Capsicum annuum extracts/β-cyclodextrin complexes

摘要: In this study, thermal analyses and Karl Fischer titration correlations on the new varieties of Capsicum annuum L. extracts/β-cyclodextrin complexes were performed. Two seven studied containing highest concentration capsaicin (0.7 1.1 mg g−1 dry sample) used for obtaining by co-crystallization method. Thermogravimetric analysis (TG) indicates mass losses with 5–5.7 % lower in comparison β-cyclodextrin, while differential scanning calorimetry (DSC) shows a temperature peak shift to values, from 378.2 K (105 °C) β-cyclodextrin 355.2–361.2 K (82–88 °C) complexes. On other hand, water (KFT) 10.9–11.8 %, 3.1–4.1 % than (14.9 %). The antioxidant activity has values comparable standard compound solutions, being significant longer time starting extracts. Statistically between TG, DSC, KFT main parameters [TG loss up 423.2 K (150 °C), DSC corresponding dissociation content, reaction rate “strongly-retained” molecules partially replaced cyclodextrin cavity complexation process] obtained, proving formation guest/host (Capsicum bioactive compounds/β-cyclodextrin) supramolecular systems.