A Liquid Chromatography Method for the Simultaneous Determination of Curcumin and Piperine in Food Products Using Diode Array Detection

A rapid and simple HPLC method has been developed for the simultaneous quantification of curcumin and piperine in food products. Analysis was performed using a C18 column (250 X 4.6 mm) by isocratic elution with 50mM potassium dihydrogen orthophosphate (pH 3.5): Acetonitrile (40:60) and detection at 424 nm and 340 nm using a photodiode array detector for curcumin and piperine respectively. The calibration plot was linear over the range studied (Curcumin: 100 – 3200ng/mL; Piperine: 200 – 7000ng/mL) with a correlation of 0.999. The method was also validated for the precision and recovery. Thus the method is suitable for routine analysis of curcumin and piperine in food products.