文献类型：期刊文献

英文题名：Temperature-dependent stability and DPPH scavenging activity of liposomal curcumin at pH 7.0

作者：Niu, Yumeng[1];Ke, Dan[1];Yang, Qianqian[1];Wang, Xiaoyong[1];Chen, Zhiyun[1];An, Xueqin[1];Shen, Weiguo[1]

机构：[1]E China Univ Sci & Technol, Sch Chem & Mol Engn, Shanghai 200237, Peoples R China

年份：2012

卷号：135

期号：3

起止页码：1377

外文期刊名：FOOD CHEMISTRY

收录：;EI(收录号：20123715421346);WOS:【SCI-EXPANDED(收录号:WOS:000310396700073)】；

基金：This work is sponsored by the National Natural Science Foundation of China (Grant 21173081), the Natural Science Foundation of Shanghai (Grant 11ZR1408600), and the Scientific Research Foundation for the Returned Overseas Chinese Scholars, State Education Ministry of China.

语种：英文

外文关键词：Curcumin; Liposome; Phase transition temperature; Stability; DPPH

摘要：This paper investigated the influences of temperature on the stability and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of curcumin encapsulated in liposome at pH 7.0. Liposomal curcumin showed higher stability and DPPH scavenging activity than free curcumin at 25 degrees C. When temperature increased from 25 to 80 degrees C, liposomal curcumin degraded more pronouncedly above the phase transition temperature (T-m = 45.7 degrees C) of liposome than lower temperatures, suggesting a weaker curcumin protection from the liquid crystalline phase of phospholipid bilayer than that from the gel phase. Moreover, the presence of remarkable "jump" increases around T-m in the values of observed pseudo-first-order rate constant and the percent of DPPH scavenging activity of liposomal curcumin indicated that the liquid crystalline phase of phospholipid bilayer is more beneficial for curcumin to reduce DPPH. This study reveals that changing the microstructure of encapsulation carrier may effectively control the properties of phytochemicals like curcumin. (C) 2012 Elsevier Ltd. All rights reserved.