Comparison of Phenolic Compounds ofMicroalgae SpirulinaAnd Chlorella pyrenoidosa Extract
Publish place: کنفرانس بین المللی پژوهش در علوم و مهندسی
Publish Year: 1395
نوع سند: مقاله کنفرانسی
زبان: English
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شناسه ملی سند علمی:
ICRSIE01_059
تاریخ نمایه سازی: 25 آذر 1395
Abstract:
The total phenolic compounds were evaluated using a calibration curve of gallic acid using methanoland ethanol as extraction solvents. The size and polydis-persity index of nanovesicles were determinedby light scattering and the percentage encapsulation efficiency was determined by a centrifugationprocess. The stability of the liposomes at storage time was measured by zeta potential for 21 days. Themethanol extracts from Spirulina had a higher content of phenolic compounds (2.62 mg gallic acid∙g−1 of microalgae) compared to the extracts of Chlorella. However, liposomes with ethanolic ex-tracts ofthe two algae showed higher encapsulation efficiency. The value was higher (96.40%) for Chlorella.All samples obtained nanometric size, with the highest value obtained for the liposome containingethanol extract of Chlorella (239 nm) differing significantly (p ≤ 0.05) from theothers. The liposomescontaining extracts of Spiru-lina were more stable during the 21 days of storage, whereas, thoseconsisting of ethanol extract showed no sig-nificant difference (p ≤ 0.05) throughout this period.
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Authors
Mir Babak Taghavi Takyar
Department of Science and Food Engineering, Islamic Azad University, Science and ResearchBranch, Tehran
Shabnam Haghighat Khajavi
Assistant Professor of Department of Science and Food Engineering, Islamic Azad University,Science and Research Branch, Tehran
Ashraf Haj Hosseini
Department of Science and Food Engineering, Islamic Azad University, Science and ResearchBranch, Tehran
Fatemeh Bahrami
DepartmentofScienceand Food EngineeringIslamicAzad University, Science and ResearchBranch, Tehran
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