The inclusion complex of rosmarinic acid into beta-cyclodextrin: A thermodynamic and structural analysis by NMR and capillary electrophoresis

Author:

Aksamija AmraORCID,Polidori Ange,Plasson Raphaël,Dangles Olivier,Tomao Valérie

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference27 articles.

1. Complexation studies of pioglitazone hydrochloride and β-cyclodextrin: NMR (1H, ROESY) spectroscopic study in solution;Ali;Journal of Inclusion Phenomena and Macrocyclic Chemistry,2008

2. A review on the use of cyclodextrins in foods;Astray;Food Hydrocolloids,2009

3. Spectroscopic study and antioxidant properties of the inclusion complexes of rosmarinic acid with natural and derivative cyclodextrins;Çelik;Spectrochimca Acta A Molecular Biomolecular Spectroscopy,2011

4. Dependence of the electroosmotic flow in bare fused-silica capillaries from pH, ionic strength and composition of electrolyte solutions tailored for protein capillary zone electrophoresis;Corradini;Chromatographia,2003

5. Cyclodextrins as food additives and in food processing;Cravotto;Current Nutrition and Food Science,2006

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