Components of Turmeric Oleoresin Preparations and Photo-stability of Curcumin

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  • Sakamoto Sasaki Shiho
    Division of Food Additives, National Institute of Health Sciences
  • Sato Kyoko
    Division of Food Additives, National Institute of Health Sciences
  • Abe Masami
    Division of Food Additives, National Institute of Health Sciences
  • Sugimoto Naoki
    Division of Food Additives, National Institute of Health Sciences
  • Maitani Tamio
    Division of Food Additives, National Institute of Health Sciences

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  • 天然着色料ウコン色素の成分分析とクルクミンの光安定性
  • テンネン チャクショクリョウ ウコン シキソ ノ セイブン ブンセキ ト クル

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Turmeric oleoresin is a natural food color used worldwide. Its principal pigment is curcumin, and demethoxycurcumin and bisdemethoxycurcumin are also constituents. In this report, the photo-stability of curcumin reagent, turmeric oleoresin preparations, and a turmeric preparation used as food color was examined and the following results were obtained. 1) Based on the quantity ratios of 3 pigments and the presence of non-coloring constituents, the preparations including a turmeric preparation were divided into 2 categories. 2) It was difficult to detect 3 spots of the pigments by TLC chromatography using a microcrystalline cellulose plate. 3) On photoirradiation, the curcumin reagent was relatively stable in alcohols among various solvents. 4) After the photo-irradiation of curcumin reagent, a cyclisation product of curcumin was detected, as well as decomposed compounds such as vanillic acid. vanillin, and ferulic acid. 5) The photo-stability was not different among the preparations. 6) The photo-decomposed compounds were not detected in any of the preparations.

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