|
| Properties and antioxidant activities of seabuckthorn fruit oil nanoemulsions JIANG Zhongrong, ZHANG Tao, WANG Tao, CHANG Ming, LIU Ruijie, |
| |
| DOI： |
| KeyWord:seabuckthorn fruit oil nanoemulsion cytotoxicity antioxidant activity |
| FundProject: |
| Author Name | Affiliation | | JIANG Zhongrong, ZHANG Tao, WANG Tao, CHANG Ming, LIU Ruijie,
JIN Qingzhe, WANG Xingguo | National Research Center of Functional Food Engineering Technology, Collaborative Innovation
Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology,
Jiangnan University, Wuxi 214122, Jiangsu, China |
|
| Hits: 1708 |
| Download times: 0 |
| Abstract: |
| Food-grade sodium caseinate was used as emulsifier to prepare seabuckthorn fruit oil nanoemulsions using high-pressure homogenization method. The composition of fatty acid and lipid concomitant of five seabuckthorn fruit oil samples were analyzed, and the emulsion property, stability, cytotoxicity and cellular antioxidant activity of the seabuckthorn fruit oil nanoemulsions were studied. The results showed that the main fatty acids of the seabuckthorn fruit oils were palmitoleic acid, palmitic acid, oleic acid and linoleic acid, and the palmitoleic acid content was 32.23%-35.24%. The contents of total tocopherol, phytosterol and β-carotene were 188.28-244.18 mg/kg, 6 994.34-11 091.26 mg/kg and 183.25-241.25 mg/kg, respectively. The average particle size, PDI, Zeta potential and Ke were 156.3-173.4 nm,less than 0.3, -50.51--57.95 mV and less than 15%, respectively. The obtained emulsion system was uniform and stable, and the seabuckthorn fruit oil nanoemulsions had a certain inhibitory effect on HepG2 cells at high mass concentration, and the cell viability was 50% when the treatment mass concentration reached 1 443 μg/mL. The cellular antioxidant activities value (CAA) of 100 μg/mL five seabuckthorn fruit oil nanoemulsions samples were 171.88, 307.71, 238.03, 25524, 31054 μmolQE/g, respectively. Except for sample 1, the other four seabuckthorn fruit oil nanoemulsions exhibited better cellular antioxidant activity than olive oil nanoemulsions (CAA was 222.89 μmolQE/g) of the same mass concentration. |
| View full text View/Add Comment Download reader |
| Close |
|
|
|
