> ANALYTICAL METHODS FOR THE QUANTITATIVE AND QUALITATIVE DETERMINATION OF OXITURMERIC® CURCUMINOIDS
> ANALYTICAL METHODS FOR THE QUANTITATIVE AND QUALITATIVE DETERMINATION OF OXITURMERIC® VOLATILE BISABOLANE SESQUITERPENES
Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae. It is native to the Indian subcontinent and Southeast Asia. Yellow to orange, cylindrical, aromatic rhizomes are used for the preparation of the extract.
Three major yellow curcuminoids have been isolated from turmeric. These bioactive constituents are curcumin, demethoxycurcumin and bisdemethoxycurcumin. The major constituents of turmeric’s volatile oil are the bisabolane sesquiterpenes ar-turmerone, curlone, α-turmerone, β-turmerone and bisacumol.
The analysis in turmeric extracts is crucial to determine the quality of plant material or its processed products. A combination of HPLC, DAD and FD, and mass spectrometry (MS) using an electrospray (ESI) interface is necessary for curcuminoid identification, whereas GC-MS/FID is used for the characterization of the volatile fraction.
OxiTurmeric® is an innovative turmeric extractcontaining 85% curcuminoids (including curcumin, demethoxycurcumin, bisdemethoxycurcumin in a 1.0:0.30:0.15 ratio) and 15% of turmeric volatiles (including turmerol, α-turmerone, β-turmerone, ar-turmerone, curlone). Curcuminoids are obtained by hydro-alcoholic extraction , whereas the volatile fraction is obtaine by CO2 Supercritical Fluid Extraction. The two extracts are then combined by a Biosfered patented process to obtain OxiTurmeric®.
The health benefits of curcumin are limited by its poor oral bioavailability which can be attributed to the poor absorption, high rate of metabolism and rapid systemic elimination from the body. Therefore a high content of standardized curcumin is a prerequisite for a better effect. Numerous components of turmeric such as the bisabolane sesquiterpenes are reported to possess potent biological activities and contribute to the natural bioavailability of curcumin.