Degradation of bioactive spice compound: curcumin during domestic cooking

Many of the health beneWcial physiological
eVects of the spice—turmeric (Curcuma longa), documented
in recent years are attributable to the major Xavour
and colouring compound curcumin. Considerable decrease
in the concentration of bioactive compound curcumin has
been observed during the heat processing of turmeric. This
study was aimed at understanding the nature of altered/
degraded compounds formed from the bioactive spice compound—
curcumin as a result of heat treatment encountered
during domestic cooking. Among several of the degradation
compounds of curcumin, three major ones were characterized
as ferulic acid, vanillin and vanillic acid on the
basis of their UV absorption, proton NMR spectra and mass
spectral data of LC fractions, as well as by comparison of
the three identiWed compounds with respective standards.
The study conWrmed the vulnerability of the diketone
bridge in curcumin molecule to heat. In addition, formation
of vanillic acid and vanillin indicated that the molecule is
sensitive to heat at the Wrst carbon atom of the alkyl chain
which is connecting the two phenyl moieties.