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Fast analysis of curcuminoids from turmeric (Curcuma longa L.) by high-performance liquid chromatography using a fused-core column

Authors :
Mauricio A. Rostagno
Gislaine C. Nogueira
Pedro I.N. Carvalho
Gerardo F. Barbero
J. Felipe Osorio-Tobón
Maria Angela de Almeida Meireles
Source :
Food chemistry. 200
Publication Year :
2015

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 (1.0-2.5 mL min(-1)), mobile phase composition and equilibration time (1-5 min). A gradient method was developed using acidified water and acetonitrile combined with high column temperature (55 °C) and flow rate (2.5 mL min(-1)). Optimized conditions provided a method for the separation of these three curcuminoids in approximately 1.3 min with a total analysis time (sample-to-sample) of 7 min, 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 (

Details

ISSN :
18737072
Volume :
200
Database :
OpenAIRE
Journal :
Food chemistry
Accession number :
edsair.doi.dedup.....26928e17e449faf4be58d1408366cb88