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American Journal of Food Technology
Year: 2017  |  Volume: 12  |  Issue: 2  |  Page No.: 140 - 143

A Rapid Method for the Determination of the Total Conjugated Linoleic Acid (CLA) Encapsulated in β-casein Nanoparticles

M.H. Abd El-Salam, M.N.A. Hassan, A.M. Abd El-Fattah, M.M. El-Sayed, F. Assem and M. El-Aaser    

Abstract: Background: β-casein was separated from different kinds of milk (Buffalo, cow, goat and camel) . Conjugated Linoleic Acid (CLA) was loaded in β-casein micelles. The micellar solution was frozen then lyophilized and stored in refrigerator. Methodology: A rapid method has been developed for the determination of encapsulated (CLA) in nano β-casein particles. A rapid method has been developed for the determination of encapsulated conjugated linoleic acid in nano β-casein particles. The method is based on the direct measurements of the absorbance of a solution of CLA loaded nanoparticles at 233 nm. Results: The determined CLA was highly correlated with initial concentration of CLA used in encapsulation and with results obtained by ethanol extraction. Conclusion: The method offers the advantage of eliminating the need for solvent extraction of entrapped CLA before spectrophotometric measurement.

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