Title of article :
Characterization and Antioxidant Activity of the Complex of Phloridzin and Hydroxypropyl-β-cyclodextrin
Author/Authors :
Yuan, Erdong South China University of Technology - College of Light Industry and Food Science, China , Liu, Benguo Henan Institute of Science and Technology - School of Food Science, China , Li, Wei Hubei University of Technology - College of Biological Engineering, China. , Li, Qiong South China University of Technology - School of Chemistry and Chemical Engineering, China
Abstract :
Purpose: To improve the aqueous solubility of phloridzin by complexing it with hydroxypropyl-β- cyclodextrin (HP-β-CD). Methods: The complex of phloridzin with HP-β-CD was prepared by freeze-drying method. The physicochemical properties of the complex were investigated by ultraviolet-visible spectrometry (UV), infrared spectrometry (IR), differential scanning calorimetry (DSC) and x-ray diffractometry (XRD). The antioxidant activity was examined by DPPH and ABTS radical-scavenging activities. Results: Phloridzin in the complex was molecularly dispersed in HP-β-CD matrix. The complex was an effective scavenger of DPPH and ABTS radicals. At a concentration of 0.8 mg/mL and 30μg/mL, DPPH and ABTS radical scavenging activities of the complex were 83.7 and 74.9 %, respectively. Conclusion: By forming inclusion complex with HP-β-CD, the solubility of phloridzin in water was significantly enhanced. The complex showed strong DPPH and ABTS radical scavenging activities.
Keywords :
Phloridzin , Hydroxypropyl , β , cyclodextrin , Complex , Antioxidant
Journal title :
Tropical Journal of Pharmaceutical Research
Journal title :
Tropical Journal of Pharmaceutical Research
