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Chemical approaches toward preparation of water-soluble curcumin derivatives

Parvathy, K. S. (2009) Chemical approaches toward preparation of water-soluble curcumin derivatives. PhD thesis, University of Mysore.

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Curcumin, the major coloring principle of turmeric (Curcuma longa L., Zingiberaceae), has a wide array of biological activities. It is soluble in organic solvents like acetone and dioxane. But, it is insoluble in water at acidic or neutral pH, which is a disadvantage for its use in water-based food products. Also, the molecule undergoes degradation on exposure to light. Hence, newer strategies to prepare simple and safe adducts/derivatives are needed to overcome these drawbacks. In order to make curcumin water-soluble, it is essential to attach to it a polar group or molecule that can impart hydrophilic nature to it. The major objectives of the present investigation were development of alternative, efficient and stereo-specific methods for obtaining specific derivatives of curcumin, their characterization, analysis and study of their bioactive attributes. Approaches delineated in literature on curcumin derivatization are wideranging in nature. In the present study, particular emphasis was laid on preparation of curcumin derivatives with a sugar or an amino acid, as the resultant compounds would on hydrolysis afford natural molecules. Also, keeping in view the labile nature of curcumin, strategies evolved needed bringing about the derivatization under milder conditions and in higher yields. Thesis, describing the research results, includes five chapters. Chapter one covers literature on curcuminoids and their derivatives. Chapters 2, 3 and 4, describe the several synthetic methodologies developed in this study for selected curcumin derivatives. In Chapter 5, the in vitro antioxidant, antibacterial and antimutagenic properties of all the curcumin derivatives prepared in the current work are presented.

Item Type: Thesis (PhD)
Uncontrolled Keywords: Synthesis of-; glucosidase; Amino acid conjugates; Gucuronic acid; Glucal; Antioxidant, Antimutagenic; Antibacterial properties
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments > 07 Turmeric
600 Technology > 08 Food technology > 01 Analysis
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 06 Apr 2010 04:10
Last Modified: 06 Apr 2010 04:10
URI: http://ir.cftri.com/id/eprint/9408

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