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Botanical Name: Curcuma longa
Plant Part Used: Root
Processing Method: Drying and grinding
Curcuma longa, also known as turmeric and part of the Zingiberaceae family, hails from tropical South Asia. The roots of this plant contain several bioactive components, the most significant of which are curcumin, demethoxycurcumin, and bisdemethoxycurcumin. Curcumin gives turmeric its characteristic bright yellow color. The volatile oil in turmeric contains compounds such as atlantone, tumerone, and zingiberene, which are of considerable interest due to their pharmacological properties. Beyond its applications for flavor and color in cooking, turmeric is noted for its high antioxidant content. It has been traditionally linked with various health benefits.
Main Producing Countries |
Bangladesh, China, India, Pakistan, Sri Lanka and Taiwan
|
Product Use |
Note: Information contained herein is believed to be accurate and is offered in good faith for the benefit of the customer: Green Jeeva, LLC., however does not assume any liability or risk involved in the use of its products since the conditions of use are beyond our control. Nothing contained herein shall constitute an express or implied guarantee or warranty with respect to Green Jeeva, LLC’s or their use.
Serving Size: 100g
| Amount/serving | % Daily Value* | |
| Total Fat 3.3g | 4.62% | |
|---|---|---|
| Saturated Fat 1.8g | 5.00% | |
| Trans Fat 0g | % | |
| Cholesterol 0mg | 0.00% | |
| Sodium 27mg | 1.58% | |
| Total Carbohydrate 67g | 22.33% | |
| Dietary Fiber 21g | 74.97% | |
| Total Sugars 3.2g | % | |
| Includes 0g Added Sugars | 0.00% | |
| Protein 8g | 16.00% | |
| Vitamin D 0mcg | 0.00% | |
|---|---|---|
| Calcium 168mg | 11.77% | |
| Iron 55mg | 305.56% | |
| Potassium 2525mg | 53.72% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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| Items | Specification | Test Methods |
|---|---|---|
| Physical Analysis | ||
| Description | Powder | Organoleptic |
| Color | Light yellow-orange | Organoleptic |
| Odor | Characteristic | Organoleptic |
| Taste | Characteristic | Organoleptic |
| Mesh size | 100% Passes through #80 mesh | USP<786> |
| Loss on drying | NMT 5.0% w/w | USP<731> |
| Total ash | NMT 10.0% w/w | USP<561> |
| Identification | Identical to R.S. sample | TLC |
| Tapped Bulk Density | Between 0.5 to 0.75 g/ml | USP<616> |
| Untapped Bulk Density | Between 0.35 to 0.5 g/ml | USP<616> |
| Total Curcuminoids | NLT 2.0% | HPLC |
| Total Heavy Metals | NMT 10 ppm | USP<231> |
| Lead | NMT 0.5 ppm | USP<232> |
| Arsenic | NMT 1 ppm | USP<232> |
| Mercury | NMT 0.5 ppm | USP<232> |
| Cadmium | NMT 0.5 ppm | USP<232> |
| Microbiology Test | ||
| Total Plate Count | NMT 100,000 cfu/g | USP<61> |
| Yeast & Mold | NMT 1000 cfu/g | USP<61> |
| E. Coli | Absent | USP<62> |
| Salmonella | Absent | USP<62> |
| Pseudomonas aeruginosa | Absent | USP<62> |
| Staphylococcus aureus | Absent | USP<62> |
Haldi, Turmeric, Haridra
SynonymsCurcumin, Wild Curcuma
Biological SourceCurcuma longa
Zingiberaceae
Parts UsedRoots
Major componentsCurcumin, demethoxycurcumin and bisdemethoxycurcumin collectively known as curcuminoids (3-6%) are major polyphenolic compounds in turmeric rhizomes [fig.4] [1].
Other constituentsOther phenolic compounds present in turmeric rhizome are 1-hydroxy-1, 7-bis (4-hydroxy-3-methoxyphenyl)-(6E)-6-heptene-3, 5-dione; 1-(4- hydroxy-3, 5-dimethoxyphenyl)-7-(4-hydroxy-3-methoxyphenyl)-(1E, 6E)-1, 6-heptadiene-3, 4-dione; 1, 5-bis (4-hydroxy-3-methoxyphenyl)-penta-(1E, 4E)-1, 4-dien-3-one; 1-(4-hydroxy-3-methoxyphenyl-5-(4-hydroxyphenyl)-penta-(1E, 4E)-1, 4-dien-3-one; 1-(4-hydroxy-3-methoxyphenyl)-7-(3, 4-dihydroxyphenyl)-1, 6-heptadiene-3,5-dione and 1, 7-bis (4-hydroxyphenyl)-1,4, 6-heptatrien-3-one [1].
Health categoriesAnalgesics, gastrointestinal and chemo-preventive agent.
Description
Turmeric is externally yellowish to yellowish brown with root scars and annulations. Odor aromatic, taste warmly aromatic and bitter and contains not less than 1.5% w/w of curcumin, calculated on a dried basis [2].
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