FORMULATION AND STABILITY STUDY OF BLACK CUMIN (NIGELLA SATIVA L.) SEED OIL EMULSION USING SUCROSE PALMITATE AS EMULSIFIER

Mahdi Jufri, Jihan Namirah, Herman Suryadi

Research output: Contribution to journalArticlepeer-review

Abstract

Objective: An emulsion of black cumin seed oil was developed using an orally safe surfactant, sucrose palmitate, to make it more comfortable to consume. Methods: The emulsion was made using a 3% concentration of sucrose palmitate to emulsify 5% (F1) and 7.5% (F2) black cumin seed oil to the developed stable emulsion. The hedonic test was applied to 30 panelists, showing the accepted formulation. Results: The pH value of each formulation degraded during 12 w of storage. The formula of 5% oil (F1) has better physical stability, and its bioactive component, Thymoquinone, showed a slight degradation on the first day. But it showed a rapid degradation after 60 d of storage due to its instability in a solution. The F1 formula (mean = 3.1667) is more preferred than the F2 formula (mean = 3) of the 1-5 hedonic scale, with the significance score (p) valued less than 0.05 and considered to be significantly different from its original form. Conclusion: The emulsion of black cumin oil can be developed and more comfortable to consume.

Original languageEnglish
Pages (from-to)113-118
Number of pages6
JournalInternational Journal of Applied Pharmaceutics
Volume14
Issue number5
DOIs
Publication statusPublished - 1 Sep 2022

Keywords

  • Emulsion
  • Hedonic test
  • Stability
  • Sucrose palmitate
  • Thymoquinone

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