Stability Analysis of Formulated Emulsion Containing Black Cumin (<i>Nigella sativa</i>) Oil

Shanita Zaman Smrity; A. H. M. Saifuddin; Sakina Sultana

doi:doi:10.11648/j.ajbls.20160403.15

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Stability Analysis of Formulated Emulsion Containing Black Cumin (Nigella sativa) Oil

Shanita Zaman Smrity, A. H. M. Saifuddin, Sakina Sultana

Published in American Journal of Biomedical and Life Sciences (Volume 4, Issue 3)

Received: 6 May 2016 Accepted: 16 May 2016 Published: 28 May 2016

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Abstract

In this present study emulsions were prepared by using black cumin oil. Dry gum method was followed to prepare emulsions formula A & B. Stability tests including organoleptic property evaluation, pH test, accelerated stability studies, water-drop test and peroxide value were determined. In case of organoleptic property evaluation emulsions showed insignificant changes and there were no variation in pH in both preparations up to 3 months. Emulsions were also undergone to different temperature effects and centrifugation at 4000 rpm, but lost the homogenous structure and separated into two phases under the effect of light and centrifugation. The study showed better results for emulsion B comparing with emulsion A. Thus our results showed that emulsion formulation B can be a good semi-solid preparation in Pharmaceutical field and food industry.

Published in	American Journal of Biomedical and Life Sciences (Volume 4, Issue 3)
DOI	10.11648/j.ajbls.20160403.15
Page(s)	49-53
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2016. Published by Science Publishing Group

Keywords

Black Cumin Oil, Emulsions, Dry Gum Method, Stability Tests, Better Results, Pharmaceutical Field

References

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[2]	Shargel, L., Mutnick, A. H., Souney. P. F, Swason, L. N. (2007). Comprehensive Pharmacy Review. 6^th edition. Wolters Kluwer Health (India) Pvt, LTD.
[3]	Lachman, L., Lieberman, H. A., Kanig, J. L. (1987). The Theory and Practice of Industrial Pharmacy. 4^th edition, Lea and Febriger, Philadelphia, U.S.A. pp- 266-267, 529.
[4]	Kentish, S., Wooster, T. J., Ashokkumar, M., Balachandran, S., Mawson, R., Simons, L. (2008). The Use of Ultrasonics for nanoemulsion preparation. Innovative food science and emerging technologies. 9(2): 170-175.
[5]	Mason, T. G., Wilking, J. N., Meleson, K., Chang, C. B., Graves, S. M. (2006). Nanoemulsions: formation, structure, and physical properties. Journal of Physics: Condensed Matter. 18(41): 635-666
[6]	Sharma, N. K., Ahirwar, D., Jhade, D. and Gupta. S. (2009). Medicinal and pharmacological potential of Nigella sativa: A review. Ethnobotanical review. 13: 946-55.
[7]	Allen Jr, L. V., Popovich, N. G., Ansel, H. C. (eds.). (2005). Ansel’s pharmaceutical dosage form and drug delivery systems. 8^th edition. Lippincott Williams and Wilkins, Philadelphia, USA. pp- 409, 414.
[8]	Aulton, M. E. (1990). Pharmaceutical practice. 1^st Edition. Longman Singapore Publishers Pte Ltd. pp- 115.
[9]	Bolton, S., Bol, C. (2005). Pharmaceutical Statistics: Practical and Clinical Applications. 4^th edition. Marcel Dekker, Inc. New York. pp- 468.
[10]	Smaoui, S., Hlima, H. B., Jarraya, R., Kamoun, N. G., Ellouze, R., and Damak, M. (2012). Cosmetic emulsion from virgin olive oil: Formulation and bio-physical evaluation. African Journal of Biotechnology. 11(40): 9664-9671.
[11]	Libermann, H. A., Reiger, M, M. and Banker, G.S. (eds). (1998). Pharmaceutical dosage forms. Dispersed system. Volume I. Marcel Dekker Inc. Newyork and Basel. pp: 234.
[12]	Becher, P. (1965). Emulsion theory and practice. 2^nd edition. Reinhold, New York.
[13]	Lubrizol standard test procedure (2007). Lubrizol Advanced Materials, Inc. is a wholly owned subsidiary of The Lubrizol Corporation. Available from: www.personalcare.noveon.com

