Turmeric oleoresin is a natural extract obtained from the root of Curcuma (Curcuma longa L.), a perennial plant belonging to the Zingiberaceae family. It is extracted using acetone, ethyl acetate and/or hexane and then purified using isopropanol or ethyl acetate or solvent mixtures (isopropanol/ethanol or ethyl acetate/hexane). The solvents are removed under vacuum. The composition is generally 90% curcuminoids (the active ingredients as the sum of curcumin, desmethoxycurcumin and bis-desmethoxycurcumin.
It appears as a yellow-orange powder.
Turmeric oleoresin is obtained through a solvent extraction process to separate the active components from turmeric root. The resulting extract contains a higher concentration of bioactive compounds than simple turmeric powder.
The main active component of turmeric oleoresin is curcumin, which gives it its characteristic yellow-orange colour and potential antioxidant, anti-inflammatory and antimicrobial properties.
What it is used for and where it is used
Food
Turmeric oleoresin is commonly used in the food industry as a colourant, flavouring and natural additive for various food products, such as seasonings, sauces, snacks, baked goods and beverages.
Cosmetics
It is also used by the cosmetics industry and in skin care products for its antioxidant properties.
It is important to note that, as with all natural extracts, the concentration of active ingredients in turmeric oleoresin may vary depending on the extraction process and the source of turmeric used.
