Development of Nanoemulsion Formulations of Ginger Extract

Abstract:

The aim of the study was to enhance the stability of 6-gingerol, a major constituent in ginger extract, using nanoemulsion formulations. The effects of extraction techniques and solvents on the content of 6-gingerol in ginger powders were investigated. Assessments of three commonly used extraction techniques (maceration, sonication and soxhlet extraction) with two different extraction solvents (methanol and acetone) were used in this study. The highest of 6-gingerol content was obtained by using soxhlet extraction with acetone. Nanoemulsions were prepared from a mixture of oil phase (coconut oil and squalene), Cremophor® ELP, acetone and ginger extract by spontaneous emulsification method. Effect of coconut oil and squalene mass ratio on nanoemulsion formations were evaluated for the further optimization of the system, which characterized by droplet size, polydispersity index (PI), zeta potential and Oswald ripening. Stability studies at 4°C and ambient temperature for 3 months were performed. The formulation containing the mass of coconut oil to squalene ratio of 0.8:0.2 was stable and had the required droplet size (122.2+2.2 nm) in relation with PI of 0.18+0.07, zeta potential of -20.8+0.4 mV and Ostwald ripening of 0.11 nm.day-1. Negative-staining transmission electron microscopy (TEM) was used to image the emulsion droplets. Stability test under heating-cooling cycle also performed on optimized nanoemulsion. Then, the sample was analysed for 6-gingerol content. The percentage of the remaining 6-gingerol of optimized nanoemulsion was 90.89. Hence, it was concluded that the stability of 6-gingerol could be enhanced by using nanoemulsion formulation.

• Periodical: Advanced Materials Research (Volume 684)
• Pages: 12-15
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.684.12
• Online since: April 2013
• Authors: Chutamas Uthumpa, Ratana Indranupakorn, Rathapon Asasutjarit
• Keywords: 6-Gingerol, Ginger Extract, Nanoemulsion, Spontaneous Emulsification Method

References

[1] T. Tadros, P. Izquierdo, J. Esquena and C. Solans: Adv. Colloid Interf. Sci. 108-109 (2004), pp.303-318.

DOI: 10.1016/j.cis.2003.10.023

[2] M. Porras, C. Solans, C. González, A. Martlnez, A. Guinart, and J.M. Gutiérrez: Colloid Surf. A 249 (2004), p.115–118.

[3] N. Usn, M.J. Garcia, and C. Solans: Colloid Surf. A 250 (2004), p.415–421.

[4] O. Sonneville-Aubrun, J.T., Simonnet, and F. L'Alloret: Adv. Colloid Interf. Sci. 108-109 (2004), pp.145-149.

[5] A. Parthasarathy, B. Chempakam and T.J. Zachariah: Chemistry of Spices (CAB international, United of Kingdom (2008).

[6] G. Singh, I.P.S. Kapoor, P. Singh, C.S. de Heluani, M.P. de Lamparona and C.A.N. Catalan: J. Food and Chemical Toxicology 46 (2008), pp.3295-3302.

DOI: 10.1016/j.fct.2008.07.017

[7] S. Al-Edresi and S. Baie: Int. J Pharm. 373 (2009), pp.174-178.

[8] W. Liu, D. Sun, C. Li, Q. Liu and J. Xu,: J. Colloid Interf. Sci. 303 (2006), p.557–563.