Turmeric
Turmeric is a perennial rhizomatous herbaceous plant of the Zingiberaceae family native to South or South East Asia. Its broad leaves, oblong or elliptical, lanceolate, are alternate and distributed in two rows.
Its flowers are sterile, but the spontaneous cuttings of the rhizomes allow propagation.
Turmeric is cultivated on the eastern coast of Madagascar. It is sometimes confused with ginger. Turmeric essential oil is recognized as being of very good quality due to its high curcumin content.
PLANT NAME
SCIENTIFIC NAME
PART USED
EXTRACTION METHOD
Essential oil obtained by hydrodistillation of rhizomes
ALLERGENS
MAIN CONSTITUENTS
α-tumorone and
ar-tumorone : 25 – 48%
β-tumorone : 15 to 38%
ar-curcumene : 2 – 5%
β-sesquiphellandrene :
2 – 10%
β-phellandrene : 2 – 10%
ORGAOLEPTIC CRITERIA
Aspect : Mobile liquid
Color : Pale yellow to dark yellow
Odor : Fresh, woody, spicy
PHYSICO-CHEMICAL CRITERIA
Flash point : + 60 ° C
Rotary power at 20 ° C : -30 ° – 5 °
Density at 20 ° C :
0.925 – 0.945
Refractive index at 20 ° C : 1.505 – 1.515
PROPERTIES / VIRTUES
Turmeric has long been known for its digestive properties. Nowadays, it is more appreciated for its antioxidant action. Its properties have sparked interest in the prevention of neurodegenerative diseases, or cancer.