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Synonym: Indian saffron, curcuma
Biological source: It consists of dried as well as, fresh rhizomes of the plant known as Curcuma longa
Family: Zingiberaceae.
Geographical source: In India it is widely cultivated in Tamil Nadu and Andra Pradesh.
Macroscopic characters:
Colour: Yellowish brown
Odour: Characteristics
Taste: Slightly bitter
Shape: oblong, long variety is cylindrical and short branched.
Root scars and annulations are present.
The fracture is horny and internal surface is orange.
Turmerone
Chemical constituents:
It contains about
5% of volatile oil,
Resin, abundant Zingiberaceous starch grains and yellow coloring substances known as curcuminoids.
The chief component of curcuminoids is known as curcumin.
Curcuma species contain volatile, starch and curcumin.
Curcumin and other related curcuminoids are reported to be responsible for the yellow colour in some species.
Constituents R1 R2
Curcumin OCH3 OCH3
De-methoxy curcumin OCH3 H
Bis-de-methoxy curcumin H H
Volatile oil content ranges from 1 to 6.5 % and composed of mono and sesquiterpenes such as
Turmerone
α and β pinene,
α-phellandrene,
camphor,
camphene,
zingiberene and
α, β curcumenes.
Uses:
It is used as a
Condiment or spices and coloring agent, especially for ointment and creams. Chemically, it is used for the detection of boric acid.
Traditionally it is used as anti-inflammatory drug,
Antiarthritic agent.
It is also been reported Cervical cancer.
References:
1. Trease D. & Evans W.C.: Text Book of Pharmacognosy: W.B. Saunders.
2. Tyler V. E. Brady L. R. & Robbers J. E.: Pharmacognosy; Lea Feibger, USA.
3. Wallis T. E.; Text Book of Pharmacognosy; CBS Publishers, Delhi.
4. Kokate C. K., Purohit A. P. & Gokhale S. B.: Pharmacognosy; Nirali Publications, Pune.
5. Harbone J. B.: Phytochemical Methods: A guide to modern techniques Analysis: Chapman & Hall, London.
6. Bruneton J.: Pharmacognosy, Phytochemistry, Medicinal Plants: Intercept Limited.
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