Available online at http://www.urpjournals.

com

International Journal of Natural Products Research

Universal Research Publications. All rights reserved

ISSN: 2249-0353
Original Article
Synthesis and characterization of bioactive Curcumin derived from
selected turmeric plants in India
Muhamed haneefa.M 1, Jayandran.M1, Anand.B1, Balasubramanian.V2, Muthu mariappan.S3
1

Department of Chemistry,Mahendra Engineering College, Namakkal-637503, India.

2
Dean & HOD, Department of Chemistry, AMET University, Chennai, India.
3
Departmentof Chemistry, V.O.Chidambaram College, Tuticorin-628008, India.
1
Corresponding author: Email: honey79101@gmail.com, Tel: +91-9965409669
Email: jayandranchem@gmail.com, Tel: +91-9443899072
Received 22 July 2014; Accepted 08 August 2014

Abstract
This paper reports an investigation of the bioactive "Curcumin" present in the crude plant extracts of 4 selected turmeric
plants i.e. BSR-01, BSR-02, CL-101, CL-219. Curcumin is a significant spice that is extracted from the turmeric rhizomes
(Curcuma longa L). It has several types of biological and pharmacological activities, including anticancer, antiinflammatory and antioxidant properties, etc., Based on the various papers and reports about curcumin importance, we
have shown more interest to deal the isolation process of curcumin from turmeric in the easy and fast manner with high
recovery. This investigation was carried out to determine and compare the quantitative amounts of curcumin that are
present in 4 different varieties of turmeric. The extraction of the herb curcumin from turmeric was attempted by using a
"Soxhlet" solvent extraction technique with 95% ethanol as a solvent, then the quantification of curcumin in turmeric was
normally based on spectrophotometric measurement. The presence of curcumin was confirmed by UV-Visible and
elemental analytical techniques. Morphology studies (SEM) and XRD crystal studies were also investigated.
2014 Universal Research Publications. All rights reserved
Key words: Turmeric rhizomes, curcuma longa L, curcumin, soxhlet apparatus, solvent extraction
1.

Introduction
Turmeric is known as golden spice of India which
comes from the root Curcuma longa L., a member of the
ginger family (Zingaberaceae). It has the chemical structure
(1,7-bis (4-hydroxy-3-methoxyphenyl)-1,6-heptadiene-3,5dione) and is water insoluble. Its bright yellow pigment is
used as a food coloring agent. Tumeric has been used as a
spice for a food preservative and a dye for a long period.
The medicinal properties of this spice have been slowly
revealing themselves over the centuries [1-4].
Curcumin is known for its antioxidant [5], antiinflammatory [6], antiviral, antibacterial [7], antifungal [8],
and cancer chemopreventive actions [9-10]. Curcumin
exhibiting hypolipidemic [1112] activities and also been
studied extensively as a chemopreventive agent in several
cancers. Additionally it has been suggested that curcumin
may contribute in part to the lower rate of colorectal cancer
in Asian countries compared to rates in other countries [13
15].
The turmeric rhizome contains a variety of
pigments among which curcumin is a major pigment. The

82

curcuminoids are polyphenols and are responsible for the

yellow color of turmeric and which has been shown to have
a wide range of therapeutic effects [16]. The polyphenols
are connected by two ,-unsaturated carbonyl groups. The
two carbonyl groups form a diketone. The diketones form
stable enols or are easily deprotonated and form enolates,
while the ,-unsaturated carbonyl is a good Michael
acceptor and undergoes nucleophilic addition. Curcumin
can be used for boron quantification in the curcumin
method. It reacts with boric acid forming a red colored
compound, known as rosocyanine [17]. Western scientists
first isolated the curcumin molecule in 1815, obtained its
crystalline form in 1870 and determined its overall
structure in 1910 [18].
Curcumin is a liposoluble compound and can be
easily dissolved into organic solvent such as methanol,
ethanol, and acetone. However, poor water solubility often
limits its biomedical uses using aqueous systems [19].
Curcumin was synthesized from turmeric by various
methods such as solvent extraction, high performance
liquid chromatography (HPLC) and supercritical carbon

