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A Liquid Chromatography Method for the Simultaneous Determination of Curcumin and Piperine in Food Products Using Diode Array Detection Nagappan Krishna Veni*, Meyyanathan S N, Raja Rajinikanth B, Kannan Elango Department of Pharmaceutical Analysis, J. S. S. College of Pharmacy, Rocklands, Ootacamund-643 001. Tamilnadu, India *Corresponding Author E-mail: krisath@yahoo.com
Online published on 13 March, 2013. Abstract A rapid and simple HPLC method has been developed for the simultaneous quantification of curcumin and piperine in food products. Analysis was performed using a C18 column (250 X 4.6 mm) by isocratic elution with 50mM potassium dihydrogen orthophosphate (pH 3.5): Acetonitrile (40:60) and detection at 424 nm and 340 nm using a photodiode array detector for curcumin and piperine respectively. The calibration plot was linear over the range studied (Curcumin: 100 – 3200ng/mL; Piperine: 200 – 7000ng/mL) with a correlation of 0.999. The method was also validated for the precision and recovery. Thus the method is suitable for routine analysis of curcumin and piperine in food products. Top Keywords Curcumin, Piperine, HPLC, food analysis. Top | |
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