Clovamide and phenolics from cocoa beans (Theobroma cacao L.) inhibit lipid peroxidation in liposomal systems

Neo-synthesized clovamide and a phenolic cocoa extract (fermented cocoa from Ghana) were evaluated for their capacity to inhibit lipid peroxidation. Their effect was first investigated on phospholipid organic solutions, and then on liposomal systems prepared by high pressure homogenization process. Antioxidants were added to liposomal system following two different protocols (before and after the homogenization treatment) and their protective action was evaluated monitoring the oxidative status of liposomes (exposed to light at room temperature or heated at 40°C) over three weeks. The results confirmed a significant protective effect of clovamide on liposomal model systems and, in a minor extent, also of cocoa extract. The capacity of phosphatidylcholine liposomes to incorporate clovamide was also evaluated; it was shown that more than 50% of clovamide was englobed in liposomes, although the addition of clovamide solution before the homogenization process led to the isomerization of the molecule from trans to cis form. ► Liposomes were prepared by high pressure homogenization using two different protocols. ► Clovamide and, in a minor extent, cocoa polyphenols inhibited lipid peroxidation. ► Homogenization led to clovamide isomerization, without loss of antioxidant activity. ► More than 50% of clovamide was englobed in liposomes. ► Liposomes are suggested as vehicle for clovamide in food and nutraceutical products.