Optimization of process parameters in preparation of tocotrienol-rich red palm oil-based nanoemulsion stabilized by Tween80-Span 80 using response surface methodology
- PMID: 30142164
- PMCID: PMC6108518
- DOI: 10.1371/journal.pone.0202771
Optimization of process parameters in preparation of tocotrienol-rich red palm oil-based nanoemulsion stabilized by Tween80-Span 80 using response surface methodology
Abstract
Red palm oil (RPO) is a natural source of Vitamin E (70-80% tocotrienol). It is a potent natural antioxidant that can be used in skin-care products. Its antioxidant property protects skin from inflammation and aging. In our work, a tocotrienol-rich RPO-based nanoemulsion formulation was optimized using response surface methodology (RSM) and formulated using high pressure homogenizer. Effect of the concentration of three independent variables [surfactant (5-15 wt%), co-solvent (10-30 wt%) and homogenization pressure (500-700 bar)] toward two response variables (droplet size, polydispersity index) was studied using central composite design (CCD) coupled to RSM. RSM analysis showed that the experimental data could be fitted into a second-order polynomial model and the coefficients of multiple determination (R2) is 0.9115. The optimized formulation of RPO-based nanoemulsion consisted of 6.09 wt% mixed surfactant [Tween 80/Span 80 (63:37, wt)], 20 wt% glycerol as a co-solvent via homogenization pressure (500 bar). The optimized tocotrienol-rich RPO-based nanoemulsion response values for droplet size and polydispersity index were 119.49nm and 0.286, respectively. The actual values of the formulated nanoemulsion were in good agreement with the predicted values obtained from RSM, thus the optimized compositions have the potential to be used as a nanoemulsion for cosmetic formulations.
Conflict of interest statement
The authors have declared that no competing interests exist.
Figures






References
-
- Edem DO. Haematological and Histological Alterations Induced in Rats by Palm Oil—Containing Diets. Eur J Sci Res. 2009;32.
-
- Mba OI, Dumont M-J, Ngadi M. Palm oil: Processing, characterization and utilization in the food industry–A review. Food Biosci. 2015;10: 26–41. 10.1016/j.fbio.2015.01.003 - DOI
-
- Nagendran B, Unnithan UR, Choo YM, Sundram K. Characteristics of Red Palm Oil, a Carotene- and Vitamin E–Rich Refined Oil for Food Uses. Food Nutr Bull. 2000;21: 189–194. 10.1177/156482650002100213 - DOI
-
- Sundram K, Sambanthamurthi R, YewAi T. Palm fruit chemistry and nutrition. Asia Pac J Clin Nutr. 2003;12: 355–362. - PubMed
-
- Ayeleso AO, Oguntibeju OO, Brooks NL. Effects of dietary intake of red palm oil on fatty acid composition and lipid profiles in male Wistar rats. Afr J Biotechnol. 2012;11: 8275–8279.
Publication types
MeSH terms
Substances
LinkOut - more resources
Full Text Sources
Other Literature Sources