Characterization of Turmeric and Curry Samples by Liquid Chromatography with Spectroscopic Detection Based on Polyphenolic and Curcuminoid Contents
This paper deals with the characterization of turmeric and related products using the compositional fingerprints of curcuminoids (e.g., curcumin, demethoxycurcumin and bisdemethoxycurcumin) and other phenolic compounds (e.g., hydroxybenzoic and hydroxycinnamic acids and flavonoids) as the source of...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-04-01
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| Series: | Separations |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2297-8739/7/2/23 |