Reversed phase High Performance Liquid Chromatography used for the physicochemical and thermodynamic characterization of piceatannol/β-cyclodextrin complex

Piceatannol is one of resveratrol derivatives having health promoting potential. However, its low water-solubility and bioavailability could limit its use in both food and pharmaceutical fields. The aim of this work is the study of piceatannol complexation by β-cyclodextrin (β-CD) in aqueous media. The complex formed could improve the bioavailability, the solubility and the stability of piceatannol. The method used was based on RP-HPLC in which, β-CD was added to methanol/water mixtures mobile phases. The apparent formation constant of piceatannol/β-cyclodextrin complex was determined. Within the concentration interval studied (0–4 mM), whenever the concentration of β-CD increased, retention time of piceatannol decreased; indicating an enhancement of solubility due to the formation of the piceatannol/β-CD complex. The formation constants (KF) of the piceatannol/β-CD complex varied significantly with both the methanol concentration in the water–methanol mixture and the temperature. Moreover, in all the physicochemical conditions tested, the stoichiometry of piceatannol/β-CD complex was 1:1. Finally, the thermodynamic parameters were determined: ΔG° = -13.123 kJ mol−1, ΔH° = −33. 265 kJ mol−1 and ΔS° = −67.559 J mol−1 K−1.

► The first attempt to study the complexation of piceatannol with β-cyclodextrin. ► HPLC with UV–vis detection was used for characterization of complex in solution. ► Decreasing retention times with increasing β-cyclodextrin concentration confirmed the complex formation.