Analysing the Composition of Commercial Turmeric Powder: Assessing Contaminants and Its Impacts Curcumin and Water-soluble Vitamins Levels
Seth Ankamah
Entrance Pharmaceuticals, Accra, Ghana and Human Nutrition and Dietetics Programme, KNUST, Kumasi, Ghana.
Christopher Larbie *
Department of Biochemistry and Biotechnology, KNUST, Kumasi, Ghana.
Marina Tandoh
Human Nutrition and Dietetics Programme, KNUST, Kumasi, Ghana.
Kate Nana Ama Afram
Department of Biochemistry and Biotechnology, KNUST, Kumasi, Ghana.
Godwin Agbeka
Department of Biochemistry and Biotechnology, KNUST, Kumasi, Ghana.
*Author to whom correspondence should be addressed.
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.
Keywords: Curcumin, turmeric, vitamin B complex, vitamin C, adulterants