M. Locatelli, F. Travaglia, L. Giovannelli
2013
Citations
0
Influential Citations
16
Citations
Quality indicators
Journal
Food Research International
Abstract
article i nfo Neo-synthesized clovamide and a phenolic cocoa extract (fermented cocoa from Ghana) were evaluated for their capacity to inhibit lipid peroxidation. Their effect was first investigated on phospholipid organic solu- tions, and then on liposomal systems prepared by high pressure homogenization process. Antioxidants were added to liposomal system following two different protocols (before and after the homogenization treatment) and their protective action was evaluated monitoring the oxidative status of liposomes (exposed to light at room temperature or heated at 40 °C) over three weeks. The results confirmed a significant protec- tive effect of clovamide on liposomal model systems and, in a minor extent, also of cocoa extract. The capacity of phosphatidylcholine liposomes to incorporate clovamide was also evaluated; it was shown that more than 50% of clovamide was englobed in liposomes, although the addition of clovamide solution before the homog- enization process led to the isomerization of the molecule from trans to cis form.