Studies on the interactions between some flavonols and cyclodextrins

The interactions of some natural flavonols with α, β- and γ-Cds have been investigated. Guest molecules were galangin, kaempferol and quercetin. Inclusion complexes were prepared by kneading and freeze-drying. The complexes were characterized using different physico-chemical methods based on differential scanning calorimetry (DSC), infrared spectroscopy (IR) and NMR spectroscopy. In the proton and carbon spectra the effects of complexation on the chemical shifts of the internal and external protons of Cds in the presence of each flavonoid were observed. Moreover, the water-solubility of the flavonols in the presence of Cds was also evaluated. The increased solubility of quercetin and kaempferol in the presence of β-Cd was evidenced. For all three guests, multidimensional NMR experiments in DMSO and water are consistent with dynamic binding processes, dominated by insertion of the B ring into the wider rim of the Cd cavity.