QUALITATIVE PHYTOCHEMICAL ANALYSIS OF EIGHT TURMERIC (CURCUMA LONGA L) CULTIVARS GROWN IN VARIOUS GEOGRAPHICAL LOCATIONS OF INDIA WITH SIX EXTRACTS – A COMPARATIVE STUDY

Abstract

Being integral part of Indian cuisine, spices and condiments are reservoir of medicinal and phytochemical properties. The main objective of the study was to qualitatively analyse the phytochemical constituents of eight different cultivars of Indian turmeric with six different extracts. Different turmeric cultivars showed the presence of carbohydrates, proteins and aminoacids, phenolic compounds and tannins. Alkaloids, flavonoids, gums and mucilages, phytosterols were absent in most of the turmeric cultivars. This study concludes that aqueous extracts of different turmeric cultivars have highest phytonutrients in all forms and are recommended as the most preferred option in health and disease for further analyses.