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Journal of Nanomaterials
Volume 2012, Article ID 145380, 12 pages
Research Article

Antioxidant Effects of Quercetin and Catechin Encapsulated into PLGA Nanoparticles

1Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Queretaro, 76010 Queretaro, Mexico
2Laboratorio de Posgrado en Tecnología Farmacéutica, División de Estudios de Posgrado, Facultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de México, Cuautitlán Izcalli, 54740 Estado de México, Mexico
3Departamento de Materiales Bio-orgánicos, Centro de Investigación y Estudios Avanzados del Instituto Politécnico Nacional, Unidad Queretaro, 76230 Queretaro, Mexico
4Laboratorio de Radicais Livres e Estados Excitados en Sistemas Biologicos, Departamento de Bioquímica, Universidade de São Paulo, 05508-000 São Paulo, Brazil
5Centro de Investigación y Desarrollo Tecnológico en Electroquímica S.C., Pedro Escobedo, 76703 Querétaro, Mexico

Received 10 January 2012; Revised 5 July 2012; Accepted 9 July 2012

Academic Editor: Marinella Striccoli

Copyright © 2012 Hector Pool et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Polymeric nanoparticles (PLGA) have been developed for the encapsulation and controlled release of quercetin and catechin. Nanoparticles were fabricated using a solvent displacement method. Physicochemical properties were measured by light scattering, scanning electron microscopy and ΞΆ-potential, X-ray diffraction, infrared spectroscopy and differential scanning calorimetry. Encapsulation efficiency and in vitro release profiles were obtained from differential pulse voltammetry experiments. Antioxidant properties of free and encapsulated flavonoids were determined by TBARS, fluorescence spectroscopy and standard chelating activity methods. Relatively small (π‘‘β‰ˆ400 nm) polymeric nanoparticles were obtained containing quercetin or catechin in a non-crystalline form (EE β‰ˆ 79%) and the main interactions between the polymer and each flavonoid were found to consist of hydrogen bonds. In vitro release profiles were pH-dependant, the more acidic pH, the faster release of each flavonoid from the polymeric nanoparticles. The inhibition of the action of free radicals and chelating properties, were also enhanced when quercetin and catechin were encapsulated within PLGA nanoparticles. The information obtained from this study will facilitate the design and fabrication of polymeric nanoparticles as possible oral delivery systems for encapsulation, protection and controlled release of flavonoids aimed to prevent oxidative stress in human body or food products.