OBTAINING AND PHYSICOCHEMICAL CHARACTERIZATION OF AÇAÍ (EUTERPE OLERACEA) OIL INCLUSION COMPLEX WITH CYCLODEXTRINS
Euterpe oleracea, açaí oil, inclusion complex, cyclodextrins.
The açaí fixed oil, extracted from the fruit pulp has, in addition to fatty acids, a variety of polyphenols and phytosteroids, which grant the oil antioxidant, anti-inflammatory and antiproliferative properties. The formation of complexes with cyclodextrins is a simple and inexpensive process to increase the water solubility of lipophilic compounds, as well as to turn a liquid material into a solid. The present work aimed the development of Euterpe oleracea oil (EOO) complexes with betacyclodextrin (β-CD) and hydroxypropylbetacyclodextrin (HP-β-CD) by kneading (KN) and slurry (SC) methods. The chemical characterization of the EOO was carried out by Gas chromatography coupled to the mass spectrophotometer (GC-MS). The molecular modeling test was carried out to evaluate the interaction energy between oleic acid, major compound of the EOO, and cyclodextrins under study. The Fourier Transform Infrared Spectrophotometry (FTIR), Scanning Electron Microscopy (SEM), X-ray Powder Diffraction (XRPD), Thermogravimetric Analysis (TGA) and Differential Scanning Calorimetry (DSC), physical-chemical techniques were used to verify the occurrence of interaction between EOO and cyclodextrins. The results of the molecular modeling and physicochemical characterizations showed interaction of EOO with both cyclodextrins, they suggested formation of more evident inclusion complexes. Thus, this work proposed the complexation with cyclodextrins as a tool to increase the solubility of EOO, hence making it a potential component for new pharmaceutical formulations, as well as its solid form.