Degradation of bioactive spice compound: curcumin during domestic cooking

Suresh, D.; Gurudutt, K. N.; Srinivasan, Krishnapura

doi:10.1007/s00217-008-0993-9

Cited by 61 publications

(38 citation statements)

References 9 publications

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“…They concluded that curcumin does not degrade via a hydrolytic process resulting in chain scission, as assumed in the older literature (7,13,14), but via oxidation yielding a bicyclopentadione final product. They convincingly showed that degradation of 1 mol of curcumin is associated with the consumption of 1 mol of O 2 (15).…”

Section: Introductionmentioning

confidence: 87%

A Kinetic Degradation Study of Curcumin in Its Free Form and Loaded in Polymeric Micelles

Naksuriya

Steenbergen

Toraño

et al. 2016

AAPS J

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Abstract. Curcumin, a phenolic compound, possesses many pharmacological activities and is under clinical evaluation to treat different diseases. However, conflicting data about its stability have been reported. In this study, the kinetic degradation of curcumin from a natural curcuminoid mixture under various conditions (pH, temperature, and dielectric constant of the medium) was investigated. Moreover, the degradation of pure curcumin at some selected conditions was also determined. To fully solubilize curcumin and to prevent precipitation of curcumin that occurs when low concentrations of co-solvent are present, a 50:50 (v/v) aqueous buffer/methanol mixture was used as standard medium to study its degradation kinetics. The results showed that degradation of curcumin both as pure compound and present in the curcuminoid mixture followed first order kinetic reaction. It was further shown that an increasing pH, temperature, and dielectric constant of the medium resulted in an increase in the degradation rate. Curcumin showed rapid degradation due to autoxidation in aqueous buffer pH=8.0 with a rate constant of 280×10 -3 h -1, corresponding with a half-life (t 1/2 ) of 2.5 h. Dioxygenated bicyclopentadione was identified as the final degradation product. Importantly, curcumin loaded as curcuminoid mixture in ω-methoxy poly (ethylene glycol)-b-(N-(2-benzoyloxypropyl) methacrylamide) (mPEG-HPMA-Bz) polymeric micelles and in Triton X-100 micelles was about 300-500 times more stable than in aqueous buffer. Therefore, loading of curcumin into polymeric micelles is a promising approach to stabilize this compound and develop formulations suitable for further pharmaceutical and clinical studies.

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Section: Introductionmentioning

confidence: 87%

A Kinetic Degradation Study of Curcumin in Its Free Form and Loaded in Polymeric Micelles

Naksuriya

Steenbergen

Toraño

et al. 2016

AAPS J

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show abstract

“…The TAC retentions of cooked TCR samples were higher than 93%. The reduction of TAC of cooked TCR is because curcuminoids were degraded to other substances such as ferulic acid, vanillin and vanillic acid (Suresh et al, 2009), all of which possess lower antioxidant activity than the curcumin, demethoxycurcumin and bisdemethoxycurcumin (Jayaprakasha et al, 2006).…”

Section: Total Antioxidant Capacity Of Tcr and Cooked Tcrmentioning

confidence: 99%

Effects of inlet air temperature and spray rate of coating solution on quality attributes of turmeric extract coated rice using top-spray fluidized bed coating technique

Palamanit

Soponronnarit

Prachayawarakorn

et al. 2013

Journal of Food Engineering

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“…During thermal treatment of curcumin, the following modifications may occur: shift of the double bonds, polymerisation or degradation to lower MW compounds, such as ferulic acid, vanillin and vanillic acid, indicating a vulnerability of the 'diketone bridge' of curcumin to heat (Suresh, Gurudutt, & Srinivasan, 2009). The release and stability properties of curcumin encapsulated in yeast cells, b-CD and MS matrices were studied as affected by exposure at elevated temperatures.…”

Section: Effect Of Heating Temperature and Heating Time On The Stabilmentioning

confidence: 99%

Stability and release properties of curcumin encapsulated in Saccharomyces cerevisiae, β-cyclodextrin and modified starch

2011

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Degradation of bioactive spice compound: curcumin during domestic cooking

Cited by 61 publications

References 9 publications

A Kinetic Degradation Study of Curcumin in Its Free Form and Loaded in Polymeric Micelles

A Kinetic Degradation Study of Curcumin in Its Free Form and Loaded in Polymeric Micelles

Effects of inlet air temperature and spray rate of coating solution on quality attributes of turmeric extract coated rice using top-spray fluidized bed coating technique

Stability and release properties of curcumin encapsulated in Saccharomyces cerevisiae, β-cyclodextrin and modified starch

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