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  Home > JCE Print > Journal of Chemical Education > Issues > 2000  > March  >
In the Laboratory
Isolation of Curcumin from Turmeric
Andrew M. Anderson, Matthew S. Mitchell, and Ram S. Mohan
Department of Chemistry, Illinois Wesleyan University, Bloomington, IL 61701
Cover
March 2000
Vol. 77 No. 3
p. 359
Abstract
Turmeric, the dried yellow rhizome of Curcuma longa, is a common oriental spice that gives curry dishes their characteristic yellowish color and is used in Indian and Thai cooking. The active ingredient in turmeric is curcumin, which is approximately 2% by weight of the root of turmeric. We have developed two simple procedures for isolation of curcumin from turmeric, making this a new and interesting natural product isolation experiment.
Supplement
Notes for the instructor and 1H and 13C NMR spectra of curcumin are included.
*  Contents
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*  Citation
 Anderson, Andrew M.; Mitchell, Matthew S.; Mohan, Ram S. J. Chem. Educ. 2000 77 359.
*  Keywords
 Organic Chemistry; Laboratory Instruction; Chromatography; Medicinal Chemistry; Natural Products; Synthesis
*  History
 Created:
Last Updated:		 February 14, 2000
August 31, 2005
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