Abstract
Turmeric powder (Curcuma longa L.) is valued both for its medicinal properties and for its popular culinary use, such as being a component in curry powder. Due to its high demand in international trade, turmeric powder has been subject to economically driven, hazardous chemical adulteration. This study utilized Fourier Transform-Raman (FT-Raman) and Fourier Transform-Infra Red (FT-IR) spectroscopy as separate but complementary methods for detecting metanil yellow adulteration of turmeric powder. Sample mixtures of turmeric powder and metanil yellow were prepared at concentrations of 30%, 25%, 20%, 15%, 10%, 5%, 1%, and 0.01% (w/w). FT-Raman and FT-IR spectra were acquired for these mixture samples as well as for pure samples of turmeric powder and metanil yellow. Spectral analysis showed that the FT-IR method in this study could detect the metanil yellow at the 5% concentration, while the FT-Raman method appeared to be more sensitive and could detect the metanil yellow at the 1% concentration. Relationships between metanil yellow spectral peak intensities and metanil yellow concentration were established using representative peaks at FT-Raman 1406 cm−1 and FT-IR 1140 cm−1 with correlation coefficients of 0.93 and 0.95, respectively.
Highlights
Turmeric (Curuma long L.) is a herbaceous root commonly used for food seasoning as well as for medicinal purposes
This study presents a comprehensive study of FT-Raman and Fourier Transform-Infra Red (FT-in theinInfrared (IR)) spectra of metanil yellow, turmeric powder, and turmeric adulterated with metanil yellow at different concentrations
Three replicates of each concentration were prepared for FT-Raman analysis, and three replicates were prepared for FT-IR analysis
Summary
Turmeric (Curuma long L.) is a herbaceous root commonly used for food seasoning as well as for medicinal purposes. Turmeric has a long history of medicinal use in Asian countries [1,2] and is used in root, oil, and powder forms. Curcumin has been reported to have promise for development of therapies for Alzheimer’s disease [23]. Studies have shown that factors such as nutrient and acidity content in soil [24,25], fertilizer, soil type and cultivar [26,27,28] affects the curcumin content in turmeric. Reported curcumin concentrations in turmeric range from 0.3% to 8.6% [3,8,29,30,31]
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