Objective: To investigate effects of different extracted fractions from Curcumia long on the stability of curcumin. There are some constituents that can stabilize curcumin.
Method: To add the extracts obtained from C. long were water, alcohol, acetone, ether, ethyl acetate, petroleum ether to pure solution of curcumin. To determine the change of curcumin by high performance liquid chromatography (HPLC). To investigate the dynamics of curcumin degradation.
Result: The stability obtained from alcohol, acetone, ether, ethyl ether all improved the stabilization of curcumin. 80% Alcohol extract had the optimal stabilizineg ability for curcumin.
Conclusion: The extracts from alcohol are more stable than pure curcumin at same conditions. The stability of curcumin is improved by alcohol extracts.