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PREPARATION AND CHARACTERIZATION OF INCLUSION COMPLEXES FORMED BY AVOBENZONE WITH β-CYCLODEXTRIN, HYDROXYPROPYL-β-CYCLODEXTRIN AND HYDROXYPROPYL-α-CYCLODEXTRIN

RALUCA SBORA¹, EMMA ADRIANA BUDURA^1*, GEORGE MIHAI NIŢULESCU², TEODORA BALACI¹, DUMITRU LUPULEASA¹

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The aim of the present study was to confirm the formation of inclusion complexes between avobenzone and betacyclodextrin, hydroxypropyl-beta-cyclodextrin and hydroxypropyl-alfa-cyclodextrin, using the lyophilisation technique. The inclusion complexes were subjected to physicochemical characterizations in comparison with the simple physical mixtures prepared in the same 1:2 (avobenzone : cyclodextrin) molar ratio. The complexes were evaluated by scanning electron microscopy (SEM), differential scanning calorimetry (DSC), and Fourier-transform infrared spectroscopy (FT-IR). The inclusion complexes between avobenzone and beta-cyclodextrins, in 1:2 molar ratio, were better concerning all the studied parameters in comparison with the complexes prepared with alfa-cyclodextrin, probably due to the avobenzone molecule size which fits better in beta-cyclodextrins than in alfa-cyclodextrins cavity.