Curcuminoids in Turmeric Roots and Supplements: Method Optimization and Validation
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Curcuminoids in Turmeric Roots and Supplements: Method Optimization and Validation Elizabeth Mudge 1 & Michael Chan 1 & Sylesh Venkataraman 2 & Paula N. Brown 1
Received: 13 July 2015 / Accepted: 21 September 2015 / Published online: 29 September 2015 # The Author(s) 2015. This article is published with open access at Springerlink.com
Abstract Curcuma longa L. rhizomes are used extensively as a spice in food preparations and dietary supplements for their anti-inflammatory and antioxidant properties. An expert review panel (ERP) evaluated analytical methods for the quantitation of individual curcuminoids for the purpose of identifying a method for official method status. It was requested that several modifications be undertaken to improve method performance prior to subjecting the chosen method to a singlelaboratory validation. Two separate Plackett-Burman factorial studies were used to identify factors that contributed to the chromatographic separation and extraction of curcuminoids. Significant factors were further optimized to produce the improved HPLC method for curcuminoid separation. This method was then subjected to a single-laboratory validation according to the AOAC International guidelines for linearity, detection limits, precision, and accuracy. The two most significant factors impacting the quantitation of curcuminoids were column temperature and extraction solvent, which were optimized to 55 °C and 100 % methanol, respectively. The validation was performed on 12 raw materials and finished products containing turmeric roots. The method precision was reported using HorRat values which were within recommended ranges of the AOAC guidelines. Overall accuracy of the method was accessed at three separate levels for each analyte and ranged from 99.3–100.9 %. The validated method is suitable for quantitation of individual curcuminoids in turmeric raw
* Paula N. Brown [email protected] 1
Natural Health and Food Products Research Group, British Columbia Institute of Technology, 3700 Willingdon Avenue, Burnaby, BC V5G 3H2, Canada
2
ChromaDex, Inc., 2830 Wilderness Place, Boulder, CO 80301, USA
materials and finished products and is recommended for consideration as an official method by the AOAC International. Keywords Curcuma longa L. . Turmeric . HPLC . Single-laboratory validation . Curcuminoids . Dietary supplements
Introduction Curcuma longa L., or turmeric, is a perennial herb that originates from India. It is part of the family Zingiberaceae, contains thick rhizomes that are a bright yellow, and is commonly used as spices in many food preparations such as curries. Turmeric is also available as a dietary supplement for its anti-inflammatory and antioxidant activities (Motterlini et al. 2000; Ramesewak et al. 2000; Jurenka 2009). Several studies have also confirmed anticancer activities of turmeric constituents (Bar-Sela et al. 2010; Yu and Huang 2010). With the increasing global demand for turmeric products in foods and dietary supplements, there has been an increase in adulteration of turmeric product
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