Abstract
In this study a complex of naringenin with hydroxypropyl-β-cyclodextrin (HP-β-CD) was prepared to improve the hydrophilicity of naringenin. The physicochemical properties of the complex were analyzed by ultraviolet-visible spectrometry (UV), infrared spectrometry (IR), X-ray diffractometry (XRD), differential scanning calorimetry (DSC). The result showed that naringenin had been molecularly dispersed in the HP-β-CD matrix, not forming a new compound and HPLC analysis showed that the solubility of naringenin in water was enhanced from 4.38 μg/mL to 1,272.31 μg/mL.
Highlights
Flavonoids, rich in fruits, teas, vegetables, and medicinal plants, have received the great attention and been studied extensively, since they have many curative effects such as antibacterial, antioxidant, antiviral, analgesic activities, etc [1,2]
We proved that the hydrophobicity of flavonoids could be improved by preparing their lecithin complexes [3,4]
Since naringenin is insoluble in water at room temperature, in this study we tried to prepare the complex of naringenin with HP-β-CD to improve its water solubility, which could become the basis of the application of flavonoids in food and medicine
Summary
Flavonoids, rich in fruits, teas, vegetables, and medicinal plants, have received the great attention and been studied extensively, since they have many curative effects such as antibacterial, antioxidant, antiviral, analgesic activities, etc [1,2]. We proved that the hydrophobicity of flavonoids could be improved by preparing their lecithin complexes [3,4]. Naringenin is a flavonoid which is considered to have a bioactive effect on human health as an antioxidant, free radical scavenger, anti-inflammatory, carbohydrate metabolism promoter, and immune system modulator [5]. Since naringenin is insoluble in water at room temperature, in this study we tried to prepare the complex of naringenin with HP-β-CD to improve its water solubility, which could become the basis of the application of flavonoids in food and medicine
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