International Journal of Natural Products Research 2014; 4(3): 82-87

dioxide extraction method. The solvents used are acetone,

dichloromethane, 1,2-dichloroethane, methanol, ethanol,
isopropanol and light petroleum (hexanes). The reported
curcumin content percentage has been varied from 3.5 to
9.0% in different commercially available turmeric samples
[20]. There are approximately 30 varieties have been
recognized in the type of curcuma. Several studies have
shown that soil factors, including nutrients and level of
acidity as well as the genus diversity, may affect the
content of curcumin in plants that are the source of turmeric
[2122].
Based on the above discussions the aim of this
study was designed to extract and quantitate the curcumin
from four different types of turmeric samples to find the
high yield curcumin variety. The synthesis was performed
by using soxhlet extraction method and 95% ethanol was
used as a solvent. Depending upon the amount of curcumin
present in these four turmeric varieties the properties and
functions of curcumin is varied. The turmeric herbs
(samples) were collecteded from various places in
Tamilnadu (India).
2. Materials and methods
The experiment was carried out by solvent
extraction to extract the curcumin from turmeric. Turmeric
samples of four varieties such as CL-101, CL-219, BSR-01,
BSR-02 were obtained from Coimbatore, Salem, Erode and
Madhurai in Tamilnadu respectively. The solvent used 95%
Ethyl alcohol and Acetone were purchased from E.Merck
(India) Ltd. The standard curcumin powder was ordered
from HPLC India. All reagents were of analytical grade and
used as received.
2.1. Synthesis of curcumin
2.1.1. Processing care
One kilogram of fresh turmeric rhizomes from
each plot (comprising 30% mother rhizomes and 70%
primary and secondary rhizomes) were boiled in pure water
for 45-60 minutes till the rhizomes became soft and emitted
a typical turmeric odour . After boiling, the rhizomes were
dried under sun light to attain 8% moisture content. The
recovery of dry turmeric rhizomes then cleaned, crushed
and powdered [23-24]
2.1.2. Plant extraction
In the present work, curcumin was quantitatively
extracted in soxhlet apparatus (invented in 1879 by Franz
von Soxhlet) from turmeric by using 95% ethanol as a
solvent and the curcumin content was estimated as per the
method of Manjunath et al.-1991. The dried turmeric
powder below 300 mesh (IS- 2446, 1963) were taken in a
soxlet apparatus at the rate of 5 g was refluxed with 250 ml
of 95% ethanol for 2 hours and 30 minutes. The extract was
cooled and filtered quantitatively into a 100 ml volumetric
flask; the residue was then transferred to the filter, washed
thoroughly and volume was made up to 100 ml with Ethyl
alcohol. 5 ml of this filtered extract was pipetted out into a
100 ml volumetric flask and volume made up using
ethanol. It was mixed well and the absorbance of this
solution was measured at 425 nm against alcohol blank.
From the absorbance value the curcumin percentage was
calculated. The above ethanolic residual extract was
evaporated and dried then recrystalized by 95% ethanol

83

[25-26]. This was used for further analyses.

2.2.3. Standard solution
The 925 mg of standard curcumin powder was
taken in a 100 ml volumetric flask which was dissolved in
alcohol after adding small quantity of acetone and the
volume was made up to 100 ml. Again 1 ml of this solution
was transferred into a 100 ml volumetric flask and volume
was made up with alcohol. This standard solution
(containing 0.0025g/1ml) was read at 425 nm against
alcohol blank in spectrophotometer and the curcumin
content obtained by this method was determined and
expressed as percent.
2.2. Characterization
The UV-Visible absorption spectra of the samples were
measured
on
a
Shimadzu
UV-Vis
V-530A
spectrophotometer in the range of 425nm. Elemental
analyses were carried out with Elementar Vario EL III
series used to collect the micro analytical data (C, H and N)
and compared with the calculated theoritical values.
An X-ray measurement of the prepared solids
were carried out using a Panalytical XPert Powder
XCelerator Diffractometer (Netherland). The patterns were
run with Cu K radiation at 40 kV and 30 mA with
scanning speed in the range of 10 to 80 2 of 2 min-1.
The crystallite size of crystalline phases in the
investigated solid was based on X-ray diffraction line
broadening and calculated by using Scherrer equation.

where d is the average crystallite size of the phase under

investigation, B is the Scherrer constant (0.89), is the
wavelength of X-ray beam used, is the full-width half
maximim (FWHM) of diffraction and is the Bragg's
angle.
Scanning electron microscopy (SEM) images were
recorded by using a JEOL Model JSM - 6390LV scanning
electron microscope equipped with an energy-dispersive
spectrum (EDS) capability.
3. Results and Discussion
3.1. UV-vis spectrum of curcumin
One of the most convenient techniques for
charecterization of curcumin compound is UV-vis
spectroscopy. Curcumin was quantitatively extracted by
refluxing the material in alcohol and was estimated
spectrometrically using Shimadzu UV-Vis V-530A
spectrophotometer in the range of 300-600 nm wavelength.
The well established curcumin structure is represented as
follows (Figure 1). Curcumin exhibits strong broad
absorption peak at around 425 nm. This can be due either to
an n* transition or to a combination of * and
n* transitions. Therefore curcumin content was
estimated spectrophotometrically in the range of around
425 nm for all turmeric extracts (Figures.1a-1d).

