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Water content of natural cyclodextrins and their essential oil complexes: A comparative study between Karl Fischer titration and thermal methods

2011; Elsevier BV; Volume: 132; Issue: 4 Linguagem: Inglês

10.1016/j.foodchem.2011.11.003

1873-7072

Nicoleta G. Hădărugă, Daniel I. Hădărugă, Heinz‐Dieter Isengard,

Analytical Chemistry and Chromatography

The paper presents a comparative study regarding the water determination in natural cyclodextrins and in their essential oil complexes (Apiaceae, Liliaceae, and Cupressaceae families) by using Karl Fischer titration (KFT) and thermal methods. For the natural cyclodextrins, the influence of the solvent hydrophobicity and the preheating temperature on the water extraction process were evaluated. The water contents, estimated by KFT in both methanol and methanol–octanol solvent systems, were 10.6% and 14.4% for α- and β-cyclodextrin, respectively; the water content, estimated by KFT in a more hydrophilic solvent system, methanol–formamide, was 0.4–0.6% higher. Thermogravimetric evaluation of water conducts to lower values. For the essential oil/cyclodextrin complexes, the KFT water content were in the range of 6.4–8.1%, higher values being obtained in the case of Juniperus essential oil/β-cyclodextrin complexes (7.5–8.1%). With some exceptions, thermal analyses of complexes are in good agreement with the KFT results.