NMR (H-1, ROESY) spectroscopic and molecular modelling investigations of supramolecular complex of beta-cyclodextrin and curcumin

作者：Jahed Vahid; Zarrabi Ali^*; Bordbar Abdol khalegh; Hafezi Mohammad Sadegh

来源：Food Chemistry, 2014, 165: 241-246.

DOI：10.1016/j.foodchem.2014.05.094

• beta-Cyclodextrin
• Curcumin
• NMR
• ROESY
• Molecular modelling

In this paper we have investigated the solubility enhancement of curcumin through inclusion complexation by beta-cyclodextrin as well as the topology and geometry of interaction between curcumin and carrier. For this purpose, the phase solubility of curcumin was assessed using Higuchi and Connors method, and the inclusion complex was characterised by 1D H-1 and 2D ROESY NMR analysis, and finally confirmed by molecular modelling. The phase solubility diagram demonstrated the A(L)-type which confirms an increase in curcumin solubility by increasing the concentration of beta-cyclodextrin. H-1 NMR and ROESY spectra results showed a cross-peak between H-3 proton of beta-cyclodextrin and the aromatic rings group of curcumin. This revealed the hydrophobic interactions between aromatic rings of curcumin and the cavity of beta-cyclodextrin. Finally, the enthalpy of formation was obtained from molecular modelling results which in turn indicated that the process is exothermic and low-energy interactions are involved in the inclusion complex formation.

• 出版日期2014-12-15