High Performance Liquid Chromatographic Separation and Spectral Characterization of the Pigments in Turmeric and Annatto

Rouseff, Russell L.

doi:10.1111/j.1365-2621.1988.tb07851.x

Cited by 43 publications

(19 citation statements)

References 8 publications

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“…Reversed-phase chromatographic separation of the pigment mixture was achieved on a Waters pBondapak C18,lO pm column (8 mm x 100 mm) at room temperature similar to the procedure described by Rouseff (1988). Isocratic elu-tion at a flow rate of 1.5 mL/min with a mobile phase of THFIwater (40/60) and detection at 420 nm provided retention times of 15.4, 18.1 and 21.4 min for curcumin, demethoxycurcumin and bis-demethoxycurcumin, respectively.…”

Section: Hplc Of Turmeric Pigmentsmentioning

confidence: 99%

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

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Buescher

1996

J Food Biochemistry

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Turmeric curcuminoids are important natural pigments but their instability limits their use in many foods. This study was conducted to examine light‐induced degradation of turmeric curcumin as affected by solvent system and oxygen. The rate constants and half‐lives were determined for purified curcumin, demethoxycurcumin and bis‐demethoxycurcumin exposed to 1450 lux using reversed‐phase HPLC. Rates of degradation of each pigment followed first‐order kinetics. Differences in rate constants and half‐lives between the individual pigments were minor in an acetic acid‐NaCl solution; however, in methanol, large differences in stability to light of the individual pigment were observed. Stability of all the pigments to light was several fold greater in methanol than in acid brine. In methanol sparged with air, stability to photooxidation was curcumin > demethoxycurcumin > bis‐demethoxycurcumin. In methanol, curcumin was more stable than the other curcuminoids when sparged with air than when sparged with nitrogen. In methanol sparged with nitrogen, demethoxycurcumin was the most stable pigment. All of the pigments were stable in the dark.

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Section: Hplc Of Turmeric Pigmentsmentioning

confidence: 99%

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

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Buescher

1996

J Food Biochemistry

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“…A cromatografia líquida de alta eficiência (CLAE) tem sido empregada para separar bixina e norbixina [11,14,15] O objetivo do presente trabalho foi determinar, por CLAE, os teores de bixina e norbixina em várias marcas e lotes de colorífico.…”

Section: -Introduçãounclassified

Extração E Determinação, Por Clae, De Bixina E Norbixina Em Coloríficos

Tocchini¹,

Mercadante²

2001

Ciênc. Tecnol. Aliment.

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RESUMOUm dos atributos mais importantes na comercialização de alimentos é o impacto visual causado pela cor. Entre os corantes naturais, o urucum é o mais usado pela indústria brasileira. Do total de sementes de urucum industrializada no Brasil, 25% são utilizados na preparação dos extratos e o restante é empregado na fabricação do colorífico, consumido no mercado interno para o preparo doméstico de alimentos. A proposta deste trabalho foi determinar o teor de bixina e norbixina nos coloríficos de urucum existentes no mercado, utilizando cromatografia líquida de alta eficiência. Empregaram-se, para tanto, coluna C 18 (Spherisorb ODS-2, 150 x 4,6mm, 3µm) e acetonitrila:ácido acético 2% (65:35) como fase móvel com fluxo de 1mL/min. Os carotenóides foram identificados através do comportamento cromatográfico e espectros no UV-visível fornecidos pelo detector de arranjos de diodos; e quantificados por padronização externa. Foram analisadas sete marcas diferentes de colorífico (de dois a cinco lotes de cada marca), totalizando vinte e cinco amostras. A bixina foi o carotenóide majoritário encontrado nas diferentes marcas de colorífico, em teores que variaram de 154 a 354mg/100g, enquanto a norbixina esteve presente em traços (2 a 9mg/100g). A variação dos teores de carotenóides foi pequena entre lotes da mesma marca, enquanto foi observada uma grande diferença em relação às diferentes marcas analisadas.Palavras-chave: carotenóides; urucum; colorífico; bixina; norbixina. SUMMARY EXTRACTION AND DETERMINATION OF BIXIN AND NORBIXIN IN ANNATTO SPICE ("COLORÍFICO"). One of the most important factors for food commercialization is the visual impact due to color. Among the natural colors, annatto preparations are the most consumed colorant by Brazilian industries. From the total amount of annatto seeds commercialized in Brazil, 25% is used on the preparation of oily soluble and aqueous soluble extracts, and the remainder is used to manufacture the spice "colorífico", which is totally consumed by the domestic market mainly for home preparation. The aim of the present study was to determine bixin and norbixin amounts in annatto spices found in the market, by high performance liquid chromatography (HPLC). For this purpose, C 18 column (Spherisorb ODS-2, 150x4.6mm, 3µm) and acetonitrile/acetic acid 2% (65:35) as mobile phase at 1mL/min were employed. The carotenoids were identified by their chromatographic behavior and UV-visible spectra obtained by the diode array detector and quantified by external standardization. Seven different brands of colorífico were analyzed (two to five lots from each brand), totaling 25 samples. The main coloring component found in the different brands was bixin, varying from 154 to 354mg/100g. Norbixin was detected in trace amounts (2 -9mg/100g). The variation of carotenoid levels among lots of the same brand was small, whereas, among different analyzed brands, the variation was wide.Keywords: carotenoids; annatto; spice; colorífico; bixin; norbixin. -INTRODUÇÃONa observação de um alimento o impacto vi...

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“…Among them methanol does not provide the required resolution/selectivity for the separation of curcuminoids 10 . The use of tetrahydrofuran instead of acetonitrile reverses the order elution of the curcuminoids 5,8,17 . Moreover, acetonitrile is the solvent of choice because of its low wavelength transparency, polarity, and intermediate position between methanol and tetrahydrofuran 18 .…”

Section: Discussionmentioning

confidence: 99%

Untitled

2016

Hygeia.J.D.Med.

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High Performance Liquid Chromatographic Separation and Spectral Characterization of the Pigments in Turmeric and Annatto

Cited by 43 publications

References 8 publications

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

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

Extração E Determinação, Por Clae, De Bixina E Norbixina Em Coloríficos

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