Studies on food value base curcumin extraction for commercial exploration

Curcumin, a conspicuous Curcuminoid recognized as pharmacological inherent active constituent of turmeric has vibrant potential to explore as nutraceutical in formulation of functional food products. It’s non-communicable chronic diseases (Neurodegenerative diseases, cardiovascular diseases, diabetes, obesity, allergies, and certain types of cancer) risk bearer efficacy need to be justified in coordination with nutraceutical food value. Demethoxycurcumin and Bisdemethoxycurcumin as active curcumin associated components, give way to monitor nutraceutical efficacy to conceptualize technological value to its up-gradation through separation process. In present investigation, cultivar diversity data on curcumin separation by thin layer chromatography, recorded highest quotient (Demethoxycurcumi/ Bisdemethoxycurcumin) in local cultivar (2.70) justifiable for comparatively inferior nutraceutical efficacy value against Rajapuri (2.1), Salem (1.93) and standard curcumin (2.03) respectively. Review base DMC/BDMC quotient change reflects on functionality deviation value and provides consolidated hypothesis on quotient. Higher the quotient value more is the functional efficacy and viceversa. It also provides a vibrant option to food technologists to standardize curcumin demethylation process exclusively in the interest of functional efficacy. The data base limitations of present investigation generate technological option for further studies on fractionation of curcumin with utmost demethoxy curcumin integration.