FT-IR analysis on the inclusion complex of Β-Cyclodextrin with quercetin, naringenin, 3-Hydroxyflavone and chrysin via different preparation methods / Noor Amilia Khosim, Ainnie Rahayu Abdullah and Marina Mokhtar
Flavonoids are used widely in the pharmaceutical industry due to their anti-oxidative and anti-inflammatory properties. However, most of the flavonoids are poorly water-soluble. These experiments were conducted to prepare the inclusion complex of β-Cyclodextrin with selected flavonoids such as Querc...
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| Format: | Article |
| Language: | English |
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Universiti Teknologi MARA, Pulau Pinang
2015
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| Online Access: | http://ir.uitm.edu.my/id/eprint/11993/ http://ir.uitm.edu.my/id/eprint/11993/1/AJ_NOOR%20AMILIA%20KHOSIM%20EAJ%2015.pdf |
| Summary: | Flavonoids are used widely in the pharmaceutical industry due to their anti-oxidative and anti-inflammatory properties. However, most of the flavonoids are poorly water-soluble. These experiments were conducted to prepare the inclusion complex of β-Cyclodextrin with selected flavonoids such as Quercetin, Naringenin, 3-Hydroxyflavone and Chrysin. The methods used in complexing the host and guest molecules are modified physical mixture, kneading and freeze drying method by using the molar ratio of 1:1. The
complexations of the flavonoids tested were analyzed by the Fourier Transform Infrared (FT-IR)spectroscopy. Analysis results suggested that the best method to complex β-Cyclodextrin with Quercetin and Chrysin, were via modified
kneading method. Complexation of Naringenin and 3-Hydroxyflavone was best done via modified freeze drying and physical mixture method respectively. |
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