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dc.contributor.authorMacit, Meltem
dc.contributor.authorEyüpoğlu, Ozan Emre
dc.contributor.authorMacit, Çağlar
dc.contributor.authorDuman, Gülengül
dc.date.accessioned2021-06-25T05:55:27Z
dc.date.available2021-06-25T05:55:27Z
dc.date.issued2021en_US
dc.identifier.citationMacit, M., Eyüpoğlu, O. E., Macit, Ç. ve Duman, G. (2021). Formulation development of liposomal coffee extracts and investigation of their antioxidant capacities. Journal of Drug Delivery Science and Technology, 64. https://dx.doi.org/10.1016/j.jddst.2021.102605en_US
dc.identifier.issn1773-2247
dc.identifier.issn2588-8943
dc.identifier.urihttps://dx.doi.org/10.1016/j.jddst.2021.102605
dc.identifier.urihttps://hdl.handle.net/20.500.12511/7310
dc.description.abstracthe main objective of this study was to carry out the antioxidant capacity of a liposomal formulation either green coffee extract (GCE) and medium roasted coffee extract (RCE) in aq. and MeOH. First, the coffee beans were milled and medium roasted. The obtained green coffee (GC) and roasted coffee (RC) granules were also extracted into (both aq. and MeOH) (99%) solvents. The solvents were evaporated, and the dry extracts were freeze dried. Then, the soy lecithin (SL) (2% w/v) dispersion was prepared using microfludizer. The obtained SL dispersions were freeze dried by using lyophilizer and then, the GCE and RCE (in aq. and MeOH) dry extracts were incorporated into freeze dried liposomal SL dispersions as a one to fourth portion. The liposomal formulations were titled as SL: GCE and SL: RCE, respectively. The SL: GCE and SL: RCE (either in aq. or MeOH) were characterized and evaluated by dynamic light scattering (DLS) technique. Additionally, the antioxidant capacity of all liposomal formulations was performed using by three different analysis methods; 1,1-diphenyl-2-picrylhydrazyl Radical (DPPH.) Scavenging Activity, Cupric Ion Reducing Antioxidant Capacity (CUPRAC) and Ferric Reducing Antioxidant Power (FRAP), respectively. Moreover, HPLC analysis was performed and phenolic compound such as caffeine, chlorogenic acid, ferulic acid, protocatechuic acid, caffeic acid and rosmarinic acid were evaluated. Finally, the SL: RCE (in MeOH) was formulated as an edible film using solvent casting method. The SL: RCE (in MeOH) extract was incorporated into pullulan (20% w/w) solution. Next, the film was made by using oven at 50 °C and 65% relative humidity (RH). DLS results showed mean diameter of liposomal formulations of SL: RCE and SL: GCE (in MeOH) ranged between 110 and 500 nm. The polydispersity index (PDI) were found around 0.3 and 0.6, respectively. Finally, their average zeta-potential values were obtained −40 and −70 mV. It was found that both of the SL: GCE and SL: RCE (in aq. and MeOH) almost twice as much as higher antioxidant capacity then alone GC and RC (in aq. and MeOH) (p < 0.05). According to HPLC results, nanoforms of methanolic coffee extracts (SL: GCE and SL: RCE) had the highest caffeine (2.21%, 2.2%) and chlorogenic acid (1.81%, 0.48%) contents, respectively. These findings have proven to liposomal coffee extract formulation has a strong antioxidant capacity. The final formulation of an edible film of SL: RCE (in MeOH) will be evaluated according to antioxidant capacity as a future work.en_US
dc.language.isoengen_US
dc.publisherElsevieren_US
dc.rightsinfo:eu-repo/semantics/embargoedAccessen_US
dc.subjectAntioxidant Activityen_US
dc.subjectCoffee Beanen_US
dc.subjectExtractionen_US
dc.subjectLiposomeen_US
dc.subjectPhenolic Compoundsen_US
dc.titleFormulation development of liposomal coffee extracts and investigation of their antioxidant capacitiesen_US
dc.typearticleen_US
dc.relation.ispartofJournal of Drug Delivery Science and Technologyen_US
dc.departmentİstanbul Medipol Üniversitesi, Eczacılık Fakültesi, Eczacılık Meslek Bilimleri Bölümü, Farmakoloji Ana Bilim Dalıen_US
dc.departmentİstanbul Medipol Üniversitesi, Eczacılık Fakültesi, Temel Eczacılık Bilimleri Bölümü, Biyokimya Ana Bilim Dalıen_US
dc.authorid0000-0002-4449-0537en_US
dc.authorid0000-0002-5532-2395en_US
dc.identifier.volume64en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.doi10.1016/j.jddst.2021.102605en_US
dc.identifier.wosqualityQ2en_US
dc.identifier.scopusqualityQ1en_US


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