Figure. 1. Structure of curcumin

International Journal of Natural Products Research 2014; 4(3): 82-87

2.4

2.5

Abs

Abs 1

-0.1
300

400

500

-0.1
300

600

400

500

600

Wavelength [nm]

Wavelength [nm]

Figure. 1 c. UV-vis spectrum of BSR-01 curcumin

Figure. 1 a. UV-vis spectrum of CL-101 curcumin

1.3

1.2
1

Abs

Abs 0.5

0.5

0
-0.1
300

400

500

0
300

600

500

600

Figure. 1 d. UV-vis spectrum of BSR-02 curcumin

Figure. 1 b. UV-vis spectrum of CL-219 curcumin

Table 1. Turmeric varieties and its curcumin amount.
Turmeric variety
S.No
(curcumin)
1
CL-101
2
CL-219
3
BSR-01
4
BSR-02

400

Wavelength [nm]

Wavelength [nm]

Weight (g)

Absorbance

Curcumin yield (%)

5.014
5.008
5.005
5.007

2.4839
1.1448
2.3128
1.2594

8.59%
4.25%
9.24%
4.68%

3.1.1. Estimation of curcumin content

In this work four type of turmeric varieties CL101, CL-219, BSR-01, BSR-02 were used to determine the
content of curcumin. The extracted Curcumin was
quantitatively estimated spectrophotometrically and it
wasconverted into percentage of curcumin and expressed
by using the following formula. The concentration of
curcumin in turmeric samples were determined in g/100 g
converted into percentage. The results obtained were
tabulated for further analysis (Table 1).

colour. From the result, the percentage has been estimated

to be between 4.25% and 9.24% in these 4 different
turmeric samples. Curcumin concentrations of both BSR01 and CL-101 extracts reached around 9% (w/w),
significantly higher than those in other turmeric extracts
(Table 1).
Since among the four varieties of turmeric
samples found that the two turmeric varieties, BSR1 and
CL101 having the highest percentage (9.24% and 8.59%)
of curcumin which were collected from erode and covai

After drying soxhlet extract were weighed and

weight percentage of curcumin were calculated those are
shown in table.1. Maximum concentration of curcumin was
obtained in ethanol extract in the form of dark black orange

respectively. From this experiment we have come to the

conclusion that the soxlet extraction method by using 95%
ethanol was the most efficient in extracting curcumin from
the turmeric rhizomes into extracts.
3.2. Elemental analysis
The recrystallized powdered curcumin were stable at room

84

International Journal of Natural Products Research 2014; 4(3): 82-87

Table 2. Elemental analysis data of Curcumin

Curcumin

C
69.43

C21H20O6

Experimental value
H
5.20

N
-

Table 3. Average crystallite size of Curcumin varieties

Turmeric variety (Curcumin)
CL-101
CL-219
BSR-01
BSR-02
temperature and are non-hygroscopic. The analytical data
of curcumin was obtained from a Elementar Vario EL III
series analyzer as in the table 2. The molecular formula of
curcumin C21H20O6. There is no disagreement between the
theoritical and experimental values.
3.3. XRD analysis
Crystalline compounds give characteristic X-ray
diffractogram. The crystallite size of material, packing and
morphology tested using XRD spectrometer with Cu source
on the basis of powder diffraction method. Quantitative
analysis of Xray powder diffraction technique is a
measurement of a series of d spacing, the interplanar
spacings from the position of the diffraction peaks. The
diffraction angle is a recorded in terms of 2 and all 2
values are readily converted to d-values expressed in
angstroms units for a given wave length of X rays. The
sample was rotated during the data collection to reduce
orientation effects, and the data was recorded using a
curved photosensitive detector. The X ray was measured in
the range of 2=10 to 80 at steps of (100) at ambient
temperature. The crystal structures of Curcumin for four
turmeric varieties were shown in the Figure 2a-2d.

