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A study was carried out to analyze the effect of slicing, boiling, and drying methods on the extraction of curcumin, oleoresin, and essential oil content of ground turmeric. The factors and their levels selected for the study were slice thickness of 2 mm and 3 mm, boiling methods such as pressure boiling at 0.25, 0.5, 0.75 and 1 kgcm-2. Drying methods including tray drying, microwave drying, and vacuum drying were also evaluated. A three factorial completely randomized design was used to study the effect of slice thickness, boiling, and drying methods on curcumin content, oleoresin content, essential oil content of ground turmeric. Water boiled and sun-dried whole rhizomes were kept as the control for the study. CO2 variety of turmeric was used for the study. Highest curcumin content (4.35%) was obtained from 2 mm thick, unboiled, and vacuum dried slices, and the lowest curcumin content (2.34%) was recorded from 3 mm thick, 1 kgcm-2 pressure boiled and microwave dried samples. The highest oleoresin content (8.86%) was recorded by unboiled, vacuum dried samples while lowest (7.13%) oleoresin content was shown by 1 kgcm-2 pressure boiled and tray dried samples. The study revealed that unboiled turmeric showed better quality than water boiled and pressure boiled turmeric with respect to the curcumin, oleoresin, essential oil content. During pressure boiling, the quality got reduced with an increase in pressure. Mechanical drying methods provided better quality turmeric than sun-dried turmeric. Vacuum drying yielded superior quality turmeric than other mechanical drying methods.

Effect of Slice Thickness, Boiling and Drying Methods on Curcumin, Oleoresin and Essential Oil Content of Ground Turmeric