Qualitative and Quantitative Variation in Starch from Four Species of Curcuma

Abstract

The starch content (dry weight basis) from Curcuma amada Roxb., C. aromatica Salisb., C. caesia Roxb., and C. xanthorrhiza Roxb. was 45.24–48.48% (w/w), and the four species differed significantly in terms of ash content and the swelling power, solubility, and water-holding capacity of starch. Curcuma amada recorded the maximum swelling power, solubility, and water-holding capacity, whereas C. caesia recorded the lowest values for these parameters. Scanning electron micrographs revealed variation in the shape and size of starch granules as follows. Curcuma amada: oval to elliptical with a smooth surface, 16–48 μm long and 11–26 μm wide; C. aromatica: oval to elliptical, flat with concentric rings on the surface, 9–60 μm long and 6–24 μm wide; C. caesia: round to oval with a smooth surface, 10–39 μm long and 9–23 μm wide; C. xanthorrhiza: elongated, 9–47 μm long and 8–23 μm wide.