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Antioxidant activity of β-cyclodextrin inclusion complexes containing trans-cinnamaldehyde by DPPH, ABTS and FRAP

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Abstract

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.

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Authors and Affiliations

  1. Animal Resources Research Center, Konkuk University, Seoul, 05029, Republic of Korea

    Yeon-Ji Jo

  2. Korea Agency of HACCP Accreditation and Services, Yeonje-ri, 28160, South Korea

    Han-Seul Cho

  3. Department of Food Bioengineering, Jeju National University, 63243, Jeju-si, Jeju Special Self-Governing Province, South Korea

    Ji-Yeon Chun

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  1. Yeon-Ji Jo
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  2. Han-Seul Cho
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Correspondence to Ji-Yeon Chun.

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Jo, YJ., Cho, HS. & Chun, JY. Antioxidant activity of β-cyclodextrin inclusion complexes containing trans-cinnamaldehyde by DPPH, ABTS and FRAP. Food Sci Biotechnol 30, 807–814 (2021). https://doi.org/10.1007/s10068-021-00914-y

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