Preparation and some characteristics of Nano liposomes containing olive leaf extract

Olive leaf extract is a rich source of phenolic compounds that has antioxidant and antimicrobial effects. Phenolic compounds have been inactive gradually like other bioactive compounds and make a bitter taste in foods. Microencapsulation has been introduced as an effective technique for improve stability and prevention of bitter taste of bioactive compounds. The aim of this study was to capsulate of phenolic compounds of olive leaves extract as Nano liposomes. Nano liposomes are prepared using of phosphatidil Colin, cholesterol and olive Leaf extract by ethanol injection method and analyzed for particle size, Zeta potential and encapsulation efficiency. The mean volumetric diameters of liposomes were at the range of 50-100nm. All liposomes formulations had negative charged which increased with addition of extract up to phosphatidil Colin/extract ratio of 5/1, but higher concentration of extract led to decrease in negative charges of liposomes. Overall encapsulation efficiency of nano liposomes were 74-78 % but decreased to 57 % in phosphatidil Colin/extract ratio of 1/1. Infra-red Spectroscopy assay of samples showed there were not any chemical and physical interaction between polyphenolic compounds of olive leaves and liposomes structure. The results indicated the possibility of encapsulation of phenolic compound of olive leaves as Nano liposomes with desired properties and efficiency.