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Oil soluble iron: Curcumin derivatives and their complex
Amin Zarei1, Leila Khazdooz1, Anahita Khojastegi1
1Department of Food Science, College of Agriculture & Life Sciences, Cornell University, Stocking Hall, Ithaca, NY 14853, United States.
Food Chemistry
|August 11, 2023
Summary
Curcumin dibutanoate (CUDB) is a novel, oil-soluble compound with enhanced stability and digestibility. Its iron (II) complex, Fe(CUDB)2, shows potential as an oil-soluble iron supplement delivering both iron and curcumin.
Area of Science:
- Biochemistry
- Materials Science
- Nutritional Science
Background:
- Curcumin is a natural compound with limited bioavailability and oil solubility.
- Curcumin dibutanoate (CUDB) was developed as a more stable and oil-soluble derivative of curcumin.
Purpose of the Study:
- To synthesize and characterize a new iron (II) complex with CUDB.
- To evaluate the stability, solubility, and potential application of the iron complex as an oil-soluble supplement.
Main Methods:
- Synthesis of curcumin dibutanoate (CUDB) and its iron (II) complex, Fe(CUDB)2.
- Assessment of oil solubility in canola oil.
- Evaluation of stability using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical assay.
- Simulated intestinal digestion trial with porcine pancreatin.
Main Results:
- CUDB exhibited significantly higher oil solubility and stability compared to curcumin.
- Fe(CUDB)2 demonstrated good solubility (2.8 mg/mL) in canola oil.
- The Fe(CUDB)2 complex showed enhanced stability of iron (II) compared to ferrous sulfate heptahydrate.
- High digestibility of CUDB was observed, releasing ~91% curcumin.
Conclusions:
- Fe(CUDB)2 represents a novel, oil-soluble iron (II) complex with potential as a dual-delivery supplement for iron and curcumin.
- The hydrophobicity and steric hindrance of the CUDB ligand contribute to the stability of the iron (II) complex.
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