期刊
FOOD CHEMISTRY
卷 132, 期 4, 页码 1651-1659出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2011.06.004
关键词
Flavonoids; Cyclodextrins; Nanoparticles; Karl Fischer water titration; Thermogravimetry; Differential scanning calorimetry; Structural descriptors
资金
- DAAD (Deutscher Akademischer Austausch Dienst, Germany) for KFT [A/09/02550]
- Ministry of Education and Research of Romania [PN2 62072/2008]
The paper presents a study regarding the obtaining, characterisation, and water evaluation of flavonoid (flavone, chrysin, naringenin, hesperetin, apigenin, fisetin, luteolin) and related compounds (cinnamic and caffeic acids, silybin)/cyclodextrin complexes. The thermogravimetric and calorimetric analyses indicate the formation of complexes, the presence of bioflavonoids and related compounds being revealed by the larger peaks from the calorimetric analysis (up to 250 degrees C): the dissociation of water and other volatiles (ethanol) is revealed by thermogravimetry. The Karl Fischer titration (KFT) water content of beta-cyclodextrin complexes obtained by crystallisation method was in the range of 8.8% (chrysin) to 12.6% (caffeic acid), and higher for ultrasonication method (9.4-13.3%). For alpha-cyclodextrin complexes the water content was lower (8.2-9.8%). KFT water content correlates with the hydrophobic descriptors (i.e. octanol-water partition coefficient). This observation demonstrates the molecular encapsulation of compounds such as bioflavonoids in cyclodextrin cavity by replacing of crystallisation water molecules with the more hydrophobic guest compounds. (C) 2011 Elsevier Ltd. All rights reserved.
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