Complexation between oleanolic and maslinic acids with native and modified cyclodextrins

Oleanolic (OA) and maslinic (MA) acids are two natural triterpenoids with a wide range of beneficial effects for human health. However, their low solubility and permeability make their application in the food or pharmaceutical industry difficult. The complexation of OA and MA with alpha- beta-, gamm...

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Detalhes bibliográficos
Autores: Guardiola, Lucía, Hernández Sánchez, Pilar, López Miranda, Santiago, Núñez Delicado, Estrella
Tipo de documento: artigo
Data de publicação:2018
País:España
Recursos:Universidad Católica San Antonio de Murcia (UCAM)
Repositório:RIUCAM. Repositorio Institucional de la Universidad Católica San Antonio de Murcia
OAI Identifier:oai:repositorio.ucam.edu:10952/4781
Acesso em linha:http://hdl.handle.net/10952/4781
Access Level:Acceso aberto
Palavra-chave:Oleanolic acid
Maslinic acid
Cyclodextrin
Complexation
Efficiency
Thermodynamic parameters
Complexation constant
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spelling Complexation between oleanolic and maslinic acids with native and modified cyclodextrinsGuardiola, LucíaHernández Sánchez, PilarLópez Miranda, SantiagoNúñez Delicado, EstrellaOleanolic acidMaslinic acidCyclodextrinComplexationEfficiencyThermodynamic parametersComplexation constantOleanolic (OA) and maslinic (MA) acids are two natural triterpenoids with a wide range of beneficial effects for human health. However, their low solubility and permeability make their application in the food or pharmaceutical industry difficult. The complexation of OA and MA with alpha- beta-, gamma-, HP-alpha-, HP-beta- and HP-gamma-CDs under different pH and temperature conditions has been studied. Neither alpha- nor HP-alpha-CDs formed inclusion complexes, while beta-, HP-beta- and HP-gamma-CDs provided AL type and gamma-CDs BS phase solubility diagrams. Complexation was shown to be more stable in the case of MA but complexation efficiency was greater for OA. Increasing the pH and temperature of the complexation media tended to improve the complexation process with triterpenic acids.Project PFEseneca/06/10Ciencias de la AlimentaciónElsevier2018info:eu-repo/semantics/articlehttp://hdl.handle.net/10952/4781reponame:RIUCAM. Repositorio Institucional de la Universidad Católica San Antonio de Murciainstname:Universidad Católica San Antonio de Murcia (UCAM)InglésProject PFEseneca/06/10info:eu-repo/semantics/openAccessoai:repositorio.ucam.edu:10952/47812026-06-07T18:35:21Z
dc.title.none.fl_str_mv Complexation between oleanolic and maslinic acids with native and modified cyclodextrins
title Complexation between oleanolic and maslinic acids with native and modified cyclodextrins
spellingShingle Complexation between oleanolic and maslinic acids with native and modified cyclodextrins
Guardiola, Lucía
Oleanolic acid
Maslinic acid
Cyclodextrin
Complexation
Efficiency
Thermodynamic parameters
Complexation constant
title_short Complexation between oleanolic and maslinic acids with native and modified cyclodextrins
title_full Complexation between oleanolic and maslinic acids with native and modified cyclodextrins
title_fullStr Complexation between oleanolic and maslinic acids with native and modified cyclodextrins
title_full_unstemmed Complexation between oleanolic and maslinic acids with native and modified cyclodextrins
title_sort Complexation between oleanolic and maslinic acids with native and modified cyclodextrins
dc.creator.none.fl_str_mv Guardiola, Lucía
Hernández Sánchez, Pilar
López Miranda, Santiago
Núñez Delicado, Estrella
author Guardiola, Lucía
author_facet Guardiola, Lucía
Hernández Sánchez, Pilar
López Miranda, Santiago
Núñez Delicado, Estrella
author_role author
author2 Hernández Sánchez, Pilar
López Miranda, Santiago
Núñez Delicado, Estrella
author2_role author
author
author
dc.subject.none.fl_str_mv Oleanolic acid
Maslinic acid
Cyclodextrin
Complexation
Efficiency
Thermodynamic parameters
Complexation constant
topic Oleanolic acid
Maslinic acid
Cyclodextrin
Complexation
Efficiency
Thermodynamic parameters
Complexation constant
description Oleanolic (OA) and maslinic (MA) acids are two natural triterpenoids with a wide range of beneficial effects for human health. However, their low solubility and permeability make their application in the food or pharmaceutical industry difficult. The complexation of OA and MA with alpha- beta-, gamma-, HP-alpha-, HP-beta- and HP-gamma-CDs under different pH and temperature conditions has been studied. Neither alpha- nor HP-alpha-CDs formed inclusion complexes, while beta-, HP-beta- and HP-gamma-CDs provided AL type and gamma-CDs BS phase solubility diagrams. Complexation was shown to be more stable in the case of MA but complexation efficiency was greater for OA. Increasing the pH and temperature of the complexation media tended to improve the complexation process with triterpenic acids.
publishDate 2018
dc.date.none.fl_str_mv 2018
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/10952/4781
url http://hdl.handle.net/10952/4781
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Project PFEseneca/06/10
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:RIUCAM. Repositorio Institucional de la Universidad Católica San Antonio de Murcia
instname:Universidad Católica San Antonio de Murcia (UCAM)
instname_str Universidad Católica San Antonio de Murcia (UCAM)
reponame_str RIUCAM. Repositorio Institucional de la Universidad Católica San Antonio de Murcia
collection RIUCAM. Repositorio Institucional de la Universidad Católica San Antonio de Murcia
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,300719

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