Production, solubility and antioxidant activity of curcumin nanosuspension
| dc.creator | Deivis de Moraes CARVALHO | |
| dc.creator | Katiuchia Pereira TAKEUCHI | |
| dc.creator | Robson Maia GERALDINE | |
| dc.creator | Celso José de MOURA | |
| dc.creator | Maria Célia Lopes TORRES | |
| dc.date | 2015 | |
| dc.date.accessioned | 2026-07-07T04:20:33Z | |
| dc.description | Curcumin is a powerful bioactive agent and natural antioxidant, but it is practically water insoluble and has low bioavailability; a possible solution to this obstacle would be formulations of curcumin nanoparticles. Surfactants such as tween 80 can be used to stabilize low-solubility molecules preventing particle aggregation. The objectives of this study were the preparation of a suspension with curcumin nanoparticles in tween 80, the testing of pure curcumin solubility and of a simple mixture of curcumin with tween 80 and nanosuspension in water and ethanol as solvents, and finally the assessment of the antioxidant activity. We prepared the nanosuspension by injecting a curcumin solution in dichloromethane at low flow in water with tween 80 under heating and ultrasound. The analysis of particles size was conducted through dynamic light scattering; the non-degradation of curcumin was verified through thin-layer chromatography. The analyses of antioxidant activity were carried out according to the DPPH method. The method applied to reduce the particles size was efficient. Both the curcumin suspension and nanosuspension in tween 80 increased its solubility. Curcumin and the formulations presented antioxidant activity. | |
| dc.format | application/pdf | |
| dc.identifier | 0101-2061 | |
| dc.identifier | https://www.redalyc.org/articulo.oa?id=395940120017 | |
| dc.identifier.uri | http://hdl.handle.net/123456789/458374 | |
| dc.language | en | |
| dc.publisher | Sociedade Brasileira de Ciência e Tecnologia de Alimentos | |
| dc.relation | http://www.redalyc.org/revista.oa?id=3959 | |
| dc.rights | Ciência e Tecnologia de Alimentos | |
| dc.source | Ciência e Tecnologia de Alimentos (Brasil) Num.1 Vol.35 | |
| dc.subject | Agrociencias | |
| dc.title | Production, solubility and antioxidant activity of curcumin nanosuspension | |
| dc.type | artículo científico |