Evaluation of Colloidal and Antioxidant Properties of Nanoliposome Loaded with Urtica dioica L. Extract

Document Type : Research Article

Authors

1 MSc Student, Food Science and Technology, Tabriz University

2 Professor, Food Science and Technology, Tabriz University

3 Associate Professor, Medical Sciences of Tabriz University

4 Associate Professor, Food Science and Technology, Tabriz University

Abstract

Encapsulation of phenolic compounds as natural antioxidants is one of the ways in order to inhibit oxidation and to improve their absorption. Liposomes are colloidal vesicles comprised of polar lipids which can be used to entrap hydrophilic, hydrophobic and amphipathic compounds. The main objective of this study is to evaluate the capability of liposomes to encapsulate Urtica dioica L. extract and determine colloidal and antioxidant properties of Urtica dioica extract loaded nanoliposomes. In this study nanoliposomes containing Urtica dioica L. extract were prepared from ­various quantities of phosphatidyl­choline­ (PC) and cholesterol included (60-0, 50-10, 40-20, 30-30 miligeram)  Equivalent (8-0, 7-3, 5-5, 4-8 mili molar) by thin-film hydration­ and sonication method. Experiments including particle size, encapsulation efficiency, antioxidant activity, encapsulation stability and turbidity were determined. The particle size and size distribution (span) data were in the range of 81-94 nm, and 0.81- 0.88, respectively. The effect of various concentrations of lecithin-cholesterol on the size of nanoliposomes was insignificant (P

Keywords

References

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Innovative Food Technologies
Volume 2, Issue 3
May 2015
Pages 11-23

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History

  • Receive Date: 11 June 2014
  • Revise Date: 03 August 2014
  • Accept Date: 16 August 2014

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