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Shanita Zaman Smrity, A. H. M. Saifuddin, Sakina Sultana. (2016). Stability Analysis of Formulated Emulsion Containing Black Cumin (Nigella sativa) Oil. American Journal of Biomedical and Life Sciences, 4(3), 49-53. https://doi.org/10.11648/j.ajbls.20160403.15

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ACS Style

Shanita Zaman Smrity; A. H. M. Saifuddin; Sakina Sultana. Stability Analysis of Formulated Emulsion Containing Black Cumin (Nigella sativa) Oil. Am. J. Biomed. Life Sci. 2016, 4(3), 49-53. doi: 10.11648/j.ajbls.20160403.15

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AMA Style

Shanita Zaman Smrity, A. H. M. Saifuddin, Sakina Sultana. Stability Analysis of Formulated Emulsion Containing Black Cumin (Nigella sativa) Oil. Am J Biomed Life Sci. 2016;4(3):49-53. doi: 10.11648/j.ajbls.20160403.15

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@article{10.11648/j.ajbls.20160403.15,
  author = {Shanita Zaman Smrity and A. H. M. Saifuddin and Sakina Sultana},
  title = {Stability Analysis of Formulated Emulsion Containing Black Cumin (Nigella sativa) Oil},
  journal = {American Journal of Biomedical and Life Sciences},
  volume = {4},
  number = {3},
  pages = {49-53},
  doi = {10.11648/j.ajbls.20160403.15},
  url = {https://doi.org/10.11648/j.ajbls.20160403.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajbls.20160403.15},
  abstract = {In this present study emulsions were prepared by using black cumin oil. Dry gum method was followed to prepare emulsions formula A & B. Stability tests including organoleptic property evaluation, pH test, accelerated stability studies, water-drop test and peroxide value were determined. In case of organoleptic property evaluation emulsions showed insignificant changes and there were no variation in pH in both preparations up to 3 months. Emulsions were also undergone to different temperature effects and centrifugation at 4000 rpm, but lost the homogenous structure and separated into two phases under the effect of light and centrifugation. The study showed better results for emulsion B comparing with emulsion A. Thus our results showed that emulsion formulation B can be a good semi-solid preparation in Pharmaceutical field and food industry.},
 year = {2016}
}

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TY  - JOUR
T1  - Stability Analysis of Formulated Emulsion Containing Black Cumin (Nigella sativa) Oil
AU  - Shanita Zaman Smrity
AU  - A. H. M. Saifuddin
AU  - Sakina Sultana
Y1  - 2016/05/28
PY  - 2016
N1  - https://doi.org/10.11648/j.ajbls.20160403.15
DO  - 10.11648/j.ajbls.20160403.15
T2  - American Journal of Biomedical and Life Sciences
JF  - American Journal of Biomedical and Life Sciences
JO  - American Journal of Biomedical and Life Sciences
SP  - 49
EP  - 53
PB  - Science Publishing Group
SN  - 2330-880X
UR  - https://doi.org/10.11648/j.ajbls.20160403.15
AB  - In this present study emulsions were prepared by using black cumin oil. Dry gum method was followed to prepare emulsions formula A & B. Stability tests including organoleptic property evaluation, pH test, accelerated stability studies, water-drop test and peroxide value were determined. In case of organoleptic property evaluation emulsions showed insignificant changes and there were no variation in pH in both preparations up to 3 months. Emulsions were also undergone to different temperature effects and centrifugation at 4000 rpm, but lost the homogenous structure and separated into two phases under the effect of light and centrifugation. The study showed better results for emulsion B comparing with emulsion A. Thus our results showed that emulsion formulation B can be a good semi-solid preparation in Pharmaceutical field and food industry.
VL  - 4
IS  - 3
ER  -

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Author Information

Shanita Zaman Smrity

Department of Pharmacy, Jahangirnagar University, Savar, Dhaka, Bangladesh
A. H. M. Saifuddin

