid was added to
the crucible.
❖ Insoluble matter was collected from the original crucible, dried on a hot
plate and ignited to constant weight.
❖ The residue was allowed to cool in a suitable desiccator for 30 minutes
and then weighed without delay.
❖ Acid - insoluble ash content was calculated in mg/gm of air - dried
material.
❖ Acid insoluble ash should not be more than 1% as per the specification of
spices board of India.

W eight of acid insoluble ash

Acid insoluble ash = W eight of sample × 100

32
SAMPLE
Aachi Kitchen Sakthi Pure sample
ITC
promise
WEIGHT OF ACID
INSOLUBLE ASH 0.01g 0.03g 0.02g 0.01g 0.02g

WEIGHT OF
SAMPLE 2g 2g 2g 2g 2g

Calculation:

0.01
1.Aachi = 2 × 100 = 0.5 %

0.03
2. ITC = 2 × 100 = 1.5 %

0.02
3. Kitchen = 2 × 100 = 1%
promise

0.01
4. Sakthi = 2 × 100 = 0.5 %

0.02
5.Pure sample = 2 × 100 = 1%

SAMPLE
Aachi Kitchen Sakthi Pure sample
ITC
promise
Total Acid
Insoluble
Ash value
0.5% 1.5% 1% 0.5% 1%

33
 Determination of extractable matter

This method determines the amount of active constituents extracted with

solvent from a given amount of medicinal plant material.It is employed for
materials for which as yet no suitable chemical or biological assay exists.

Procedure:

❖ 2 gram of coarsely powdered drug samples were weighed in a weighing

bottle and transferred to a dry conical flask.
❖ The conical flasks were filled with 90% alcohol.The flask was corked and
set aside for 24 hours, shaking frequently (Maceration).
❖ The 25ml of extract was transferred to a thin porcelain dish and
evaporated to dryness on a water bath and for complete drying kept in an
oven at 105oC for 6 hours.
❖ The crucibles were cooled in desiccators for 30 minutes and weighed
immediately.
❖ The percentage W/W of extractive value was calculated with reference to
the air-dried drug.

weight of residue
Extractive value (%) = weight of drug × 100

34
SAMPLE Aachi ITC Kitchen Sakthi Pure sample
promise

WEIGHT OF 0.12g 0.16g 0.18g 0.14g 0.10g

RESIDUE

WEIGHT
OF 2g 2g 2g 2g 2g
SAMPLE

Calculation:
0.12
1.AACHI = 2 × 100 = 6%

0.16
2. ITC = 2 × 100 = 8%

0.18
3. KITCHEN = 2 × 100 = 9%
PROMISE

0.14
4. SAKTHI = 2 × 100 = 7%

0.10
5.PURE SAMPLE = 2 × 100 = 5%

SAMPLE Aachi ITC Kitchen Sakthi Pure sample

promise

Total
Extractive 6% 8% 9% 7% 5%
value

35
 Determination of moisture content

Weigh 2g of sample and transfer to the crucible. Keep the crucible in an oven at
150oC for 2 to 3 hours.Then the dried sample is weighed to calculate the loss of
moisture. The moisture content should not exceed more than 10% as per the
spice board of India.

w2−w3
Percentage of moisture content = w2−w × 100

Where,
W1 = Weight of container with lid.
W2 = Weight of container with lid + sample before drying.
W3 = Weight of container with lid + sampe after drying.

Sample Aachi ITC Kitchen Sakthi Pure sample

promise

WEIGHT OF SPECIFIC 17.78g 20.73g 17.78g 20.73g 17.78g

GRAVITY BOTTLE
WITH LID (W1)

W2 = W1 + sample 21.61g 22.70g 19.69g 22.78g 19.73g

before Drying

W3 = W1 + Sample
After drying 21.37g 22.87g 19.51g 22.59g 19.54g

36
Calculation:

21.61−21.37
1.Aachi = 21.61−17.78 × 100 = 6.26%

22.70−22.87
2. ITC = 22.70−20.73 × 100 = 8.62%

19.69−19.51
3. Kitchen = 19.69−17.78 × 100 = 9.42%
promise

22.78−22.59
4. Sakthi = 22.78−20.73 × 100 = 9.26%

19.73−19.54
5.Pure sample = 19.73−17.78 × 100 = 9.74%

Sample Aachi ITC Kitchen Sakthi Pure sample

promise

Percentage
of moisture 6.26% 8.62% 9.42% 9.26% 9.74%
content

37
 Estimation of curcumin content

The assay of curcumin was performed by UV/Visible spectroscopic method to

determine the curcuminoids present. The assay was directed towards the
estimation of percentage of colouring matter present. The principle colouring
components in turmeric are curcumin and dimethoxy and bismethoxy
derivatives.

Procedure:
0.1g of dried extract obtained from each sample were dissolved by using
25ml of ethanol individually and then filtered and made up to 100ml. Then 10ml
of the above solution was taken in 100ml of volumetric flask separately and
made up to 100ml. The absorbance of the individual solution was determined at
425nm in a 1cm cell. The total colouring matters content of each sample was
calculated using the following equation.

