Stabilization of Polyphenolic Antioxidants Using Inclusion Complexation with Cyclodextrin and Their Utilization as the Fresh-food Preservative

Abstract

Insoluble polyphenol antioxidants, quercetin and catechin, were stabilized through the complexation with cyclodextrin to increase heat and pH stabilities. Comparison of inclusion complex formabilities of quercetin and catechin with , and revealed to be the most suitable result. Optimal molar mixing ratio of and quercetin or catechin for inclusion complex formation was found to be 1 : 1. Inclusion complexation was confirmed using differential scanning calorimetry. Solubility of inclusion complexes increased compared with native antioxidants, Stability against temperature and pH of inclusion complex analyzed revealed antioxidant activities of and catechin inclusion complexes have higher stabilization compare to raw quercetin and catechin. Peroxide value of linoleic acid dissolved in water decreased substantionally after using inclusion complex. inclusion complex can be used effectively as a fresh-food preservative.