PREPARATION AND CHARACTERIZATION OF EDIBLE OIL NANOEMULSIONS FOR ENHANCED STABILITY AND ORAL DELIVERY OF CURCUMIN
| Autor: | Jonathan Sampath Franklyne, Andrew Ebenazer, Abinaya Nadarajan, Nisha Tiwari, Amitava Mukherjee, N. Chandrasekaran |
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| Rok vydání: | 2018 |
| Předmět: |
Chromatography
Aqueous solution Chemistry 020209 energy Dispersity Pharmaceutical Science 02 engineering and technology 021001 nanoscience & nanotechnology Bioavailability Absorbance chemistry.chemical_compound Emulsion 0202 electrical engineering electronic engineering information engineering Edible oil Curcumin Titration 0210 nano-technology Pharmacology Toxicology and Pharmaceutics (miscellaneous) |
| Zdroj: | International Journal of Applied Pharmaceutics. 10:139 |
| ISSN: | 0975-7058 |
| DOI: | 10.22159/ijap.2018v10i6.28726 |
| Popis: | Objective: This work aims to improve the oral bioavailability and long-term aqueous stability of curcumin using various edible oil nanoemulsions (NEs). Methods: NEs were optimized using the water titration method. Curcumin was loaded into optimized emulsions, and the physicochemical characteristics were determined. Long-term stability of curcumin in the edible oil NEs was analyzed by determining the droplet size, PDI and curcumin concentrations over 4 mo. Release of curcumin from the NEs was determined using a Franz diffusion apparatus and analysed using 5 mathematical models. Results: The absorbance of curcumin was linear over the concentration range of 1 to 10 μg. ml -1 . The LOD and LOQ ranged from 0.57 to 1.26μg. ml -1 and 1.89 to 4.19μg. ml -1 respectively. All the NEs were monodisperse and had a droplet size less than 150 nm. Long-term emulsion stability shows no change in droplet size and PI (Dunnett's multiple comparisons test with a confidence interval of 95%). Olive oil NE showed significantly low release in gastric fluid (9.28%) with a good release (92.99%) in intestinal fluid and 48% in a body fluid by 8 h. Conclusion: The work highlights the use of olive oil NEs as a delivery vehicle for curcumin with excellent release characteristics and the ability to protect curcumin in an aqueous environment. |
| Databáze: | OpenAIRE |
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