% Curcumin Content = (sample abs/Std abs)×(std conc/test conc)× 100

=(A/1607)×(10/W) ×100
Where,
A=Absorbance of sample
W=Weight of sample
1607= Specific Absorbance of the curcumin standard in ethanol at 425nm.

38
Pure sample

CALCULATION

= (sample abs/std abs) x (std conc/ test conc) x 100

= (1.7065/1607) x (10/0.1) x 100

= 0.001061 x 100 x 100

= 10.61%

39
Aachi

CALCULATION

= (sample abs/std abs) x (std conc/test conc) x 100

= (1.1796/1607) x (10/0.1) x 100

= 0.000734 x 100 x 100

= 7.34%

40
ITC

CALCULATION

= (sample abs/std abs) x (std conc/test conc) x 100

= (3.0085/1607) x (10/0.1) x 100

= 0.001872 x 100 x 100

= 18.72%

41
Kitchen Promise

CALCULATION

= (sample abs/std abs) x (std conc/test conc) x 100

= (2.7947/1607) x (10/0.1) x 100

= 0.001739 x 100 x 100

= 17.39%

42
SAKTHI

CALCULATION

= (sample abs/ std abs) x (std conc/ test conc) x 100

= ( 2.9111/1607) x (10/0.1) x 100

= 0.001811 x 100 x 100

= 18.11%

Sample Aachi ITC Kitchen Sakthi Pure sample

promise

Percentage of
Curcumin 7.34% 18.72% 17.39% 18.11% 10.61%
content

43
 CHEMICAL EVALUATION

Thin layer chromatography

Introduction:

The principle of thin layer chromatography is adsorption silica gel slurry

is spread over glass plate which act as supporting media,in which separation of
compounds takes place within an hour detecting agent is sprayed on the glass
plate which is used to determine the spots.

Procedure:
Solvent system was prepared (mobile phase) by mixing n-hexane,ethyl
acetate in the ratio of 7:3, the slurry is prepared by mixing the adsorbent in
water in the ratio of 1:2 solvent system added to the chromatographic chamber
the slurry is spreader on the TLC plates and it is dried in an oven.
After that a baseline above 2cm on the glass plate the sample was spotted on
the TLC plate then the plate was introduced into the chromatographic
chamber,when the solvent travels the ¾'th of the plate. The plate was removed
from the chamber and it was dried,then the detecting agent was sprayed on the
plate,then it was kept in an oven for 10min to get a spot. The Rf value was
calculated by using the formula.

Distance travelled by solute

Rf = Distance travelled by solvent f ront

44
Sample Aachi ITC Kitchen Sakthi Pure sample
promise
Distance travelled
by solute
2.2 1.6 2 1.6 2.2

Distance travelled
by solvent front
5.6 5.6 5.6 5.6 5.6

Calculation:

2.2
1.Aachi = 5.6 = 0.393

1.6
2. ITC = 5.6 = 0.286

2
3. Kitchen = 5.6
= 0.357
promise

1.6
4. Sakthi = 5.6 = 0.286

2.2
5.Pure sample = 5.6 = 0.393

Sample Aachi ITC Kitchen Sakthi Pure sample

promise
RF VALUE 0.393 0.286 0.357 0.286 0.393

45
 EVALUATION OF ADULTERATION

IDENTIFICATION OF ADULTERANTS IN TURMERIC POWDER

SAMPLES
Turmeric is a common spice used as a vital ingredients in Ayurvedic
medicines and food. There are so many brands of turmeric powder available in
the market. Even a popular brand of turmeric powder has no surety for it's
quality. Buying loosely sold spices has a higher chance of being adulterated. It
is very easy to mix substandard materials to powdered contents. There are two
ways to adulterate turmeric. One is by adding fillers which may not be the
substances but ingredients with no nutritional value such as daw dust ,rice ,
chalk powder or starch. In some cases, synthetic colour dyes may be added to
make it appear bright and yellow along with the fillers. These may include
chemicals like metanil yellow colour and lead chromate which are most
commonly used. They may be toxic and can have a negative impact on our
results, especially if they are being consumed regularly.
It is difficult bro differentiate between real and fake turmeric just by taking
it. But fortunately there are some ways to find the difference. For the present
study the selected brands of turmeric powder along with the pure turmeric
powder was subjected to the following tests to identify the adulterant present.

46
1.Test for artificial colours in turmeric
Procedure:
Take one teaspoon of turmeric powder in a test tube. Then add a few drops
of concentrated hydrochloric acid in it. If pink colour appears instantly but then
disappears after adding some water turmeric does not have the artificial colour.
But if the colour remains, it has artificial colour metanil yellow.

