Development and validation of UV Spectrophotometric method for the estimation of Curcumin in cream formulation

Abstract

Introduction: Turmeric (Curcuma Longa Linn.) belongs to Zingiberaceae family, in which major constituents are curcuminoids (approx. 6%) of which curcumin constituents 50e60%. The standard Curcumin and isolated Curcumin creams were prepared by o/w emulsification technique. UVeVisible Spectrophotometric method has been developed for the determination of Curcumin in cream formulations by using pure Curcumin as a biomarker. Object: Validation of UV Spectrophotometric Method for estimation of Curcumin. Method: Isolation of curcuminwas done by defatting the powder of C. longa with n-hexane and extracted with acetone. The (O/W) emulsion-based creams were formulated using, emulsifier and other oil soluble components by incorporating standard curcumin and isolated curcumin separately. The spectrophotometric detection was carried out at an absorption maximum of 422 nm using methanol as solvent. The method was validated for linearity, accuracy, precision, limit of detection, and limit of quantitation. Result: Significant results have been found, it was found that Curcumin obeys linearity within the concentration range of 1 mg/mle7 mg/ml and coefficient correlation was found to be 0.999. The proposed method was found to be specific while estimating commercial formulations without interference of excipients. Conclusion: The developed method was found to be simple, sensitive, accurate, precise, reproducible & the most important cost effective and can be used for routine quality control analysis Curcumin. Key words: Curcuma longa, Emulsification, ICH guidelines, Isolation.