Preparation and thermal characterization of inclusion complex of Brazilian green propolis and hydroxypropyl-β-cyclodextrin: Increased water solubility of the chemical constituents and antioxidant activity

Journal of Thermal Analysis and Calorimetry

Volumn 108, Issue 1, 2012, Pages 87-94

  Rocha, Bruno Alves ^a   Rodrigues, Marina Rezende ^a   Bueno, Paula Carolina Pires ^a   De Mello Costa Machado, Ana Rita ^a   De Oliveira Lima Leite Vaz, Mirela Mara ^a   Nascimento, Andresa Piacezzi ^a   Barud, Hernane Silva ^b   Berretta Silva, Andresa Aparecida ^a  

^a Apis Flora Industrial e Comercial LTDA   (Brazil)

^b SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

Author keywords

Artepillin C; Brazilian green propolis; Flavonoids; Hydroxypropyl cyclodextrin; Inclusion complex; Polyphenols

Indexed keywords

1 ,1-DIPHENYL-2-PICRYLHYDRAZYL; ANALYTICAL TECHNIQUES; ANTI-FUNGAL; ANTIMUTAGENIC; ANTIOXIDANT ACTIVITIES; ANTIULCER; ARTEPILLIN C; BRAZILIAN GREEN PROPOLIS; CHEMICAL CONSTITUENTS; COUMARIC ACID; INCLUSION COMPLEX; POLYPHENOLS; RADICAL SCAVENGING; SOUTHEASTERN BRAZIL; THERMAL CHARACTERIZATION; WATER SOLUBILITIES;

BIOACTIVITY; FLAVONOIDS; FOURIER TRANSFORM INFRARED SPECTROSCOPY; FREE RADICALS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PHENOLS; SOLUBILITY; THERMOGRAVIMETRIC ANALYSIS; X RAY DIFFRACTION;

SOLVENT EXTRACTION;

EID: 84858073823     PISSN: 13886150     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10973-011-1713-4     Document Type: Article

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