Metabolomics-based profiling for quality assessment and revealing the impact of drying of Turmeric (Curcuma longa L.)

Turmeric, the rhizomes of Curcuma longa L., is one of the top selling spices, food preservatives, and food colorants. In addition, it exhibits health promoting benefits owing to its unique phytochemical composition. Nevertheless, it is commonly subjected to heat drying, hence, the dried powder is the most used form and can easily be adulterated with allied species. Therefore, our research aimed to profile the phytochemical composition and investigate the impact of drying of turmeric. Extraction and fractionation followed by LC- and GC-MS analysis resulted in the identification of a total of 161 metabolites belonged to various phytochemical classes. Moreover, multivariate data analysis identified curcuminoids, terpecurcumins, and organic acids as potential markers for drying. Based on the applied analytical techniques in combination with chemometrics, these investigations have succeeded to provide good coverage of the metabolome of turmeric in both fresh and dried forms.

Automated summary

Turmeric, a popular spice and food additive, has unique phytochemical composition and health benefits. However, it is commonly dried and the dried powder can be adulterated. This study aimed to analyze the phytochemical composition of turmeric and investigate the impact of drying.