Decomposition of turmeric curcuminoids as affected by light, solvent and oxygen

Journal of Food Biochemistry

Volumn 20, Issue 5, 1996, Pages 125-133

  Price, Lisa C ^a,b   Buescher, R W ^a  

^a UNIVERSITY OF ARKANSAS   (United States)

^b BENNETT COLLEGE   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CURCUMA LONGA;

EID: 0040753927     PISSN: 01458884     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4514.1996.tb00577.x     Document Type: Article

References (10)

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3. GOVINDARAJIN, V.W. 1980. Turmeric; chemistry, technology and quality. CRC Crit. Rev. Food Sci. and Nutr. 12, 199-301.
4. KHURANA, A. and HO, C. 1988. High performance liquid chromatographic analysis of curcuminoids and their photooxidative decomposition compounds in Curcuma Longa L. J. Liquid Chromatogr. 11, 2295-2304.
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8. ROUSEFF, R.L. 1988. High performance light chromatographic separation and spectral characterization of the pigments in turmeric and annatto. J. Food Sci. 53, 1823-1826.
9. TONNESEN, H.H. and KARLSEN, J. 1986. Studies on curcumin and curcuminoids VIII. Photochemical stability of curcumin. Z. Lebensm Unters Forsch. 183, 116-122.
10. YANG, L. and BUESCHER, R.W. 1993. Dye and method for making same. U.S. Patent No. 5,210,316.