YUNI INDRAWATI, 051211133087 (2016) PENGARUH PERBANDINGAN QUERCETIN DAN EGG PHOSPHATIDYLCHOLINE TERHADAP KARAKTERISTIK FISIK DAN KELARUTAN. Skripsi thesis, Universitas Airlangga.

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Abstract

Quercetin has BCS Class II characteristic with poor solubility and high permeability through the intestine membrane. Phospholipid complex can improve its solubility and bioavailability by providing amphiphilic structure to interact with nonpolar moiety of quercetin by covalent bonding. This study aimed to investigate the influence of ratio between quercetin and egg phosphatidylcholine (EPC) to thermal properties, morphology, cristallinity, IR absorption, and its solubility. Quercetin-phospholipid complex was made by solvent evaporation, then the solid form of the complex was evaluated. The result of thermal analysis using DTA shows that both Q-EPC-1:1 and Q-EPC-2:1 has amorphous form by exothermal peak that followed by endothermal peak then. The cristallinity was shown by X-ray pattern which could not be found the pattern of quercetin and the amorphous form of phospholipid complex. then, the morphology of the complex was investigated by SEM and shown the film layer covers talc structures and was not found crystals of quercetin. IR absorption shows interaction within EPC and quercetin which was almost occurs in polar moiety of EPC. Q-EPC-1:1 has good solubility in water as much as 3,58 greater than quercetin, but Q-EPC-2:1 has no differences in solubility with quercetin. these results suggest that Q-EPC-1:1 can improve poor characteristics of quercetin and potentially improve its bioavailability.

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