Curcumin Stability in Turmeric Under Heating in Water and Edible Oils

Tshering Lama-Sherpa conducted a study on the thermal stability of curcumin, the active ingredient in turmeric, using thin-layer chromatography. The research developed a new TLC method with a double mobile phase to analyze curcumin dissolved in oil, which is typically difficult. It found curcumin in turmeric degraded by up to 47% in water after 60 minutes and by 70% in oil at 250°C.

Use Cases

• Modeling curcumin degradation kinetics based on temperature and solvent conditions described in the study
• Comparing the stability of isolated curcumin versus curcumin within turmeric based on the reported degradation percentages
• Evaluating the effectiveness of the described dual-phase TLC method for analyzing oil-dissolved compounds

Strengths

• The description provides specific quantitative degradation results, such as 47% degradation in water and 70% in oil at 250°C
• The study details a novel analytical method (dual mobile phase TLC) developed to overcome interference from edible oils

Limitations

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• Row count is unknown, which may limit suitability assessment
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Provenance

Source

paperswithcode

Collection Method

Experimental study using thin-layer chromatography with a double mobile phase and quantification via Quantity One 1-D analysis software.