4 research outputs found
Chemical analysis of turmeric from Minas Gerais, Brazil and comparison of methods for flavour free oleoresin
Chemical analysis of turmeric (Curcuma longa L) cultivated in eight different cities in the state of Minas Gerais, Brazil was carried out. The levels of curcuminoid pigments varied from 1.4 to 6.14 g/100 g and of volatile oil from 0.97 to 7.55 mL/100 g (dry basis). Samples from PatrocĂnio, Arinos and Brasilândia contained higher pigment levels compared to the others. The sample from PatrocĂnio contained the highest volatile oil content. The mean levels of ethyl ether extract, protein, fiber, ash and starch were 8.51, 7.01, 7.22, 7.81 and 39.87 g/100 g dry basis, respectively. Laboratory extraction of flavour free oleoresin was performed in triplicate. A higher yield of pigment in the oleoresin was obtained when the volatile oil was extracted with water vapor and the oleoresin with ethanol. The oleoresin obtained was free of flavour and could be used in a wider range of food applications.<br>Análise quĂmica de cĂşrcuma (Curcuma longa L) provenientes de oito municĂpios do Estado de Minas Gerais - Brasil foi efetuada. Os teores (base seca) de pigmentos curcuminĂłides variaram de 1,4 a 6,14 g/100 g e os de Ăłleo volátil, de 0,97 a 7,55 mL/100 g. Amostras de PatrocĂnio, Arinos e Brasilândia continham os maiores teores de pigmentos e as de PatrocĂnio os maiores teores de Ăłleos voláteis. Os teores mĂ©dios (base seca) de extrato etĂ©reo, proteĂnas, fibras, cinzas e amido encontrados foram 8,51; 7,01; 7,22; 7,81 e 39,87 g/100 g, respectivamente. Com o objetivo de obter corante amarelo isento de flavor, mĂ©todos de extração em laboratĂłrio foram comparados em triplicata. Um maior rendimento de pigmento na oleoresina foi obtido extraindo-se o Ăłleo volátil com vapor d'água e a oleoresina com etanol. A oleoresina obtida Ă© isenta de flavor e pode ser utilizada em um nĂşmero maior de aplicações na indĂşstria alimentĂci