2.Test for Lead Chromate

Procedure:
Take sample of turmeric. Ash the sample.Collect the ash in the test tube and
1:7 sulphuric acid to it. Mix well and then filter it in a beaker. To the filtrate add
a few drops (1 or 2) of 0.1% diphenylcarbazide. If it turns pink , presence of
lead Chromate.

3. Test for Chalk powder

Procedure:
Take small amount of turmeric powder in a test tube. Add water then add a
few drops of concentrated HCL to it. If effervescence is produced then there is
chalk powder present in turmeric.
Water test for Chalk powder
Procedure:
Take some warm water in a clear glass and drop one teaspoon of turmeric
powder on its surface do not stir. Soon the chunks of turmeric powder settling at
the bottom of the class. Then lots of sediment setting too, making the water
cloudy. Check after 20 minutes, if the sediment at the bottom is seen but the
water is clear yellow. Then there is no chalk powder in the turmeric. If the water
looks cloudy then there may be a chalk added to the powder.

47
 4.Microscope test for starch in turmeric powder
Procedure:
Starch in rice, maize,wheat etc. is also added to turmeric powder as
adulterant. Under the microscope turmeric looks like big, yellow and angular
particles. While the added starch particles are small and colourless.

Sample Kitchen
Aachi ITC promise Sakthi Pure sample
Artificial No pink colour Appearance pink No pink colour No pink colour No pink colour
colour colour
(Metanil
Absence of Absence of Absence of Absence of Absence of
yellow) artificial colour artificial colour artificial colour artificial colour artificial colour

Lead No pink colour No pink colour No pink colour No pink colour No pink colour
chromate
Absence of Absence of Absence of Absence of Absence of
Lead chromate Lead chromate Lead chromate Lead chromate Lead chromate

Chalk No Effervescence No effervescence Effervescence No effervescence

powder effervescence produced produced

Absence of Presence of chalk Absence of chalk Presence of Absence of

chalk powder power powder chalk power Chalk powder

Water No cloudy No cloudy No cloudy No cloudy No cloudy

test For
Absence of Absence of chalk Absence of chalk Absence of chalk Absence of chalk
chalk
chalk powder powder powder powder
powder powder

Starch No starch No starch No starch No starch No starch

particles particles particles particles particles

48
 RESULT AND DISCUSSION

Four different brands of turmeric powder along with the original turmeric
powder were taken for the present study.All the samples were subjected to
organoleptic, physical,chemical,adulteration evaluation studies.
Organoleptic evaluation of sample powder showed the following characters
Colour-yellow, Sensation-coarse,odour-aromatic,taste-aromatic, which are useful
diagnostic characters.
The physical parameters such as total ash value (%),acid insoluble ash value,
moisture content and extractive values were measured. The values of all the five
samples lie within the specification given by spices board of India. Ash value is
useful in determining authenticity and purity of drug also these values are
important quantitative standards. They help to detect low grade products,
exhausted product and excess of sandy and earthy matter in drug.
Moisture content is used to determine the storability, microbial stability, flow
properties and purity.The entire five samples show moisture content slightly high
from the specification.
Turmeric extract from each sample was separated by TLC method using
n-hexane and ethyl acetate in the ratio of 7:3 as mobile phase.The Rf values of
all the sample was correspond to curcumin, dimethoxy curcumin, bis methoxy
curcumin. The amount of curcumin Is estimated by uv visible spectroscopy. The
analysis show highest concentration of colouring matter present in all selected
brands of turmeric sample
To identify the adulterant such as artificial colour. lead chromate chalk powder,
starch, present in each sample, identification conducted. The present study
revealed that among the different brands of marketed turmeric powders "Aachi"
is totally free from adulterants and other brands are found to contain small
quantity of adulterants.

49
 SUMMARY AND CONCLUSION

Sample
Aachi Kitchen Sakthi Pure sample
ITC
Tests promise
Total Ash
value 6.5% 7% 8.5% 8% 5.5%
Total Acid
Insoluble 0.5% 1.5% 1% 0.5% 1%
Ash value
Total
Extractive 6% 8% 9% 7% 5%
value
Percentage
of moisture 6.26% 8.62% 9.42% 9.26% 9.74%
content

Percentage
ofCurcumin 7.34% 18.72% 17.39% 18.11% 10.61%
content

RF Value 0.393 0.286 0.357 0.286 0.393

50
 CONCLUSION

The UV method of analysis for the qualitative assessment of the various

marketed turmeric powder along with the pure sample of turmeric powder was
found to be accurate and precise.
The scope of the present work is to identify the quality of different marketed
turmeric powders available in Tamilnadu.
Different evaluation studies such as organoleptic evaluation, physical
evaluation,chemical evaluation and adulteration tests were performed by the
comparison of marketed turmeric powder along with the pure sample of
turmeric powder to determine the quality,presence of curcumin content and
presence of extraneous colours and adulteration.
From the different studies and parameters performed we have concluded that
the Aachi as the best product compared to ITC,Kitchen promise,Sakthi by the
comparison with the pure sample of turmeric.

51
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on Human Health.

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