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Encapsulation of ginger ethanolic extract in nanoliposome and evaluation of its antioxidant activity on sunflower oil

Shiva Ganji and Seyyedeh Zahra Sayyed-Alangi

Department of Food Science and Technology, Azadshahr Branch, Islamic Azad University, Azadshahr, Iran

 

E-mail: zalangi@gmail.com

Abstract: Ginger (Zingiber officinale Roscoe) is a blooming plant in the Zingiberaceae family which is broadly utilized as a flavor or a traditional drug. The ethanolic extract of ginger (GE) in liposome is encapsulated in the present examination. The average size of the nanoliposomal GE (NGE) was 164.5 nm. The phenolic content of GE was measured by Folin–Ciocalteo reagent. The DPPH radical scavenging, reducing power of Fe(–®) and total antioxidant activity assays were used to evaluate the antioxidant activities of GE and NGE contrasted with the synthetic antioxidant (BHT). The antioxidant activities of NGE were higher as compared to GE and BHT in all tests. Furthermore, in order to assess the effects of GE and NGE at 100–1000 ppm concentrations in deferring the oxidation procedure of sunflower oil, heat treatment tests (peroxide and thiobarbituric acid values) at 63 °C within a 12-day period were used. The peroxide and thiobarbituric acid values of NGE were lower than GE and BHT. The NGE at 1000 ppm concentration had the highest level of antioxidant activity. In conclusion, findings indicate that NGE can be securely utilized as a natural antioxidant agent instead of synthetic preservation additives for food and biological systems.

Keywords: Ginger; Extract; Nanoliposome; Antioxidant activity; Sunflower oil

Full paper is available at www.springerlink.com.

DOI: 10.1007/s11696-017-0164-1

 

Chemical Papers 71 (9) 1781–1789 (2017)

Sunday, February 16, 2020

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