Characterization of turmeric and curry samples by liquid chromatography with spectroscopic detection based on polyphenolic and curcuminoid contents

This paper deals with the characterization of turmeric and related products using the compositional fingerprints of curcuminoids (e.g. curcumin, demethoxycurcumin and bisdemethoxycurcumin) and other phenolic compounds (e.g. hydroxybenzoic and hydroxycinnamic acids, and flavonoids) as the source of a...

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Authors: Núñez Burcio, Oscar, Saurina, Javier, Puignou i Garcia, Lluís
Format: article
Status:Published version
Publication Date:2020
Country:España
Institution:Universidad de Barcelona
Repository:Dipòsit Digital de la UB
OAI Identifier:oai:diposit.ub.edu:2445/158142
Online Access:https://hdl.handle.net/2445/158142
Access Level:Open access
Keyword:Cromatografia de líquids
Polifenols
Curcumina
Liquid chromatography
Polyphenols
Curcumin
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spelling Characterization of turmeric and curry samples by liquid chromatography with spectroscopic detection based on polyphenolic and curcuminoid contentsNúñez Burcio, OscarSaurina, JavierPuignou i Garcia, LluísCromatografia de líquidsPolifenolsCurcuminaLiquid chromatographyPolyphenolsCurcuminThis paper deals with the characterization of turmeric and related products using the compositional fingerprints of curcuminoids (e.g. curcumin, demethoxycurcumin and bisdemethoxycurcumin) and other phenolic compounds (e.g. hydroxybenzoic and hydroxycinnamic acids, and flavonoids) as the source of analytical information. Under this approach, the quantitative determination of analytes becomes unnecessary and even data from unknown components can be advantageously exploited for sample exploration and authentication. The methodology relied on sample extraction with hydro-organic solvents to recover the components of interest and further analysis of the corresponding extracts by liquid chromatography with diode array detection (HPLC-DAD). Extraction conditions were optimized focusing on the independent recovery of curcuminoids and polyphenols. Two different HPLC methods under reversed-phase mode were used to generate the chromatographic fingerprints at 420 and 280 nm for the specific monitoring of curcuminoids and polyphenols, respectively. Both extraction and separation steps were optimized under experimental design approaches to achieve the richest compositional fingerprints in terms of variety of components. The resulting data was subsequently treated chemometrically by principal component analysis (PCA) and related classification methods to achieve a better overall description of samples. Polyphenolic fingerprints were appropriate to discriminate among turmeric and mixed spices while curcuminoid fingerprints could be useful to distinguish turmeric varieties.MDPI2020info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://hdl.handle.net/2445/158142Articles publicats en revistes (Enginyeria Química i Química Analítica)reponame:Dipòsit Digital de la UBinstname:Universidad de BarcelonaInglésReproducció del document publicat a: https://doi.org/10.3390/separations7020023Separations, 2020, vol. 7, num. 2, p. 23https://doi.org/10.3390/separations7020023cc-by (c) Núñez Burcio, Oscar et al., 2020http://creativecommons.org/licenses/by/3.0/esinfo:eu-repo/semantics/openAccessoai:diposit.ub.edu:2445/1581422026-05-27T06:46:51Z
dc.title.none.fl_str_mv Characterization of turmeric and curry samples by liquid chromatography with spectroscopic detection based on polyphenolic and curcuminoid contents
title Characterization of turmeric and curry samples by liquid chromatography with spectroscopic detection based on polyphenolic and curcuminoid contents
spellingShingle Characterization of turmeric and curry samples by liquid chromatography with spectroscopic detection based on polyphenolic and curcuminoid contents
Núñez Burcio, Oscar
Cromatografia de líquids
Polifenols
Curcumina
Liquid chromatography
Polyphenols
Curcumin
title_short Characterization of turmeric and curry samples by liquid chromatography with spectroscopic detection based on polyphenolic and curcuminoid contents
title_full Characterization of turmeric and curry samples by liquid chromatography with spectroscopic detection based on polyphenolic and curcuminoid contents
title_fullStr Characterization of turmeric and curry samples by liquid chromatography with spectroscopic detection based on polyphenolic and curcuminoid contents
title_full_unstemmed Characterization of turmeric and curry samples by liquid chromatography with spectroscopic detection based on polyphenolic and curcuminoid contents
title_sort Characterization of turmeric and curry samples by liquid chromatography with spectroscopic detection based on polyphenolic and curcuminoid contents
dc.creator.none.fl_str_mv Núñez Burcio, Oscar
Saurina, Javier
Puignou i Garcia, Lluís
author Núñez Burcio, Oscar
author_facet Núñez Burcio, Oscar
Saurina, Javier
Puignou i Garcia, Lluís
author_role author
author2 Saurina, Javier
Puignou i Garcia, Lluís
author2_role author
author
dc.subject.none.fl_str_mv Cromatografia de líquids
Polifenols
Curcumina
Liquid chromatography
Polyphenols
Curcumin
topic Cromatografia de líquids
Polifenols
Curcumina
Liquid chromatography
Polyphenols
Curcumin
description This paper deals with the characterization of turmeric and related products using the compositional fingerprints of curcuminoids (e.g. curcumin, demethoxycurcumin and bisdemethoxycurcumin) and other phenolic compounds (e.g. hydroxybenzoic and hydroxycinnamic acids, and flavonoids) as the source of analytical information. Under this approach, the quantitative determination of analytes becomes unnecessary and even data from unknown components can be advantageously exploited for sample exploration and authentication. The methodology relied on sample extraction with hydro-organic solvents to recover the components of interest and further analysis of the corresponding extracts by liquid chromatography with diode array detection (HPLC-DAD). Extraction conditions were optimized focusing on the independent recovery of curcuminoids and polyphenols. Two different HPLC methods under reversed-phase mode were used to generate the chromatographic fingerprints at 420 and 280 nm for the specific monitoring of curcuminoids and polyphenols, respectively. Both extraction and separation steps were optimized under experimental design approaches to achieve the richest compositional fingerprints in terms of variety of components. The resulting data was subsequently treated chemometrically by principal component analysis (PCA) and related classification methods to achieve a better overall description of samples. Polyphenolic fingerprints were appropriate to discriminate among turmeric and mixed spices while curcuminoid fingerprints could be useful to distinguish turmeric varieties.
publishDate 2020
dc.date.none.fl_str_mv 2020
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/2445/158142
url https://hdl.handle.net/2445/158142
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Reproducció del document publicat a: https://doi.org/10.3390/separations7020023
Separations, 2020, vol. 7, num. 2, p. 23
https://doi.org/10.3390/separations7020023
dc.rights.none.fl_str_mv cc-by (c) Núñez Burcio, Oscar et al., 2020
http://creativecommons.org/licenses/by/3.0/es
info:eu-repo/semantics/openAccess
rights_invalid_str_mv cc-by (c) Núñez Burcio, Oscar et al., 2020
http://creativecommons.org/licenses/by/3.0/es
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv Articles publicats en revistes (Enginyeria Química i Química Analítica)
reponame:Dipòsit Digital de la UB
instname:Universidad de Barcelona
instname_str Universidad de Barcelona
reponame_str Dipòsit Digital de la UB
collection Dipòsit Digital de la UB
repository.name.fl_str_mv
repository.mail.fl_str_mv
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