Fig. 2.

Chromatogram of standard curcumin, boiled curcumin mixture Cur-B1, and boiled curcumin mixture Cur-B2. The selected degradation products of curcumin (ferulic acid, vanillic acid, and vanillin) were identified by HPLC/UV. Overlapping picture of 1 μg/mL standard curcumin, 360 μg/mL Cur-B1, and 360 μg/mL Cur-B2 at 430 nm (a); 360 μg/mL Cur-B1 at 280 nm (b); 360 μg/mL Cur-B2 at 280 nm (c).