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KMID : 1160620200250040449
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Preventive Nutrition and Food Science
2020 Volume.25 No. 4 p.449 ~ p.456
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Study of Flavonoid/Hydroxypropyl-β-Cyclodextrin Inclusion Complexes by UV-Vis, FT-IR, DSC, and X-Ray Diffraction Analysis
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Kim Ji-Sang
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Abstract
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The objective of this study was to investigate characterization of inclusion complexes of flavonoids with hydroxypropyl-β-cyclodextrin (HP-β-CD). The inclusion complexes of flavonoids with HP-β-CD was prepared by the freezedrying method and its characterization was investigated by different analytical techniques including ultraviolet-visible spectroscopy, Fourier transform infrared spectroscopy (FT-IR), differential scanning calorimetry, and X-ray diffractometry. The catechin/HP-β-CD complex exhibited the highest encapsulation efficiency (83.37%), followed by epicatechin/HP-β-CD (81.51%), morin hydrate/HP-β-CD (81.38%), and quercetin/HP-β-CD (81.16%). The inclusion complexes of HP-β- CD showed a decrease in the absorption of flavonoids with a small shift (?2 nm) of the λmax, while similar to the characteristic absorption peak of flavonoids. However, the FT-IR spectra of the flavonoid/HP-β-CD inclusion complexes did not display any features that were like the pure flavonoids, although the spectra were very similar to that of HP-β-CD. The melting point of flavonoids disappeared, and the thermal properties of HP-β-CD were altered following formation of the inclusion complex between flavonoids and HP-β-CD, resulting in a shift in the melting peak.
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KEYWORD
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flavonoids, hydroxypropyl-β-cyclodextrin, inclusion complex
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