In Vitro Skin Permeation Efficiency Study on Natural Flavornoid Extracts Incorporated into Nano-Emulsions

CNU IR > Pharmacy and Science > Dept. of Food & Drug Industry and Inspective Technology > Periodical Articles > Item 310902800/23300

Please use this identifier to cite or link to this item: https://ir.cnu.edu.tw/handle/310902800/23300

Title:	In Vitro Skin Permeation Efficiency Study on Natural Flavornoid Extracts Incorporated into Nano-Emulsions
Authors:	Ing-May Lin Wen-Hsin Li Lai-Hao Wang
Contributors:	醫藥化學系
Keywords:	Nano-emulsions Medical plants In vitro release.
Date:	2009
Issue Date:	2010-12-17 16:57:26 (UTC+8)
Publisher:	Asian Journal of Chemistry
Abstract:	Stable emulsions made with proper types and amounts of surfactants, fatty acids and water have been obtained. By varying the surfactant types (AOT, Brij 30 and HCO 040), concentrations of surfactants (2 to 10 %) and types of fatty acids (lauric acid C12, myristic acid C14, palmitic acid C16 and stearic acid C18), the best emulsions have been obtained by using AOT at 6 % and fatty acid C 12 kept at 0.85 % (by weight) oil-to-water (O/W) ratio in a PIT (Phase Inversion Temperature) emulsification method. Emulsions obtained by using Brij 30 ACT at 6 % and fatty acid C12 kept at 0.85 % O/W ratio are also stable and satisfactory. The HLB (hydrophilic-lipophilic balance) temperature for the AOT at 6 % and C 12 kept at 0.85 % O/W ratio is 38 degrees C. This method produces emulsion droplet sizes ranging from 170 to 290 nm with the average at 230 nm, which has been verified by using a high resolution optical microscope. The droplets are near circular and the emulsification process is homogeneous. Therefore, this emulsion can be classified as a nanoemulsion. Natural, ultra-violet absorbing flavornoid extracts from herbal plants have been incorporated into the emulsion samples made by using AOT at 6 % and fatty acid C12 kept at 0.85 % O/W ratio. In vitro skin permeation experimental results by incorporating Cinnamomum japonicum Sieb and Sophora japonica L extracts indicate that the most effective flavornoid extract concentrations for both ingredients are around 2 %, with the first ingredient performing better than the latter.
Relation:	Asian Journal of Chemistry 21(8)：p.6237-6246
Appears in Collections:	[Dept. of Food & Drug Industry and Inspective Technology] Periodical Articles

Files in This Item:

There are no files associated with this item.

Loading...