Inclusion complexes of cyclomaltooligosaccharides (cyclodextrins) with melatonin in solid phase

Fourier transform infrared spectrometry (FT-IR) and X-Ray diffraction (XRD) investigations were carried out on MLT plus α-, β- and γ-CD physical mixtures and lyophilized or crystalline MLT/α-, β-, γ-CD complexes. Inclusion complexes formation between MLT and cyclodextrins in solid phase has been emphasized by the significant differences between IR and XRD spectra of physical mixtures with respect to those of the complexes. The structure of MLT CDs complexes in the solid state as well as the biochemical and pharmaceutical implications are discussed

1H-NMR and FT-IR study of the state of melatonin confined in membrane models: location and interactions of melatonin in water free lecithin and AOT reversed micelles

The state of melatonin confined either in dry lecithin or bis(2-ethylhexyl) sulfosuccinate sodium salt (AOT) reversed micelles has been investigated by H-1-NMR and FT-IR spectroscopies as a function of the melatonin to surfactant molar ratio (R). The analysis of experimental results leads to hypothesize that, independently of R and the surfactant nature and as a consequence of anisotropic melatonin/surfactant interactions, melatonin is totally solubilized in reversed micelles and mainly located by opportune orientation in the nanodomain constituted by the surfactant head groups. The absence of significant spectral changes related to the protons linked to the first carbon atoms of surfactant alkyl chain, indicates a scarce insertion of melatonin into the so-called micellar palisade layer. The possible biological implications of the peculiar solubilization state of melatonin in reversed micelles are discussed

Volatile Profiles of Sicilian Prickly Pear (Opuntia ficus indica) by SPME/GC-MS Analysis

The aroma compounds present in the headspace of homogenized slurries of fresh prickly pears (Opuntia ficus-indica) from Sicilian cultivars were determined. Solid Phase Microextraction (SPME) followed by Gas-chromatography/Mass Spectrometry (GC/MS) analysis was used to characterize the volatile compounds. The volatile flavour profiles of the three cultivars investigated (red, white and yellow) showed significant differences. The aromatic profile of peeled prickly pears stored for one day was different from the one of the fresh samples, mainly due to the occurrence of some oxidative and hydrolytic reaction