| Literature DB >> 29287323 |
Qian Li1, Hongyu Pu1, Peixiao Tang2, Bin Tang1, Qiaomei Sun1, Hui Li1.
Abstract
This study prepared and investigated the inclusion complexes of propyl gallate (PG) with beta-cyclodextrin (β-CD) and its water-soluble derivatives dimethyl-beta-cyclodextrin (DM-β-CD), hydroxypropyl-beta-cyclodextrin (HP-β-CD), and sulfobutylether-beta-cyclodextrin (SBE-β-CD). Phase solubility studies indicated that the formed complexes were in 1:1 stoichiometry. FT-IR, PXRD, DSC, 1H-NMR, ROESY-NMR, and SEM analysis results confirmed the formation of the complexes. The NMR results indicated that the aromatic ring of PG was embedded into the CD cavity. The aqueous solubility of PG was markedly improved, and that of the PG/DM-β-CD complex increased by 365.3 times. In addition, the results of the antioxidant activity assay showed that the hydroxyl radical and superoxide radical scavenging capacities of the complexes increased by 3-11 times and 1-6.5 times, respectively, compared with those of PG under the same concentration. Therefore, CD/PG inclusion complexes with improved solubility and radical scavenging capacity can be used as water-soluble antioxidants in the food industry.Entities:
Keywords: Anti-oxidation; Beta-cyclodextrin (PubChem CID: 444041); Cyclodextrin; Dimethyl-beta-cyclodextrin (PubChem CID: 122143); Hydroxypropyl-beta-cyclodextrin (PubChem CID: 14049689); Inclusion complex; Propyl gallate; Propyl gallate (PubChem CID: 4947); Pyrogallol (PubChem CID: 1057); Safranin O (PubChem CID: 2723800); Sulfobutylether-beta-cyclodextrin (PubChem CID: 66577045); Water solubility
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Year: 2017 PMID： 29287323 DOI： 10.1016/j.foodchem.2017.11.065
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514