Electrochemical Analysis of Curcumin in Real Samples Using Intelligent Materials

Area of Science:

• Electrochemistry
• Materials Science
• Food Chemistry

Background:

• Curcumin, a compound with significant antioxidant, anti-inflammatory, and anticarcinogenic properties, is vital in the food industry.
• Accurate quantification of curcumin in food products is essential for quality control and health assessments.

Purpose of the Study:

• To develop and characterize a selective electrochemical sensor for curcumin quantification in food samples.
• To compare the performance of the developed sensor with High-Performance Liquid Chromatography (HPLC) analysis.

Main Methods:

• Synthesis of a molecularly imprinted polymer (MIP) and multi-walled carbon nanotube (MWCNT) composite.
• Drop casting the MIP-MWCNT composite onto a glassy carbon electrode (GCE).
• Characterization using Fourier transform infrared (IR) spectroscopy, Brunauer-Emmett-Teller (BET) analysis, cyclic voltammetry (CV), and differential pulse voltammetry (DPV).
• Analysis of curcumin in commercial capsules, turmeric rhizomes, and turmeric powder using both electrochemical and HPLC methods.

Main Results:

• The electrochemical sensor achieved a limit of detection (LOD) of 0.1365 µmol L⁻¹, significantly lower than HPLC's 3.55 µmol L⁻¹.
• The MIP material exhibited excellent selectivity for curcumin against potential interfering substances.
• Recovery percentages using HPLC ranged from 87.5% to 102.6%, indicating reliable quantification.

Conclusions:

• The developed MIP-MWCNT/GCE electrochemical sensor is a highly sensitive and selective tool for curcumin determination in food matrices.
• This sensor offers a promising alternative to conventional methods like HPLC for rapid and accurate curcumin analysis.