Food Science and Biotechnology
→ Food Science and Biotechnology 2021 ; 30(6): 807-814
Antioxidant activity of β-cyclodextrin inclusion complexes containing trans-cinnamaldehyde by DPPH, ABTS and FRAP
Yeon-Ji Jo1 • Han-Seul Cho2 • Ji-Yeon Chun3
1 Animal Resources Research Center, Konkuk University, Seoul 05029, Republic of Korea 2 Korea Agency of HACCP Accreditation and Services, Yeonje-ri 28160, South Korea 3 Department of Food Bioengineering, Jeju National University, 63243, Jeju-si, Jeju Special Self-Governing Province, South Korea
This study was carried out to observed β-cyclodextrin (β-CD) inclusion complexes containing trans-cinnamaldehyde (CIN) by using DPPH, ABTS and FRAP assay. Antioxidative ability was compared between pure CIN and β-CD-CIN inclusion complexes and particle size, encapsulation efficiency, and temperature-dependent release of inclusion complexes were investigated. High concentration of β-CD (1.8%) as well as guest oil 1:3 molar ratio (β-CD:CIN) influenced on particle size bigger during self-assembly process. And particle sizes were increased as storage period. In the antioxidant capacity results, pure β- CD (1.8%) was antioxidative without CIN especially at FRAP assay. Antioxidant activity dramatically increased after 1:1 molar ratio (1.8% β-CD:CIN), especially at DPPH assay and ABTS•+ assay. In this study, β-CD complexation enhanced CIN solubility and affected increase the antioxidant activity of the CIN. Moreover, we need to consider that molar ratio of between β-CD concentration and CIN is effective manufacturing condition to improve antioxidant activity of β-CD-CIN inclusion complexes.
β-Cyclodextrin · Inclusion complex · Trans-cinnamaldehyde · Antioxidant · Release
Food Science and Biotechnology 2021 ; 30(6): 807-814