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Research Article Open access CC BY 4.0

Analysing the Composition of Commercial Turmeric Powder: Assessing Contaminants and Its Impacts Curcumin and Water-soluble Vitamins Levels

Seth Ankamah, Christopher Larbie, Marina Tandoh, Kate Nana Ama Afram, Godwin Agbeka

European Journal of Nutrition & Food Safety · pp. 149–158 · Published 8 May 2024

10.9734/ejnfs/2024/v16i51431

Abstract

Aims: Turmeric, with its active component curcumin, has garnered global attention for its medicinal benefits, including anti-inflammatory and antioxidant properties. This study aimed to analyse turmeric powder obtained from the Greater Accra Metropolis for nutrients and contaminants. Study Design: Experimental. Place and Duration of Study: Entrance Pharmaceuticals, Accra for 6 months. Methodology: 22 samples from 10 different processing sites and open markets were tested using physical and chemical methods. HPLC identified curcumin, ascorbic acid, riboflavin, thiamine, and pyridoxine levels. An independent t-test was done to compare concentrations of these nutrients in the powdered turmeric samples from the two sources. Results: Assessment showed no yellow lead salts but 9.1% were adulterated with chalk, and 91% contained metanil yellow. Curcumin (2014.95 vs. 567.79), riboflavin (21.60 vs. 1.75), thiamine (14.75 vs. 0.65 mg/mL), pyridoxine (9.35 vs. 0.65 mg/mL), and ascorbic acid (0.00 vs. 101.60 mg/mL) were significantly higher (p<0.05) in processed samples than open market ones. Samples without adulterants had higher curcumin and micronutrient levels. Conclusion: Strengthening monitoring programs is crucial to tackling food adulteration concerns.

Curcumin turmeric vitamin B complex vitamin C adulterants

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