Inclusion compound formation between hazelnut oil and gamma cyclodextrin

Research in macromolecular self-assembly has been progressively developed since the 1970s and in recent years, more factors and concepts in supramolecular chemistry have been introduced into studies of the self-assembly of polymers. In this respect, inclusion complexation based on cyclodextrins plays a significant role. Hazelnut oil has been used in food and pharmaceutical industry due to its unique properties. Due to its high vitamin-E content, hazelnut oil can slow down the oxidation process; therefore, hazelnut oil can be used as an effective antioxidant. In this study, inclusion complexation between cyclodextrin and hazelnut oil was investigated in detail. In order to form an inclusion compound excess amount of cyclodextrin (CD) and hazelnut oil (H-oil) was used in the experimental part and it was successfully demonstrated that hazelnut oil formed an inclusion compound with gamma cyclodextrin. This inclusion compound could be used either in food products or specific applications used with textile materials since the components performed in this research were both biodegradable and bioabsorbable. Cyclodextrin, inclusion compound, physical mixture of it and hazelnut oil pure state were characterized by FTIR-ATR (Fourier Transform Infrared Spectroscopy-Attenuated Total Reflection), TGA (Thermal Gravimetric Analysis) and XRD (X-Ray Diffraction) analyses. According to the results, hazelnut oil as a guest material was successfully encapsulated in the cavities of host gamma cyclodextrin (g-CD) and FTIR studies indicated that both guest and host molecules were present in the precipitated inclusion complexes (ICs).