Theoritical value
H
5.47

C
68.47

N
-

Average size, K= 0.9/cos

57 nm
70 nm
40 nm
63 nm
Counts
600

BSRI-C

400

200

0
20

30

40

50

60

70

Position [2Theta] (Copper (Cu))

Figure. 2 c. XRD pattern of BSR-01 Curcumin

Counts
BSRII-C

600

400

Counts
CL101-C

200

1000

0
20

30

40

50

60

70

Position [2Theta] (Copper (Cu))

500

Figure. 2 d. XRD pattern of BSR-02 Curcumin

0
20

30

40

50

60

70

Position [2Theta] (Copper (Cu))

Figure. 2 a. XRD pattern of CL-101 curcumin

Counts
CL219-C

1500

1000

500

0
20

30

40

50

60

Position [2Theta] (Copper (Cu))

Figure. 2 b. XRD pattern of CL-219 curcumin

85

70

X ray diffraction studies of curcumin were

investigated from the angle of 10 0 to 80 0. The intensity vs
angle (2 in degrees) was plotted which showed the
decrease in intensities and broadened slightly while moving
further in all curcumin varieties due to size effect. The
crystallite size for those above 4 varieties of turmeric
curcumin was determined by Scherrer formula. The
average crystallite size obtained is as in the table 3.
3.4. SEM analysis
Morphology of synthesized curcumin for all the
four turmeric varieties were charaterized by SEM analysis.
The samples were placed in an evacuated chamber and
scanned in a controlled pattern by an electron beam.
Interaction of the electron beam with the specimen
produces a variety of physical phenomenon that detected,
were used to form images and provide information about
the specimens. The SEM images of CL-101, CL-219, BSR-

International Journal of Natural Products Research 2014; 4(3): 82-87

Figure. 3 a. SEM image of CL-101 curcumin

Figure. 3 b. SEM image of CL-219 curcumin

Figure. 3 c. SEM image of BSR-01 curcumin

Figure. 3 d. SEM image of BSR-02 curcumin

01 and BSR-02 are as follows (Figure 3a-3d). SEM images
of those compounds had shown the cubic, spherical and
some elongated morphology of material.
4. Conclusion
It is observed that all varieties are statistically
significant from each other in respect of curcumin
extraction. Among the four turmeric varieties CL-101
collected from Erode (92%) is statistically superior over all.
The variety CL-219 collected fom Salem (41%) is
statistically inferior in curcumin extraction. Based on the
reported results, it may be concluded that to extract
maximum curcumin percentage it is strongly recommended

86

that it is better to go for BSR-01 variety (Erode) and then

CL-101 variety (Covai) by using soxhlet extraction method
with 95% ethanol solvent. This result will be very much
useful in future researches such as pharmacokinetic studies
and chemoprevention investigations related with the
curcumin.
Acknowledgements
We gratefully acknowledge Department of
Physics,
Manonmaniam
Sundaranar
University,
Tirunelveli, India for providing XRD analysis facilityand
Department of Chemistry, V.O.Chidambaram College,
Tuticorin, India for providing UV analysis facility. We also

International Journal of Natural Products Research 2014; 4(3): 82-87

thank SAIF, Cochin for SEM analysis and Elemental

analytical facilities. Moreover we are thankful to Mahendra
Engineering College and AMET University for their
support to do this work.
References
1. K. Srinivasan (2005), Role of spices beyond food
flavouring: Nutraceuticals with multiple health effects,
Food Rev. Int. 21: 167-188.
2. Jasim Hilo Naama, Ali A. Al-Temimi and Ahmed A.
Hussain Al-Amiery, Study the anticancer activities of
ethanolic curcumin extract, African Journal of Pure
and Applied Chemistry Vol. 4(5), pp. 68-73, May
2010.
3. C. M. Chen and H. C. Fang: Chemical analysis of the
active principles of Curcuma species. In: Modern
Treatise on Chinese Herbal Medicines,Vol. III.
4. N. Chainani-Wu: Safety and anti-inflammatory activity
of curcumin: a component of turmeric (Curcuma
longa). J Altern Complement Med 9, 161168, 2003.
5. A. J. Ruby, G. Kuttan, K. D.Babu, K. N. Rajasekharan,
R.Kuttan(1995): Anti-tumour and antioxidant activity
of natural curcuminoids, Cancer Lett 94: 7983.
6. A. Literat, F. Su, M. Norwicki, M. Durand, R.
Ramanathan, C.A.Jones, P.Minoo, K.Y.Kwong (2001):
Regulation of pro-inflammatory cytokine expression
by curcumin in hyaline membrane disease (HMD).
Life Sci 70: 253267.
7. P. S. Negi, G. K. Jayaprakasha, L. Jagan Mohan rao,
K.K.Sakariah(1999): Antibacterial activity of turmeric
oil: A byproduct from curcumin manufacture. J Agric
Food Chem 47: 42974300.
8. A. Apisariyakul, N. Vanittanakom, D. Buddhausukh
(1995): Antifungal activity of turmeric oil extracted
from Curcuma longa (Zingiberaceae). J Ethno-pharmacol 49: 163169.
9. A. J. Gescher, R. A. Sharma, W. P. Steward (2001):
Cancer chemoprevention by dietary constituents: A
tale of failure and promise, Lancet Oncol 2: 371379.
10. Z. M.Shao, Z. Z. Shen, C. H. Liu, M. R. Sartippour,
V.L. Go, D.Heber, M.Nguyen(2002): Curcumin exerts
multiple suppressive effects on human breast
carcinoma cells. Int J Cancer 98: 234240.
11. P. S. Babu and K. Srinivasan: Hypolipidemic action of
curcumin, the active principle of turmeric (Curcuma
longa) in streptozotocin induced diabetic rats. Mol Cell
Biochem 166, 169175, 1997.
12. K. B. Soni and R. Kuttan: Effect of oral curcumin
administration on serum peroxides and cholesterol
levels in human volunteers. Indian J Physiol
Pharmacol 36, 273275, 1992.
13. A. Duvoix, R. Blasius, S. Delhalle, M.
Schnekenburger, F. Morceau, et al.: Chemopreventive

