Enhancement of antioxidant and skin moisturizing effects of olive oil by incorporation into microemulsions

© 2016, © The Author(s) 2016. The aims of the present study were to develop olive oil microemulsions and characterize their antioxidant and skin moisturizing properties. The acid, iodine, and saponification values of olive oil were 0.38 ± 0.01 mg potassium hydroxide/g, 88.2 ± 5.9 mg iodine/g, and 19...

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Main Authors: Wantida Chaiyana, Pimporn Leelapornpisid, Rungsinee Phongpradist, Kanokwan Kiattisin
Format: Journal
Published: 2018
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http://cmuir.cmu.ac.th/jspui/handle/6653943832/55133
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spelling th-cmuir.6653943832-551332018-09-05T03:04:23Z Enhancement of antioxidant and skin moisturizing effects of olive oil by incorporation into microemulsions Wantida Chaiyana Pimporn Leelapornpisid Rungsinee Phongpradist Kanokwan Kiattisin Biochemistry, Genetics and Molecular Biology Engineering Materials Science © 2016, © The Author(s) 2016. The aims of the present study were to develop olive oil microemulsions and characterize their antioxidant and skin moisturizing properties. The acid, iodine, and saponification values of olive oil were 0.38 ± 0.01 mg potassium hydroxide/g, 88.2 ± 5.9 mg iodine/g, and 192.2 ± 1.4 mg potassium hydroxide/g, respectively. Pseudoternary phase diagrams, constructed using the water titration method, produced suitable microemulsions: microemulsion 1 (10% olive oil, 64% Tween 85, 16% propylene glycol, and 10% water) and microemulsion 2 (10% olive oil, 64% Tween 85, 16% ethanol, and 10% water). Microemulsions 1 and 2 exhibited Newtonian flow behavior with internal droplet sizes of 443.60 ± 27.66 nm and 139.37 ± 12.15 nm, respectively. Their in vitro antioxidant and skin moisturizing properties were investigated in comparison with native olive oil. Microemulsion 2 possessed the highest significant antioxidant effect (p < 0.05) giving half maximal inhibitory concentration values in radical-scavenging activity against 1,1-diphenyl-2-picrylhydrazyl and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) of 4.78 ± 1.25 mg/mL and 14.85 ± 11.18 mg/mL, respectively. The lipid peroxidation inhibition of microemulsion 2 was comparable to native olive oil, whereas the skin moisturizing effect of microemulsion 1 was comparable to the well-known skin moisturizer, hyaluronic acid. In conclusion, microemulsions enhanced both antioxidant and skin moisturizing effects and were attractive formulations for using as a cosmetic or drug delivery system. 2018-09-05T02:52:12Z 2018-09-05T02:52:12Z 2016-10-06 Journal 18479804 2-s2.0-84995890896 10.1177/1847980416669488 https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84995890896&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/55133
institution Chiang Mai University
building Chiang Mai University Library
country Thailand
collection CMU Intellectual Repository
topic Biochemistry, Genetics and Molecular Biology
Engineering
Materials Science
spellingShingle Biochemistry, Genetics and Molecular Biology
Engineering
Materials Science
Wantida Chaiyana
Pimporn Leelapornpisid
Rungsinee Phongpradist
Kanokwan Kiattisin
Enhancement of antioxidant and skin moisturizing effects of olive oil by incorporation into microemulsions
description © 2016, © The Author(s) 2016. The aims of the present study were to develop olive oil microemulsions and characterize their antioxidant and skin moisturizing properties. The acid, iodine, and saponification values of olive oil were 0.38 ± 0.01 mg potassium hydroxide/g, 88.2 ± 5.9 mg iodine/g, and 192.2 ± 1.4 mg potassium hydroxide/g, respectively. Pseudoternary phase diagrams, constructed using the water titration method, produced suitable microemulsions: microemulsion 1 (10% olive oil, 64% Tween 85, 16% propylene glycol, and 10% water) and microemulsion 2 (10% olive oil, 64% Tween 85, 16% ethanol, and 10% water). Microemulsions 1 and 2 exhibited Newtonian flow behavior with internal droplet sizes of 443.60 ± 27.66 nm and 139.37 ± 12.15 nm, respectively. Their in vitro antioxidant and skin moisturizing properties were investigated in comparison with native olive oil. Microemulsion 2 possessed the highest significant antioxidant effect (p < 0.05) giving half maximal inhibitory concentration values in radical-scavenging activity against 1,1-diphenyl-2-picrylhydrazyl and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) of 4.78 ± 1.25 mg/mL and 14.85 ± 11.18 mg/mL, respectively. The lipid peroxidation inhibition of microemulsion 2 was comparable to native olive oil, whereas the skin moisturizing effect of microemulsion 1 was comparable to the well-known skin moisturizer, hyaluronic acid. In conclusion, microemulsions enhanced both antioxidant and skin moisturizing effects and were attractive formulations for using as a cosmetic or drug delivery system.
format Journal
author Wantida Chaiyana
Pimporn Leelapornpisid
Rungsinee Phongpradist
Kanokwan Kiattisin
author_facet Wantida Chaiyana
Pimporn Leelapornpisid
Rungsinee Phongpradist
Kanokwan Kiattisin
author_sort Wantida Chaiyana
title Enhancement of antioxidant and skin moisturizing effects of olive oil by incorporation into microemulsions
title_short Enhancement of antioxidant and skin moisturizing effects of olive oil by incorporation into microemulsions
title_full Enhancement of antioxidant and skin moisturizing effects of olive oil by incorporation into microemulsions
title_fullStr Enhancement of antioxidant and skin moisturizing effects of olive oil by incorporation into microemulsions
title_full_unstemmed Enhancement of antioxidant and skin moisturizing effects of olive oil by incorporation into microemulsions
title_sort enhancement of antioxidant and skin moisturizing effects of olive oil by incorporation into microemulsions
publishDate 2018
url https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84995890896&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/55133
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