Effect of moisture levels on various phytoconstituents of turmeric (Curcuma longa L.)

Abstract

Moisture ingress produce changes in texture, colour, flavor, nutritional value and quality of food items. The present study was undertaken to study the effect of moisture levels viz. 5% moisture level (more than normal), 10% moisture level (more than normal) and normal moisture level (control) on phytoconstituents of turmeric rhizomes. Contents of total phenols, flavonoids, curcumin and sugars decreased under the influence of moisture during storage. The decrease was more at 10% moisture level in comparison to 5% moisture level. The contents of total phenols in turmeric rhizomes (var. BSR-2 and germplasm material) samples with 10%, 5% and normal moisture level after 64 days of storage were respectively 21.05, 21.27, 24.88 and 18.00, 18.17, 22.68 mg GAE/g, flavonoids (59.22, 64.61, 87.27 and 43.79, 47.70, 65.50 mg CE/g), curcumin (4.432, 4.436, 4.476 and 3.533, 3.541, 3.607 g/100g), total sugars (23.89, 24.86, 34.19 and 19.79, 21.00, 33.06 mg/g), reducing sugars (6.31, 6.51, 8.93 and 4.89, 5.37, 8.53 mg/g), non-reducing sugars (17.58, 18.35, 25.26 and 14.90, 15.63, 24.53 mg/g).