Encapsulation Efficiency of Oolong Tea Chitosan Nanoparticles for Cosmetic Applications

Paramee TEPSATIAN, Krisada KITTIGOWITTANA

Abstract


Antioxidant activities of aqueous Oolong tea extracts, produced under different extraction conditions, including stirring at 80 °C for 5 and 10 min and soaking in hot water (80 °C) for 5 and 10 min, were investigated. Extract produced from 5 min stirring at 80 °C showed antioxidant activities with19.28 mM FeSO4, for ferrous reducing power, and 27.39 mM trolox equivalent, for ABTS. HPLC analysis of this extract revealed the presence of caffeine, epicathechin gallate, epicatechin, and cathechin. To enhance stability and penetration of the extract, chitosan (CS) - tripolyphosphate (TPP) nanoparticles were developed by the ionic gelation method. Tea extract-loaded CS-TPP nanoparticles were successfully prepared by mixing chitosan, TPP, and extract in a ratio of 6:1:3. The size of nanoparticles was observed in the range of 200 - 400 nm. For encapsulation efficiency, optimized nanoparticles gave significant efficiency of 79 %EE. In addition, the extract could absorb UV in the range of UVA (250 - 380 nm.) Comparison of UVA protection between Oolong tea extract and CS-TPP loaded Oolong tea extract showed that Oolong tea extract had a higher ability to protect UVA than CS-TPP loaded Oolong tea extract did.

Keywords


Oolong tea, nanoencapsulation, chitosan, ionic gelation method, UV protection

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References


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