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Original Research Article | OPEN ACCESS

Characterization and Antioxidant Activity of the Complex of Phloridzin and Hydroxypropyl-β-cyclodextrin

Erdong Yuan1, Benguo Liu2, Wei Li3, Qiong Li4

1College of Light Industry and Food Science, South China University of Technology, Guangzhou 510640; 2School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003; 3College of Biological Engineering, Hubei University of Technology, Wuhan 430068; 4School of Chemistry and Chemical Engineering, South China University of Technology, Guangzhou 510640, China.

For correspondence:-  Qiong Li   Email: qiongli@scut.edu.cn   Tel:+862087111884

Received: 11 June 2012        Accepted: 21 July 2012        Published: 16 August 2012

Citation: Yuan E, Liu B, Li W, Li Q. Characterization and Antioxidant Activity of the Complex of Phloridzin and Hydroxypropyl-β-cyclodextrin. Trop J Pharm Res 2012; 11(4):545-551 doi: 10.4314/tjpr.v11i4.4

© 2012 The authors.
This is an Open Access article that uses a funding model which does not charge readers or their institutions for access and distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0) and the Budapest Open Access Initiative (http://www.budapestopenaccessinitiative.org/read), which permit unrestricted use, distribution, and reproduction in any medium, provided the original work is properly credited..

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 30 mg/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-^6;-cyclodextrin, Complex, Antioxidant

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