Stability indicating HPLC–UV method for detection of curcumin in Curcuma longa extract and emulsion formulation. (1st March 2015)

• Record Type: Journal Article
• Authors: Syed, Haroon Khalid; Liew, Kai Bin; Loh, Gabriel Onn Kit; Peh, Kok Khiang
• Is Part Of: Food chemistry. Volume 170(2015)
• Page Start: 321
• Page End: 326
• Publication Date: 2015-03-01
• Subjects: Curcumin -- System suitability -- Stress degradation study -- Stability indicating HPLC–UV method; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2014.08.066
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Determination of curcumin in Curcuma longa extract and emulsion using HPLC method. System suitability studies were performed. Stress degradation studies of curcumin in emulsion formulation. Abstract: A stability-indicating HPLC–UV method for the determination of curcumin in Curcuma longa extract and emulsion was developed. The system suitability parameters, theoretical plates ( N ), tailing factor ( T ), capacity factor ( K ′), height equivalent of a theoretical plate ( H ) and resolution ( Rs ) were calculated. Stress degradation studies (acid, base, oxidation, heat and UV light) of curcumin were performed in emulsion. It was found that N > 6500, T < 1.1, K ′ was 2.68–3.75, HETP about 37 and Rs was 1.8. The method was linear from 2 to 200 μg/mL with a correlation coefficient of 0.9998. The intra-day precision and accuracy for curcumin were ⩽0.87% and ⩽2.0%, while the inter-day precision and accuracy values were ⩽2.1% and ⩽−1.92. Curcumin degraded in emulsion under acid, alkali and UV light. In conclusion, the stability-indicating method could be employed to determine curcumin in bulk and emulsions.