Supramolecular Complexes of β-Cyclodextrin with Conjugated Fatty Acids: Synthesis and Stability

DOI

10.2991/isils-19.2019.54How to use a DOI?

Keywords

inclusion complexes, β-cyclodextrin, α-eleostearic acid, yield, composition

Abstract

The supramolecular complex formation in aqueous solution between fatty acids (with the content of α-eleostearic acid more than 70%) and β-cyclodextrin, βCD, was supported by FT-IR and UV spectroscopies as well as by XRD-analysis. RP HPLC was utilized for investigation of the content of fatty acid in the inclusion complex and their stability. All results showed that the molecules of fatty acids were successfully included in the β-cyclodextrin cavity. The yield of the inclusion complex is up to 30.1% with a fatty acid content of 20.5%. Due to the formation of inclusion complex, the solubility, and stability of conjugated acids significant increase.

Copyright

© 2019, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Van Anh Nguyen
AU  - Anna Dudina
AU  - Victor Deineka
AU  - Thi Ngoc Anh Vu
AU  - Ludmila Deineka
AU  - Maxim Yapryntev
PY  - 2019/11
DA  - 2019/11
TI  - Supramolecular Complexes of β-Cyclodextrin with Conjugated Fatty Acids: Synthesis and Stability
BT  - Proceedings of the 1st International Symposium Innovations in Life Sciences (ISILS 2019)
PB  - Atlantis Press
SP  - 321
EP  - 324
SN  - 2468-5747
UR  - https://doi.org/10.2991/isils-19.2019.54
DO  - 10.2991/isils-19.2019.54
ID  - Nguyen2019/11
ER  -