title: Fast analysis of curcuminoids from turmeric (Curcuma longa L.) by high-performance liquid chromatography using a fused-core column.
abstract: The recent development of fused-core technology in HPLC columns is enabling faster and highly efficient separations. This technology was evaluated for the development of a fast method for the analysis of main curcuminoids (curcumin, demethoxycurcumin and bisdemethoxycurcumin) present in extracts of turmeric (Curcuma longa L.). A step-by-step strategy was used to optimize temperature (40-55 °C), flow rate (1.0-2.5 mL min(-1)), mobile phase composition and equilibration time (1-5 min). A gradient method was developed using acidified water and acetonitrile combined with high column temperature (55 °C) and flow rate (2.5 mL min(-1)). Optimized conditions provided a method for the separation of these three curcuminoids in approximately 1.3 min with a total analysis time (sample-to-sample) of 7 min, including the clean-up and the re-equilibration of the column. Evaluation of chromatographic performance revealed excellent intraday and interday reproducibility (>99%), resolution (>2.23), selectivity (>1.12), peak symmetry (1.24-1.42) while presenting low limits of detection (<0.40 mg L(-1)) and quantification (<1.34 mg L(-1)). The robustness of the method was calculated according to the concentration/dilution of the sample and the injection volume. Several combinations of methanol and ethanol with water as sample solvents were evaluated and the best chromatographic results and extraction rate were obtained using 100% methanol. Finally, the developed method was validated with different extracts of turmeric rhizome and products that use turmeric in their formulation.
authors.affiliation: School of Food Engineering (FEA), University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, 13083-862 Campinas, São Paulo, Brazil.
authors.forename: J Felipe
authors.initials: JF
authors.lastname: Osorio-Tobón
authors.affiliation: School of Food Engineering (FEA), University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, 13083-862 Campinas, São Paulo, Brazil.
authors.forename: Pedro I N
authors.initials: PI
authors.lastname: Carvalho
authors.affiliation: Analytical Chemistry Department, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (CeiA3), P.O. Box 40, 11510 Puerto Real, Cádiz, Spain.
authors.forename: Gerardo Fernández
authors.initials: GF
authors.lastname: Barbero
authors.affiliation: School of Food Engineering (FEA), University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, 13083-862 Campinas, São Paulo, Brazil.
authors.forename: Gislaine Chrystina
authors.initials: GC
authors.lastname: Nogueira
authors.affiliation: School of Applied Sciences (FCA), University of Campinas (UNICAMP), R. Pedro Zaccaria, 1300, 13484-350 Limeira, São Paulo, Brazil. Electronic address: mauricio.rostagno@fca.unicamp.br.
authors.forename: Mauricio Ariel
authors.initials: MA
authors.lastname: Rostagno
authors.affiliation: School of Food Engineering (FEA), University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, 13083-862 Campinas, São Paulo, Brazil.
authors.forename: Maria Angela de Almeida
authors.initials: MA
authors.lastname: Meireles
mesh_terms: D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D030024:Curcuma / Q000737:chemistry*; D010936:Plant Extracts / Q000737:chemistry*
chemical_list: D010936:Plant Extracts
keywords: Analysis; Curcuma longa L.; Curcuminoids; Fused-core columns; HPLC