{"id":2739,"date":"2015-04-20T12:41:00","date_gmt":"2015-04-20T12:41:00","guid":{"rendered":"https:\/\/chempublishers.com\/pjc\/?p=2739"},"modified":"2025-06-14T05:30:16","modified_gmt":"2025-06-14T05:30:16","slug":"pjc-0515","status":"publish","type":"post","link":"https:\/\/chempublishers.com\/Pakistan-journal-of-chemistry\/2015\/04\/20\/pjc-0515\/","title":{"rendered":"The Factors Effecting the Formation of Curcumin-Al (III) Complexes"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"2739\" class=\"elementor elementor-2739\" data-elementor-post-type=\"post\">\n\t\t\t\t<div class=\"elementor-element elementor-element-3807917 e-flex e-con-boxed e-con e-parent\" data-id=\"3807917\" data-element_type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div class=\"elementor-element elementor-element-f84add6 e-con-full e-flex e-con e-child\" data-id=\"f84add6\" data-element_type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-5b9ee11 elementor-widget elementor-widget-text-editor\" data-id=\"5b9ee11\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<table border=\"0\" width=\"100%\" cellspacing=\"0\" cellpadding=\"0\" align=\"center\">\n<tbody>\n<tr>\n<td>\n<div><strong>Research Article | Open Access<\/strong><\/div>\n<div class=\"item doi\"><span class=\"value\">Volume 5 | Issue 1 |&nbsp;<a href=\"https:\/\/chempublishers.com\/Pakistan-journal-of-chemistry\/wp-content\/uploads\/sites\/2\/2024\/12\/PJC-v05.i01.p05.pdf\" target=\"_blank\" rel=\"noopener\">https:\/\/doi.org\/10.15228\/2015.v05.i01.p05<\/a><\/span><\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<article class=\"obj_article_details\">\n<h5>The Factors Effecting the Formation of Curcumin-Al (III) Complexes<\/h5>\n<div class=\"row\">\n<div class=\"main_entry\">\n<p><span class=\"name\">A.M. Rawa&#8217;a<\/span><\/p>\n<p>Basic Sciences Section, College of Agriculture, University of Baghdad, Baghdad, Iraq<\/p>\n<p><span class=\"name\">N.M. Tariq<\/span><\/p>\n<p>Basic Sciences Section, College of Agriculture, University of Baghdad, Baghdad, Iraq<\/p>\n<p><span class=\"name\">S.U. Wisam<\/span><\/p>\n<p>Basic Sciences Section, College of Agriculture, University of Baghdad, Baghdad, Iraq<\/p>\n<p><\/p>\n<table border=\"0\" width=\"93%\" cellspacing=\"0\" cellpadding=\"0\" align=\"center\">\n<tbody>\n<tr>\n<td align=\"center\" valign=\"top\"><strong>Received<\/strong><br>05 Mar, 2015<\/td>\n<td align=\"center\" valign=\"top\"><strong>Accepted<\/strong><br>20 Sep, 2015<\/td>\n<td align=\"center\" valign=\"top\"><strong>Published<\/strong><br>05 Dec, 2015<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<div class=\"item abstract\">\n<p class=\"ql-align-justify\">Curcumin has been recognized as a potential natural drug to treat the Alzheimer\u2019s disease (AD) by chelating metal ions. In the present paper, curcumin\u2013Al (III) [Cur &#8211; Al (III)] complexes were synthesized in aqueous solution and characterized by UV-visible spectroscopy. The formation of complexes between Al (III) and curcumin in acidic condition, by using citric acid as catalyst were studied. The complex molar ratio [Cur &#8211; Al (III] was found to be 2:1 in buffer phosphate of pH 1.0, 1.5, 2.0, 3.0, 3.5 and 4.0. The optimum pH for the complex [Cur &#8211; Al (III)] formation was at phosphate buffer of pH=2.5, at this pH the complex [Cur. &#8211; Al (III)] was more stable than the other pH values (throughout the absorbance calculation at 531nm). About 92% of Al (III) was chelated by curcumin at pH 2.5 as compared with 1.0, 1.5, 2.0, 3.0, 3.5 and 4.0 pH values. Curcumin complexes (at pH 2.5) were thermally stable at 100 oC as compared with 75, 50 and 25oC respectively. The chemical shifts of spectrum shows that the curcumin was strongly interact with Al (III).