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Simple HPLC method for resolution of curcuminoids with antioxidant potential
M Madhava Naidu1, B N Shyamala, J R Manjunatha
1Plantation Products, Spices and Flavour Technology, Central Food Technological Research Inst., Mysore 570020, India. madhava_naidu@yahoo.com
Journal of Food Science
|June 4, 2009
Summary
Researchers developed a new HPLC method for separating and quantifying curcuminoids in turmeric oleoresin. This method improves upon existing techniques and reveals the antioxidant potential of individual curcuminoids for nutraceutical applications.
Area of Science:
- Analytical Chemistry
- Natural Product Chemistry
Background:
- Turmeric oleoresin contains curcuminoids, known for their health benefits.
- Existing methods often quantify total curcuminoids, limiting understanding of individual compound properties.
Purpose of the Study:
- To develop a method for qualitative and quantitative analysis of individual curcuminoids.
- To investigate the antioxidant activity of isolated curcuminoids.
- To assess curcumin removed turmeric oleoresin (CRTO) as a source of specific curcuminoids.
Main Methods:
- High-Performance Liquid Chromatography (HPLC) using an Exil-NH(2) column and isocratic elution.
- Free radical scavenging capacity assay using DPPH method.
Main Results:
- A simple HPLC protocol was established for optimal resolution of curcuminoids I, II, and III.
- CRTO was identified as an enriched source of curcuminoids II and III.
- Individual curcuminoids demonstrated varying free radical scavenging capacities, with IC(50) values indicating antioxidant potential.
Conclusions:
- The developed HPLC method offers a facile and improved approach for estimating individual curcuminoids compared to standard methods.
- Individual curcuminoids possess significant antioxidant properties, suggesting their utility in nutraceuticals and functional foods.
