Stabilization of curcumin against photodegradation by encapsulation in gamma-cyclodextrin: A study based on chromatographic and spectroscopic (Raman and UV-visible) data
Application of curcumin in foods is limited because of its low bioavailability and its high sensitivity to light. The effect of light irradiation, temperature and time stabilization of both free and encapsulated curcumin in g-cyclodextrin was studied by chromatography, UV¿vis absorption, and vibrational spectroscopy (Raman). Curcumin is degraded drastically in the presence of light, but it is highly stable with the temperature. From this work it was deduced that the exposure of curcumin to light induces two possible effects (i) demethoxylation and (ii) isomerization of keto-enol to diketo form in curcumin and the formation of small sub-products such as methanol or acetate. UV¿vis and Raman spectroscopy were important to determine the nature of the structural modifications. The complexation of curcumin with g-cyclodextrin was demonstrated to protect this molecule from the photodegradation
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Elsevier
2015-11
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Online Access: | http://hdl.handle.net/10261/125475 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/100012818 |
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dig-ictan-es-10261-1254752018-11-29T12:17:23Z Stabilization of curcumin against photodegradation by encapsulation in gamma-cyclodextrin: A study based on chromatographic and spectroscopic (Raman and UV-visible) data Ruiz del Castillo, M. Luisa López-Tobar, Eduardo Sánchez-Cortés, Santiago Flores, Gema Blanch, Gracia P. Comunidad de Madrid European Commission Ministerio de Economía y Competitividad (España) Application of curcumin in foods is limited because of its low bioavailability and its high sensitivity to light. The effect of light irradiation, temperature and time stabilization of both free and encapsulated curcumin in g-cyclodextrin was studied by chromatography, UV¿vis absorption, and vibrational spectroscopy (Raman). Curcumin is degraded drastically in the presence of light, but it is highly stable with the temperature. From this work it was deduced that the exposure of curcumin to light induces two possible effects (i) demethoxylation and (ii) isomerization of keto-enol to diketo form in curcumin and the formation of small sub-products such as methanol or acetate. UV¿vis and Raman spectroscopy were important to determine the nature of the structural modifications. The complexation of curcumin with g-cyclodextrin was demonstrated to protect this molecule from the photodegradation This research was financially supported by Ministerio de Economía y Competitividad (Projects AGL2014-57239-R, FIS2014-52212-R, and CONSOLIDER CSD2007-0058/TCP) and also by the Comunidad Autónoma of Madrid (Spain) and European funding from FEDER programm (projects S2013/ABI-3028 and AVANSECAL). Peer Reviewed 2015-11-23T10:49:59Z 2015-11-23T10:49:59Z 2015-11 2015-11-23T10:49:59Z artículo http://purl.org/coar/resource_type/c_6501 issn: 0924-2031 Vibrational Spectroscopy 81: 106-111 (2015) http://hdl.handle.net/10261/125475 10.1016/j.vibspec.2015.10.008 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/100012818 #PLACEHOLDER_PARENT_METADATA_VALUE# #PLACEHOLDER_PARENT_METADATA_VALUE# #PLACEHOLDER_PARENT_METADATA_VALUE# info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2014-57239-R S2013/ABI-3028/AVANSECAL info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/FIS2014-52212-R http://dx.doi.org/10.1016/j.vibspec.2015.10.008 Sí none Elsevier |
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Application of curcumin in foods is limited because of its low bioavailability and its high sensitivity to light. The effect of light irradiation, temperature and time stabilization of both free and encapsulated curcumin in g-cyclodextrin was studied by chromatography, UV¿vis absorption, and vibrational spectroscopy (Raman). Curcumin is degraded drastically in the presence of light, but it is highly stable with the temperature. From this work it was deduced that the exposure of curcumin to light induces two possible effects (i) demethoxylation and (ii) isomerization of keto-enol to diketo form in curcumin and the formation of small sub-products such as methanol or acetate. UV¿vis and Raman spectroscopy were important to determine the nature of the structural modifications. The complexation of curcumin with g-cyclodextrin was demonstrated to protect this molecule from the photodegradation |
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Comunidad de Madrid |
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Comunidad de Madrid Ruiz del Castillo, M. Luisa López-Tobar, Eduardo Sánchez-Cortés, Santiago Flores, Gema Blanch, Gracia P. |
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artículo |
author |
Ruiz del Castillo, M. Luisa López-Tobar, Eduardo Sánchez-Cortés, Santiago Flores, Gema Blanch, Gracia P. |
spellingShingle |
Ruiz del Castillo, M. Luisa López-Tobar, Eduardo Sánchez-Cortés, Santiago Flores, Gema Blanch, Gracia P. Stabilization of curcumin against photodegradation by encapsulation in gamma-cyclodextrin: A study based on chromatographic and spectroscopic (Raman and UV-visible) data |
author_sort |
Ruiz del Castillo, M. Luisa |
title |
Stabilization of curcumin against photodegradation by encapsulation in gamma-cyclodextrin: A study based on chromatographic and spectroscopic (Raman and UV-visible) data |
title_short |
Stabilization of curcumin against photodegradation by encapsulation in gamma-cyclodextrin: A study based on chromatographic and spectroscopic (Raman and UV-visible) data |
title_full |
Stabilization of curcumin against photodegradation by encapsulation in gamma-cyclodextrin: A study based on chromatographic and spectroscopic (Raman and UV-visible) data |
title_fullStr |
Stabilization of curcumin against photodegradation by encapsulation in gamma-cyclodextrin: A study based on chromatographic and spectroscopic (Raman and UV-visible) data |
title_full_unstemmed |
Stabilization of curcumin against photodegradation by encapsulation in gamma-cyclodextrin: A study based on chromatographic and spectroscopic (Raman and UV-visible) data |
title_sort |
stabilization of curcumin against photodegradation by encapsulation in gamma-cyclodextrin: a study based on chromatographic and spectroscopic (raman and uv-visible) data |
publisher |
Elsevier |
publishDate |
2015-11 |
url |
http://hdl.handle.net/10261/125475 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/100012818 |
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