Abstract
The action of turmeric depends on three curcuminoids: curcumin, demethoxycurcumin and bisdemethoxycur-cumin, whose distribution is highly varied among cul-tivars. A sensitive method for estimation of all three curcuminoids is essential for quality control. We developed a HPLC-MS method with lowest limits of detection and quantification of curcuminoids. Mass spectrometry (MS) authenticated the identity of cur-cuminoids. Principal component analysis of curcumi-noids established the high variation among the selected seven cultivars of Curcuma , as well as com-mercial powders. We suggest that our HPLC method can be used for quality control of turmeric.
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