Journal article Open Access

CHARACTERIZATION OF NUTRITIONAL COMPONENTS HYDROPHOBICITY BY HPLC BASED CHROMATOGRAPHIC TECHNIQUE

Twinkle S Rana*, Dr.Gautam Sonara2, Dr. Mahesh Salaraya2

This work was aimed at determination of log p values of natural compound of great neutitional value. We have selected resveratrol, curcumin, vitamins such as A, D3, and   E for this work. Resveratrol and curcumin have been reported to possess diverse biological activities but have poor bioavailability. As reported in literature vitamins are essential for physiology of the body. The bioavailability of resveratrol, vitamins A, D3, E are said to be low due to hydrophobic nature. In this study hydrophobicity was determined via log p value by employing HPLC methods. The log p value of resveratrol ranged between 0.22 to 0.66, curcumin log p value ranged between 1.83 to 2.08 and for vitamin A the log p value ranged between 6.17 to 6.20. The log p value of vitamin D3, E cannot be determined by HPLC as none of mobile phase tested eluted those molecules within 2 hours. Hence HPLC method is not suitable for those molecules. The true values of log p of resveratrol and curcumin differed from predicted values reported in literature, hence further exploration needed in this regard.

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