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Food Science and Biotechnology
→ Food Science and Biotechnology 2017 ; 26(3): 591-602
Stability studies of pure and mixture form of curcuminoids by reverse phase-HPLC method under various experimental stress conditions
Malleswara R. Peram1,2, Sunil S. Jalalpure1,2, Mahesh B. Palkar3, Prakash V. Diwan4
1 KLE University’s College of Pharmacy, Nehru Nagar, Belagavi, Karnataka 590010, India 2 Dr. Prabhakar Kore Basic Science Research Centre, KLE Academy of Higher Education and Research (KLE University), Belagavi, Karnataka 590010, India 3 Department of Pharmaceutical Chemistry, KLE University’s College of Pharmacy, Vidyanagar, Hubballi, Karnataka 580031, India 4 Central Research Laboratory, MM Group of Institutions, Belagavi, Karnataka 590010, India
ABSTRACT
Since time immemorial, turmeric has been widely marketed and consumed as dietary supplement due to its diverse medicinal properties. Curcuminoids—comprising a mixture of curcumin (CUR), demethoxycurcumin (DMC), and bisdemethoxycurcumin (BDMC)—are the prime bioactive constituents of turmeric. However, the usage of curcuminoids is limited by their chemical instability. The lack of information on comparative stability profiles of curcuminoids (in pure and mixture form) prompted us to study how pure curcuminoids and their mixtures behave under different stress degradation conditions. The order of stability of curcuminoids when exposed to acidic, alkaline, and oxidative degradation was found to be as follows: BDMC>DMC>CUR. While the pure and mixture forms of curcuminoids were stable against heat, they completely degraded upon exposure to sunlight. The degradation extent of curcuminoids (in mixture form) was substantially less as compared to their pure form; therefore, this suggested the synergistic stabilizing influence of DMC and BDMC in the curcuminoids’ mixture.
KEYWORD
Bisdemethoxycurcumin, Curcumin, Demethoxycurcumin, Stability, Stress degradation
Food Science and Biotechnology 2017 ; 26(3): 591-602
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