Naslov
Influence of disaccharides on complex formation of β-cyclodextrin with catechin

Autori
Buljeta, Ivana ; Pichler, Anita ; Šimunović, Josip ; Kopjar, Mirela

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
XIV Meeting of Young Chemical Engineers - Book of abstracts / Žižek, Krunoslav ; Katančić, Zvonimir ; Kovačić, Marin - Zagreb, 2022, 37-37

Skup
XIV. susret mladih kemijskih inženjera (SMLKI 2022)

Mjesto i datum
Zagreb, Hrvatska, 24.02.2022. - 25.02.2022

Vrsta sudjelovanja
Poster

Vrsta recenzije
Domaća recenzija

Ključne riječi
catechin ; β-cyclodextrin ; sucrose ; trehalose

Sažetak
Catechin is a naturally occurring polyphenol that belongs to a group of flavonoids. Considering catechin's positive antimicrobial, antiallergic, anti-inflammatory and anticancer effects, it’s a compound with potential applications in foods and drugs. Its shortcomings, such as light and oxygen sensitivity, sparingly water solubility and astringency, could be overcome by encapsulation. In the present study, inclusion complex of catechin with β-cyclodextrin using co- precipitation method, followed by freeze-drying, was prepared and analyzed. Influence of disaccharides (trehalose and sucrose) addition on catechin encapsulation was also investigated. Catechin concentrations were determined by HPLC analysis, and the antioxidant activity of the samples was assessed. Additionally, FTIR analysis was performed to confirm encapsulation. The results showed that catechin concentrations in samples ranged from 3.12 mg/g to 3.35 mg/g and that the addition of disaccharides negatively affected catechin encapsulation. Antioxidant activity had the same trend and increased with higher catechin concentrations in samples. By observing IR spectrum, it was noticed that some bands at β-cyclodextrin were shifted when catechin was present, which could be related to formation of intra-molecular hydrogen bonds. These results contribute to better insight into catechin behavior in food systems where disaccharides are usually present. Also, catechin/β-cyclodextrin inclusion complex could find its application in food products as an ingredient for antioxidants enrichment.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA