Vitamin C: antioxidant and pro-oxidant action in SPC liposomes

MARINA MARSANASCO; BARBARA PIOTRKOWSKI; VALERIA CALABRÓ; SILVIA DEL VALLE ALONSO; NADIA CHIARAMONI

Carlos Paz, Cordoba

Congreso; XLII Reunión Anula de la Sociedad Argentina de Biofísica; 2013

Sociedad Argentina de Biofísica

The aim of this work was to study and characterize liposomes with vitamin C (VC) before and after pasteurization. Liposomes were obtained by the Bangham method Bangham with soy phosphatidylcholine (SPC) alone and in combination with stearic acid (SA) or calcium stearate (CAS). VC alone or in combination with Vitamin E (VE) was added. Oxidative stability was studied with TBA and ORAC methods. For the characterization, surface charge (Z potential) and membrane packing (MC540 and Laurdan), size distribution and rheological behavior were studied. Results showed that the method for the determination of the oxidative stability has an influence on the antioxidant action of VC, even after pasteurization due to a protective effect of liposomes on the vitamin which is thermolábil [1]. VC changes Z potential from negative to positive and this fact has an influence on liposomal aggregation. The VC favors the entry of merocyanine 540 in SPC and SPC:SA and increased laurdan GP in SPC:CaS . Trends were maintained when combining both vitamins: VC and VE. Systems showed Newtonian behavior and only SPC had increased viscosity post pasteurization. In summary, these results demonstrates that SPC based liposomes have a potential application in industry for the encapsulation of VC and VE.