Water → trans-Resveratrol beta-cyclodextrin

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Fifty g of β-CD (44 mM) and 1000 mL of distilled water were put in a 5000 mL beaker. The mixture was heated to a temperature ranging 60-70° C. in a microwave oven, for 90 seconds. Soon after, 100 to 200 mL of ethanol 96% were added, and the mixture was heated again twice to a temperature ranging 60-70° C. in a microwave oven, for 90 seconds. To the resulting solution, 10 g of trans-resveratrol (44 mM) diluted in 50-100 mL of ethanol 96% were added. The mixture was heated once or twice to a temperature ranging 60-70° C. in a microwave oven, for 90 seconds. The resulting solution was slowly cooled at 15° C. and left at this temperature up to 24 hours. The crystals formed from trans-resveratrol/β-cyclodextrin (β-CD/Res) complex were collected by filtration under reduced pressure, and dried in a vacuum oven at 60° C., resulting in 14.5-28 g of the invention complex with purity from 91 to 98% and a yield around 56%. Besides, filtrate (resulting solution) was freeze dried, providing 45.5-31.5 g of solid material having non-reacted components and other complexes (FIGS. 1 and 6).

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