Reevaluation of bioactivity and antioxidant activity of Myrtus communis extract before and after encapsulation in liposomes
- 622 Downloads
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.
KeywordsMyrtus communis Liposomes Encapsulation Rancimat DSC MDA
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.
- 3.Bauer AW, Kirby WMM, Sherris JC, Turcu M (1966) Am J Clin Pathol 45:493–496Google Scholar
- 5.Dewdney PA, Meara ML (1977) Sci Tech Surv 96:1–34Google Scholar
- 10.Gortzi O, Lalas S, Chinou I, Tsaknis J (2006) J Food Protect 69:2998–3005Google Scholar
- 19.New RRC (1990) Liposomes a practical approach. Oxford University Press, New YorkGoogle Scholar
- 21.Ozek T, Demirci B, Baser KHC (2000) J Essent Oil Res 12:541–544Google Scholar
- 22.Özer Y, Talsma H, Crommelin DJA, Hical AA (1988) Acta Pharm Technol 34:129–139Google Scholar
- 24.Schuler P (1990) Natural antioxidants exploited commercially. In: Hudson BJF (eds) Food antioxidants. Elsevier Applied Science, London, pp 99–170Google Scholar