14.

15.

16.

17.
18.

19.

20.

21.

22.

23.
24.

25.
26.

and therapeutic effects of curcumin. Cancer Lett 223,

181190, 2005.
G. Garcea, D. P. Berry, D. J. Jones, R. Singh, A. R.
Dennison, et al.: Consumption of the putative
chemopreventive agent curcumin by cancer patients:
assessment of curcumin levels in the colorectum and
their pharmacodynamic consequences.
Cancer
Epidemiol Biomarkers Prev 14, 120125, 2005.
T. Leu and M. C. Maa: The molecular mechanisms for
the antitumorigenic effect of curcumin. Curr Med
Chem Anti-Canc Agents 2, 357370, 2002.
B. A. Bharat, D. B. Indra, I. Haruyo, S. A. Kwang, S.
Gautam, K. S. Santosh, N. Chitra, S. Navindra, S.
Shishir (2006). Curcumin - Biological and Medicinal
Properties, 7034_book.fm p. 300.
Curcumin article (Dec 2011), Retrieved from
http://en.wikipedia.org/wiki/Curcumin.
G.K.Jayaprakasha, L.J.M.Rao and K.K.Sakariah:
Improved HPLC Method for the determination of
curcumin, demethoxycurcumin, and bisdemethoxycurcumin. J Agric Food Chem 50, 36723668, 2002.
P. Yoysungnoen, P. Wirachwong, P. Bhattarakosol, H.
Niimi, S. Patumraj(2005): Antiangiogenic activity of
curcumin in hepatocellular carcinoma cells implanted
nude mice. Clin Hemorheol Microcirc 33(2): 127135.
Reema F. Tayyem, Dennis D. Heath, Wael K.AlDelaimy and Cheryl L. Rock. Curcumin Content of
Turmeric and Curry Powders, Nutrition and cancer,
55(2), 126131 (2006).
M. A. Hossain and Y. Ishimine: Growth, yield and
quality of turmeric (Curcuma longa L.) cultivated on
dark-red soil, gray soil and red soil in Okinawa, Japan.
Plant Production Sci 8, 482486, 2005.
B.Sasikumar: Genetics resources of Curcuma:
diversity, characterization and utilization. Plant
Genetic Resources Characterization Util 3, 230251,
2005.
Y. S. Lewis, C. P. Natarajan (1980), Oil and oleoresin
of turmeric. Tropical science, 18(1).p.37.
J. Philip, P. Sethumathavan and K. K. vidhyadharan
(1980). Tureric cultivation- an appraisal of mers digest,
14(3), 19-21.
M. N. Manjunath, V. D. Sattigeri and K. V. Nagaraj
(1991), Curcumin in turmeric. Spice India, 12: 7-9.
S. J. Kulkarni, K. N. Maske, M. P. Budre and R. P.
Mahajan (2012), Extraction and purification of
curcuminoids from Turmeric (curcuma longa L.),
International
Journal
of
Pharmacology
and
Pharmaceutical Technology (IJPPT), ISSN: 2277
3436, Volume-1, Issue- 2.

Source of support: Nil; Conflict of interest: None declared

87

International Journal of Natural Products Research 2014; 4(3): 82-87