Study of characteristics and antioxidant activity of curcuminoids-nanoemulsion and the utilization in curcumin syrup

Sudirman, Callista Trixie Aprilla (2017) Study of characteristics and antioxidant activity of curcuminoids-nanoemulsion and the utilization in curcumin syrup. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Curcuminoids which can be found in turmeric (Curcuma longa L.) has been known for many benefits, such as antioxidant activity, potent remedy and antiinflammatory. However, curcuminoids has weak solubility in water which causes limitation in application associated with water and drugs. A way to overcome the insolubility is making curcuminoids into nanoemulsion, which solubilizes water insoluble substance into organic compound and disperses in aqueous phase in the size of nano particle. The aims of this research were making curcuminoidsnanoemulsion using phase inversion method and applying to curcumin syrup. The curcuminoids-NE was produced using different surfactant:co-surfactant ratio and curcuminoids concentration. Surfactant and co-surfactant used were tween 80 and PEG 400. Ratio of surfactant:co-surfactant was varied, such as 1:1, 1:3 and 3:1, while curcuminoids concentration was 0.0056% and 0.017%. Droplet size, antioxidant activity, solubility, stability, turbidity, and viscosity were measured for all curcuminoids-nanoemulsions as characterization. The result concluded curcuminoids-nanoemulsion ratio 3:1 and curcuminoids concentration 0.017% was the chosen formulation with droplet size 76.2±14.8 nm, viscosity 18.58±0.24 cPs, turbidity 1.185±0.019, solubility 0.6366±0.0035 mg/mL, high stability and IC50 value of 99635.0±3299.3 μg/mL.). Solubility of curcuminoids was proven to increase in nanoemulsion while the antioxidant activity of curcuminoidsnanoemulsion was lower than curcuminoids extract. The chosen curcuminoidsnanoemulsion was applied to curcumin syrup with three concentration of curcuminoids-nanoemulsion (2.31, 4.62 and 6.94%). Antioxidant activity, color, viscosity and sensory evaluation were analyzed to find out the chosen formulation. Curcumin syrup 2.31% was selected as the chosen formulation with IC50 value 666032.72±27748.25µg/mL

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Sudirman, Callista Trixie AprillaNIM00000000870CALLISTATRIXIE@YAHOO.COM
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorCahyana, A. HerryNIDN0005075908UNSPECIFIED
Uncontrolled Keywords: Antioxidant; curcuminoids; curcumin syrup; nanoemulsion
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Users 15 not found.
Date Deposited: 16 Oct 2018 07:55
Last Modified: 22 Jul 2020 04:20
URI: http://repository.uph.edu/id/eprint/1674

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