title: Thermal and oxidative stability of the Ocimum basilicum L. essential oil/β-cyclodextrin supramolecular system.
abstract: Ocimum basilicum L. essential oil and its β-cyclodextrin (β-CD) complex have been investigated with respect to their stability against the degradative action of air/oxygen and temperature. This supramolecular system was obtained by a crystallization method in order to achieve the equilibrium of complexed-uncomplexed volatile compounds in an ethanol/water solution at 50 °C. Both the raw essential oil and its β-CD complex have been subjected to thermal and oxidative degradation conditions in order to evaluate the protective capacity of β-CD. The relative concentration of the O. basilicum L. essential oil compounds, as determined by GC-MS, varies accordingly with their sensitivity to the thermal and/or oxidative degradation conditions imposed. Furthermore, the relative concentration of the volatile O. basilicum L. compounds found in the β-CD complex is quite different in comparison with the raw material. An increase of the relative concentration of linalool oxide from 0.3% to 1.1%, in addition to many sesquiterpene oxides, has been observed. β-CD complexation of the O. basilicum essential oil modifies the relative concentration of the encapsulated volatile compounds. Thus, linalool was better encapsulated in β-CD, while methylchavicol (estragole) was encapsulated in β-CD at a concentration close to that of the raw essential oil. Higher relative concentrations from the degradation of the oxygenated compounds such as linalool oxide and aromadendren oxide were determined in the raw O. basilicum L. essential oil in comparison with the corresponding β-CD complex. For the first time, the protective capability of natural β-CD for labile basil essential oil compounds has been demonstrated.
authors.affiliation: Department of Applied Chemistry, Organic and Natural Compounds Engineering, Polytechnic University of Timişoara, Carol Telbisz 6, 300001, Timişoara, Romania.
authors.forename: Daniel I
authors.initials: DI
authors.lastname: Hădărugă
authors.affiliation: Department of Food Science, Banat's University of Agricultural Sciences and Veterinary Medicine "King Michael I of Romania" - Timişoara, Calea Aradului 119, 300645, Timişoara, Romania.
authors.forename: Nicoleta G
authors.initials: NG
authors.lastname: Hădărugă
authors.affiliation: Department of Food Science, Banat's University of Agricultural Sciences and Veterinary Medicine "King Michael I of Romania" - Timişoara, Calea Aradului 119, 300645, Timişoara, Romania.
authors.forename: Corina I
authors.initials: CI
authors.lastname: Costescu
authors.affiliation: Department of Food Science, Banat's University of Agricultural Sciences and Veterinary Medicine "King Michael I of Romania" - Timişoara, Calea Aradului 119, 300645, Timişoara, Romania.
authors.forename: Ioan
authors.initials: I
authors.lastname: David
authors.affiliation: Regional Centre for Immunology and Transplant, County Clinical Emergency Hospital Timişoara, Iosif Bulbuca Blvd. 10, 300736, Timişoara, Romania.
authors.forename: Alexandra T
authors.initials: AT
authors.lastname: Gruia
keywords: GC–MS analysis; Ocimum basilicum L. essential oil; basil; nanoencapsulation; thermal and oxidative stability; β-cyclodextrin