Preparation of Ethanolic Butterfly Pea Extract Using Microwave Assisted Extraction and Loaded Nanostructured Lipid Carriers: Evaluation of Antioxidant Potential for Stabilization of Fish Oil

Tipparat Saejung; Julinta Don-In; Thitiphan Chimsook

doi:10.4028/www.scientific.net/KEM.873.1

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Preparation of Ethanolic Butterfly Pea Extract Using Microwave Assisted Extraction and Loaded Nanostructured Lipid Carriers: Evaluation of Antioxidant Potential for Stabilization of Fish Oil
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HomeKey Engineering MaterialsKey Engineering Materials Vol. 873Preparation of Ethanolic Butterfly Pea Extract...

Preparation of Ethanolic Butterfly Pea Extract Using Microwave Assisted Extraction and Loaded Nanostructured Lipid Carriers: Evaluation of Antioxidant Potential for Stabilization of Fish Oil

Abstract:

Fresh whole flowers of the butterfly pea were extracted with 95% ethanol and analyzed the antioxidant activity. The total phenolic content (TPC) of butterfly pea ethanolic extract (BE) was 26.90±1.12 mg gallic acid equivalents/g of dry weight and radical DPPH scavenging activity of ethanolic extract was. The ethanolic extract-loaded Nanostructured Lipid Carriers called BE-NLC were prepared by the high shear homogenization method using compritol 888 ATO, miglyol oil, poloxamer 188, extract and tween 80, respectively. Particle size, polydispersity index, zeta potential 27.78±0.12 mg Trolox equivalents/g of dry weight and entrapment efficiency (EE) were determined. The morphology of the BE-NLC was spherical. The entrapment efficiency of extract was 72.51±1.11% in NLC system. Antioxidant activity was evaluated by the estimation of peroxide values (PVs) of fish oil from catfish, treated with natural antioxidant (BE and BE-NLC) and compared with butylated hydroxy toluene (BHT) as synthetic antioxidant by incubating at 65 °C for a period of 12 days. BHT was found to have higher antioxidant activity than BE and BE-NLC in fish oil. Treatment containing BE-NLC and BHT in fish oil showed similar PVs after the 4 days. However, the antioxidant activity of BE-NLC in stabilization of fish oil is higher than that of BE.

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Key Engineering Materials (Volume 873)

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1-5

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https://doi.org/10.4028/www.scientific.net/KEM.873.1

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January 2021

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Tipparat Saejung, Julinta Don-In, Thitiphan Chimsook*

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Antioxidant, Butterfly Pea, Fish Oil, Nanostructured Lipid Carriers

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