KFU. Card publication. Hydration Effect on Curcumin Inclusion by Native Cyclodextrins

KAZAN
FEDERAL UNIVERSITY

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HYDRATION EFFECT ON CURCUMIN INCLUSION BY NATIVE CYCLODEXTRINS

Form of presentation

Articles in international journals and collections

Year of publication

2025

Язык

английский

Authors, employees of KFU

Gatiatulin Askar Kamilevich, author

Gorbachuk Valeriy Vilenovich, author

Ziganshin Marat Akhmedovich, author

Bibliographic description in the original language

Gatiatulin A.K., Klimovitskii A.E., Tagirov S.R., Hydration Effect on Curcumin Inclusion by Native Cyclodextrins//Russian Journal of General Chemistry. - 2025. - Vol.95, Is.8. - P.2258-2265.

Annotation

The inclusion compounds of curcumin with hydrated and anhydrous native α-, β- and γ-cyclodextrins were prepared by ball milling. Milling a 2 : 1 mixture of the cyclodextrins and curcumin resulted in the complete inclusion of this guest when using anhydrous cyclodextrins according to the data of TG/DSC analysis, powder X-ray diffraction and FTIR spectroscopy. The hydration of cyclodextrins up to the saturation level gives a slight decrease of the curcumin inclusion extent. The prepared inclusion compound of curcumin and β-cyclodextrin in milled form exhibits a unique exothermic cold crystallization effect. The high thermal stability of the inclusion compound allowed its fusion without decomposition at fast heating rates of 10 000 K/s, and its melting point was determined. This is the first example of such successful experiment for an inclusion compound of native cyclodextrin.

Keywords

curcumin, cyclodextrin, inclusion compound, fast scanning calorimetry

The name of the journal

Russian Journal of General Chemistry

URL

https://www.scopus.com/inward/record.uri?eid=2-s2.0-105015517130&doi=10.1134%2FS1070363225603862&partnerID=40&md5=4c5df8b1f6ace6d22d120baa6822f68e

Please use this ID to quote from or refer to the card

https://repository.kpfu.ru/eng/?p_id=318946&p_lang=2

Full metadata record

Field DC	Value	Language
dc.contributor.author	Gatiatulin Askar Kamilevich	ru_RU
dc.contributor.author	Gorbachuk Valeriy Vilenovich	ru_RU
dc.contributor.author	Ziganshin Marat Akhmedovich	ru_RU
dc.date.accessioned	2025-01-01T00:00:00Z	ru_RU
dc.date.available	2025-01-01T00:00:00Z	ru_RU
dc.date.issued	2025	ru_RU
dc.identifier.citation	Gatiatulin A.K., Klimovitskii A.E., Tagirov S.R., Hydration Effect on Curcumin Inclusion by Native Cyclodextrins//Russian Journal of General Chemistry. - 2025. - Vol.95, Is.8. - P.2258-2265.	ru_RU
dc.identifier.uri	https://repository.kpfu.ru/eng/?p_id=318946&p_lang=2	ru_RU
dc.description.abstract	Russian Journal of General Chemistry	ru_RU
dc.description.abstract	The inclusion compounds of curcumin with hydrated and anhydrous native α-, β- and γ-cyclodextrins were prepared by ball milling. Milling a 2 : 1 mixture of the cyclodextrins and curcumin resulted in the complete inclusion of this guest when using anhydrous cyclodextrins according to the data of TG/DSC analysis, powder X-ray diffraction and FTIR spectroscopy. The hydration of cyclodextrins up to the saturation level gives a slight decrease of the curcumin inclusion extent. The prepared inclusion compound of curcumin and β-cyclodextrin in milled form exhibits a unique exothermic cold crystallization effect. The high thermal stability of the inclusion compound allowed its fusion without decomposition at fast heating rates of 10 000 K/s, and its melting point was determined. This is the first example of such successful experiment for an inclusion compound of native cyclodextrin.	ru_RU
dc.language.iso	ru	ru_RU
dc.subject	curcumin	ru_RU
dc.subject	cyclodextrin	ru_RU
dc.subject	inclusion compound	ru_RU
dc.subject	fast scanning calorimetry	ru_RU
dc.title	Hydration Effect on Curcumin Inclusion by Native Cyclodextrins	ru_RU
dc.type	Articles in international journals and collections	ru_RU