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Study of Flavonoid/Hydroxypropyl-β-Cyclodextrin Inclusion Complexes by UV-Vis, FT-IR, DSC, and X-Ray Diffraction
1Department of Food and Nutrition, Kyungnam University, Gyeongnam 51767, Korea.
Preventive Nutrition and Food Science
|January 28, 2021
Summary
This study characterized flavonoid inclusion complexes with hydroxypropyl-β-cyclodextrin (HP-β-CD) using various analytical methods. Catechin/HP-β-CD showed the highest encapsulation efficiency, indicating successful complex formation.
Area of Science:
- Pharmaceutical Sciences
- Materials Science
- Supramolecular Chemistry
Background:
- Flavonoids are natural compounds with therapeutic potential.
- Hydroxypropyl-β-cyclodextrin (HP-β-CD) is a cyclodextrin derivative used to enhance drug solubility and bioavailability.
- Flavonoid-HP-β-CD inclusion complexes can improve the physicochemical properties of flavonoids.
Purpose of the Study:
- To investigate the characterization of inclusion complexes formed between various flavonoids and HP-β-CD.
- To evaluate the encapsulation efficiency of these complexes.
- To understand the structural and thermal changes upon complex formation.
Main Methods:
- Preparation of inclusion complexes using the freeze-drying method.
- Characterization via ultraviolet-visible spectroscopy (UV-Vis).
- Fourier transform infrared spectroscopy (FT-IR), differential scanning calorimetry (DSC), and X-ray diffractometry (XRD).
Main Results:
- Catechin/HP-β-CD exhibited the highest encapsulation efficiency (83.37%).
- UV-Vis spectroscopy showed a decrease in flavonoid absorption with a slight λmax shift.
- FT-IR, DSC, and XRD indicated changes in flavonoid structure and thermal properties upon complexation, with spectra resembling HP-β-CD.
Conclusions:
- Flavonoid-HP-β-CD inclusion complexes were successfully prepared and characterized.
- The freeze-drying method yielded complexes with high encapsulation efficiencies.
- Analytical techniques confirmed the formation of inclusion complexes, demonstrating altered physicochemical properties.
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