PENGEMBANGAN FORMULA DAN KARAKTERISASI KOMPLEKS INKLUSIKURKUMIN-BETA-SIKLODEKSTRIN NANOPARTIKEL DALAM SEDIAN GEL

• Main Author: Ariani Edityaningrum, Citra
• Format: Theses
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/79051
• Institution: Institut Teknologi Bandung

Curcumin is a compound derived from turmeric Curcuma longa and has been shown to have anti inflammation effects. This compound is practically insoluble in water and has poor systemic bioavailabilty. To improve the benefit of curcumin as a potential active compound in a gel preparation, better solubility and stability are requested. The aim of this study was developing curcumin-ß-cyclodextrin inclusion complex nanoparticle gel and evaluating the stability and difussion profile (invitro) compared to curcumin gel. Encapsulation was performed by freeze drying methods. The appropriate protocol for the curcumin and [3cyclodextrin complexation was mixed, sonicated for 5 minutes, stirred 200 rpm for 5 hours, and then centrifuged at 3000 rpm for 15 minutes. Furtheron, the supernatant which containing highly water soluble ß-cyclodextrin-curcumin inclusion complexes was filtered through 0.45 um filter prior to freeze drying. The highest efficiency of inclusion complexes (24.91 0.26%) was obtained from KUR 20% formula. The formula showed particle size of 156.8 ± 38.3 nm, polidispersity index of 0.174 0.026, and zeta potential of -17.3 ± 0.2 mV. The inclusion complexes showed a significant improvement in the curcumin dissolution rate which is approximately 10-fold (p < 0.01). Several evaluations were done using infrared spectroscopy, powder X-ray difractometry, Differential Thermal Analysis, and Scanning Electron Microscopy. All evaluation data confirmed that curcumin included in the ß-cyclodextrin forming curcumin-ßcyclodextrin nanoparticle. The gelling agents used for formulation of gel base were HPMC, CMC-Na, carbopol 940, water-soluble chitosan, and viscolam. Viscolam showed best stability of pH and viscosity after storage at 25 and 40 oc for 28 days. The inclusion complex and curcumin were incorporated into gel. Both of the formulas showed good stability in pH and viscosity after storage at 25 and 400C for 28 days, and the inclusion complex gel showed improvement in the chemical stability which is approximately 2.12-fold (p < 0.01) and 1.41-fold (p < 0.05), after storage at 25 and 40 0C, respectively. The enhancement on curcumin permeability by ß-cyclodextrin complexation gel (1S6± 0.03 yg/(cm2 .hour)) was about 1.81-fold when compared to free curcumin gel (0.86 ± 0.01 pg/(cm2 .hour)) (p < 0.01). Permeation curcumin from gel followed zero-order kinetic. In conclusion, curcumin-ß-cyclodextrin has a great advantage as regards the improvement of dissolution rate of curcumin in the water and the gel showed a controlled release system with better stability and drug permeation compared with curcumin gel.