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Investigation by response surface methodology of the combined effect of pH and composition of water-methanol mixtures on the stability of curcuminoids

Author:
D’Archivio, Angelo Antonio, Maggi, Maria Anna
Source:
Food chemistry 2017 v.219 pp. 414-418
ISSN:
0308-8146
Subject:
curcumin, experimental design, half life, methanol, pH, response surface methodology
Abstract:
Response surface methodology, coupled to a full factorial three-level experimental design, was applied to investigate the combined influence of pH (between 7.0 and 8.6) and composition of methanol-water mixtures (between 30 and 70% v/v of methanol content) on the stability of curcumin and its analogues demethoxycurcumin and bisdemethoxycurcumin. The response plots revealed that addition of methanol noticeably improved the stability of curcuminoids, this effect being both pH- and structure-dependent. In the central point of the experimental domain, half-life times of curcumin, demethoxycurcumin and bisdemethoxycurcumin were 3.8±0.2, 27±2 and 251±17h, respectively. Stability of curcuminoids increased at lower pH and higher methanol content and decreased in the opposite vertex of the experimental domain. These results can be interpreted by assuming that addition of methanol to water produces a different variation of pH of the medium and apparent pKa values of the ionisable groups of curcuminoids.