Pharmacognostic Evaluation of Curcuma longa L. Rhizome and Standardization of its Formulation by HPLC Using Curcumin as Marker

Abstract

Objective: To evaluate Curcuma longa rhizome by pharmacognostic and phytochemical analysis and standardize one of its formulations by HPLC. The present work includes macroscopic study, microscopic analysis of cross section and powder of rhizome, fluorescence analysis, qualitative and quantitative phytochemical assay and chromatographic fingerprinting of its polyherbal formulation, Pathyashadangam kwath using curcumin as marker carried out as per standard laboratory procedures. The study helps to provide both diagnostic features for identification and preventing adulteration of Curcuma longa L and HPLC chromatogram for standardisation of its formulation. Results: Microscopic analysis revealed the presence of a broad parenchymatous cortex with abundant starch grains in the cross section, spiral vessels, starch grains having hilum towards the narrower end, fibres and cells with oleo resin in powder microscopy. HPLC analysis revealed the presence of three peaks corresponding to curcuminoids in the formulation. Conclusion: Pharmacognostic and phytochemical evaluation can be used for confirming the identity of Curcuma longa rhizome and HPLC using curcumin as marker can be used for standardisation of its formulations.

Effect of different processing methods on functional and physiochemical properties of turmeric (Curcuma longa Linn.) rhizome Var. Kapurkot Haledo-1

“…Increased boiling duration appears to have a greater impact on the total ash content in the rhizomes. These findings regarding the quality and purity of the turmeric powder align with the findings of Abraham et al (2018), who reported an average ash content of 8.39% as an indicator of sample purity. Additionally, Zerihun et al (2017) reported a total ash content of 13.08% for rhizomes treated at 80°C for 30 minutes, while the lowest ash content of 9.95% was observed in rhizomes boiled at 100°C for 75 minutes.…”

“…Although native to southern India and Indonesia, turmeric cultivation has expanded to both mainland and island regions of the Indian Ocean. Turmeric rhizomes, characterized by their tough brown skin and bright orange flesh, possess distinctive pungent and bitter characteristics (Igbokwe et al, 2016;Abraham et al, 2018). In Nepal, the National Ginger Research Programme (NGRP) has released two commercial turmeric varieties, namely Kapurkot haledo-1 and Kapurkot haledo-2.…”