Physicochemical properties, antioxidant action and practical application in fresh cheese of the solid inclusion compound γ-cyclodextrin·quercetin, in comparison with β-cyclodextrin·quercetin
| Autor: | Maria João Barroca, Ana Bárbara Pereira, Aida Moreira da Silva, Maria Paula M. Marques, Susana S. Braga |
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| Rok vydání: | 2020 |
| Předmět: |
chemistry.chemical_classification
Chromatography Antioxidant Cyclodextrin DPPH General Chemical Engineering medicine.medical_treatment Radical 02 engineering and technology General Chemistry 010402 general chemistry 021001 nanoscience & nanotechnology 01 natural sciences 0104 chemical sciences Inclusion compound lcsh:Chemistry Thermogravimetry chemistry.chemical_compound Nutraceutical lcsh:QD1-999 chemistry medicine 0210 nano-technology Quercetin |
| Zdroj: | Repositório Científico de Acesso Aberto de Portugal Repositório Científico de Acesso Aberto de Portugal (RCAAP) instacron:RCAAP Arabian Journal of Chemistry, Vol 13, Iss 1, Pp 205-215 (2020) |
| ISSN: | 1878-5352 |
| Popis: | Quercetin is an antioxidant flavonol very sensible to light and oxidants that can benefit from stabilisation by encapsulation into cyclodextrins. In this work we study the solid inclusion compounds of quercetin with β- and γ-cyclodextrins (β-CD and γ-CD) obtained by freeze-drying. Combined results from microanalysis, FT-IR, powder X-ray diffraction, 13C{1H} CP/MAS NMR spectroscopy and thermogravimetry demonstrating that γ-CD, having a larger cavity, is the most adequate host to form a stable inclusion complex with quercetin. The anti-peroxidation capacity of the compounds was determined and followed the order β-CD·quercetin ≫ quercetin > γ-CD·quercetin. Both γ-CD·quercetin and β-CD·quercetin are able to inhibit DPPH radicals at a rate three times faster than pure quercetin, but their EC50 is higher (50 μM vs 17 μM for quercetin). The practical applicability of the two CD·quercetin adducts as nutraceutical additives in fresh cheese was established. Fortified fresh cheese had a firmer texture and yellowish colour, but no significant changes in the overall sensorial qualities were found by a panel of non-trained tasters when compared with the control (non-treated fresh cheese). Keywords: Quercetin, Cyclodextrin inclusion, Antioxidant, Fresh cheese, Sensorial evaluation |
| Databáze: | OpenAIRE |
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