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Antioxidative activity of selenium nanoparticles coated with pectin and polyphenols from olive pomace extract

Introduction: The narrow therapeutic range of organic and inorganic forms of selenium encouraged the development of selenium nanoparticles (SeNPs) that show improved biocompatibility. Their functional characteristics could be improved using bioactives from food waste as surface modifiers. Materials & Methods: Pectin isolated from mandarin peel and tomato pomace was used to stabilize SeNPs, while polyphenol-rich olive pomace extract (OPE) was used as surface modifier to achieve additional functionalization. The obtained SeNPs were characterized by measuring particle size distribution, zeta potential and antioxidative activity on HepG2 cell model. The cells were treated with SeNPs followed by induction of oxidative stress by tert-butyl hydroperoxide. Relative content of reduced glutathione was measured using monochlorobimane assay. Results: Average size of SeNPs ranged from 110.4 nm to 235.4 nm, with zeta potential ranging from -25.9 mV to 21.1 mV. Functionalization with OPE resulted in formation of larger and more negative nanoparticles. Protective effect against oxidative stress was observed for SeNPs coated with raw mandarin and tomato pectin, as well as for SeNPs additionally functionalized with OPE. Conclusion: Green synthesis of SeNPs resulted in formation of stable nanoparticles with satisfactory physico- chemical properties. Significant antioxidative activity on HepG2 cells was observed for multiple types of investigated SeNPs.

selenium nanoparticles ; polyphenols ; pectin ; antioxidative activity

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