Curcuma longa L. belongs to the family Zingiberaceae, commonly known as turmeric. The turmeric rhizomes usually contains more than 40% of starch. Curcumin is diphenolic compound, a secondary metabolites in C. longa L., investigated intensively because of their potential positive effects on human health, such as anticancer and antioxidant. The interactions of polyphenols with compounds present in food, such as starch, influence the contend and activity of phenolic compounds. In this context, this paper reviews the interactions between curcumin and starch, and their impact on polyphenol activity. A turmeric hydrolysate (TH) by amylolytic enzymes (α-amylase and amyloglocosidase) and a turmeric flour (TF) (C. longa L.) were evaluated for the polyphenolic compounds content (TPC) by Folin-Ciocalteu, contend of curcumin (CC) in UPLC and the tautomeric conformation of curcumin was determined by FT-IR. The TPC results were 16.00±0.12 mg GAE/g for TF and 12.28 ± 0.22 mg GAE/g for TH, extract in ethanol 80:20 (v:v). The CCs of TF and TH were comparable to each other (p < 0.05), 2.58±0.05 for TF and 2.55±0.30 g curcumin.100 g-1 Turmeric flour for TH, extract in acetonitrile. In TH, starch was completely converted into sugars, which have contributed to the release of curcumin from the starch matrix and this explains the same CC in TH in aqueous solution and TPC results. Both, the FT-IR spectra of TF and TH exhibited similar peaks that corresponded to phenolic hydroxyl groups of curcumin spectrum. The curcumin structural conformation was the keto-enol form. FTIR proved that functional groups were not affected by the interactions formed between turmeric starch and curcumin. This study provides evidence for the interaction mechanism between curcumin and starch and indicates TH can be used as a font of curcumin in the food industry, ensured curcumin aqueous dispersibility and stability.