Formation of inclusion compounds of (+)catechin with β-cyclodextrin in different complexation media: Spectral, thermal and antioxidant properties

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• 作者：Osvaldo Valarini Junior^a ; ^{osvaldo_valarinijr@hotmail.com} ; Joã ; o Henrique Dantas^a ; Carlos Eduardo Barã ; o^b ; Everton Fernando Zanoelo^c ; Lú ; cio Cardozo-Filho^a ; Flá ; vio Faria de Moraes^a
• 关键词：Inclusion compounds ; Complexation ; Cyclodextrin ; Catechin ; Characterization ; Antioxidant activity
• 刊名：The Journal of Supercritical Fluids
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：121
• 期：Complete
• 页码：10-18
• 全文大小：1605 K
• 卷排序：121

文摘

Inclusion compounds of catechin and cyclodextrin were formed. Inclusion was by maceration without solvent, with hexane and supercritical CO2. H NMR, XRD, FT-IR/ATR, FT-Raman, TGA and DSC analyses confirmed inclusion. The complexation method had no marked effect on the antioxidant activity of complexes. Complexation increased significantly the equilibrium antioxidant activity.