Análise de curcumina em farinha de mandioca adicionada de cúrcuma

Abstract

Curcuma longa L. comes from the Asian continent and is also called turmeric. It is a plant used as a spice and is being widely cultivated due to its various uses. Turmeric is used as a therapeutic and medicinal agent in addition to its use as a condiment and dye, mainly due to its high antioxidant capacity. The main components of turmeric are curcuminoids, phenolic compounds represented by dimethoxycurcumin, bisdimethoxycurcumin and curcumin, the latter being responsible for the yellow color of the rhizome of this plant. Due to its commercial and scientific importance, it is necessary to quantify the curcumin content in a sample to justify its physicochemical properties. This work analyzed on 25 samples of cassava flour added with saffron, including 5 types of flour, using the techniques of microNIR, refraction colorimeter, UV-Vis (microplate reader) and HPLC. MicroNIR analysis revealed a maximum absorptivity at 1570.87 nm. By colorimetry, the average values of L* (77,88), a* (-5,06) e b* (43,48). In the quantification by UV-Vis, the average absorbance found were from de 0,134, to 0,465 of curcumin. In the HPLC analysis, the relative areas were obtained, which ranged from 7659 mAU to 235694 mAU.