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<p>Turmeric (<i>Curcuma longa</i> L.) exhibits significant biochemical diversity among its cultivars, primarily due to variations in bioactive compounds. In the present study, twenty-five cultivars were subjected to comprehensive biochemical characterization, including the analysis of curcumin content, essential oils, total phenolics, total flavonoids, and antioxidant potential, to elucidate their functional and nutraceutical relevance. Rhizome color varied from light to dark yellow; Gundlupet local showed the highest lightness (L*) and chroma (C*), and Erode local had the highest hue (h°). Lakadong exhibited superior phenolic (31.59&#xa0;mg/g) and flavonoid (17.74&#xa0;mg/g) contents, along with the DPPH activity (IC<sub>50</sub>: 101.1&#xa0;µg/ml). Pragathi excelled in FRAP assays (174.14&#xa0;mg/g), while Erode local had the highest curcumin content (4.47%). GC-MS analysis identified 118 bioactive compounds, including Ar-turmerone, Zingiberene, and α-Curcumene. These findings provide valuable insights into turmeric’s genetic diversity and biochemical properties, supporting innovation in food, pharmaceuticals, and sustainable agriculture.</p>

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Phytochemical profiling of indigenous turmeric (Curcuma longa L.) cultivars: rhizome pigmentation, essential oils, and antioxidant potential for food applications

  • 期刊论文

  • 发表日期：

    2026年2月23日

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  • Swamy Gowda Mudalakoppalu Rame Gowda,
  • Soundarya Dhandapani,
  • Priyanka Kottyan Veedu,
  • Channayya Hiremath,
  • Sowmya Ramaiah,
  • Nandini Prasad Shetty

摘要

Turmeric (Curcuma longa L.) exhibits significant biochemical diversity among its cultivars, primarily due to variations in bioactive compounds. In the present study, twenty-five cultivars were subjected to comprehensive biochemical characterization, including the analysis of curcumin content, essential oils, total phenolics, total flavonoids, and antioxidant potential, to elucidate their functional and nutraceutical relevance. Rhizome color varied from light to dark yellow; Gundlupet local showed the highest lightness (L*) and chroma (C*), and Erode local had the highest hue (h°). Lakadong exhibited superior phenolic (31.59 mg/g) and flavonoid (17.74 mg/g) contents, along with the DPPH activity (IC50: 101.1 µg/ml). Pragathi excelled in FRAP assays (174.14 mg/g), while Erode local had the highest curcumin content (4.47%). GC-MS analysis identified 118 bioactive compounds, including Ar-turmerone, Zingiberene, and α-Curcumene. These findings provide valuable insights into turmeric’s genetic diversity and biochemical properties, supporting innovation in food, pharmaceuticals, and sustainable agriculture.