Decomposition of Turmeric Curcuminoids as Affected by Light, Solvent and Oxygen

Price, Lisa C.; Buescher, R. W.

doi:10.1111/j.1745-4514.1996.tb00577.x

Cited by 41 publications

(20 citation statements)

References 5 publications

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“…Souza et al found that the combination effect of air and light was more detrimental than light alone while the absorption of curcumin in water had no apparent effect on curcumin photo-stability [79]. In another study, the order of photochemical stability of different curcuminoid complexes in air-sparged conditions in methanol was curcumin > demethoxycurcumin > bis demethoxycurcumin [80]. …”

Section: History Of Curcuminmentioning

confidence: 99%

Curcumin and its Derivatives: Their Application in Neuropharmacology and Neuroscience in the 21st Century

et al. 2013

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Curcumin (diferuloylmethane), a polyphenol extracted from the plant Curcuma longa, is widely used in Southeast Asia, China and India in food preparation and for medicinal purposes. Since the second half of the last century, this traditional medicine has attracted the attention of scientists from multiple disciplines to elucidate its pharmacological properties. Of significant interest is curcumin’s role to treat neurodegenerative diseases including Alzheimer’s disease (AD), and Parkinson’s disease (PD) and malignancy. These diseases all share an inflammatory basis, involving increased cellular reactive oxygen species (ROS) accumulation and oxidative damage to lipids, nucleic acids and proteins. The therapeutic benefits of curcumin for these neurodegenerative diseases appear multifactorial via regulation of transcription factors, cytokines and enzymes associated with (Nuclear factor kappa beta) NFκB activity. This review describes the historical use of curcumin in medicine, its chemistry, stability and biological activities, including curcumin's anti-cancer, anti-microbial, anti-oxidant, and anti-inflammatory properties. The review further discusses the pharmacology of curcumin and provides new perspectives on its therapeutic potential and limitations. Especially, the review focuses in detail on the effectiveness of curcumin and its mechanism of actions in treating neurodegenerative diseases such as Alzheimer’s and Parkinson’s diseases and brain malignancies.

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Section: History Of Curcuminmentioning

confidence: 99%

Curcumin and its Derivatives: Their Application in Neuropharmacology and Neuroscience in the 21st Century

et al. 2013

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“…are kept under minimum light condition [140]. In methanol sparged with air, stability to photooxidation was curcumin (1) > demethoxycurcumin (2) > bisdemethoxycurcumin (5) [140].…”

Section: Stability Of Active Ingredientsmentioning

confidence: 99%

“…are kept under minimum light condition [140]. In methanol sparged with air, stability to photooxidation was curcumin (1) > demethoxycurcumin (2) > bisdemethoxycurcumin (5) [140]. It was found that the stability of curcumin (1) in aqueous solution is strongly increased by the presence of some antioxidants [141].…”

Section: Stability Of Active Ingredientsmentioning

confidence: 99%

Chemical Composition and Product Quality Control of Turmeric (Curcuma longa L.)

Li¹

2011

TOPHARMCJ

343

231

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Chemical constituents of various tissues of turmeric (Curcuma longa L.) have been extensively investigated. To date, at least 235 compounds, primarily phenolic compounds and terpenoids have been identified from the species, including 22 diarylheptanoids and diarylpentanoids, eight phenylpropene and other phenolic compounds, 68 monoterpenes, 109 sesquiterpenes, five diterpenes, three triterpenoids, four sterols, two alkaloids, and 14 other compounds. Curcuminoids (diarylheptanoids) and essential oils are major bioactive ingredients showing various bioactivities in in vitro and in vivo bioassays. Curcuminoids in turmeric are primarily accumulated in rhizomes. The essential oils from leaves and flowers are usually dominated by monoterpenes while those from roots and rhizomes primarily contained sesquiterpenes. The contents of curcuminoids in turmeric rhizomes vary often with varieties, locations, sources, and cultivation conditions, while there are significant variations in composition of essential oils of turmeric rhizomes with varieties and geographical locations. Further, both curcuminoids and essential oils vary in contents with different extraction methods and are unstable with extraction and storage processes. As a result, the quality of commercial turmeric products can be markedly varied. While curcumin (1), demethoxycurcumin (2), and bisdemethoxycurcumin (5) have been used as marker compounds for the quality control of rhizomes, powders, and extract ("curcumin") products, Ar-turmerone (99),-turmerone (100), and-turmerone (101) may be used to control the product quality of turmeric oil and oleoresin products. Authentication of turmeric products can be achieved by chromatographic and NMR techniques, DNA markers, with morphological and anatomic data as well as GAP and other information available.

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“…Similar differences between the pigments have been observed for thermal stability in acidic solution (Yang, 1990). Differences between the three pigments in response to lightinduced decomposition were reported to be relatively small (Price, 1992;Price and Buescher, 1996). Since BDMC had the greatest stability against heat and alkaline-induced degradation, commercial preparations containing it as the predominant pigment may improve turmeric color stability in foods.…”

Section: Resultsmentioning

confidence: 99%

Kinetics of Alkaline Degradation of the Food Pigments Curcumin and Curcuminoids

Price

Buescher

1997

Journal of Food Science

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Alkaline degradation of the pigments curcumin (CC), demethoxycurcumin (DMC) and bis-demethoxycurcumin (BDMC) in aqueous solutions of purified and commercial oleoresin sources was investigated. Alkaline degradation of the compounds corresponded to pseudo-first-order kinetics. Responses were similar for pigments combined or alone in solutions. Profiles of rate constants were closely associated to polynominal curves. Degradation rate constants rapidly increased from pH 7.45 to a maximum at about 10.2 and then tended to decline at higher pH. Rates of alkaline degradation were lower for BDMC than for CC and DMC. Halflives of CC, DMC and BDMC at pH 7.45 were 900, 1700 and 2200 hr, respectively. In contrast, half-lives of CC, DMC and BDMC at pH 10.2 were 0.4, 1.0 and 5.0 hr, respectively. Use of BDMC instead of CC in alkaline foods would be expected to improve color stability.

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Decomposition of Turmeric Curcuminoids as Affected by Light, Solvent and Oxygen

Cited by 41 publications

References 5 publications

Curcumin and its Derivatives: Their Application in Neuropharmacology and Neuroscience in the 21st Century

Curcumin and its Derivatives: Their Application in Neuropharmacology and Neuroscience in the 21st Century

Chemical Composition and Product Quality Control of Turmeric (Curcuma longa L.)

Kinetics of Alkaline Degradation of the Food Pigments Curcumin and Curcuminoids

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