DEVELOPMENT OF STABLE O/W EMULSIONS OF

THREE DIFFERENT OILS

Mostafa Shahin ; Seham Abdel Hady ; Mohammed Hammad ; Nahed Mortada

Nama Kelompok :
Hamidah
Hernamirah
Hj.Lailatannor
Pahriah
Syarifah Alawiyah

S1 FARMASI , KELAS A SEMESTER IV

 ABSTRACT

This study describes the formulation of different stable plain

o/w emulsions containing several oils (jojoba oil, liquid paraffin and
isopropyl myristate) with variable oil contents (20%, 30% and 40%
w/w ) together with several surfactant blends ( Span 60, Span 83,
Span 80, Myrj 53, Brij 35 and Tween 80). In the first place, the
required hydrophilic lipophilic balance (RHLB) for jojoba oil was
determined based on three different methods including the
assessment of the degree of creaming after centrifugation and
after shelf storage for 28 days at room temperature and the
turbidimetric method. While the RHLB of liquid paraffin and
isopropyl myristate were taken from the literatures. As such RHLB
for jojoba was found to be 12.50.
 ABSTRACT

On the other hand, the proper non ionic surfactant type

was selected by the use of two methods, namely: the
degree of creaming after 28 days shelf storage at room
temperature and the turbidimetric method. Results
revealed that a blend of span 60 and brij 35 gave the
most stable emulsion for all oils used. Finally, the most
suitable emulsifier concentration for each oil type and
level was determined using the turbidimetric method.
Nine formulae were obtained that could used for variety
of purposes.
 INTRODUCTION

Emulsions are the basis of a wide variety of natural and

manufactured materials, including foods, pharmaceuticals, biological
fluids, agrochemicals,petrochemicals, cosmetics and explosives.Stable
emulsions represent an effective approach for the resolution of problems in
drug and cosmetic agents’ delivery.

Turbidity measurements were also used to determine emulsion

stability and they provide a faster approach to evaluate emulsion
stability. In this work, we aimed at preparing stable o/w emulsions using
different oily phases, namely: liquid paraffin, jojoba oil, and isopropyl
myristate. At the same time we evaluated the effect of many
formulation variables like, the effect of emulsifier type and emulsifier
concentration as well as oily phase content on emulsion stability.
 MATERIAL AND METHOD

MATERIAL

 Jojoba oil was purchased from Egyptian Natural Oil Company (Cairo,
Egypt).
 Isopropyl myristate
 sorbitan sequioleate (Span 83)
 Polyoxyethylene 23 lauryl ether (Brij 35)
 polyoxyethylene 50 monostearate (Myrj53)
 polyoxyethylene 20 sorbitan monooleate (Tween80)
 Sorbitan monostearate (Span60)
 sorbitan monooleate (Span80) were obtained from Sigma Chemical
Company (USA).
 Heavy liquid paraffin was Purchased from (El Nasr Pharmaceutical
Chemicals (Cairo, Egypt).
METHOD

Determination of the Required hydrophilic lipophilic balance (RHLB)

of jojoba oil

Preparation of emulsion :
• Jumlah span 80 yang diperlukan dilarutkan dalam fase berminyak dan
dari tween 80 di fase air. Fasa minyak ditambahkan dengan cara
bertahap ke fasa air dan dikocok dengan kuat selama 10 menit
menggunakan mixer pada 1400 rpm maka emulsi siap dihomogenisasi
menggunakan homogenizer di 10000 rpm selama 5 menit.

• Pengemulsi span 80 (monooleat sorbitan, HLB = 4.3) dan tween 80

(polioksietilen 20) dengan konsentrasi total campuran 2 % untuk persiapan
emulsi minyak jojoba. Satu set tujuh emulsi o / w masing-masing 100 mL
dan mengandung 20% b / b jojoba oil disiapkan seperti yang disebutkan
sebelumnya. Pengemulsi (rentang 80 dan tween 80) dicampur dalam rasio
yang berbeda untuk menutupi berbagai HLB dari 4,3-15 di set siap tujuh
emulsi.
•Satu set kedua dari 10 emulsi kemudian disiapkan menggunakan campuran
emulsifier yang sama tetapi pada rasio interval yang lebih dekat antara dua emulsi
stabil yang diperoleh dari set pertama. Untuk menentukan emulsi yang paling
stabil, disiapkan emulsi yang menjadi sasaran evaluasi ,digunakan beberapa
metode untuk mengetahui stabilitas, seperti pengukuran creaming setelah
sentrifugasi, pengukuran derajat creaming setelah penyimpanan rak dan metode
turbidimetri.
Assessment of emulsion
stability
Tingkat creaming setelah
sentrifugasi
•Sampel dari setiap emulsi menjadi sasaran sentrifugasi pada 2000 rpm
selama 10 menit dan tingkat creaming dinyatakan sebagai % v / v fase berair
dipisahkan.
Tingkat creaming setelah 28-hari penyimpanan
di rak
•Emulsi sampel masing-masing 10ml dituangkan ke bertutup 10ml lulus silinder
segera setelah persiapan. Tingkat creaming dinyatakan sebagai% fase berair
dipisahkan ditentukan pada suhu kamar sebagai fungsi waktu selama 28 hari.
Metode Turbidimetri
• Pengaruh konsentrasi emulsifier pada stabilitas emulsi Persiapan emulsi O / W
emulsi, 100ml per sampel, yang mengandung 20, 30 atau 40% b / b dari fase
berminyak disusun menggunakan metode sebelumnya. Span 60 dan Brij 35
dicampur dalam rasio memberikan perpaduan dengan RHLB diindikasikan
untuk setiap minyak (parafin cair, minyak jojoba, isopropil miristat).
Pengemulsi diperiksa di konsentrasi total campuran yang berbeda yaitu; 2, 3, 4,
5 dan 6% w / w untuk semua minyak diselidiki.

Penilaian stabilitas emulsi

•stabilitas emulsi diukur dengan menggunakan metode
turbidimetri, Analisis data.
•Uji signifikansi dilakukan dengan menggunakan one way
ANOVA. pemisahan fase berminyak dengan sedikit creaming)
selama rentang HLB dari 10,83-13,72.
RESULT AND DISCUSSION

Red for after centrifugation

Yellow for after

28 days shelf strotage

Figure (1) : profiles of degree of creaming and turbidity of jojoba oil emulsion versus HLB.
EFFECT OF EMULSIFIER CONCENTRATION