Preparation of Ethanolic Butterfly Pea Extract Using Microwave Assisted Extraction and Loaded Nanostructured Lipid Carriers: Evaluation of Antioxidant Potential for Stabilization of Fish Oil
นักวิจัย :
Tipparat Saejung , ร้อยละความรับผิดชอบ 20 , ตำแหน่งการวิจัย ไม่ระบุ , หน่วยงานที่สังกัด Applied Chemistry Program, Department of Chemistry, Faculty of Science, Maejo University
Julinta Don-In , ร้อยละความรับผิดชอบ 20 , ตำแหน่งการวิจัย ไม่ระบุ , หน่วยงานที่สังกัด Applied Chemistry Program, Department of Chemistry, Faculty of Science, Maejo University
วันที่ดำเนินการ :
01/10/2563 - 30/09/2564
บทคัดย่อ :
Fresh butterfly pea was extracted with 95% ethanol and analyzed the antioxidant activity using DPPH scavenging activity and total phenolic content. The total phenolic content of butterfly pea ethanolic extract (BE) was 26.90?1.12 mg gallic acid equivalents/g of extract and radical DPPH scavenging activity of ethanolic extract was 27.78?0.12 mg Trolox equivalents/g of extract. The ethanolic extract-loaded Nanostructured Lipid Carriers called BE-NLC was prepared by the high shear homogenization method using compritol 888 ATO, miglyol oil, poloxamer 188, extract and tween 80 and then determined the particle size, polydispersity index, zeta potential and entrapment efficiency. The results showed that the morphology of the BE-NLC was spherical. The entrapment efficiency of extract was 72.51?1.11% in NLC system. Antioxidant potential of BE and BE-NLC for stabilization of fish oil was evaluated and compared with butylated hydroxy toluene (BHT) as synthetic antioxidant. This antioxidant potential was evaluated by the estimation of peroxide values (PVs) of catfish oil by treated with natural antioxidants (BE and BE-NLC) and BHT by incubating at 65?C for a period of 12 days. The results revealed that BHT had higher antioxidant activity than BE and BE-NLC in fish oil. In addition, treatment containing BE-NLC and BHT in fish oil performed similar PVs after the 4 days. However, the antioxidant activity of BE-NLC was higher than that of BE in stabilization of fish oil.