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M. J. Choi, A. Soottitantawat, O. Nuchuchua, S. G. Min and U. Ruktanonchai, “Physical and Light Oxidative Properties of Eugenol Encapsulated by Molecular Inclusion and Emulsion-Diffusion Method,” Food Research International, Vol. 42, No. 1, 2009, pp. 149-156. doi:10.1016/j.foodres.2008.09.011

has been cited by the following article:

• TITLE: Complexation of Eugenol (EG), as Main Component of Clove Oil and as Pure Compound, with β- and HP-β-CDs

  AUTHORS: Pilar Hernández-Sánchez, Santiago López-Miranda, Carmen Lucas-Abellán, Estrella Núñez-Delicado

  KEYWORDS: Eugenol; Essential Clove Oil; β-CDs; HP-β-CDs

  JOURNAL NAME: Food and Nutrition Sciences, Vol.3 No.6, June 20, 2012

  ABSTRACT: Eugenol, both in its pure form (EG) and included in essential clove oil (CO) was successfully solubilized in aqueous solution by forming inclusion complexes with β-cyclodextrins (β-CDs) and its modified hydroxy-propyl-β-CDs (HP-β-CDs). To investigate the molecular association between β-CDs/HP-β-CDs with pure EG and essential CO, phase solubility studies were undertaken. Essential CO formed insoluble complexes with β-CDs, but not with HP-β-CDs. The work clearly demonstrates complexes formation follow an order higher than 1:1 when high essential CO and β-CDs concentrations were used, however it was 1:1 in the case of essential CO-HP-β-CDs complexes. When pure EG was studied the results indicated that EG could form 1:1 inclusion complexes with β-CDs and HP-β-CDs. Based on the studies, the Kc values for pure EG were 4555 ± 225 M-1 and 10,633 ± 614 M-1 for β-CDs and HP-β-CDs, respectively, and 2005 ± 199 M-1 for essential CO-HP-β-CDs. These finding indicate that CDs are suitable for encapsulating EG.