Abstract
In this study, a molecularly imprinted polymer (MIP)-based extraction process for determining curcumin in food samples was carried out. MIP and NIP were thermally synthesized in acetonitrile solvent (porogen) using methacrylic acid as a functional monomer, ethylene glycol dimethacrylate as a cross-linking agent, azobisisobutyronitrile as an initiator, and curcumin as a template molecule. Parameters affecting the synthesis process, such as temperature, the ratio of the components in the reaction, and the extraction solvent, were investigated. The characteristics of the synthesized material were examined using infrared spectroscopy and scanning electron microscopy. The maximum adsorption capacity of the material was found to be 1.34 mg/g MIP with an adsorption efficiency of 89.96% for MIP and 12.35% for NIP. The MIP material exhibited high selectivity for curcumin compared to other compounds such as quercetin (18.00%), rutin (14.74%), and ketoconazole (0.00%). The analysis method for curcumin using the MIP material was performed with validated parameters including linear range (1 – 25 mg/L, r2 = 0.9997), accuracy (recovery rate of 90.90 %), precision (RSDR = 0.338 %, RSDr = 1.591 %), detection limit (0.051 mg/L), and quantification limit (0.156 mg/L). The validation results indicated that the HPLC-DAD method was entirely suitable for analyzing the curcumin content in food samples.
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