Abstract

The study was under taken in the College of Agricultural Engineering, M.A.U. Parbhani in which curcumin was extracted from Salem, Krishna, Rajapuri and Pratibbha varieties by ethanol, acetone, hexane, and HPLC (high performance liquid chromatography) method. It was found that to extract more curcumin percentage, it is better to go for variety Pratibha, curcumin extraction method HPLC and steam cooking method. The turmeric variety Salem is widely grown and well established in Maharashtra, now efforts should to be taken to convince farmers to cultivate variety Pratibha having the highest curcumin content. The highest range of curcumin percentage was observed from 3.584 to 7.730% in Pratibha followed by Salem 2.169 to 5.932%, Rajapuri 2.812 to 4.366% and Krishna 1.599 to 3.520%, respectively. The highest percentage of curcumin was extracted by HPLC method in comparison to solvents ethanol, acetone and hexane. The range of curcumin extracted by HPLC method was found as 2.308 to 5.662% from boiled turmeric and 3.520 to 5.932% from steam cooked turmeric, respectively.

Key words: High performance liquid chromatography (HPLC), ASTA-American spices trade association, College of Agricultural Engineering (CAE), College of Food Technology (CFT), Babasaheb Ambedkar Marathwada University (BAMU), Marathwada Agricultural University (M.A.U), nanometer (nm), elute-mixture from which a typical ingredient is to be separated.