Abstract
The influence of actively/passively encapsulated oleuropein on DPPC liposomes thermal and structural properties, and its antioxidant capacity against lipid peroxidation were investigated. Also, an oleuropein-rich olive leaf extract was encapsulated in soy phosphatidylcholine (PL-90 g) and incorporated in model and commercial drinks. Oleuropein induced a concentration-dependent broadening and splitting of the gel-to-liquid phase transition temperature. Fluorescence measurements revealed a fluidizing effect on liposomes below their gel-to-liquid phase transition temperature, and a higher lipid ordering above, especially to active encapsulation. Oleuropein also showed an antioxidant effect against lipid peroxidation in PL-90 g liposomes. PL-90 g Liposomes with olive leaf extract showed a mean diameter of 405 ± 4 nm and oleuropein encapsulation efficiency of 34% and delayed oleuropein degradation at pH 2.0 and 2.8 model drinks. In conclusion, greater effects were observed on the structure and fluidity of DPPC liposomes when oleuropein was actively encapsulated, while its incorporation into acidic foods in encapsulated form could enhance its stability.
Highlights
Oleuropein is the most abundant biophenol in the olive tree fruits and leaves
Differential scanning calorimetry was used to measure the changes in the behavior of the thermotropic phase of the DPPC liposomes, and to determine the influence of oleuropein
The present study of the interactions of oleuropein with phospholipid membranes has shown that the oleuropein is located near to the membrane surface and can strongly interact with the phospholipid headgroups
Summary
Oleuropein is the most abundant biophenol in the olive tree fruits and leaves. It is an ester of hydroxytyrosol and a glucoside derivative of elenolic acid. Oleuropein is a bitter compound that is generally broken down into the bland tasting hydroxytyrosol and elenolic acid at acidic and alkaline pHs during table olive production [10]. There is good evidence that oleuropein might be the most suitable precursor of hydroxytyrosol and other bioactive metabolites for food and nutraceuticals. Oleuropein appears to have higher bioavailability when it reaches the colon, where it is fermented by the microflora, to result in a large array of bioactive compounds [11, 12]
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