Abstract

Joly A^1,3 and Latha M. S^2,3

DOI : http://dx.doi.org/10.13005/ojc/350235

The compounds which extracted from spices and herbs exhibit antiviral, anti-fungal and anti-cancerous effects having potential pharmacological uses. Curcumin, a component of turmeric, which has been used as a food additive and a coloring material in India and other Asian countries due to its potential medicinal properties. Earlier reports suggest that application of curcumin in foods is limited because of its low bioavailability and its high degradation in acid and alkaline medium. In this study the effect of stabilization of both free curcumin and nano curcumin – alginate conjugate in honey was studied by UV–vis absorption, IR, vibrational spectroscopy (Raman)and XRD. Curcumin is degraded in acid and alkaline medium is highly stable with the nano formulation. From this work it was deduced that in presence of surfactant honey curcumin- alginate inhibits the formation of small sub-products. This work reveals the complexation of curcumin with alginate in presence of surfactant honey was demonstrated to protect this molecule from the degradation. UV–vis, FTIR XRD and Raman spectroscopy were important to determine the nature of the structural modifications.

Curcumin; FTIR; UV-Vis; XRD and Raman Spectroscopy

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