OBTAINING AND CHARACTERISTIC OF CURCUMIN LIPOSOMAL FORM

Abstract

Creation of liposomal forms of curcumin (diferuloilmetane) was investegated in the work. The methods of preparation and determination of the obtained liposomes sizes and percentage of curcumin in liposomes are given. Soybean phospholipids, egg yolk phospholipids and sunflower phospholipids were selected for preparation of “empty” liposomes and liposomes loaded curcumin: C-SPC-L (curcumin encapsulated in SPC liposomes), C-EPC-L (curcumin encapsulated in EPC liposomes) and C-SFPC-L (curcumin encapsulated in liposomes SFPC). Physical properties of different liposomes such as average size (Dl) and encapsulation efficiency (EE) were studed. Using photon correlation spectroscopy, the average size of three types of curcumin-loaded liposomes were found as Dl = 111 ± 3 nm for C-SPC-L, Dl = 98 ± 5 nm for C-EPC-L and Dl = 109 ± 5 nm for C-SFPC-L. Encapsulation efficiency showed the following values: EEC-SPC-L = 83 ± 4%, EEC-EPC-L = 82 ± 3%, and EEC-SFPC-L = 85 ± 4%. We determined that by using the methods of freezing and thawing or sonication it was possible to isolate liposomes sized in the range 100– 120 nm. Upon that the obtained liposomal form of curcumin was stable and freeze-thaw method was optimal for liposomal form and provides a relatively high level (more than 80%) of curcumin inclusion.

Keywords

• curcumin
• liposomes
• encapsulation