Studying the Formation and Stabilization of Cur-Al+3 Complexes by Using Tartaric Acid as Catalyst

Abstract

The aluminum cooking wares that were using in many countries, especially the developing countries be a source of free aluminum. Aluminum is recognized as a public health concern because of its potential toxic effects on human health. The present study was undertaken to determine the effectiveness of curcumin (CUR) in reducing the toxicity of leached aluminum through formation stable complexes. The available rhizomes in local markets contain 8.5% of curcumin as crude pigment. The maximum absorbance of curcumin at different pH values was determined. The curcumin-Al+3 complex was prepared by using tartaric acid as catalyst, at different pH values which in turn reflect the elimination percentages of Al+3 from the solution. The highly complexation was observed at pH 2.5, 3.0, 3.5 and 4.0. The Al+3 elimination at these pH values were 61.30,61.95,58.71 and 56.40% respectively. The stability of cur-Al+3 complexes at 25, 50, 75 and 100oC for 60 min at pH 2.5 represent 96.94, 96.29, 95.55 and 95.52 % of the initial concentration respectively. The identification of curcumin and its complex with Al+3 by using Fourier-transform infrared spectroscopy (FT-IR) was achieved. The leached aluminum from three regions of aluminum cooking wares (local, Syrian and Iranian) were determined at different pH values, 1.5, 2.5, 3.5, 4.5, 5.5 and 6.5 at boiling point. In general, Iranian cooking ware leached more aluminum comparing with Syrian and local cooking wares. The elimination percentages of leached aluminum by using the most leaching cooking ware (Iranian) were 61.30 and 58.71% at 2.5 and 3.5 pH respectively, which is high comparing with other pH values.