PCR Based Detection of Adulteration in the Market Samples of Turmeric Powder

By Bhaskaran Sasikumar, S. Syamkumar, R. Remya, T. J. Zachariah. 2004

97 citations recorded by the source corpus.

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

DNA Barcoding to Detect Chilli Adulteration in Traded Black Pepper Powder (2014, methodology): “…SSR and SCAR markers have been used in detecting adulteration of medicinal plants (Hussain and Bedi., 2012; Li et al., 2007) and traded spices like turmeric (Sasikumar et al., 2004), black pepper (Dhanya et al., 2009), chilli (Dhanya et al., 2008, 2011), and oregano (Marieschi et al., 2009).”
Molecular marker based adulteration detection in traded food and agricultural commodities of plant origin with special reference to spices. (2010, methodology): “Though the marketed turmeric powders are shown to have acceptable curcumin levels, they were found to be adulterated with powders from wild Curcuma species (97).”