Complexation of rhoifolin in native and modified cyclodextrins
Nutrition and food safety
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Study of the complexation of the flavone rhoifolin using different cyclodextrins (CDs), both native and modified, in order to determine the formation of inclusion complexes (ICs) of rhoifolin with different CDs by vis-UV spectroscopy, study the type of phase diagram and the stoichiometry of the ICs between rhoifolin and the different CDs and calculate the formation constant (Kc) and the complexation efficiency (CE) to determine the CDs that best complex rhoifolin, among all those tested.
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