THE EFFECT OF OLIVE OIL, TWEEN 60 AND SPAN 20 ON PHYSICAL CHARACTERISTICS OF QUERCETIN NANOEMULGEL

FETIANA CHRISMAURIN; RINI DWIASTUTI; LUTFI CHABIB; SRI HARTATI YULIANI

doi:10.22159/ijap.2023v15i1.46423

Authors

FETIANA CHRISMAURIN Faculty of Pharmacy, Sanata Dharma University, Yogyakarta, Indonesia
RINI DWIASTUTI Faculty of Pharmacy, Sanata Dharma University, Yogyakarta, Indonesia https://orcid.org/0000-0002-4968-3637
LUTFI CHABIB Department of Pharmacy, Islamic University of Indonesia, Yogyakarta, Indonesia https://orcid.org/0000-0002-1250-1406
SRI HARTATI YULIANI Faculty of Pharmacy, Sanata Dharma University, Yogyakarta, Indonesia https://orcid.org/0000-0001-5246-8252

DOI:

https://doi.org/10.22159/ijap.2023v15i1.46423

Keywords:

Quercetin, Nanoemulgel, Olive oil, Tween 60

Abstract

Objective: This research aims to evaluate the effect of olive oil, tween 60, and span 20 on the physical properties of quercetin nanoemulgel.

Methods: In this research, quercetin was formulated into nanoemulgel using a variation of olive oil, tween 60, span 20, and sodium alginate as a gelling agent. The nanoemulgel physical properties (pH, viscosity, and spreadability), stability, and particle size were tested. The data were measured and evaluated using Minitab^®18 software; if the p-value<0.05, it is stated that there is a statistically significant difference in the formula.

Results: The result showed that tween 60 has the greatest significant impact on pH, viscosity, and transmittance value with a p-value<0.05 for all, meanwhile span 20 has the greatest significant impact on the spreadability of the nanoemulgel preparations with a p-value<0.05 indicating that they are significantly different.

Conclusion: This study reported that the effect of olive oil, tween 60 and span 20, with different variations, significantly impacts the physical properties (pH, viscosity, and spreadability) of the nanoemulgel.

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