PENINGKATAN STABILITAS KURKUMIN MELALUI PEMBENTUKAN KOMPLEKS KURKUMIN--SIKLODEKSTRIN NANOPARTIKEL DALAM BENTUK GEL

Abstract

Curcumin is a compound derived from turmeric. This compound is practically insoluble in water and has poor stability. To improve the benefit of curcumin as a potential active compound in a gel preparation, better stability are requested. Encapsulation was performed by freeze drying methods and all evaluation data confirmed that curcumin included in the -cyclodextrin forming curcumin-- cyclodextrin nanoparticle. The formula showed particle size of 156.8 ± 38.3 nm, polydispersity index of 0.174 ± 0.026, and zeta potential of -17.3  0.2 mV. 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 40oC 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 oC, respectively.

Keywords

• curcumin
• -cyclodextrin
• gel
• nanoparticle
• stability