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The supramolecular complex formation in aqueous solution between fatty acids (with the content of αeleostearic acid more than 70%) and β-cyclodextrin, βCD, was supported by FT-IR and UV spectroscopies as well as by XRDanalysis. RP HPLC was utilized for investigation of the content of fatty acid in the inclusion complex and their stability. All results showed that the molecules of fatty acids were successfully included in the β-cyclodextrin cavity. The yield of the inclusion complex is up to 30.1% with a fatty acid content of 20.5%. Due to the formation of inclusion complex, the solubility, and stability of conjugated acids significant increase. Keywords—inclusion complexes, β-cyclodextrin, α-eleostearic acid, yield, composition

Supramolecular Complexes of β-Cyclodextrin with Conjugated Fatty Acids: Synthesis and Stability