Preformulation studies of an emulsion containing commercially available argan oil

Mikaela Mae Suasin; Mikhaela Camille Tanael; Lea Vanessa Jaro; Desiree Nicole Esteve; April Mergelle Lapuz; Rogie Royce Carandang; Kevin Jace Miranda

VOLUME 17 (Supplement)

SciEnggJ%202024%20Special%20Issue%20148 154 Maarof%20et%20al

SciEnggJ 17 (Supplement) 374-378
available online: September 13, 2024
DOI: https://doi.org/10.54645/202417SupBYP-48

*Corresponding author
Email Address: april.mergelle.lapuz@adamson.edu.ph
Date received: October 6, 2023
Date revised: July 12, 2024
Date accepted: August 1, 2024

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ARTICLE

Preformulation studies of an emulsion containing commercially available argan oil

Mikaela Mae Suasin¹, Mikhaela Camille Tanael¹, Lea Vanessa Jaro¹, Desiree Nicole Esteve¹, April Mergelle Lapuz*¹, Rogie Royce Carandang^1,2, Kevin Jace Miranda¹

¹College of Pharmacy, Adamson University, Ermita, Manila 1000,
Philippines
²Department of Public Health Sciences, University of Connecticut
School of Medicine, Farmington, CT 060330, USA

KEYWORDS: antioxidant, anti-inflammatory, argan oil, argania spinosa, emulsion, stability

Background: Argan oil has gained popularity in recent years due to its potential anti-inflammatory and antioxidant properties. The present pre-formulation study sought to investigate the suitability of using commercially available argan oil as a unique pharmaceutical emulsion formulation for oral consumption. This research aimed to develop an efficient pre-formulation strategy for oil-in-water emulsion containing argan oil and optimize the formulation's optimum stability as a pharmaceutical dosage form.

Methods: Various analytical and physical characterization techniques were employed in making an emulsion, such as organoleptic analysis, pH level, viscosity, particle size distribution, gravimetric test, and dye method test. The three formulations (A, B, and C) gave different results for the sizes of oil droplets, appearance, taste, and compatibilities.

Results: Among the tested formulations, formulation A, containing 5 ml argan oil, exhibited a cloudy white appearance, hazelnut-like taste and texture, higher oil retention, and improved droplet size dispersion (0.58 μm - 116.21 μm). The results indicated that all three formulations have acidic pH values 4.82-5.84.

Conclusion: Formulation A demonstrated notable attributes, making it the optimal choice for the oil-in-water emulsion containing argan oil. Addressing compatibility concerns and assessing sensory attributes, pH levels, and particle size distribution successfully achieved the desired pharmaceutical elegance, laying a promising foundation for developing stable and effective oral emulsions.