European Food Research and Technology

, Volume 226, Issue 3, pp 583–590 | Cite as

Reevaluation of bioactivity and antioxidant activity of Myrtus communis extract before and after encapsulation in liposomes

  • Olga Gortzi
  • Stavros Lalas
  • Ioanna Chinou
  • John Tsaknis
Original Peper

Abstract

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.

Keywords

Myrtus communis Liposomes Encapsulation Rancimat DSC MDA 

Notes

Acknowledgments

This study has been co-funded by 75% from European Union and 25% from the Greek Government under the framework of the Education and Initial Vocational Training Program—EPEAEK I Archimedes.

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Copyright information

© Springer-Verlag 2007

Authors and Affiliations

  • Olga Gortzi
    • 1
  • Stavros Lalas
    • 1
  • Ioanna Chinou
    • 2
  • John Tsaknis
    • 3
  1. 1.Department of Food TechnologyTechnological Educational Institution (T.E.I.) of Larissa (Karditsa Annex)KarditsaGreece
  2. 2.Department of Pharmacy, Division of Pharmacognosy, Chemistry of Natural productsUniversity of AthensAthensGreece
  3. 3.Department of Food TechnologyTechnological Educational Institution (T.E.I.) of AthensAthensGreece

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