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Complexation of Eugenol (EG), as Main Component of Clove Oil and as Pure Compound, with β- and HP-β-CDs
dc.contributor.author | Hernández Sánchez, Pilar | |
dc.contributor.other | López Miranda, Santiago | |
dc.contributor.other | Lucas Abellán, Carmen | |
dc.contributor.other | Núñez DElicado, Estrella | |
dc.date.accessioned | 2019-09-10T10:44:01Z | |
dc.date.available | 2019-09-10T10:44:01Z | |
dc.date.issued | 2012-08-06 | |
dc.identifier.issn | 2048-7177 | |
dc.identifier.uri | http://hdl.handle.net/10952/4059 | |
dc.description.abstract | Eugenol, both in its pure form (EG) and included in essential clove oil (CO) was successfully solubilized in aqueous solution by forming inclusion complexes with β-cyclodextrins (β-CDs) and its modified hydroxypropyl-β-CDs (HP-β-CDs). To investigate the molecular association between β-CDs/HP-β-CDs with pure EG and essential CO, phase solubility studies were undertaken. Essential CO formed insoluble complexes with β-CDs, but not with HP-β-CDs. The work clearly demonstrates complexes formation follow an order higher than 1:1 when high essential CO and β-CDs concentrations were used, however it was 1:1 in the case of essential CO-HP-β-CDs complexes. When pure EG was studied the results indicated that EG could form 1:1 inclusion complexes with β-CDs and HP-β-CDs. Based on the studies, the Kc values for pure EG were 4555 ± 225 M−1 and 10,633 ± 614 M−1 for β-CDs and HP-β-CDs, respectively, and 2005 ± 199 M−1 for essential CO-HP-β-CDs. These finding indicate that CDs are suitable for encapsulating EG. | es |
dc.language.iso | en | es |
dc.publisher | Scientific Research | es |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 Internacional | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
dc.subject | Eugenol | es |
dc.subject | Essential clove oil | es |
dc.subject | β-CDs | es |
dc.subject | HP-β-CDs | es |
dc.title | Complexation of Eugenol (EG), as Main Component of Clove Oil and as Pure Compound, with β- and HP-β-CDs | es |
dc.type | article | es |
dc.rights.accessRights | openAccess | es |
dc.journal.title | Food and Nutrition Sciences | es |
dc.volume.number | 3 | es |
dc.description.discipline | Ciencias de la Alimentación | es |
dc.identifier.doi | 10.4236/fns.2012.36097 | es |