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  • 1 Departamento de Fisiologia, Universidade Federal de Sergipe, Av. Marechal Rondon, s/n, Cidade Universitária, São Cristóvão, SE, CEP 49100-000, Brazil
  • 2 Instituto de Tecnologia e Pesquisa da Universidade Tiradentes-ITP/UNIT, Av. Murilo Dantas, 300, Aracaju, SE, CEP 49032-490, Brazil
  • 3 Departamento de Química Fundamental, Instituto de Química, Universidade de São Paulo, Av. Lineu Prestes, 748, São Paulo, SP, 05508-000, Brazil
  • 4 Departamento de Química, Universidade Federal de Sergipe, Av. Marechal Rondon, s/n, Cidade Universitária, São Cristóvão, SE, CEP 49100-000, Brazil
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Abstract

In this investigation, the study of inclusion complexes formation between p-cymene and β-cyclodextrin using the methods of physical mixture, paste (PC) and slurry (SC), was evaluated. The results of DSC and TG/DTG showed that the products prepared by PC and SC methods were able to incorporate greater amounts of p-cymene, as evidenced by the weight loss of 7.15 and 3.97%, respectively, which occurred between 120 and 270 °C. SEM images showed decreased size of the household, especially in the SC product. The absorption bands in the IR spectrum, characteristic of p-cymene, were also identified in the preparations, indicating the presence of the compound in the complex.

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