Improved HPLC Method for the Determination of Curcumin, Demethoxycurcumin, and Bisdemethoxycurcumin

Jayaprakasha, G. K. and Jaganmohan Rao, L. and Sakariah, K. K. (2002) Improved HPLC Method for the Determination of Curcumin, Demethoxycurcumin, and Bisdemethoxycurcumin. Journal of Agricultural and Food Chemistry, 50. pp. 3668-3672.

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Abstract

<p align="justify">Commercially available curcumin, a bright orange-yellow color pigment of turmeric, consists of a mixture of three curcuminoids, namely, curcumin, demethoxycurcumin, and bisdemethoxycurcumin. These were isolated by column chromatography and identified by spectroscopic studies. The purity of the curcuminoids was analyzed by an improved HPLC method. HPLC separation was performed on a C18 column using three solvents, methanol, 2% AcOH, and acetonitrile, with detection at 425 nm. Four different commercially available varieties of turmeric, namely, Salem, Erode, Balasore, and local market samples, were analyzed to detect the percentage of these three curcuminoids. The percentages of curcumin, demethoxycurcumin, and bisdemethoxycurcumin as estimated using their calibration curves were found to be 1.06 ± 0.061 to 5.65 ± 0.040, 0.83 ± 0.047 to 3.36 ± 0.040, and 0.42 ± 0.036 to 2.16 ± 0.06, respectively, in four different samples. The total percentages of curcuminoids are 2.34 ± 0.171 to 9.18 ± 0.232%.</p>

Item Type:	Article
Uncontrolled Keywords:	Curcuma longa; curcuminoids; curcumin; demethoxycurcumin; bisdemethoxycurcumin;HPLC analysis
Subjects:	600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions:	Human Resource Development
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	08 Jun 2005
Last Modified:	30 Apr 2012 09:11
URI:	http://ir.cftri.res.in/id/eprint/63

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