Inclusion complex formation of α- and β-cyclodextrins with aminobenzoic acids in aqueous solution studied by 1H NMR

Complexation of Cyclodextrins with Benzoic Acid in Water-Organic Solvents: A Solvation-Thermodynamic Approach

The aim of this research is to obtain new data about the complexation between β-cyclodextrin (β-CD) and benzoic acid (BA) as a model reaction of the complex formation of hydrophobic molecules with cyclodextrins (CDs) in various media. This research may help developing cyclodextrin-based pharmaceutical formulations through the choice of the appropriate solvent mixture that may be employed in the industrial application aiming to control the reactions/processes in liquid phase. In this paper, NMR results for the molecular complex formation between BA and β-CD ([BA⊂β-CD]) in D₂O-DMSO-d₆ and in D₂O-EtOH have shown that the stability of the complex in the H₂O-DMSO-d₆ varies within the experimental error, while decreases in H₂O-EtOH. Changes in the Gibbs energy of BA resolvation in water and water–dimethylsulfoxide mixtures have been obtained and have been used in the analysis of the reagent solvation contributions into the Gibbs energy changes of the [BA⊂β-CD] molecular complex formation. Quantum chemical calculations of the interaction energy between β-CD and BA as well as the structure of the [BA⊂β-CD] complex and the energy of β-CD and BA interaction in vacuum and in the medium of water, methanol and dimethylsulfoxide solvents are carried out. The stability of [BA⊂β-CD] complex in H₂O-EtOH and H₂O-DMSO solvents, obtained by different methods, are compared. The thermodynamic parameters of the [BA⊂β-CD] molecular complexation as well as the reagent solvation contributions in H₂O-EtOH and H₂O-DMSO mixtures were analyzed by the solvation-thermodynamic approach.

Molecular recognition of aromatic carboxylic acids by hydroxypropyl-γ-cyclodextrin: experimental and theoretical evidence

Inclusion complex formation of hydroxypropyl-γ-cyclodextrin with benzoic, nicotinic and isomeric aminobenzoic acids in water was studied by calorimetry, ¹H NMR, densimetry and molecular modeling.