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INTERNATIONAL JOURNAL OF PHARMACEUTICAL RESEARCH

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IJPR included in UGC-Approved List of Journals - Ref. No. is SL. No. 4812 & J. No. 63703

Published by : Advanced Scientific Research
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IJPR 9[3] July - September 2017 Special Issue

July - September 9[3] 2017

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Optimization of Stirring Speed on Physical Characteristics of Nanoemulsion on Mangosteen Rind (Garcinia Mangostana L.) Fraction

Author: NI AYU, PUTU SANNA YUSTIANTARA, IDA AYU SINTHA DEVI
Abstract: Mangosteen rind fraction contains flavonoids and polyphenols. The direct use of mangosteen rind fraction in topical dosage formulations requires a delivery system that is good for supporting adsorption and percutaneous penetration. The delivery system that can be used is nanoemulsion with particle size <100 nm. This study aims to determine the stirring speed that meets the physical characteristics of nanoemulsion. The nanoemulsion of mangosteen rind fraction was made as much as 0.125%, using the Self-Nanoemulsifying Drug Delivery System (SNEDDS) method with the formulation of Olive oil, PEG 400, and cremophore RH 40 which is 1:2:7. The stirring speed used in the optimization is 100 rpm, 300 rpm, and 500 rpm. The resulting nanoemulsion was then evaluated for physical stability, transmit percent, particle size, and zeta potential. The results of the analysis show that the stirring speed in the nanoemulsion system that meets the criteria is the speed of 300 rpm, and 500 rpm in 12 grams of nanoemulsion, with the results of successive physical characteristics ie no separation between the two phases, with the transmit percentagevalue 90.7±0.2 % and 91.7±0.4%, have particle sizes of 21.43 ±0.15 nm and 20.57 ± 0.26 nm, and potential zeta values of -4.02±0.30 mV and -5.55±0.97. The relationship between the stirring speed to the physical characteristics of nanoemulsion, where the increasing the stirring speed, the better the physical characteristics of nanoemulsion resulting from stability test, transmit percent, particle size, and zeta potential.
Keyword: Fraction, Mangosteen, Nanoemulsion, SNEDDS, Stirring speed
DOI: https://doi.org/10.31838/ijpr/2019.11.04.053
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