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Type: Artigo de periódico
Title: Fast Analysis Of Curcuminoids From Turmeric (curcuma Longa L.) By High-performance Liquid Chromatography Using A Fused-core Column.
Author: Osorio-Tobón, J Felipe
Carvalho, Pedro I N
Barbero, Gerardo Fernández
Nogueira, Gislaine Chrystina
Rostagno, Mauricio Ariel
Meireles, Maria Angela de Almeida
Abstract: The recent development of fused-core technology in HPLC columns is enabling faster and highly efficient separations. This technology was evaluated for the development of a fast method for the analysis of main curcuminoids (curcumin, demethoxycurcumin and bisdemethoxycurcumin) present in extracts of turmeric (Curcuma longa L.). A step-by-step strategy was used to optimize temperature (40-55°C), flow rate (1.0-2.5mLmin(-1)), mobile phase composition and equilibration time (1-5min). A gradient method was developed using acidified water and acetonitrile combined with high column temperature (55°C) and flow rate (2.5mLmin(-1)). Optimized conditions provided a method for the separation of these three curcuminoids in approximately 1.3min with a total analysis time (sample-to-sample) of 7min, including the clean-up and the re-equilibration of the column. Evaluation of chromatographic performance revealed excellent intraday and interday reproducibility (>99%), resolution (>2.23), selectivity (>1.12), peak symmetry (1.24-1.42) while presenting low limits of detection (<0.40mgL(-1)) and quantification (<1.34mgL(-1)). The robustness of the method was calculated according to the concentration/dilution of the sample and the injection volume. Several combinations of methanol and ethanol with water as sample solvents were evaluated and the best chromatographic results and extraction rate were obtained using 100% methanol. Finally, the developed method was validated with different extracts of turmeric rhizome and products that use turmeric in their formulation.
Subject: Analysis
Curcuma Longa L.
Fused-core Columns
Citation: Food Chemistry. v. 200, p. 167-174, 2016-Jun.
Rights: embargo
Identifier DOI: 10.1016/j.foodchem.2016.01.021
Date Issue: 2016
Appears in Collections:Unicamp - Artigos e Outros Documentos

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