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Curcuminoid Analysis of Hawaii-Grown Turmeric

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Curcuminoid Analysis of Hawaii-Grown Turmeric CURCUMINOID ANALYSIS OF HAWAII-GROWN TURMERIC (Curcuma longa) BY HIGH- PERFORMANCE LIQUID CHROMATOGRAPHY AND INVESTIGATION OF COLOR RELATIONSHIP WITH CURCUMINOID CONTENT FOR TOTAL CURCUMINOID ESTIMATION A THESIS SUBMITTED TO THE GRADUATE DIVISION OF THE UNIVERSITY OF HAWAI’I AT MĀNOA IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF MASTER OF SCIENCE IN FOOD SCIENCE AUGUST 2020 By Justin Calpito Thesis Committee: Jon-Paul Bingham, Chairperson Theodore Radovich Daniel Owens Keywords: Turmeric, Curcuma longa, curcumin, curcuminoid ©2020, Justin Calpito ii DEDICATION I dedicate this thesis to the farmers, scientists, and workers of Hawaii who seek to improve the sustainability and value of Hawaii’s agriculture. iii ACKNOWLEDGEMENTS I would first like to acknowledge my family for have endured with me through my lengthy college career and supported me with food and money. Secondly, I thank my friends who have stood with me and encouraged me constantly to finish this thesis. My research could not be completed without the efforts of my professors and lab mates, who have helped me through every step of the way, from harvesting and cleaning the turmeric to maintaining the intricate parts of the HPLC machine. I would also like to thank the late Dr. Alvin Huang, who imparted to me his interest in food chemistry and its applications to Hawaii’s food industry. Lastly, I would like to thank God, who has helped me cultivate the patience and endurance needed to finish this race. iv ABSTRACT An HPLC method was designed to analyze turmeric (Curcuma longa) cultivars for curcuminoid contents curcumin, demethoxycurcumin and bis-demethoxycurcumin, and the sum of these were taken as total curcuminoids (TC). Of the Hawaii-grown cultivars, ‘Joy’ contained significantly more TC than all the others, with exception to ‘BKK’, a low yielding but extremely high TC cultivar. ‘Olena’ was the only cultivar to have less TC than what is commercially acceptable. Of the Asian cultivars analyzed, Indian cultivars 18-013, 18-014, and 18-010 had the highest TC content, comparable to ‘BKK’. Further propagation and in field trials will demonstrate their yield potential. The colors of the Hawaii-grown and Asian cultivars were measures using a standardized color chart to design a color grading chart. The yellow to orange relationship with TC content was used to produce approximate colors for different levels of curcuminoid content. These results and future experiments will help guide Hawaii agriculture towards producing high quality and globally competitive turmeric rhizomes. v TABLE OF CONTENTS Acknowledgements ...................................................................................................................................... iv Abstract ......................................................................................................................................................... v List of Tables ............................................................................................................................................... viii List of Figures ............................................................................................................................................... ix List of Abbreviations ...................................................................................................................................... x Chapter 1 Literature Review ......................................................................................................................... 1 1.1 Introduction ......................................................................................................................................... 1 1.2 History of Turmeric .............................................................................................................................. 2 1.3 Modern Global Usage of Turmeric ...................................................................................................... 2 1.4 Turmeric Agronomy ............................................................................................................................. 2 1.4.1 General Agronomy ....................................................................................................................... 3 1.4.2 Turmeric in Hawaii Agriculture ..................................................................................................... 3 1.5 Curcumin and Curcuminoids ............................................................................................................... 3 1.5.1 Overview ...................................................................................................................................... 3 1.5.2 Biosynthesis ................................................................................................................................. 3 1.5.3 Chemical Properties ..................................................................................................................... 4 1.5.4 Medicinal Studies ......................................................................................................................... 4 1.5.5 Drug Design Studies .................................................................................................................... 5 1.6 Hypothesis and Objectives ................................................................................................................. 6 1.6.1 Hypothesis ................................................................................................................................... 7 1.6.2 Curcuminoid Analysis by HPLC ................................................................................................... 7 1.6.3 Curcuminoid Estimation by Color ................................................................................................. 7 References ................................................................................................................................................ 8 Figures .................................................................................................................................................... 12 Chapter 2 Quantification of curcuminoids in Hawaii-Grown Turmeric (Curcuma longa) by HPLC ............. 15 2.1 Abstract ............................................................................................................................................. 15 2.2 Introduction ....................................................................................................................................... 15 2.3 Experimental ..................................................................................................................................... 16 2.3.1 Reagents and Standards ........................................................................................................... 16 2.3.2 Solvent Preparation .................................................................................................................... 16 2.3.3 Turmeric Samples ...................................................................................................................... 16 2.3.4 Curcuminoid Standards .............................................................................................................. 17 2.3.5 HPLC System and Analysis Conditions ..................................................................................... 17 2.4 Results and Discussion ..................................................................................................................... 17 2.5 Conclusion ........................................................................................................................................ 19 References .............................................................................................................................................. 20 Tables ...................................................................................................................................................... 22 Figures .................................................................................................................................................... 24 vi Chapter 3 Color Chart for Total Curcuminoid Estimation ........................................................................... 26 3.1 Abstract ............................................................................................................................................. 26 3.2 Introduction ....................................................................................................................................... 26 3.3 Experimental ..................................................................................................................................... 26 3.3.1 Turmeric samples ....................................................................................................................... 27 3.3.2 HPLC Analysis ........................................................................................................................... 27 3.3.3 RHS Color Determination ........................................................................................................... 27 3.3.4 Development of Color Grade Chart ........................................................................................... 27 3.4 Results and Discussion ....................................................................................................................
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