Characterization of turmeric and curry samples by liquid chromatography with spectroscopic detection based on polyphenolic and curcuminoid contents

Abstract

This paper deals with the characterization of turmeric and related products using the compositional fingerprints of curcuminoids (e.g. curcumin, demethoxycurcumin and bisdemethoxycurcumin) and other phenolic compounds (e.g. hydroxybenzoic and hydroxycinnamic acids, and flavonoids) as the source of analytical information. Under this approach, the quantitative determination of analytes becomes unnecessary and even data from unknown components can be advantageously exploited for sample exploration and authentication. The methodology relied on sample extraction with hydro-organic solvents to recover the components of interest and further analysis of the corresponding extracts by liquid chromatography with diode array detection (HPLC-DAD). Extraction conditions were optimized focusing on the independent recovery of curcuminoids and polyphenols. Two different HPLC methods under reversed-phase mode were used to generate the chromatographic fingerprints at 420 and 280 nm for the specific monitoring of curcuminoids and polyphenols, respectively. Both extraction and separation steps were optimized under experimental design approaches to achieve the richest compositional fingerprints in terms of variety of components. The resulting data was subsequently treated chemometrically by principal component analysis (PCA) and related classification methods to achieve a better overall description of samples. Polyphenolic fingerprints were appropriate to discriminate among turmeric and mixed spices while curcuminoid fingerprints could be useful to distinguish turmeric varieties.