COMPLEXATION OF OLEUROPEIN AND TRANS-CINNAMIC ACID WITH CYCLODEXTRINS

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Abstract

The complexation of oleuropein and trans-cinnamic acid with α-, β-, and γ-cyclodextrin has been studied in aqueous model systems by light scaterring. The influence of various parameters (pH, concentration, reaction time, nature of cyclodextrin) has been thoroughly examined. The formation of binary (1:1) inclusion complexes and the higher inclusion ability of β-CD for both compounds has been indicated. Trans-cinnamic acid was extracted from olive olive oil following its complexation with β-CD at satisfactory recovery levels.

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