Synthesis and characterization of novel polyurethane elastomers that include curcumin with various cross-linked structures

In this work, new polyurethane elastomers were prepared by chain-extension with varying molar ratios of curcumin or blends of the curcumin and different cross-linkers (glycerol 1,3-diglycerolate diacrylate, glycerin, castor oil, acrylate epoxidized soybean oil). All of the used cross-linkers derive from renewable resources. Structural studies performed by means of infrared spectroscopy confirmed that curcumin has been successfully included into the backbone of the polyurethane chains. Thermogravimetric analysis showed better thermal stability for samples with a low content of curcumin. The mechanical properties (such as tensile strength and elongation at break) of the polyurethanes with low curcumin content have proven to be very good and are similar to the values of the compared cross-linked polyurethanes.