The effect of vegetable oil combination and surfactant PEG 7 glyceryl cocoate ratio on physical characteristics and physical stability of arbutin microemulsion

Abstract

Alpha arbutin is the anti hyper-pigmentation works as tyrosinase inhibitors. Arbutin is hydrophile needs the development formula to improve the penetration into skin is microemulsion. The purpose of this study is to determine ratio of combined vegetable oils and surfactants on to availability microemulsions alpha arbutin. This research begins with the optimization of microemulsion bases that used of sunflower oil, VCO, grape seed oil, almond oil as oil phase (1:1), PEG 7 glyceryl cocoate as surfactant used spontaneous emulsification method. It obtained 3 great formulas with ratio of oil: surfactant F3 (10:65), F4 (15:70), and F5 (7:80). The droplet size results that obtained in a consecutive is 0.013 µm; 0.027 µm; 0.050 µm, polydispersion index consecutive is 0.134; 0.216; 0.602, with the consecutive of the zeta potential is -24.83 mV; -24.66 mV; -27.30 mV. It continues the evaluation includes pH, specific gravity, viscosity, centrifugation, and cycling test. It obtained the significant differences to the droplet size with the consecutive value is 0.013 µm; 0.023 µm; 0.027 µm, consecutive polydispersion index is 0.119; 0.191; 0.276, the consecutive zeta potential is -2.79 mV; 1.06 mV; -3.10 mV, consecutive pH value is 5.18; 5.21; 5.25, and consecutive viscosity is 150.3 cps; 161.6 cps; 196.3 cps. The result that obtained shows that microemulsion preparations are not stable during the storage process.

Keywords

• alpha arbutin
• microemulsion
• peg 7 glyceryl cocoate
• characteristic of microemulsion
• stability of microemulsion