Characterization of Quercetin/Hydroxypropyl-b-Cyclodextrin Inclusion Complex

Abstract

The objective of the present study is to prepare and characterize quercetin/hydroxypropyl-b- cyclodextrin inclusion complex to improve its aqueous solubility. Quercetin/hydroxypropyl-b- cyclodextrin inclusion complex with 1:1 molar ratio was prepared by rotational electromagnetic stirring and rotating evaporation methods. Characterization of quercetin/ hydroxypropyl-b-cyclodextrin inclusion complex was done by differential scanning calorimetry, fourier-transform infrared spectroscopy, X-ray powder diffractometry and scanning electron microscopy. All these approaches showed that quercetin/hydroxypropyl-b-cyclodextrin inclusion complex indicated the formation of new phase. The ability of water solubility of quercetin/ hydroxypropyl-b-cyclodextrin inclusion complex was analyzed by high pressure liquid chromatography. Results showed that the ability of water solubility of quercetin in quercetin/ hydroxypropyl-b-cyclodextrin inclusion complex was improved six times than quercetin monomer by the inclusion technique.