Inclusion Complex of Sea Buckthorn Fruit Oil with β‐Cyclodextrin: Preparation Characterization and Antioxidant Activity

Abstract

AbstractThis study aims to produce an inclusion complex between β‐cyclodextrin (β‐CD) and sea buckthorn fruit oil (SBFO) by using the saturated aqueous solution method and then to compare the resultant solution with the crude mixtures. In this study, the SBFO is extracted by Soxhlet extraction, which is optimized through the single‐factor test. The main constituent of the SBFO is identified by gas chromatography‐mass spectrometry (GC‐MS), which confirms eight fatty acids. Fourier transform infrared spectroscopy, thermogravimetric analysis‐differential scanning calorimetry, optical microscopy, scanning electron microscopy, and the result‐characterized synthesized compounds confirm the formation of stable inclusion compounds by the SBFO with β‐CD. The yield values of the inclusion complex and the SBFO loading content are 64.87 ± 2.26% and 9.2 ± 1.58%, respectively. Comparing the crude fruit oil, β‐CD–SBFO, and saponified fruit oil reveals differences in their 2,2‐diphenyl‐1‐pycrylhydrazyl and 2,2′‐azinobis‐(3‐ethylbenzthiazoline‐6‐sulfonate) antioxidant activities. These findings suggest that the SBFO inclusion complex after β‐cyclodextrin is stabilized and is a good antioxidant. This solution improves the inadequacy of the water solution and the instability of the SBFO. This study also implies that β‐CD is a cost‐effective and straightforward carrier for extending the applications of SBFO as a food or medicinal additive.Practical applications: In this experiment, the SBFO is converted from oil to powder to increase its efficacy as an additive to health and food products.