Characterization of cyclodextrin complexes with turmeric oleoresin

Zaibunnisa Abdul Haiyee, Norashikin Saim, Mamot Said, Rosli Md Illias, Wan Aida Wan Mustapha, Osman Hassan

Research output: Contribution to journalArticle

38 Citations (Scopus)

Abstract

Turmeric rhizome oleoresin (TRO) was successfully solubilised in aqueous solution by forming inclusion complexes with β-cyclodextrin (BCD) and γ-cyclodextrin (GCD). To investigate molecular associations of BCD and/or GCD with the oleoresin, phase solubility studies were undertaken, using 1,8-cineole (C10H18O) and ar-tumerone (C15H20O) as marker compounds to represent turmeric oleoresin. In the presence of cyclodextrins, the solubility of 1,8-cineole and ar-tumerone were enhanced. Based on the stability constant, k1:1, the GCD-complex was at least twice effective than BCD. Solid state inclusion complexes were also prepared, using kneading (K) and co-precipitation (CP) methods, and analysed using Fourier transform infrared (FTIR) spectrometry and scanning electron microscopy (SEM). The shift of C{double bond, long}O stretching to higher wavenumbers and strengthening of the C{single bond}O stretching band indicated the formation of a complex between CD and TRO. The new solid phase formed using the co-precipitation method, had a crystal structure which was completely different from the original morphology of oleoresin and cyclodextrins.

Original languageEnglish
Pages (from-to)459-465
Number of pages7
JournalFood Chemistry
Volume114
Issue number2
DOIs
Publication statusPublished - 15 May 2009

Fingerprint

Curcuma
oleoresins
turmeric
cyclodextrins
Cyclodextrins
coprecipitation
Rhizome
cineole
Coprecipitation
Solubility
rhizomes
Stretching
solubility
kneading
Fourier Analysis
crystal structure
Electron Scanning Microscopy
Spectrometry
aqueous solutions
spectroscopy

Keywords

  • β and γ-cyclodextrin
  • FTIR
  • Inclusion complex
  • Phase solubility
  • Turmeric oleoresin

ASJC Scopus subject areas

  • Food Science
  • Analytical Chemistry

Cite this

Characterization of cyclodextrin complexes with turmeric oleoresin. / Haiyee, Zaibunnisa Abdul; Saim, Norashikin; Said, Mamot; Illias, Rosli Md; Wan Mustapha, Wan Aida; Hassan, Osman.

In: Food Chemistry, Vol. 114, No. 2, 15.05.2009, p. 459-465.

Research output: Contribution to journalArticle

Haiyee, Zaibunnisa Abdul ; Saim, Norashikin ; Said, Mamot ; Illias, Rosli Md ; Wan Mustapha, Wan Aida ; Hassan, Osman. / Characterization of cyclodextrin complexes with turmeric oleoresin. In: Food Chemistry. 2009 ; Vol. 114, No. 2. pp. 459-465.
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