Synthesis, characterization, molecular modeling, binding energies of β-cyclodextrin-inclusion complexes of quercetin: Modification of photo physical behavior upon β-CD complexation

Spectrochim Acta A Mol Biomol Spectrosc. 2024 May 15:313:124091. doi: 10.1016/j.saa.2024.124091. Epub 2024 Feb 28.

Abstract

We prepared a naturally occurring flavanoid namely quercetin from tea leaves and analyzed by Absorption, Emission, FT-IR, 1H, 13C nmr spectra and ESI-MS analysis. The inclusion behavior of quercetin in cyclodextrins like α-, β-, γ-, per-6-ABCD and mono-6-ABCD cavities were supported such as UV-vis., Emission, FT-IR and ICD spectra and energy minimization studies. From the absorption and emission results, the type of complexes formed were found to depend on stoichiometry of Host:Guest. FT-IR data of CD complexes of quercetin supported inclusion complex formation of the substrate with α-, β- and γ-CDs. The inclusion of host-guest complexation of quercetin with α-, β-, γ-CDs, per-6-ABCD and mono-6-ABCDs provides very valuable information about the CD:quercetin complexes, the study also shows that β-CD complexation improves water solubility, chemical stability and bioavailability of quercetin. Besides, phase solubility studies also supported the formation of 1:1 drug-CD soluble complexes. All these spectral results provide insight into the binding behavior of substrate into CD cavity in the order per-6-ABCD > Mono-6-ABCD > γ-CD > β-CD > α-CD. The proposed model also finds strong support from the fact with excess CD this exciton coupling disappears indicates the formation of only 1:1 complex.

Keywords: Binding energy; Host-Guest interaction; Inclusion complex; Molecular modeling; Phase solubility; Photo physical property; Quercetin; Secondary metabolites; Tea leaves; β-Cyclodextrin.

MeSH terms

  • Cyclodextrins* / chemistry
  • Models, Molecular
  • Quercetin / chemistry
  • Solubility
  • Spectroscopy, Fourier Transform Infrared
  • beta-Cyclodextrins* / chemistry

Substances

  • Quercetin
  • beta-Cyclodextrins
  • Cyclodextrins