کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1187565 963469 2009 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Characterization of cyclodextrin complexes with turmeric oleoresin
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Characterization of cyclodextrin complexes with turmeric oleoresin
چکیده انگلیسی

Turmeric rhizome oleoresin (TRO) was successfully solubilised in aqueous solution by forming inclusion complexes with β-cyclodextrin (BCD) and γ-cyclodextrin (GCD). To investigate molecular associations of BCD and/or GCD with the oleoresin, phase solubility studies were undertaken, using 1,8-cineole (C10H18O) and ar-tumerone (C15H20O) as marker compounds to represent turmeric oleoresin. In the presence of cyclodextrins, the solubility of 1,8-cineole and ar-tumerone were enhanced. Based on the stability constant, k1:1, the GCD-complex was at least twice effective than BCD. Solid state inclusion complexes were also prepared, using kneading (K) and co-precipitation (CP) methods, and analysed using Fourier transform infrared (FTIR) spectrometry and scanning electron microscopy (SEM). The shift of CO stretching to higher wavenumbers and strengthening of the CO stretching band indicated the formation of a complex between CD and TRO. The new solid phase formed using the co-precipitation method, had a crystal structure which was completely different from the original morphology of oleoresin and cyclodextrins.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 114, Issue 2, 15 May 2009, Pages 459–465
نویسندگان
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