The Fatty Acid Composition and Properties of Oil Extracted from Fresh Rhizomes of Turmeric (<i>Curcuma longa</i> Linn.) Cultivars of Bangladesh

Authors

  • BK Paul Department of Chemistry, Jagannath University, Dhaka
  • MMU Munshi Department of Chemistry, Jagannath University, Dhaka
  • MN Ahmed Department of Chemistry, Jagannath University, Dhaka
  • GC Saha Chemical Research Division, BCSIR Laboratories, Dhaka
  • SK Roy Chemical Research Division, BCSIR Laboratories, Dhaka

DOI:

https://doi.org/10.3329/bjsir.v46i1.8116

Keywords:

Curcuma longa, Fresh turmeric oil, Fatty acid composition, Oleic acid, Gas liquid chromatography

Abstract

The fresh rhizomes of Curcuma longa Linn. (Turmeric or Holud) collected from three different places of Bangladesh were investigated to extract oil, its fatty acid composition and its physico-chemical properties. The rhizomes contained 8.76 - 10.92% oil. The percentage compositions of fatty acids were identified and quantified by GLC. The saturated and unsaturated fatty acid contents of three places were found to vary within 22.25 - 23.44% and 76.11 - 77.59%, respectively. Among identified six fatty acids, oleic acid contributed the highest proportion (56.24 - 58.88%), followed by myristic acid (16.25 - 17.71%); whilst, palmitic (5.59 - 6.00%), linoleic (10.90 - 12.82%), linolenic (4.15 - 5.46%) and ecosenoic acid (2.72 - 3.25%) together contributed the rest. Physico - chemical properties of the extracted oil were also investigated. The specific gravity, refractive index, optical rotation were recorded as 0.892 to 0.919 at 30°C, 1.431 to 1.465 at 30°C and +11.54° to +13.56° at 26°C, respectively. The chemical properties like saponification value (195.23 - 205.33), iodine value (75.53 - 90.47), peroxide value (23.25 - 36.16), acid value (11.08 - 11.32), ester value (56.30 - 64.13) and percentage of unsaponifiable matter (8.31 - 15.04%) were determined. Overall fresh Turmeric oil can be considered as a good source of oleic acid.

Keywords: Curcuma longa; Fresh turmeric oil; Fatty acid composition; Oleic acid; Gas liquid chromatography.

DOI: http://dx.doi.org/10.3329/bjsir.v46i1.8116

Bangladesh J. Sci. Ind. Res. 46(1), 127-132, 2011

Downloads

Download data is not yet available.
Abstract
3939
PDF
1029

Downloads

How to Cite

Paul, B., Munshi, M., Ahmed, M., Saha, G., & Roy, S. (2011). The Fatty Acid Composition and Properties of Oil Extracted from Fresh Rhizomes of Turmeric (<i>Curcuma longa</i> Linn.) Cultivars of Bangladesh. Bangladesh Journal of Scientific and Industrial Research, 46(1), 127–132. https://doi.org/10.3329/bjsir.v46i1.8116

Issue

Vol. 46 No. 1 (2011)

Section

Articles

License

Bangladesh Council of Scientific and Industrial Research (BCSIR) holds the copyright to all contents published in Bangladesh Journal of Scientific and Industrial Research (BJSIR). A copyright transfer form should be signed by the author(s) and be returned to BJSIR.

The entire contents of the BJSIR are protected under Bangladesh Council of Scientific and Industrial Research (BCSIR) copyrights.

Creative Commons Licence
BJSIR is an open access journal, and articles are distributed under the terms of the Creative Commons Attribution-NonCommercial License (CC BY-NC) Creative Commons Attribution-NonCommercial 4.0 International License which allows others remix, tweak, and build upon the articles non-commercially, and although their new works must also acknowledge and be non-commercial, they don’t have to license their derivative works on the same terms.