The Effect of Alkali Iodide Salts in the Inclusion Process of Phenolphthalein in β-Cyclodextrin: A Spectroscopic and Theoretical Study

The formation of the inclusion complex between β-cyclodextrin (CD) and phenolphthalein (PP) was investigated by means of UV–Vis and FT-IR spectroscopies. The thermodynamic parameters were calculated in the absence and presence of LiI, KI, NaI and CsI iodide salts. The enthalpy change during the formation was found to be negative for all solutions with iodide salts. The enthalpy change was found to decrease in the sequence no salt > NaI > KI> CsI > LiI. Moreover, it was observed that with increasing salt concentration enthalpy decreases monotonically. The interaction between the two molecules was mostly attributed to hydrogen bonding and Van der Waals interactions. Thermodynamic properties revealed that electrostatic forces also contribute when LiI is present in solutions. A molecular docking study was performed to elucidate the docking between phenolphthalein and cyclodextrin. The FT-IR spectra of CD, PP and the CD–PP complex were recorded to establish the formation of the inclusion complex. Semi-empirical and DFT methods were utilized to study theoretically the complexation process and calculate the IR vibrational spectra. The adequate agreement between theoretical and experimental results supports the proposed structural model for the CD–PP complexation.