title: Validation of an Ultraviolet-visible (UV-Vis) technique for the quantitative determination of curcumin in poly(L-lactic acid) nanoparticles.
abstract: Curcumin is a natural yellow-orange pigment extracted from turmeric and is a potential substitute of health-dangerous artificial dyes. Nanoencapsulation in biodegradable polymers is a promising alternative to improve curcumin stability and water solubility but curcumin concentration inside the nanoparticles must be precisely known. A reliable method to determine the actual curcumin concentration must be validated since the validation procedures warrant that the method is adequate and sufficient for the specific application involved. This work describes the validation parameters given by the International Conference on Harmonisation (ICH) guidelines to adopt an analytical method based on Ultraviolet-visible spectroscopy for the quantitative determination of curcumin encapsulated in poly(l-lactic acid) nanoparticles. This method was validated in respect to linearity, detection limit, quantification limit, accuracy and precision. Studies on the analytical procedure validation warranted safety in final results obtained for the curcumin concentration in the nanoparticles.
authors.affiliation: Federal University of Technology - Paraná (UTFPR), Post-Graduation Program of Food Technology (PPGTA), Caixa Postal 271, BR 369, km 0.5, CEP 87301-006 Campo Mourão, PR, Brazil.
authors.forename: Rosana Aparecida da
authors.initials: RA
authors.lastname: Silva-Buzanello
authors.affiliation: Federal University of Technology - Parana (UTFPR), Food Technology and Engineering Department (COEAL), Caixa Postal 271, BR 369, km 0.5, CEP 87301-006 Campo Mourão, PR, Brazil.
authors.forename: Ana Caroline
authors.initials: AC
authors.lastname: Ferro
authors.affiliation: Federal University of Technology - Paraná (UTFPR), Post-Graduation Program of Food Technology (PPGTA), Caixa Postal 271, BR 369, km 0.5, CEP 87301-006 Campo Mourão, PR, Brazil.
authors.forename: Evandro
authors.initials: E
authors.lastname: Bona
authors.affiliation: Maringá State University (UEM), Department of Chemical Engineering, Av. Colombo 5790, CEP 87020-900 Maringá, PR, Brazil.
authors.forename: Lúcio
authors.initials: L
authors.lastname: Cardozo-Filho
authors.affiliation: Federal University of Santa Catarina (UFSC), Department of Chemical and Food Engineering (EQA), Caixa Postal 476, Campus Reitor João David Ferreira Lima, CEP 88040-970 Florianópolis, SC, Brazil.
authors.forename: Pedro Henrique Hermes de
authors.initials: PH
authors.lastname: Araújo
authors.affiliation: Federal University of Technology - Paraná (UTFPR), Post-Graduation Program of Food Technology (PPGTA), Caixa Postal 271, BR 369, km 0.5, CEP 87301-006 Campo Mourão, PR, Brazil.
authors.forename: Fernanda Vitória
authors.initials: FV
authors.lastname: Leimann
authors.affiliation: Federal University of Technology - Paraná (UTFPR), Post-Graduation Program of Food Technology (PPGTA), Caixa Postal 271, BR 369, km 0.5, CEP 87301-006 Campo Mourão, PR, Brazil. Electronic address: odinei@utfpr.edu.br.
authors.forename: Odinei Hess
authors.initials: OH
authors.lastname: Gonçalves
mesh_terms: D003474:Curcumin / Q000032:analysis*; D019344:Lactic Acid / Q000032:analysis*; D053758:Nanoparticles / Q000032:analysis*; D011091:Polyesters; D011108:Polymers / Q000032:analysis*; D013056:Spectrophotometry, Ultraviolet / Q000379:methods*
chemical_list: D011091:Polyesters; D011108:Polymers; D019344:Lactic Acid; C033616:poly(lactide); D003474:Curcumin
keywords: Analytical validation; Curcumin; Miniemulsification; Nanoencapsulation; Nanoparticles; PLLA