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

MAHDI JUFRI; JIHAN NAMIRAH; HERMAN SURYADI

doi:10.22159/ijap.2022v14i5.44945

Authors

MAHDI JUFRI Faculty of Pharmacy, Universitas Indonesia, Depok, 16424, Jawa Barat, Indonesia https://orcid.org/0000-0003-3084-5285
JIHAN NAMIRAH Faculty of Pharmacy, Universitas Indonesia, Depok, 16424, Jawa Barat, Indonesia https://orcid.org/0000-0001-5095-6041
HERMAN SURYADI Faculty of Pharmacy, Universitas Indonesia, Depok, 16424, Jawa Barat, Indonesia

DOI:

https://doi.org/10.22159/ijap.2022v14i5.44945

Keywords:

Emulsion, Thymoquinone, Sucrose palmitate, Hedonic test, Stability

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.

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