This standard was last reviewed and confirmed in 2018. Therefore this version remains current.
Describes a method based on the extraction of the pigments of turmeric with hot ethanol, dilution of the extract and spetrophotometric measurement at the wavelenghth of maximum absorption. The result of the measurement is expressed as curcumin as a percentage by mass.
Status: PublishedPublication date: 1982-11
Edition: 1Number of pages: 2
Technical Committee: ISO/TC 34/SC 7 Spices, culinary herbs and condiments
- ICS :
- 67.220.10 Spices and condiments
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|std 1 40|
|std 2 40||Paper|
A standard is reviewed every 5 years
Stage: 90.93 (Confirmed)
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