Publication: The inclusion complex of oxyresveratrol in modified cyclodextrins: a thermodynamic, structural, physicochemical, fluorescent and computational study
Authors
Matencio Durán, Adrián ; López Nicolás, José Manuel ; García Carmona, Francisco
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Facultad de Biología
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Publisher
Elsevier
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DOI
https://doi.org/10.1016/j.foodchem.2017.04.027
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info:eu-repo/semantics/article
Description
Abstract
The interaction between oxyresveratrol (a type of stilbene with high biological activity) and modified cyclodextrins (CDs) was studied. Using HPLC-RP, was seen to form a 1:1 complex with all the CDs tested. The best CD in this respect was MβCD (KF = 606.65 ± 30.18 M−1), the complexation showing a strong dependence on pH and temperature: The complexation constant (KF) decreased as the pH and temperature increased. The thermodynamic parameters studied (ΔH°, ΔS° and ΔG°) showed negative entropy, enthalpy and Gibbs free energy change at 25 °C. In addition, fluorescence signal of oxyresveratrol increased when MβCD was added. The oxyresveratrol emission and excitation spectra were obtained for first time. A 1H NMR was carried out to study the structure of the complex and, DSC studied demonstrated the complexation. A computational study by molecular docking was made to complement the structural study.
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Citation
Food Chemistry 232 (2017) 177–184
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