Important factors determination on turmeric properties through curcumin reaction with boric acid and oxalic acid

Turmeric (Curcuma longa L.) is extensively used as a spice, food preservative and coloring material. It has been used in traditional medicine for various diseases. Curcumin, the main yellow bioactive component of turmeric has been shown to have a wide spectrum of biological actions. Heretofore, it has been reported that natural colored extracts percent is dependent on the temperature, time and container type. In this paper, the curcumin in turmeric was reacted with boric acid and oxalic acid at acetic acid solvent. The main visible transition of product (RC) is obtained in 530 nm. The curcumin percent is calculated from the intensity of the absorption.