alexa Study of Antioxidant and Antimicrobial Activity of Chio
ISSN: 2157-7110

Journal of Food Processing & Technology
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Research Article

Study of Antioxidant and Antimicrobial Activity of Chios Mastic Gum Fractions(Neutral, Acidic) Before and After Encapsulation in Liposomes

Olga Gortzi1*, Vasilios Athanasiadis1, Stavros Lalas1, Ioanna Chinou2 and John Tsaknis3

1Department of Food Technology, Technological Educational Institute of Thessaly, Terma N. Temponera str., GR-43100, Karditsa, Greece

2Division of Pharmacognosy and Chemistry of Natural Products, Department of Pharmacy, University of Athens, Panepistimiopolis-Zografou, GR-15771, Athens, Greece

3Department of Food Technology, Technological Educational Institute of Athens, Agiou Spyridonos str., GR-12210, Egaleo, Athens, Greece

*Corresponding Author:
Olga Gortzi
Department of Food Technology
Technological Educational Institute (T.E.I.) of Thessaly
GR-43100, Karditsa, Greece
Tel: +30-24410-76454
Fax: +30-24410-41080
E-mail: [email protected]

Received date: June 25, 2014; Accepted date: September 06, 2014; Published date: September 09, 2014

Citation: Gortzi O, Athanasiadis V, Lalas S, Chinou I, Tsaknis J (2014) Study of Antioxidant and Antimicrobial Activity of Chios Mastic Gum Fractions (Neutral, Acidic) Before and After Encapsulation in Liposomes. J Food Process Technol 5:355. doi:10.4172/2157-7110.1000355

Copyright: © 2014 Gortzi O, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.



Mastic is a well-known natural resin from the trunk and branches, of Pistacia lentiscus var. chia (Anacardiaceae), which is grown as endemic only in the Greek island of Chios. During this work, a total mastic gum extract was prepared after removal of the contained insoluble polymer in order to ameliorate solubility and enhance in vivo activity. To overcome the drawbacks (i.e solubility, bioavailability, etc.) of mastic gum extracts (acidic and neutral fraction), the selection of a suitable carrier is crucial. Three different methods of preparation, thin-film evaporation, freezing-thawing, and ethanol injection were used for the preparation of liposomes consisting of Phosphatidylcholine (PC) and Cholesterol (CH). The effect of PC: CH molar ratio on the percentage of mastic extract encapsulated was investigated. Mastic gum extracts components-liposomes interaction was studied using Fourier transform infrared (FT-IR) spectroscopy. The effects of different preparation methods on the physicochemical properties of colloidal systems were evaluated by means of surface morphology, field emission Scanning Electron Microscopy (SEM), and size distribution using a particle size analyzer. For the determination of the antioxidant activity two methods were used: I) The Rancimat method where the protection factor was determined for each sample and compared with known antioxidants. II) Differential Scanning Calorimetry (DSC) where the temperature of oxidation for each sample was determined. Moreover, the crude extract (EtOAc-MeOH) of mastic, as well as, its acidic and neutral fractions was assayed against a panel of 9 human and food pathogenic gram (±) bacteria and fungi.


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