Effect of the storage temperature on curcumin content in food supplement by spectrophotometry method

Risa Indriani; Agus Muhamad Hatta; Ninik Irawati

doi:10.1117/12.2504989

11 April 2019 Effect of the storage temperature on curcumin content in food supplement by spectrophotometry method

Risa Indriani, Agus Muhamad Hatta, Ninik Irawati

Proceedings Volume 11044, Third International Seminar on Photonics, Optics, and Its Applications (ISPhOA 2018); 110440M (2019) https://doi.org/10.1117/12.2504989
Event: Third International Seminar on Photonics, Optics, and Its Applications (ISPhOA 2018), 2018, Surabaya, Indonesia

Abstract

Curcumin stability is strongly influenced by temperature because if storage is not done properly then its bioavability will be low in the body, in fact the storage of curcumin does not always correspond to storage advice due to lack of temperature control. This study was conducted to determine the effect of Curcuma Plus Immuns storage temperature containing curcumin by spectrophotometry method. The samples of Curcuma Plus Imuns were stored in three different conditions: cold temperature (4 °C), room temperature (27 °C), and hot temperature (48 °C), then the sample was dissolved in 96% ethanol, and checked its power intensity using optical power meter Thorlabs. The result of characterization of curcumin optical properties in the sample of Curcuma Plus Imuns shows that curcumin has the highest absorbance value at 410 nm wavelength. Storage of Curcuma Plus Immunes in cold and hot temperatures can cause the concentration of curcumin to decrease, so storage at room temperature is the best storage temperature.

Citation Download Citation

Risa Indriani, Agus Muhamad Hatta, and Ninik Irawati "Effect of the storage temperature on curcumin content in food supplement by spectrophotometry method", Proc. SPIE 11044, Third International Seminar on Photonics, Optics, and Its Applications (ISPhOA 2018), 110440M (11 April 2019); https://doi.org/10.1117/12.2504989

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