title: Stabilization of curcumin by complexation with divalent cations in glycerol/water system.
abstract: The purpose of present study was to stabilize curcumin food pigment by its complexation with divalent ions like (Zn(2+), Cu(2+), Mg(2+), Se(2+)), in "green media" and evaluate its stability in vitro compared to curcumin alone. The curcumin complexes were prepared by mechanical mixture of curcumin and sulfate salts of each metal (metal : curcumin 1/1mol) into unconventional and nontoxic glycerol/water solvent. Two stoichiometry of complex were obtained, 1 : 1 and 1 : 2 (metal/curcumin), respectively. On evaluation of in vitro stability, all complexes were found to provide a higher stability from curcumin alone.
authors.affiliation: Université de Toulouse-UMR 1010, Laboratoire de Chimie Agro-Industrielle, ENSIACET, INPT, INRA, 4 allée Emile Monso, 31432 Toulouse Cedex 4, France.
authors.forename: Bachar
authors.initials: B
authors.lastname: Zebib
authors.forename: Zéphirin
authors.initials: Z
authors.lastname: Mouloungui
authors.forename: Virginie
authors.initials: V
authors.lastname: Noirot