Table 2. Encapsulation efficiency (EE) of different herb and spice extracts in liposomes expressed in percentage of entrapped phenolic components.
| Plant extract | EE/% | ||
|---|---|---|---|
| aqueous extract |
alcohol extract |
citric acid extract | |
| wormwood | (3.7±0.1)a | (25.6±0.8)c | (2.8±0.4)a |
| thyme | (45.2±2.0)e | (33.6±0.8)d | (17.2±0.8)d |
| coneflower | (26.6±0.8)c | (25.5±0.8)c | (9.1±0.8)b |
| liquorice | (60.2±4.8)g | (54.3±1.2)f | (18.3±0.7)d |
| pot marigold | (37.5±1.1)de | (34.4±0.6)d | (26.9±0.9)e |
| sea buckthorn | (20.5±1.1)b | (12.9±0.5)b | (13.1±0.4)c |
| sage | (69.7±2.6)h | (32.0±0.8)d | (42.4±0.9)f |
| rosemary | (35.3±0.8)d | (46.5±1.8)e | (32.1±0.5)e |
| common nettle | (48.5±3.3)f | (33.3±1.7)d | (61.2±3.4)h |
| clove | (2.5±0.2)a | (55.3±5.7)f | (51.1±2.8)g |
| lavender | (71.9±5.4)h | (11.2±0.8)b | (31.9±1.9)e |
| chamomile | (77.0±6.8)h | (4.5±0.1)a | (2.0±0.1)a |
| elderberry | (51.7±5.2)f | (6.8±0.4)a | (42.4±0.9)f |
| plantago | (27.9±2.1)c | (15.4±0.8)b | (22.7±0.8)de |
| marjoram | (37.7±0.9)de | (42.5±0.9)e | (33.9±0.6)e |
| St. John´s wort | (39.5±0.9)e | (35.6±0.8)d | (28.9±0.9)e |
| ginger | (28.9±1.3)c | (11.5±0.4)b | (8.0±0.3)b |
| garlic | (93.2±8.2)i | (15.2±0.4)b | (9.6±0.3)b |
Results are presented as mean value±standard deviation. Values with the same letter in the same column are not statistically different (p>0.05)