DESIGN AND STABILITY TESTING OF MORINGA OLEIFERA SEED OIL NANOEMULSION FOR ANTIMICROBIAL USE

Raghav Dixit, Anupam Verma, Lakshmi, Rakesh Singh, Rohit Srivastava, Atul Kumar Gangwar, Pardeep Chauhan and Shalini Singh Negi*

ABSTRACT

Aim: The aim of the present investigation is to study the design and stability testing of moringa oleifera seed oil nanoemulsion for antimicrobial use. Material & Methods- Moringa oleifera seed oil was analyzed for organoleptic properties like color, odor, and appearance. About 2g of oil and 25ml of alcoholic potassium hydroxide was taken in flask. The resultant mixture was heated for 1h; to which 1mlof 1% phenolphthalein was added and titrated with 0.5N HCl. About 2g of oil and 10ml of carbontetrachloride were taken in flask and 20ml of Wij’s solution (1.5% iodine monochloride in 98% acetic acid) was added and kept in dark for 30min. Fifteen ml of potassium iodide and 100ml of water added in above solution. The resultant solution was titrated with 0.1M sodium thiosulphate solution using starch as an indicator. About 1g of oil, 20ml acetic acid-chloroform (2:3), 1g potassium iodide was taken in test tube and boiled. This mixture was transferred to 20 ml of 5% potassium iodide solution. The resultant solution was titrated with 0.1N sodium thiosulphate solution using starch as an indicator. Moringa oleifera seed oil was run over TLC plate using silica gel-G as stationary phase. After the sample has been applied on the plate, solvent mixture is drawn up the plate via capillary action. The qualitative evaluation of the plate was done by determining the migrating behavior of the separated substances given in the form of Rf value. The high energy emulsification technique was used in the formulation of the nanoemulsion gel. After adding a surfactant and cosurfactant mix solution to the oil phase, MSO was added and agitated with a magnetic stirrer until the mixture was uniform. distilled water was gradually added by titration while the mixture was constantly agitated until a transparent nanoemulsion was achieved. Table 1 shows the adjusted percentages of the nanoemulsion gel components compared in the Nanoemulsion gel containing MOSO: a physicochemical study Test for organoleptic Phase separation, variations in colour, smell, and clarity were all carefully noted. Results: The color and odor of Moringa oleifera seed oil found to be pale yellow and characteristic respectively. The Refractive Index of M. oleifera seed oil (1.48) was in close agreement with values reported for conventional oils from soybean (1.46- 1.47) and palm kernel (1.49- 1.41). The high refractive index of this oil seems to confirm the high number of carbon atoms in their fatty acids. Refractive index also increases as the double bond increases. The saponification value indicates average molecular weight of fatty acid contents as glyceride in oil. Generally higher number of saponification value of oil used in manufacturing of soap. Iodine value is reflection of unsaturated degree of fats and oil and therefore, the high value; indicate high number of unsaturated double bonds. Peroxide value is an index of rancidity, thus low peroxide value indicates resistance of the oil to peroxidation during storage. The peroxide value of Moringa oleifera seed oil is low (7.48 mEq/Kg) compared to the maximum acceptable value of 10 meq KOH/g set by the Codex Alimentarius Commission for ground nut seed oils. The oil is thus stable and would not easily go rancid. Conclusion- These discoveries feature the promising capability of MSO nanoemulsion as compelling effective specialists for battling bacterial contaminations, making ready for future exploration on improving plans and investigating their clinical applications.

Keywords: Design, Stability Testing, Moringa Oleifera, Seed Oil, Nanoemulsion, Antimicrobial Use.