| Curcumin Nanoemulsion: Green Synthesis, Characterization, and Antioxidant Activities |
| Paper ID : 1060-UFGNSM-FULL |
| Authors: |
|
Fariba Moghaddasi *1, mohammad reza housaindokht2, majid darroudi3 1mashhad- fahang buolvar-farhang 19-shahid razavi 11-p 281-n 4 2Department of Chemistry, Faculty of Science, Ferdowsi University of Mashhad, Mashhad, Iran 3Nuclear Medicine Research Center, Mashhad University of Medical Sciences, Mashhad, Iran |
| Abstract: |
| Curcumin, as an important biologically active polyphenolic compound, has wide range of beneficial biological and pharmacological activities e.g., antioxidant and anti-cancer, but it is practically water-insoluble and has low bioavailability. Water solubility and bioavailability of curcumin significantly improved by particle size reduction down to the nanoscale. In this work, curcumin nanoemulsions were prepared by O/W nanoemulsion technique in which black pepper oil (BP oil) used as a suitable oil phase and Tween 80 as surfactant in the ratio of 1:9 (Oil/Surfactant) which all were dispersed in water with mild stirring. Evaluation of the nanoemulsion was performed utilizing the analysis of particle size, zeta potential, physical stability, morphology and antioxidant activities. The mean droplet diameter and zeta potential of optimized nanoemulsion were 25.0 nm and −9.6 ± 0.2 mV, respectively. Curcumin nanoemulsion was stable for more than three months. Furthermore, TEM and FESEM images revealed that the prepared curcumin nanoemulsion have spherical shape with uniform size distribution which are well dispersed in the emulsion. . Investigation showed higher antioxidant activity (~10%) for curcumin nanoemulsion in comparison with that of pure curcumin. Nanoemulsion prepared in this study can be incorporated in food products to promote their antioxidant properties and health beneficial therapeutic activity. |
| Keywords: |
| curcumin nanoemulsion, Black Pepper Oil, Antioxidant Activity |
| Status : Paper Accepted (Poster Presentation) |
