Antioxidant activity of quercetin water solutions containing β-cyclodextrin
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| Authors: | Marcin Łukasiewicz1, Stanisław Kowalski1, Mgdalena Kulig1, Halina Gambuś1, Bohdan Achremowicz2 1Department of Carbohydrates Technology, Faculty of Food Technology, University of Agriculture in Kraków, ul. Balicka 122, 30-149 Kraków 2Department of Technology and Quality Evaluation of Plant Products, University of Rzeszów ul. A. Zelwerowicza 4 bud. D9, 35-601 Rzeszów |
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| Abstract : | The paper presents the results of research on the properties of ternary systems, quercetin/b-cyclodextrin/water. There was observed an increase in water solubility of quercetin by means of complexation with cyclodextrin. It was shown that the systems derived have a high ability to scavenge free radicals, and some basic parameters describing the complexation process were determined. For the first time, Apelblat and Buchowski-Ksiazczak solubility models were used to describe the process of increasing the solubility of quercetin by complexation. The paper presents also a study on the dynamics of the complexation process. It was found that quercetin forms 1:1 stoichiometry complexes with b-cyclodextrin. Formation of the complex increases the solubility of quercetin in water, but that does not relate directly to an increase in antioxidant properties of the solutions obtained. This fact is probably the consequence of limiting the availability of certain functional groups of quercetin by masking them inside of the cyclodextrin molecule. |
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| Keywords : | complexation, cyclodextrin, antioxidant, quercetin, solubility | ||||||||
| Language : | Polish | ||||||||