Formation and Characterization of Green Tea Extract Loaded Liposomes

2017-02-01
Green tea extract was encapsulated into liposomes to enhance bioavailability and stability of catechins by protecting their functional properties simultaneously. Encapsulation was achieved by dispersing 1% (w/v) soy lecithin through high pressure homogenization (microfluidization) and ultrasonication. Effects of homogenization type and pH of the dispersing medium on the physical properties and stability of the liposomes during 1-mo storage period were investigated. Mean particle size, total phenolic content by Folin-Ciocalteu method and antioxidant activity by 2-diphenyl-1-picrylhydrazyl radical scavenging and ferric reducing-antioxidant power methods, and transmission electron microscopy (TEM) experiments were conducted for characterization. Green tea extract loaded liposomes prepared by microfluidization in distilled water were determined as the most stable system which demostrated no significant difference (P > 0.05) on mean particle size, total phenolic content, and antioxidant activity between the first and final day of 1-mo storage time. Additionally, uniform size and shape in TEM images supported the results.
JOURNAL OF FOOD SCIENCE

Suggestions

Characterization of Green Tea Extract Loaded Liposomes
Dag, Damla; Öztop, Halil Mecit (2016-08-25)
Green tea extract was encapsulated into liposomes to enhance bioavailability and stability of catechins that are the main bioactive compounds and to protect the functional properties of green tea. Green tea extract (w/w 0.1%) was encapsulated by dispersing 1 % (w/w) soy lecithin through high pressure homogenization and ultrasonication techniques. Effect of homogenization type and pH of the dispersing medium was investigated. Mean particle size, total phenolic content by FolinCiocalteu Method and antioxidant...
Green synthesis of iron nanoparticles and their application as a Fenton-like catalyst for the degradation of aqueous cationic and anionic dyes
Shahwan, T.; Abu Sirriah, S.; Nairat, M.; Boyacı, Ezel; Eroglu, A. E.; Scott, T. B.; Hallam, K. R. (2011-08-01)
Iron nanoparticles were produced using extracts of green tea leaves (GT-Fe NPs). The materials were characterized using TEM. SEM/EDX, XPS, XRD, and FTIR techniques and were shown to contain mainly iron oxide and iron oxohydroxide. The obtained nanoparticles were then utilized as a Fenton-like catalyst for decolorization of aqueous solutions containing methylene blue (MB) and methyl orange (MO) dyes. The related experiments investigated the removal kinetics and the effect of concentration for both MB and MO....
Synthesis and characterization of conducting copolymers of poly(vinyl alcohol) with thiophene side-groups and pyrrole
Sahmetlioglu, E; Yuruk, H; Toppare, Levent Kamil; Cianga, I; Yagci, Y (2004-12-01)
Graft copolymers of poly(vinyl alcohol) with thiophene side-groups and pyrrole were synthesized by electrochemical polymerization methods. Poly(vinyl alcohol) with thiophene side-groups (PVATh) was obtained from the reaction between poly(vinyl alcohol) (PVA) and thiophene-3-acetic acid. The syntheses of copolymers Of PVATh and pyrrole were achieved electrochemically by using three different supporting electrolytes, p-toluene sulfonic acid (PTSA), sodium dodecyl sulfate (SDS) and tetrabutylammonium tetrafluo...
Effect of Degritting of Phenolic Extract from Sour Cherry Pomace on Encapsulation Efficiency-Production of Nano-suspension
LUCA, Alexandru; Cilek, Betul; Hasırcı, Vasıf Nejat; Şahin, Serpil; Şümnü, Servet Gülüm (2013-09-01)
The objective of this study was to study the influence of purification of sour cherry pomace extract on particle size distribution of suspension and on encapsulation efficiency of powders. In addition, antioxidant activity, surface morphology, and color of powder and capsules were determined. Extraction of phenolic compounds was performed at 30 A degrees C with shaking at 70 rpm for 24 h with 1:20 solid-solvent ratio. Ethanol-water (1:1) was used as the solvent. Filtered extract was concentrated in a rotary...
Determination of phenolic and flavoniod compounds in rehum ribes
Fazeli, Sepideh; Çoruh, Nursen; Department of Biochemistry (2016)
This study involves the investigation of antioxidant phenolic and flavonoid compounds in Rheum ribes L. There is a continuous mounting pressure, in the scientific world, to discover new and potent antioxidants, to combat the free radicals. Among the antioxidant compounds, the phenolics and flavonoids comprise the largest class, and thus hold an important place in biochemical studies. Rheum ribes belong to the family of Polygonaceae in the genus Rheum, which is consumed as a medicinal plant. Since this plant...
Citation Formats
D. DAG and H. M. Öztop, “Formation and Characterization of Green Tea Extract Loaded Liposomes,” JOURNAL OF FOOD SCIENCE, pp. 463–470, 2017, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/38501.