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Authors
Affiliations
1 Department of Pharmaceutical Analysis, J. S. S. College of Pharmacy, Rocklands, Ootacamund-643 001, Tamilnadu, IN
Source
Asian Journal of Research in Chemistry, Vol 2, No 2 (2009), Pagination: 115-118
Abstract
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.
Keywords
Curcumin, Piperine, HPLC, Food Analysis.
