ENKAPSULASI EKSTRAK BAWANG PUTIH (ALLIUM SATIVUM L.) DALAM LIPOSOM: EVALUASI STABILITAS FISIK DAN AKTIVITAS ANTIOKSIDAN SECARA IN VITRO

• Main Author: Kurniawan, Daniel
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/69254
• Institution: Institut Teknologi Bandung

Garlic is one of the plants that contain of compounds antioxidant activity (Allium sativum). Liposome vesicles that encapsulate the active compound can increase their stability and activity. This study aimed to prepare the liposome formulation of garlic extract and to evaluate the antioxidant activity between free garlic extract and liposomal garlic extract. The preparation of liposomal garlic extract was begans with phytochemical screening of the extract and then followed with optimization of the process and formulation. Determination of encapsulation efficiency (EE) was conducted with indirect method of flavonoid content in the vesicles. The optimal formulation was prepared with the composition of Soy Lecithin 1.288% (w/v): Cholesterol 0.116% (w/v): Garlic Extract 5% (w/v). The characterization of the optimal formulation was indicated by the vesicle diameter of 226.0 ± 5.2 nm; polydispersity index (PI) of 0.255 ± 0.054; zeta potential of -39.7 ± 1.9 mV; and EE of 95.99 ± 3.03%. The determination of antioxidant activities in this study was performed through DPPH method (2,2-diphenyl-1-picrilhydrazil). The antioxidant activity of garlic extract increased after encapsulation in liposomes by decreasing the IC50 value of liposomal garlic extract by eightfold compared to the free garlic extract. Evaluation of the physical stability of liposomal garlic extract showed no significant changes in vesicle size and PI after being stored at 5o C in period of 28 days.