Studies of curcumin and curcuminoids. XXVII. Cyclodextrin complexation: solubility, chemical and photochemical stability.
Cyclodextrin complexes of the natural compound curcumin were prepared in order to improve the water solubility and the hydrolytic and photochemical stability of the compound. Complex formation resulted in an increase in water solubility at pH 5 by a factor of at least 10(4). The hydrolytic stability of curcumin under alkaline conditions was strongly improved by complex formation, while the photodecomposition rate was increased compared to a curcumin solution in organic solvents. The cavity size and the charge and bulkiness of the cyclodextrin side-chains influenced the stability constant for complexation and the degradation rate of the curcumin molecule.
Institute of Pharmacy, University of Oslo, P.O. Box 1068 Blindern, 0316 Oslo, Norway. h.h.tonnesen@farmasi.uio.no
Hanne Hjorth
HH
Tønnesen
Már
M
Másson
Thorsteinn
T
Loftsson
D002851:Chromatography, High Pressure Liquid; D004396:Coloring Agents / Q000737:chemistry*; D003474:Curcumin / Q000737:chemistry*; D003505:Cyclodextrins / Q000737:chemistry*; D007700:Kinetics; D012995:Solubility; D013329:Structure-Activity Relationship
D004396:Coloring Agents; D003505:Cyclodextrins; D003474:Curcumin