Formation of inclusion compounds of (+)catechin with β-cyclodextrin in different complexation media: Spectral, thermal and antioxidant properties
作者: Osvaldo Valarini JuniorJoão Henrique DantasCarlos Eduardo BarãoEverton Fernando ZanoeloLúcio Cardozo-FilhoFlávio Faria de Moraes
作者单位: 1Departamento de Engenharia Química, Universidade Estadual de Maringá(UEM), Maringá, PR, Brazil
2Instituto Federal do Paraná (IFPR), Paranavaí, PR, Brazil
3Departamento de Engenharia Química, Universidade Federal do Paraná (UFPR), Curitiba, PR, Brazil
刊名: The Journal of Supercritical Fluids, 2017, Vol.121 , pp.10-18
来源数据库: Elsevier Journal
DOI: 10.1016/j.supflu.2016.06.005
关键词: Inclusion compoundsComplexationCyclodextrinCatechinCharacterizationAntioxidant activity
原始语种摘要: Abstract(#br)The main aim of the current study was to include (+)catechin to form packing complexes with beta-cyclodextrin under three different complexation conditions. In particular, inclusion was by maceration without solvent, by involving hexane and supercritical carbon dioxide as complexation media, respectively. The examined responses were the spectral/thermal properties (determined by H NMR, XRD, FT-IR/ATR, FT-Raman, TGA and DSC), and the antioxidant activities (based on the DPPH assay) of the obtained inclusion compounds. The first set of responses supported qualitatively that inclusion compounds were formed under all the examined conditions of complexation, while the second group of results shown that the equilibrium antioxidant activity of the three different complexes were...
全文获取路径: Elsevier  (合作)
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影响因子:2.732 (2012)

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