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Bioinorganic Chemistry and Applications
Volume 2010 (2010), Article ID 292760, 8 pages
Research Article

Stabilization of Curcumin by Complexation with Divalent Cations in Glycerol/Water System

1Université de Toulouse-UMR 1010, Laboratoire de Chimie Agro-Industrielle, ENSIACET, INPT, INRA, 4 allée Emile Monso, 31432 Toulouse Cedex 4, France
2Laboratoires Phodé S.A.S., ZI Albipole 81150 Terssac, France

Received 20 January 2010; Accepted 6 April 2010

Academic Editor: Enrico Rizzarelli

Copyright © 2010 Bachar Zebib et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


The purpose of present study was to stabilize curcumin food pigment by its complexation with divalent ions like ( Z n 2 + , C u 2 + , M g 2 + , S e 2 + ) , in “green media” and evaluate its stability in vitro compared to curcumin alone. The curcumin complexes were prepared by mechanical mixture of curcumin and sulfate salts of each metal (metal : curcumin 1/1mol) into unconventional and nontoxic glycerol/water solvent. Two stoichiometry of complex were obtained, 1 : 1 and 1 : 2 (metal/curcumin), respectively. On evaluation of in vitro stability, all complexes were found to provide a higher stability from curcumin alone.