Encapsulation of Coriander Essential Oil in Beta-Cyclodextrin: Antioxidant and Antimicrobial Properties Evaluation

The aim of the study was the encapsulation of coriander essential oil (EO) in beta-cyclodextrin in order to obtain a complex which can be use as food additive. The EO was extracted through hydrodistillation from Coriandrum sativum L seeds. Gas-chromatographic analysis of coriander essential oil revealed eight components in concentrations over 1%. The encapsulated complex EO/beta-CD was prepared using the co-precipitation method. The antioxidant activity of encapsulated product revealed a total phenol content (TPC) of 7.4 +/- 0.81 mg GAE/100g and an inhibition of the DPPH radicals ranging between 87.89%+/- 2.54 and 79.77%+/- 1.74 for a concentration of 30 mu g.mL(-1) coriander EO. The values of the IC50 parameter determined for the coriander EO, coriander EO/beta-CD complex, butylated hydroxytoluene (BHT) and ascorbic acid (AAc) showed that the free or encapsulated coriander EO has a better antioxidant activity than the chemical antioxidants. Antimicrobial activity of EO/beta-CD complex exhibited antifungal activity.