CICECO » Solid gamma-Cyclodextrin Inclusion Compound with Gingerols, a Multi-Component Guest: Preparation, Properties and Application in Yogurt

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Solid gamma-Cyclodextrin Inclusion Compound with Gingerols, a Multi-Component Guest: Preparation, Properties and Application in Yogurt

authors	Pais, JM; Pereira, B; Paz, FAA; Cardoso, SM; Braga, SS
nationality	International
journal	BIOMOLECULES
author keywords	fresh ginger rhizome; molecular encapsulation; antioxidant; food fortification; nutraceutics
keywords	ZINGIBER-OFFICINALE; ANTIOXIDANT PROPERTIES; ALLYL ISOTHIOCYANATE; BETA-CYCLODEXTRIN; IN-VITRO; 6-GINGEROL; EXPRESSION; COMPLEXES; NMR; BIOAVAILABILITY
abstract	Gingerols from the rhizome of fresh ginger (Zingiber officinale) were obtained by a simple extraction, followed by purification. The gingerols extract was composed of 6-gingerol (54%), 8-gingerol (20%), and 10-gingerol (26%). It was included into gamma-cyclodextrin by classic co-dissolution procedures. Solid-state characterisation of gamma-cyclodextrin center dot gingerols shows that this inclusion compound features 1:1 host-to-guest stoichiometry and that it is a microcrystalline powder with a crystalline cell that belongs to the tetragonal space group 42(1)2, having the host molecules stacked in infinite channels where the gingerols are accommodated. In chimico studies with ABTS(center dot+) scavenging, NO center dot scavenging, beta-carotene peroxidation, and 5-LOX inhibition show that gamma-cyclodextrin is a suitable carrier for gingerols, because it does not alter their reactivity towards these substances. Yogurt was tested as a matrix for the incorporation of gingerols and gamma-cyclodextrin center dot gingerols into foodstuff. The colour of the fortified yogurt suffered little alterations. In the case of yogurt with the inclusion compound, gamma-cyclodextrin center dot gingerols, as fortificant, these alterations were not perceptible to the naked eye. Moreover, yogurt with gamma-cyclodextrin center dot gingerols showed a good antioxidant activity, thus being suitable for use in nutraceutical applications.
publisher	MDPI
isbn	2218-273X
year published	2020
volume	10
issue	2
digital object identifier (doi)	10.3390/biom10020344
web of science category	Biochemistry & Molecular Biology
subject category	Biochemistry & Molecular Biology
unique article identifier	WOS:000522138500100

ciceco authors

Filipe Alexandre Almeida Paz

Principal Researcher

Susana Isabel Fonseca de Almeida Santos Braga

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journal analysis (jcr 2019):
journal impact factor	4.082
5 year journal impact factor	Not Available
category normalized journal impact factor percentile	67.172

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