Extractability of Curcuminoids Is Enhanced with Milk and Aqueous-Alcohol Mixtures
Abstract
:1. Introduction
2. Results and Discussion
2.1. Analytical Method Validation
2.2. The Extractability of Curcuminoids in Different Milk Samples
2.3. The Extractability of Curcuminoids in Different Proportions of Aqueous-Alcohol Mixtures
3. Materials and Methods
3.1. Materials
3.2. Preparation of Standard and Sample Solutions
3.3. Sample Extraction
3.4. Instrumentation
3.5. Method Validation and Statistical Analysis
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
Sample Availability
References
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Analyte | QC Level (ng/mL) | Intra-Day (n = 3) | Interday (n = 6; 2 × 3) | ||||
---|---|---|---|---|---|---|---|
Mean ± SD (ng/mL) | Accuracy % | RSD % | Mean ± SD (ng/mL) | Accuracy % | RSD % | ||
Curcumin (CUR) | 10 | 10.62 ± 0.37 | 106.18 | 3.52 | 9.64 ± 1.13 | 96.43 | 11.74 |
100 | 92.55 ± 6.23 | 92.55 | 6.74 | 92.09 ± 4.72 | 92.10 | 5.13 | |
1000 | 976.17 ± 8.22 | 97.62 | 0.84 | 982.15 ± 12.58 | 98.20 | 1.28 | |
10,000 | 10,357.27 ± 466.06 | 103.57 | 4.50 | 10,217.33 ± 403.43 | 102.20 | 3.95 | |
Demethoxycurcumin (DMC) | 10 | 9.61 ± 0.34 | 96.12 | 3.57 | 9.49 ± 0.53 | 94.89 | 5.63 |
100 | 96.61 ± 3.12 | 96.61 | 3.23 | 95.47 ± 4.89 | 95.50 | 5.12 | |
1000 | 991.69 ± 4.09 | 99.17 | 0.41 | 992.26 ± 18.71 | 99.20 | 1.89 | |
10,000 | 10,147.24 ± 264.25 | 101.47 | 2.60 | 10,082.29 ± 296.44 | 100.80 | 2.94 | |
bisDemethoxycurcumin (BMC) | 10 | 9.76 ± 0.81 | 97.56 | 8.31 | 9.70 ± 0.79 | 96.97 | 8.19 |
100 | 101.20 ± 3.55 | 101.20 | 3.51 | 101.27 ± 2.62 | 101.30 | 2.59 | |
1000 | 1007.07 ± 24.41 | 100.71 | 2.42 | 995.65 ± 20.92 | 99.57 | 2.10 | |
10,000 | 10,253.55 ± 185.62 | 102.54 | 1.81 | 100,025.44 ± 263.53 | 100.25 | 2.63 |
Milk | Amount of Fat (g) | Concentration (mg/mL) * | Fat (% DV) | Amount of Protein (g) | Concentration (mg/mL) * |
---|---|---|---|---|---|
Homogenized | 8 | 33.3 | 10 | 8 | 33.3 |
2% Reduced fat | 5 | 20.8 | 8 | 8 | 33.3 |
Low fat | 2.5 | 10.4 | 4 | 8 | 33.3 |
Fat free | 0 | 0.0 | 0 | 8 | 33.3 |
Soy | 4.5 | 18.8 | 6 | 8 | 33.3 |
Almond | 2.5 | 10.4 | 3 | 1 | 4.2 |
Coconut | 4 | 16.7 | 5 | 0 | 0.0 |
Milkadamia | 3.5 | 14.6 | 4 | 1 | 4.2 |
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Kotha, R.R.; Tareq, F.S.; Luthria, D.L. Extractability of Curcuminoids Is Enhanced with Milk and Aqueous-Alcohol Mixtures. Molecules 2022, 27, 4883. https://doi.org/10.3390/molecules27154883
Kotha RR, Tareq FS, Luthria DL. Extractability of Curcuminoids Is Enhanced with Milk and Aqueous-Alcohol Mixtures. Molecules. 2022; 27(15):4883. https://doi.org/10.3390/molecules27154883
Chicago/Turabian StyleKotha, Raghavendhar R., Fakir Shahidullah Tareq, and Devanand L. Luthria. 2022. "Extractability of Curcuminoids Is Enhanced with Milk and Aqueous-Alcohol Mixtures" Molecules 27, no. 15: 4883. https://doi.org/10.3390/molecules27154883