Department of Pharmacy, Jahangirnagar University, Savar, Dhaka, Bangladesh
Sakina Sultana

Department of Pharmacy, Jahangirnagar University, Savar, Dhaka, Bangladesh

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Plain Text BibTeX RIS

APA Style

Shanita Zaman Smrity, A. H. M. Saifuddin, Sakina Sultana. (2016). Stability Analysis of Formulated Emulsion Containing Black Cumin (Nigella sativa) Oil. American Journal of Biomedical and Life Sciences, 4(3), 49-53. https://doi.org/10.11648/j.ajbls.20160403.15

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ACS Style

Shanita Zaman Smrity; A. H. M. Saifuddin; Sakina Sultana. Stability Analysis of Formulated Emulsion Containing Black Cumin (Nigella sativa) Oil. Am. J. Biomed. Life Sci. 2016, 4(3), 49-53. doi: 10.11648/j.ajbls.20160403.15

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AMA Style

Shanita Zaman Smrity, A. H. M. Saifuddin, Sakina Sultana. Stability Analysis of Formulated Emulsion Containing Black Cumin (Nigella sativa) Oil. Am J Biomed Life Sci. 2016;4(3):49-53. doi: 10.11648/j.ajbls.20160403.15

Copy | Download

@article{10.11648/j.ajbls.20160403.15,
  author = {Shanita Zaman Smrity and A. H. M. Saifuddin and Sakina Sultana},
  title = {Stability Analysis of Formulated Emulsion Containing Black Cumin (Nigella sativa) Oil},
  journal = {American Journal of Biomedical and Life Sciences},
  volume = {4},
  number = {3},
  pages = {49-53},
  doi = {10.11648/j.ajbls.20160403.15},
  url = {https://doi.org/10.11648/j.ajbls.20160403.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajbls.20160403.15},
  abstract = {In this present study emulsions were prepared by using black cumin oil. Dry gum method was followed to prepare emulsions formula A & B. Stability tests including organoleptic property evaluation, pH test, accelerated stability studies, water-drop test and peroxide value were determined. In case of organoleptic property evaluation emulsions showed insignificant changes and there were no variation in pH in both preparations up to 3 months. Emulsions were also undergone to different temperature effects and centrifugation at 4000 rpm, but lost the homogenous structure and separated into two phases under the effect of light and centrifugation. The study showed better results for emulsion B comparing with emulsion A. Thus our results showed that emulsion formulation B can be a good semi-solid preparation in Pharmaceutical field and food industry.},
 year = {2016}
}

Copy | Download

TY  - JOUR
T1  - Stability Analysis of Formulated Emulsion Containing Black Cumin (Nigella sativa) Oil
AU  - Shanita Zaman Smrity
AU  - A. H. M. Saifuddin
AU  - Sakina Sultana
Y1  - 2016/05/28
PY  - 2016
N1  - https://doi.org/10.11648/j.ajbls.20160403.15
DO  - 10.11648/j.ajbls.20160403.15
T2  - American Journal of Biomedical and Life Sciences
JF  - American Journal of Biomedical and Life Sciences
JO  - American Journal of Biomedical and Life Sciences
SP  - 49
EP  - 53
PB  - Science Publishing Group
SN  - 2330-880X
UR  - https://doi.org/10.11648/j.ajbls.20160403.15
AB  - In this present study emulsions were prepared by using black cumin oil. Dry gum method was followed to prepare emulsions formula A & B. Stability tests including organoleptic property evaluation, pH test, accelerated stability studies, water-drop test and peroxide value were determined. In case of organoleptic property evaluation emulsions showed insignificant changes and there were no variation in pH in both preparations up to 3 months. Emulsions were also undergone to different temperature effects and centrifugation at 4000 rpm, but lost the homogenous structure and separated into two phases under the effect of light and centrifugation. The study showed better results for emulsion B comparing with emulsion A. Thus our results showed that emulsion formulation B can be a good semi-solid preparation in Pharmaceutical field and food industry.
VL  - 4
IS  - 3
ER  -

Copy | Download