Complexation of morin with three kinds of cyclodextrin - A thermodynamic and reactivity study

Jullian C.; Orosteguis, T; Perez-Cruz, F; Sánchez P.; Mendizabal, F; Olea Azar C.

Abstract

Properties of inclusion complexes between morin (M) and β-cyclodextrin (βCD), 2-hydroxypropyl-β-cyclodextrin (HPβCD) and Heptakis (2,6-O-di methyl) β-cyclodextrin (DMβCD) such as aqueous solubility and the association constants of this complex have been determined. The water solubility of morin was increased by inclusion with cyclodextrins. The phase-solubility diagrams drawn from UV spectral measurements are of the A L-type. Also ORAC FL studies were done. An increase in the antioxidant reactivity is observed when morin form inclusion complex with the three cyclodextrin studied. Finally, thermodynamics studies of cyclodextrin complexes indicated that for DMβCD the inclusion is primarily enthalpy-driven process meanwhile βCD and HPβCD are entropy-driven processes. This is corroborated by the different inclusion geometries obtained by 2D-NMR. © 2007 Elsevier B.V. All rights reserved.

Más información

Título según WOS: Complexation of morin with three kinds of cyclodextrin - A thermodynamic and reactivity study
Título según SCOPUS: Complexation of morin with three kinds of cyclodextrin. A thermodynamic and reactivity study
Título de la Revista: SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
Volumen: 71
Número: 1
Editorial: PERGAMON-ELSEVIER SCIENCE LTD
Fecha de publicación: 2008
Página de inicio: 269
Página final: 275
Idioma: English
URL: http://linkinghub.elsevier.com/retrieve/pii/S1386142507007032
DOI:

10.1016/j.saa.2007.12.020

Notas: ISI, SCOPUS