Title : ( Synthesis of Nano Curcumin using Black Pepper Oil by O/W Nanoemulsion Technique and Investigation of Their Biological Activities )
Authors: fariba moghaddasi , Mohammad Reza Housaindokht , Majid Darroudi , Mohammad Reza Bozorgmehr , Abbas Sadeghi ,
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Abstract
Curcumin is an important biologically active polyphenolic compound that has been found to contain the ability of a wide range of beneficial biological activities. The aim of this study was to develop a method for the preparation of curcumin nanoparticles (Nano-CUR) with a view to improve its aqueous-phase solubility and examine the effect on its biological properties. Nano-CUR were prepared in black pepper oil (BP oil) as an oil phase and Tween 80 as the surfactant. Nano-CUR was prepared by a modified microemulsion technique and was found to have a narrow particle size distribution in the ranges of 8-26 nm. Nano-CUR was obtained with a spherical shape and mean particle size of 15.7±3.55 nm when the following optimal conditions were adopted as water/oil (5:1) and oil/surfactant (1:9). Unlike curcumin (bulk), Nano-CUR is readily dispersed in aqueous media. The FTIR spectrum indices can be used in order to differentiate nano and non-nano emulsion solutions. Antioxidant activity tests were applied to the Emulsion components, Nano-CUR, and also to Tween 80+BP oil. Results demonstrated that Nano-CUR has maximum antioxidant activity. In vitro cytotoxicity effect of Nano-CUR was also investigated, which was detected in the treated Neuro2A cells to be up to 15.6 μg/mL.
Keywords
, Curcumin; nanoemulsion; black pepper; Tween, antioxidant activity
@article{paperid:1067277,
author = {Moghaddasi, Fariba and Housaindokht, Mohammad Reza and Majid Darroudi and Mohammad Reza Bozorgmehr and Abbas Sadeghi},
title = {Synthesis of Nano Curcumin using Black Pepper Oil by O/W Nanoemulsion Technique and Investigation of Their Biological Activities},
journal = {LWT- Food Science and Technology},
year = {2018},
volume = {92},
month = {March},
issn = {0023-6438},
pages = {92--100},
numpages = {8},
keywords = {Curcumin; nanoemulsion; black pepper; Tween; antioxidant activity},
}
%0 Journal Article
%T Synthesis of Nano Curcumin using Black Pepper Oil by O/W Nanoemulsion Technique and Investigation of Their Biological Activities
%A Moghaddasi, Fariba
%A Housaindokht, Mohammad Reza
%A Majid Darroudi
%A Mohammad Reza Bozorgmehr
%A Abbas Sadeghi
%J LWT- Food Science and Technology
%@ 0023-6438
%D 2018
