| Literature DB >> 30583356 |
Miriana Kfoury1, Chantal Geagea1, Steven Ruellan2, Hélène Greige-Gerges1, Sophie Fourmentin3.
Abstract
Caffeic acid is a natural phenylpropanoid that exhibits various health benefits. However, it suffers from a poor aqueous solubility limiting its application. This drawback could be overcome by complexation in cyclodextrins (CD) or cosolvency. Herein, we investigated, for the first time, the combined effect of CD and ethanol as cosolvent on complexation, solubilization and antioxidant activity of caffeic acid. Results showed that CD, ethanol and their combined use enhanced the solubility of this phenylpropanoid. However, the presence of ethanol affects the formation of inclusion complexes as lower formation constants (Kf) and complexation efficiencies (CE) were obtained while increasing the ethanol percentage (0-45% v/v). No inclusion complex could be observed at 45% v/v ethanol. These results were confirmed by 2D DOSY and 2D ROESY NMR experiments. Furthermore, the antioxidant activity of caffeic acid in the combined system was enhanced consequent to its increased solubility.Entities:
Keywords: Antioxidant; Caffeic acid; Cosolvent; Cyclodextrin; Ethanol; NMR; Solubility
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Year: 2018 PMID： 30583356 DOI： 10.1016/j.foodchem.2018.11.055
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514