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The aim of this paper was to prepare the solid-state inclusion complexes of trans-resveratrol with β-cyclodextrin and (2-hydroxypropyl)-β-cyclodextrin from ethanol-water mediums in order to improve its physico-chemical properties. The structure characterization was performed using FTIR, XRD and NMR methods. It was confirmed that the complexed trans-resveratrol has higher photostability than free trans-resveratrol. The results of DPPH assay suggested that the complexes have enhanced the antioxidant activity compared with trans-resveratrol. The inclusion complex with (2-hydroxypropyl)-β-cyclodextrin showed a better antioxidant activity than the complex based on β-cyclodextrin. The prepared inclusion complexes represent potential pharmaceutical active substances for a new products design.
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Savić et al. (2017) studied this question.
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