Optimization of Khorramabad Olive Leaf Extract Extraction and Investigating the Physical Properties of Nano-Structured Lipid Carriers Containing it

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SOLEIMANIFARD M.; SADEGHI MAHOONAK A.R.; GHORBANI M.; AZIZI KH.; SEPAHVAND A.

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Journal: Iranian Journal of Nutrition Sciences and Food Technology Year:2018 | Volume:13 | Issue:3 Page(s): 81-92

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Title

Optimization of Khorramabad Olive Leaf Extract Extraction and Investigating the Physical Properties of Nano-Structured Lipid Carriers Containing it

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Keywords

EncapsulationQ1

OptimizingQ2

Olive leaf extractQ1

Nano-structured lipid carrierQ1

Abstract

Background and Objectives: Today, lipid nanoparticles have attracted a lot of attention due to their drug potential. The aim of this study was to optimize the extraction of Olive leaf extract, its method of preparation, and formulation of the nanoparticles and investigate the resulting structure. Materials and Methods: The extraction of Olive leaf extract was optimized of with the solvents of ethanol: water (70: 30) with the steam bath methods. Also formulations (Encapsulation efficiency and particle size) were optimized with applying response surface methodology and using DLS and HPLC instruments. Finally, crystalline and amorphous structures, as well as the crystallinity were detected using the XRD device. In this study, analysis of variance was employed for data analysis using SPSS software. Results: The results of the chromatograms showed that the optimal method for extraction of Olive leaf extract is the solvent of ethanol: water (70: 30) in a steam bath at 40° C for 30 minutes. The results of DLS and HPLC instruments showed that the encapsulated formulation containing extract 0. 05 had the highest and lowest particle size and particle distribution index, respectively. The results showed that the nanoparticles obtained from the X-RD have crystal structure with the crystallinity of 48 %. Conclusion: The current study showed that in preparation nanostructured lipid carrier, the more is the nuclear material and the less is the speed of adding aqueous phase containing the extract to the lipid phase, and also the more is the speed of probe homogenizer, the smaller will be the size of nanoparticles and the better will be the crystal structure.

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APA: Copy

SOLEIMANIFARD, M., SADEGHI MAHOONAK, A.R., GHORBANI, M., AZIZI, KH., & SEPAHVAND, A.. (2018). Optimization of Khorramabad Olive Leaf Extract Extraction and Investigating the Physical Properties of Nano-Structured Lipid Carriers Containing it. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, 13(3 ), 81-92. SID. https://sid.ir/paper/121212/en

Vancouver: Copy

SOLEIMANIFARD M., SADEGHI MAHOONAK A.R., GHORBANI M., AZIZI KH., SEPAHVAND A.. Optimization of Khorramabad Olive Leaf Extract Extraction and Investigating the Physical Properties of Nano-Structured Lipid Carriers Containing it. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY[Internet]. 2018;13(3 ):81-92. Available from: https://sid.ir/paper/121212/en

IEEE: Copy

M. SOLEIMANIFARD, A.R. SADEGHI MAHOONAK, M. GHORBANI, KH. AZIZI, and A. SEPAHVAND, “Optimization of Khorramabad Olive Leaf Extract Extraction and Investigating the Physical Properties of Nano-Structured Lipid Carriers Containing it,” JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, vol. 13, no. 3 , pp. 81–92, 2018, [Online]. Available: https://sid.ir/paper/121212/en

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