The effect of 2-hydroxypropyl β-cyclodextrin on the stability of polyphenolic compounds from Moringa oleifera Lam leaf extracts in a natural low-transition temperature mixture

The effect of 2-hydroxypropyl β-cyclodextrin on the stability of polyphenolic compounds from Moringa oleifera Lam leaf extracts in a natural low-transition temperature mixture

Polyphenol extracts from Moringa oleifera leaves (MoL) were obtained with a glycerol-based low-transition temperature mixture (LTTM) and a combination of LTTM with 2-hydroxypropyl β-cyclodextrin (HP-β-CD). The extracts were maintained at 4, 22 and 50 °C for 18 days and the antiradical activity (AAR)...

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Bibliographic Details
Main Authors: Karageorgou Ioanna, Grigorakis Spyros, Lalas Stavros, Makris Dimitris P.
Format: Article
Language:English
Published: Sciendo 2018-07-01
Series:Nova Biotechnologica et Chimica
Subjects:
Antiradical activity
2-hydroxypropyl β-cyclodextrin
Low-transition temperature mixtures
Moringa oleifera
Polyphenols
Online Access:http://www.degruyter.com/view/j/nbec.2018.17.issue-1/nbec-2018-0003/nbec-2018-0003.xml?format=INT

Internet

http://www.degruyter.com/view/j/nbec.2018.17.issue-1/nbec-2018-0003/nbec-2018-0003.xml?format=INT

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