link.springer.com/article/10.1007%2Fs12161-015-0326-0
Abstract
Curcuma longa
L. rhizomes are used extensively as a spice in food preparations and
dietary supplements for their anti-inflammatory and antioxidant
properties. An expert review panel (ERP) evaluated analytical methods
for the quantitation of individual curcuminoids for the purpose of
identifying a method for official method status. It was requested that
several modifications be undertaken to improve method performance prior
to subjecting the chosen method to a single-laboratory validation. Two
separate Plackett-Burman factorial studies were used to identify factors
that contributed to the chromatographic separation and extraction of
curcuminoids. Significant factors were further optimized to produce the
improved HPLC method for curcuminoid separation. This method was then
subjected to a single-laboratory validation according to the AOAC
International guidelines for linearity, detection limits, precision, and
accuracy. The two most significant factors impacting the quantitation
of curcuminoids were column temperature and extraction solvent, which
were optimized to 55 °C and 100 % methanol, respectively. The validation
was performed on 12 raw materials and finished products containing
turmeric roots. The method precision was reported using HorRat values
which were within recommended ranges of the AOAC guidelines. Overall
accuracy of the method was accessed at three separate levels for each
analyte and ranged from 99.3–100.9 %. The validated method is suitable
for quantitation of individual curcuminoids in turmeric raw materials
and finished products and is recommended for consideration as an
official method by the AOAC International.
