The Factors Effecting the Formation of Curcumin-Al (III) Complexes

Rawaa, A.M.; Tariq, N. M.; Wisam, S. U.

doi:10.15228/2015.v05.i01.p05

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“…Such chelation type has been reported for the Pb (II) and Cd (II) complex of the curcumin (3,7). Infra-red spectra of [Cur.-Al (III)-citric acid] complex had shown new band values at 423cm -1 and 545cm -1 , 513cm -1 have been assigned to the υ (M-N) and the υ (M-O) stretching frequencies respectively (25,29,35). This work has been in line with findings that have been presented by Sobhan etal.…”

Section: Table 2 Electronic Absorptions' Spectra Uv Of the Curcumin A...supporting

confidence: 91%

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Studying the Formation and Stabilization of Cur-Al+3 Complexes by Using Citric Acid as Catalyst

Zina B. Muhammed,

Tariq N. Musa

2023

Iraqi J. Agric. Sci.

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Cooking ware that is made of aluminum is used in different nations, particularly developing nations, and are a free source of aluminum. Due to its possible harmful effects on human health, aluminum is acknowledged as a public health problem. The goal of the current investigation is to evaluate curcumin's (CUR) capacity to decrease aluminium’s toxicity by forming stable complexes. Rhizomes that are sold in the local marketplaces have an 8.5% crude pigment content of CUR. At various pH levels, CUR's maximum absorbance was identified. Citric acid was used as a catalyst to create the CUR-Al+3 combination at various pH levels, which correspond to the rates at which Al+3 was eliminated from the solution. At pH 2.5, 3.0, 3.5, and 4.0, the highly complexation was seen. At such pH levels, the Al+3 elimination was 79.22, 78.28, 79.26, and 79.41%, respectively. The CUR-Al+3 complexes’ stability represent, respectively, 96.94, 96.29, 95.55, and 95.52% of the initial concentration at 25o, 50o, 75o, and 100o C for 60 min at pH value of 2.50. Using Fourier-transform infrared spectroscopy (FT-IR), it has been possible to identify CUR and its complex with Al+3. At varied pH levels, 1.5, 2.5, 3.5, 4.5, 5.5, and 6.5 at boiling point, the leached aluminium from 3 regions of the aluminium cooking ware (Syrian, Iranian and local) was specified. Comparatively to Syrian and local cooking wares, Iranian cooking ware generally leached more aluminum. In comparison to other pH values, the percentages of the elimination of the aluminum that is leached by utilizing the most leaching cookware (Iranian) have been 79.23 and 79.26% at pH values of 2.50 and 3.50, respectively.

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Section: Table 2 Electronic Absorptions' Spectra Uv Of the Curcumin A...supporting

confidence: 91%

“…The compound's color shifts from yellow to brown as a result of this modification. Additionally, the molecule ionizes under strongly basic circumstances, changing from brown to reddish-brown in color (25). Under basic pH circumstances, hydrolysis of CUR causes fast degradation (Fig.…”

Section: Effects Of the Value Of The Ph On The Absorbency Of The Curc...mentioning

confidence: 99%

Studying the Formation and Stabilization of Cur-Al+3 Complexes by Using Citric Acid as Catalyst

Zina B. Muhammed,

Tariq N. Musa

2023

Iraqi J. Agric. Sci.

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The Factors Effecting the Formation of Curcumin-Al (III) Complexes

Cited by 1 publication

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Studying the Formation and Stabilization of Cur-Al+3 Complexes by Using Citric Acid as Catalyst

Studying the Formation and Stabilization of Cur-Al+3 Complexes by Using Citric Acid as Catalyst

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