3559482
doi
10.5281/zenodo.3559482
oai:zenodo.org:3559482
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CHARACTERIZATION OF NUTRITIONAL COMPONENTS HYDROPHOBICITY BY HPLC BASED CHROMATOGRAPHIC TECHNIQUE
Twinkle S Rana*, Dr.Gautam Sonara2, Dr. Mahesh Salaraya2
1Shree Dhanvantary Pharmacy College, Kudsad Road, Near Railway Station, Kim (E)-394110. 2C. K. Pithawalla Institute of Pharmaceutical Science and Research, Surat.
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Creative Commons Attribution 4.0 International
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Curcumin, Resvertrol, Vitamin A, D3, E.
<p>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, D<sub>3, </sub>and <sub> </sub>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, D<sub>3, </sub>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 D<sub>3, </sub>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.</p>
Zenodo
2019-12-02
info:eu-repo/semantics/article
3559481
user-iajpr
1579533195.862681
1113735
md5:65140610a25baadcdb4174dd7b3a257a
https://zenodo.org/records/3559482/files/190906.pdf
public
10.5281/zenodo.3559481
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doi