Stabilization of Curcumin by Complexation with Divalent Cations in Glycerol/Water System-Reference-Cited by-同舟云学术

Stabilization of Curcumin by Complexation with Divalent Cations in Glycerol/Water System

Published:2010 Issue: Volume:2010 Page:1-8
ISSN:1565-3633
Container-title:Bioinorganic Chemistry and Applications
language:en
Short-container-title:Bioinorganic Chemistry and Applications

Author:

Zebib Bachar¹,Mouloungui Zéphirin¹,Noirot Virginie²

Affiliation:

1. Université de Toulouse-UMR 1010, Laboratoire de Chimie Agro-Industrielle, ENSIACET, INPT, INRA, 4 allée Emile Monso, 31432 Toulouse Cedex 4, France

2. Laboratoires Phodé S.A.S., ZI Albipole 81150 Terssac, France

Abstract

The purpose of present study was to stabilize curcumin food pigment by its complexation with divalent ions like , in “green media” and evaluate its stability in vitro compared to curcumin alone. The curcumin complexes were prepared by mechanical mixture of curcumin and sulfate salts of each metal (metal : curcumin 1/1mol) into unconventional and nontoxic glycerol/water solvent. Two stoichiometry of complex were obtained, 1 : 1 and 1 : 2 (metal/curcumin), respectively. On evaluation of in vitro stability, all complexes were found to provide a higher stability from curcumin alone.

Publisher

Hindawi Limited

Subject

Inorganic Chemistry,Organic Chemistry,Biochemistry

Link

http://downloads.hindawi.com/journals/bca/2010/292760.pdf

Reference20 articles.

1. Radish Anthocyanin Extract as a Natural Red Colorant for Maraschino Cherries

2. Article

3. Microencapsulation

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