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Development and characterization of dopamine-loaded liposomes extracted from banana peel

Banana (Musaceae) is the most consumed fruit in the world, after tomato. Approximately 30% of banana fruit is comprised of peel, resulting in a substantial amount of waste from banana processing. The peel is abundant in bioactive compounds, especially in dopamine. The aim of this study was to develop liposomes containing dopamine extracted from banana peel. Banana peels were blanched (100 °C, 7 min) and freeze-dried in order to assure maximal preservation of dopamine. Banana peel extract was prepared by mixing pulverized banana peel with water (80 °C, 30 min). The extract was characterized by total phenolic content (25.50 mg GAE g-1 dmb), antioxidant capacity by DPPH and ABTS assays (0.16 mmol Trolox g-1 dmb) and dopamine content by HPLC-DAD (9.94 mg/g dmb). The encapsulation of the extract into liposomes was performed varying ratios of the extract and liposome Phospholipon® P90NG (1:5, 1:10 and 1:20, w/w). Formulated liposomes were characterized by encapsulation efficiency and by size and surface charge evaluated by light scattering and zeta potential, respectively. Antioxidant activity of encapsulated extract was investigated in terms of inhibitory action on liposome peroxidation using TBARS assays. The results revealed the greatest dopamine encapsulation efficiency of 41.12 % for liposomes prepared at ratio 1:20. The presence of banana peel extract in the liposomes reduced the lipid peroxidation induced by UV radiation.

agro-industrial waste ; banana peel ; dopamine ; liposomes

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