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Curcumin, 95% (total curcuminoid content), from Turmeric rhizome
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Curcumin, 95% (total curcuminoid content), from Turmeric rhizome
Curcumin, 95% (total curcuminoid content), from Turmeric rhizome
Curcumin, 95% (total curcuminoid content), from Turmeric rhizome
Thermo Scientific Chemicals

Curcumin, 95% (total curcuminoid content), from Turmeric rhizome

CAS: 458-37-7 | C21H20O6 | 368.39 g/mol
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Catalog number B21573.30
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644,00
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250 g
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Chemical Identifiers
CAS458-37-7
IUPAC Name(1E,4Z,6E)-5-hydroxy-1,7-bis(4-hydroxy-3-methoxyphenyl)hepta-1,4,6-trien-3-one
Molecular FormulaC21H20O6
InChI KeyZIUSSTSXXLLKKK-KOBPDPAPSA-N
SMILESCOC1=CC(\C=C\C(\O)=C\C(=O)\C=C\C2=CC=C(O)C(OC)=C2)=CC=C1O
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SpecificationsSpecification SheetSpecification Sheet
pHca 8-9 (yellow to orange-red)
Appearance (Color)Orange-yellow or orange
FormPowder or crystalline powder
Elemental AnalysisC: 68.47 ? 4%
Elemental AnalysisH: 5.47 ? 0.3%
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Curcumin is used for boron quantification. It inhibits lipoxygenase and cyclooxygenase. It acts as a dietary supplement and is used in pharmaceutical industry. It acts as a food coloring agent and acts as a food additive.

This Thermo Scientific Chemicals brand product was originally part of the Alfa Aesar product portfolio. Some documentation and label information may refer to the legacy brand. The original Alfa Aesar product / item code or SKU reference has not changed as a part of the brand transition to Thermo Scientific Chemicals.

Applications
Curcumin is used for boron quantification. It inhibits lipoxygenase and cyclooxygenase. It acts as a dietary supplement and is used in pharmaceutical industry. It acts as a food coloring agent and acts as a food additive.

Solubility
Soluble in acetone, dimethylsufoxide, ethanol and dimethyl formamide. Insoluble in water.

Notes
Incompatible with strong oxidizing agents.
RUO – Research Use Only

General References:

  1. Chen, F.; Li, B.; Tang, C. Nanocomplexation between Curcumin and Soy Protein Isolate: Influence on Curcumin Stability/Bioaccessibility and in Vitro Protein Digestibility. J. Agric. Food. Chem. 2015, 63 (13), 3559-3569.
  2. Gogoi, B.; Sarma, N. S.; Tang, C. Curcumin-Cysteine and Curcumin-Tryptophan Conjugate as Fluorescence Turn On Sensors for Picric Acid in Aqueous Media. ACS Appl. Mater. Interfaces 2015, 7 (21), 11195-11202.