Endogenous antioxidant properties of curcuminoids from Curcuma longa L. obtained by a single‐step extraction/nanoencapsulation approach,Journal of Food Biochemistry

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Endogenous antioxidant properties of curcuminoids from Curcuma longa L. obtained by a single‐step extraction/nanoencapsulation approach
Journal of Food Biochemistry ( IF 3.5 ) Pub Date : 2020-10-20 , DOI: 10.1111/jfbc.13531
Priscila Dayane de Freitas Santos ₁ , Aline Coqueiro ₁ , Evelyne da Silva Brum ₂ , Sara Marchesan Oliveira ₂ , Fernanda Vitória Leimann ₁ , Rafael Porto Ineu ₁ , Evandro Bona ₁ , Odinei Hess Gonçalves ₁

Affiliation

Curcuminoids found in turmeric have attracted attention due to their remarkable biological activity. Nanoencapsulation may improve their technological properties, but extraction and encapsulation procedures could be time‐consuming and expensive when carried out separately. This work aimed to combine extraction and nanoencapsulation steps to obtain curcuminoids‐polyvinylpyrrolidone (PVP) nanoparticles directly from plant rhizomes. This single‐step procedure was evaluated by a Rotatable Central Composite Design (RCCD) and optimized using desirability functions, resulting in the optimal conditions of temperature (29.9°C), ethanol (99%), and PVP (15.38 mg). Nanoencapsulation allowed curcuminoids to exert scavenging activity against superoxide anions donors and hydrogen peroxide in an aqueous medium, despite their poor water solubility. Curcuminoids‐PVP nanoparticles could be used to formulate nutraceutical foods as an adjuvant to the endogenous antioxidant defense systems protecting against cellular damage.

中文翻译：

单步提取/纳米包囊法获得的姜黄中姜黄素类的内源性抗氧化特性

姜黄中的姜黄素由于其卓越的生物活性而备受关注。纳米封装可以改善其技术性能，但是提取和封装过程单独进行时可能既耗时又昂贵。这项工作旨在结合提取和纳米封装步骤，直接从植物根茎中获得姜黄素-聚乙烯吡咯烷酮（PVP）纳米颗粒。通过可旋转中央复合设计（RCCD）评估了此单步过程，并使用期望函数进行了优化，从而得到了最佳温度条件（29.9°C），乙醇（99％）和PVP（15.38 mg）。尽管它们的水溶性较差，但纳米胶囊化使姜黄素类化合物对水性介质中的超氧阴离子供体和过氧化氢发挥清除活性。

更新日期：2020-12-23

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