<\/p>\n<\/div>\n<div class=\"item abstract\">\n<div>\n<h3 class=\"label\">How to Cite this paper?<\/h3>\n<div class=\"csl-entry\">\n<p><strong>APA-7 Style<\/strong><br>Rawa&#8217;a, A.M., Tariq, N.M., Wisam, S.U. (2015). The Factors Effecting the Formation of Curcumin-Al (III) Complexes.&nbsp;<a href=\"https:\/\/doi.org\/10.15228\/2015.v05.i01.p05\" target=\"_blank\" rel=\"noopener\"><em>Pakistan Journal of Chemistry<\/em>, 5(1), 30-35<\/a>. https:\/\/doi.org\/10.15228\/2015.v05.i01.p05<\/p>\n<p><strong>ACS Style<\/strong><br>Rawa&#8217;a, A.M.; Tariq, N.M.; Wisam, S.U. The Factors Effecting the Formation of Curcumin-Al (III) Complexes.&nbsp;<a href=\"https:\/\/doi.org\/10.15228\/2015.v05.i01.p05\" target=\"_blank\" rel=\"noopener\"><em>Pak. J. Chem.<\/em>&nbsp;2015, 5, 30-35<\/a>. https:\/\/doi.org\/10.15228\/2015.v05.i01.p05<\/p>\n<p><strong>AMA Style<\/strong><br>Rawa&#8217;a AM, Tariq NM, Wisam SU. The Factors Effecting the Formation of Curcumin-Al (III) Complexes.&nbsp;<a href=\"https:\/\/doi.org\/10.15228\/2015.v05.i01.p05\" target=\"_blank\" rel=\"noopener\"><em>Pakistan Journal of Chemistry<\/em>. 2015; 5(1): 30-35<\/a>. https:\/\/doi.org\/10.15228\/2015.v05.i01.p05<\/p>\n<p><strong>Chicago\/Turabian Style<\/strong><br>Rawa&#8217;a, A., M., N. M. Tariq, and S. U. Wisam. 2015. &#8220;The Factors Effecting the Formation of Curcumin-Al (III) Complexes&#8221;&nbsp;<a href=\"https:\/\/doi.org\/10.15228\/2015.v05.i01.p05\" target=\"_blank\" rel=\"noopener\"><em>Pakistan Journal of Chemistry<\/em>&nbsp;5, no. 1: 30-35<\/a>. https:\/\/doi.org\/10.15228\/2015.v05.i01.p05<\/p>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"item copyright\">\n<p><a href=\"https:\/\/creativecommons.org\/licenses\/by\/4.0\/\" rel=\"license\"><img decoding=\"async\" src=\"https:\/\/i.creativecommons.org\/l\/by\/4.0\/88x31.png\" alt=\"Creative Commons License\"><\/a><\/p>\n<p>This work is licensed under a&nbsp;<a href=\"https:\/\/creativecommons.org\/licenses\/by\/4.0\/\" rel=\"license\">Creative Commons Attribution 4.0 International License<\/a>.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/article>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-4417070 e-con-full e-flex e-con e-child\" data-id=\"4417070\" data-element_type=\"container\">\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Research Article | Open Access Volume 5 | Issue 1 |&nbsp;https:\/\/doi.org\/10.15228\/2015.v05.i01.p05 The Factors Effecting the Formation of Curcumin-Al (III) Complexes A.M. Rawa&#8217;a Basic Sciences Section, College of Agriculture, University of Baghdad, Baghdad, Iraq N.M. Tariq Basic Sciences Section, College of Agriculture, University of Baghdad, Baghdad, Iraq S.U. Wisam Basic Sciences Section, College of Agriculture, University [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2739","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>The Factors Effecting the Formation of Curcumin-Al (III) Complexes - Pakistan Journal of Chemistry<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/chempublishers.com\/Pakistan-journal-of-chemistry\/2015\/04\/20\/pjc-0515\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Factors Effecting the Formation of Curcumin-Al (III) Complexes - Pakistan Journal of Chemistry\" \/>\n<meta property=\"og:description\" content=\"Research Article | Open Access Volume 5 | Issue 1 |&nbsp;https:\/\/doi.org\/10.15228\/2015.v05.i01.p05 The Factors Effecting the Formation of Curcumin-Al (III) Complexes A.M. 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