Department of Food TechnologyTechnological Educational Institution (T.E.I.) of Larissa (Karditsa Annex)
Department of Pharmacy, Division of Pharmacognosy, Chemistry of Natural productsUniversity of Athens
Department of Food TechnologyTechnological Educational Institution (T.E.I.) of Athens
Cite this article as:
Gortzi, O., Lalas, S., Chinou, I. et al. Eur Food Res Technol (2008) 226: 583. doi:10.1007/s00217-007-0592-1
The antioxidant and antimicrobial activity of Myrtus communis extract was determined before and after its encapsulation in liposomes of different composition. Evaluation of the sunflower oil oxidation by the Rancimat stability test and malondialdehyde formation by HPLC were used to measure the antioxidant action in comparison with common commercial antioxidants, such as butylated hydroxytoluene and α-tocopherol. The thermal-oxidative decomposition of the samples, the modification of the main transition temperature for the lipid mixture and the splitting of the calorimetric peak in the presence of the antioxidants were studied by differential scanning calorimetry. The size and the surface charge of liposomes were also studied. The extract showed antioxidant and antimicrobial activity. Αt concentrations up to 160 ppm, the extract showed superior activity than α-tocopherol. When the extract was encapsulated in liposomes, its antioxidant as well as its antimicrobial activity proved to be superior from that of itself in pure form.